Fall Checkerboard Rose Cake

/ Tuesday, October 8, 2013

This weekend I had a inclination to make a cake. I don't know, just one of those weeks. So, after a quick look through my Pinterest boards I found a recipe for a vertical layer rose cake. I decided to take it a step further and create a four layer checkerboard cake with a fall theme.

The cake turned out pretty well, not my best, but certainly still good! (I didn't make enough frosting, so couldn't make roses all the way up the cake oops!)

 I would certainly recommend this cake for parties as it turns out to serve quite a lot of people.


Fall Checkerboard Rose Cake

Serves 13
From: i am baker

For the Cake*:
2 1/4 cups cake flour
1 cup milk at room temperature
6 large egg whites at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks unsalted butter, softened but still cool
Gel/liquid food coloring

Heat oven to 350 degrees. Prepare two 8-inch cake pans. Make sure milk and eggs are room temperature. Pour milk, egg whites, and extracts into medium bowl and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute. Pour batter evenly into two separate bowls, tint layers desired color.
Pour batter into two prepared cake pans. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
Allow cake to cool to room temperature.

*This recipe will make a two layer cake, I made a four layer cake, if you wish, double the recipe to do so.


For the Butter creme:
1 bag powder sugar (about eight cups)
1 cup shortening (Crisco)
2 tsp vanilla extract (use clear if want white frosting)
1/2 cup - 3/4 cup milk

Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.

*If creating two batches of cake, create two batches of butter creme as well.

For the Assembly:
Check out this article from i am baker for the basic way to create this cake.

I used the method above, except I used four different cakes, and then layered them on top of one another with frosting in between. I also didn't freeze the cake, and found this was ok, but if you feel the need to do so, feel free!

After assmble frost with roses! Find a great tutorial to do so here!







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