This week, we decided to go for a different cake structure as opposed to a sheet cake. To start this process, we prepared our bundt pan by spreading butter along the inside and sprinkling some flour inside, making sure to rotate the pan to spread the flour evenly. Afterward, we mixed baking powder and self-rising flour in a small bowl. Then, in a separate bowl, we combined sour cream, vegetable oil, and buttermilk. After they were combined, we whisked until the mixture was even throughout. Then, in a large mixing bowl, we creamed the butter and sugar. After this, the recipe started getting a little difficult. While the butter and sugar were mixing, we added three eggs one at a time, making sure the previous was mixed before adding another. Then, we added the buttermilk and flour mixtures into the mixing bowl, alternating between them three times until they were both used up, making sure to scrape the bowl as we went along. This was difficult due to the fact that the mixer we used made it difficult to pour in the ingredients, so we had to turn it off and remove the whisks from the batter every time we had to add something. After the batter was finished, we poured it into the bundt pan and put it in the oven. About 35 minutes later, it was done. We let it cool for a few minutes before it was finally ready. The bake itself was a little more difficult than anticipated. We originally planned to prepare a more cylindrical cake but realized we lacked the right pan to make it. On top of that, we realized that the recipe we originally planned to use was for a cake that was only seven inches in diameter. Luckily, we found a bundt pan in a cabinet and found an alternative recipe. Unfortunately, the previous recipe called for self-rising flour while the new one called for all-purpose flour. To fix this, we didn’t add baking soda and only added a small amount of salt. However, the self-rising flour did not make-up for the lack of baking soda, and the cake collapsed. To offset this, we intentionally caved in the bottom to fill the insides, and after a few more minutes in the oven, it looked perfect and tasted amazing. To make it more presentable, we made some homemade icing and added three strawberries, cutting into each to resemble rose peddles. Despite the minor setbacks, we were proud of how we adapted and modified the recipe to fit our resources.
Ingredients • 3 Eggs, large • 3 2/3 cup All purpose flour • 1/4 tsp Almond extract • 1 tsp Baking powder • 1 tsp Baking soda • 1 2/3 cup Granulated sugar • 1/2 tsp Salt • 2 tsp Vanilla extract • 5/8 cup Vegetable oil • 2 sticks Butter • 1/2 cup Buttermilk • 1/2 cup Sour cream Recipe
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May 2024
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