archangel0585
Well-Known Member
well my sister is coming into town with her husband so I was thinking I would convert this cake for Cannabutter, thoughts?
The Ultimate (Yellow) Butter Cake Recipe
Makes 2, 9-inch cakes.
Recipe By :Sarah Phillips, Baking 9-1-1, Simon and Schuster, c 2003
I created the Ultimate Butter Cake to be a rich, moist and tender treat because I was tired of eating dry, flavorless cakes. It has a fine to medium crumb in texture and is somewhat dense, but much lighter than a pound cake. Many brides have selected this for use in a wedding cake because it can be made in so many flavors (and is quite flavorful) and doesn't need a lot of trimming. It can be easily filled and frosted with many types of recipes and decorated or served plain with fruit. It's now my family's favorite all-occasion cake!
The cake is a good keeper, keeping several days at room temperature well-wrapped in plastic wrap or frozen for up to two or three months, wrapped in plastic and then placed in an airtight bag or container.
Ingredients:
4 cups unbleached all purpose flour -- spoon into measuring cup and level to top
3 tsps baking powder
1 tsp salt
2 cups (4 sticks) unsalted butter (use cold; does not have to be at room temperature )
2 cups sugar -- or superfine sugar
3 large eggs -- (use cold; does not have to be at room temperature )
1 1/2 cups whole or 2% milk (use cold; does not have to be at room temperature)
1 tbsp vanilla extract with 1/2 tsp almond extract or 1 teaspoon orange or lemon extract or 1 tablespoon grated orange or 1 to 2 teaspoons lemon peel or 1/4 teaspoon citrus oil
NOTE: Cake is mixed using a 325 watt KitchenAid Mixer. If you are using a more powerful one, adjust the mixing times downward or use the descriptions rather than mixing times with the instructions, otherwise the baked cake will fall apart and/or crumble or dome in the middle from overmixing.
Instructions:
Position the oven shelf in the middle of the oven. Preheat the oven to 350 and grease two 9-inch, preferably light colored pans.
In a medium bowl, whisk together the flour, baking powder, and salt; set
aside.
Beat the butter with a stand mixer low until softened. (If the butter is cold, it will warm quickly from the beaters). Add the sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 3 minutes until light yellow and fluffy. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.
With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters. ) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.
With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour. Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don't want to overmix the batter. (If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.)
Add in extracts and beat for 1 minute or until smooth. The batter should be thick and fluffy.
Divide the batter in the prepared baking pans (should fill 1/2 full) and lighty smooth the tops. Bake for 40 to 45 minutes or until the top feels firm and gives slightly when touched and will shrink sslightly from the side of the pan. The cake will be slightly browned. If you insert a toothpick in the middle and remove, there should be a few moist crumbs attached, but not batter. The cakes will have a slight dome and small cracks on top right when it comes from the oven, but as the cakes cool, they will flatten on top and the tiny cracks will disappear.
Remove cakes to cool on wire racks for 10 minutes and then unmold onto wire cake racks to cool throughly. Be careful, the cakes are delicate when warm.
then I was thinking I would wip up a batch of butter cream icing with Canabutter.
butter cream always works out best when kept simple. SO I was thinking I would use a simple recipe like this one:
Ingredients For Icing
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.
so It would cover my cake,
THIS CAKE WOULD CONTAIN 20oz of cannabutter with the icing.
I was just asking for some input or tips, the oven never breaks 350 so I dont have to worry about the THC breaking down (FYI ironically it breaks down around 420 degrees) but I just wanted to toss this out and get thoughts and input, so if you like it...let me know...if you hate it...let me know, and sure as hell if you've done it before...let me know.
part of me just wants to try
The Ultimate (Yellow) Butter Cake Recipe
Makes 2, 9-inch cakes.
Recipe By :Sarah Phillips, Baking 9-1-1, Simon and Schuster, c 2003
I created the Ultimate Butter Cake to be a rich, moist and tender treat because I was tired of eating dry, flavorless cakes. It has a fine to medium crumb in texture and is somewhat dense, but much lighter than a pound cake. Many brides have selected this for use in a wedding cake because it can be made in so many flavors (and is quite flavorful) and doesn't need a lot of trimming. It can be easily filled and frosted with many types of recipes and decorated or served plain with fruit. It's now my family's favorite all-occasion cake!
The cake is a good keeper, keeping several days at room temperature well-wrapped in plastic wrap or frozen for up to two or three months, wrapped in plastic and then placed in an airtight bag or container.
Ingredients:
4 cups unbleached all purpose flour -- spoon into measuring cup and level to top
3 tsps baking powder
1 tsp salt
2 cups (4 sticks) unsalted butter (use cold; does not have to be at room temperature )
2 cups sugar -- or superfine sugar
3 large eggs -- (use cold; does not have to be at room temperature )
1 1/2 cups whole or 2% milk (use cold; does not have to be at room temperature)
1 tbsp vanilla extract with 1/2 tsp almond extract or 1 teaspoon orange or lemon extract or 1 tablespoon grated orange or 1 to 2 teaspoons lemon peel or 1/4 teaspoon citrus oil
NOTE: Cake is mixed using a 325 watt KitchenAid Mixer. If you are using a more powerful one, adjust the mixing times downward or use the descriptions rather than mixing times with the instructions, otherwise the baked cake will fall apart and/or crumble or dome in the middle from overmixing.
Instructions:
Position the oven shelf in the middle of the oven. Preheat the oven to 350 and grease two 9-inch, preferably light colored pans.
In a medium bowl, whisk together the flour, baking powder, and salt; set
aside.
Beat the butter with a stand mixer low until softened. (If the butter is cold, it will warm quickly from the beaters). Add the sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 3 minutes until light yellow and fluffy. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.
With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters. ) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.
With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour. Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don't want to overmix the batter. (If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.)
Add in extracts and beat for 1 minute or until smooth. The batter should be thick and fluffy.
Divide the batter in the prepared baking pans (should fill 1/2 full) and lighty smooth the tops. Bake for 40 to 45 minutes or until the top feels firm and gives slightly when touched and will shrink sslightly from the side of the pan. The cake will be slightly browned. If you insert a toothpick in the middle and remove, there should be a few moist crumbs attached, but not batter. The cakes will have a slight dome and small cracks on top right when it comes from the oven, but as the cakes cool, they will flatten on top and the tiny cracks will disappear.
Remove cakes to cool on wire racks for 10 minutes and then unmold onto wire cake racks to cool throughly. Be careful, the cakes are delicate when warm.
then I was thinking I would wip up a batch of butter cream icing with Canabutter.
butter cream always works out best when kept simple. SO I was thinking I would use a simple recipe like this one:
Ingredients For Icing
- 1 cup unsalted butter
- 1/2 cup milk, room temperature
- 1/4 teaspoon salt
- 2 teaspoons vanilla or other desired flavoring
- 2 pounds confectioners' sugar
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.
so It would cover my cake,
THIS CAKE WOULD CONTAIN 20oz of cannabutter with the icing.
I was just asking for some input or tips, the oven never breaks 350 so I dont have to worry about the THC breaking down (FYI ironically it breaks down around 420 degrees) but I just wanted to toss this out and get thoughts and input, so if you like it...let me know...if you hate it...let me know, and sure as hell if you've done it before...let me know.
part of me just wants to try
