Virtual Baking Class: Mount & Packaging Your Bakes Recipes — For Goodness Cakes

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Virtual Baking Class: Mount & Packaging Your Bakes Recipes

Hello everyone! Just as requested, here are the three recipes Kim has shared:

American Buttercream
White Velvet Cake (or Strawberry or Lemon or Funfetti!)
Chocolate Cake

Remember - recipes are baking science, and sometimes that means your environment may require a few changes! Some days if it’s humid, you may need to take away some liquid; or for very dry days, more! Getting the right consistency isn’t just about precisely following the recipe, but following your environment, too.

American Buttercream
1 lb butter, softened (salted or unsalted)
2 lb bag of powdered sugar (or 900g)
Vanilla to taste (1-2 t) or other flavoring
Approx 1/4 c half & half (or any milk/cream/lukewarm water/nondairy milk (or even flavored creamer!)

  1. Beat softened butter & vanilla on med-high about a minute. The longer you whip, the whiter your icing will be.

  2. Turn mixer to low and add powder sugar about a cup at a time.

  3. You can start adding the milk/cream a tablespoon at a time - once it's peanut butter consistency, don't add any more milk.  Whip it on med high a few more minutes. 

  4. Optional: turn mixer to lowest speed and let run about 2-5 min to rid the air bubbles.

  5. For cream cheese buttercream, I sub one of the butter sticks for 8oz cream cheese (must be brick, not tub or whipped) - and no milk/cream unless you need a little in the end - but not much or it will get too soft!  It's totally pipeable and does have that cream cheese flavor!

  6. With this full batch you'll have enough to frost two 8 or 9" layers and have extra to pipe top/bottom borders.

  7. You can half this by simply using 2 sticks butter to 1 lb sugar, and if you frost thinner and don't need extra for piping , you could use 1/2 batch to frost 2 8" layers.

White Velvet Cake (or Strawberry or Lemon or Funfetti!)
314 g water
3 eggs
226 g sour cream (full fat)
1 t vanilla
pinch salt
4 oz (1 stick) melted butter
---
225 g sugar
141 g cake flour (My favorite is Bob's Red Mill "fine pastry flour")
518 g cake mix - this amount is a little more than one box (My favorite is Pillsbury)

  1. Combine top ingredients and mix well with a whisk (add the butter last so that it doesn't cook the eggs).

  2. Whisk in the bottom ingredients and combine well. I mix hard for 2 min by hand or a minute wieht mixer on med.

  3. Use parchment or cake release, or grease and flour pans.

  4. Bake until toothpick comes out clean (usually 35-45 min depending on cake pan size).

  5. This this works with white, vanilla, yellow, strawberry, lemon, almond box cake mixes - really it works with most any flavor!  (except chocolate)  For funfetti, just add about 1/4 cup colored sprinkles!  Different brands will differ a little in texture;  my favorite is the combination of Pillsbury and Bob's Red Mill pastry flour.

  6. This recipe make exactly two 8 or 9" layers that bake 2" high.

Chocolate Cake
260g (2 c) flour
400g (2 c) sugar
66g cocoa
2t baking powder
1.5t baking soda
1t salt
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2 eggs
1c buttermilk
1/2c veg oil
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1c hot coffee (or boiling water + 1 rounded teaspoon instant coffee or 1t espresso powder)

  1. Mix dry ingredients well.

  2. Add wet ingredients (not hot coffee yet), mix well.

  3. Add hot coffee (or hot water)

  4. Grease/flour, cake release or parchment your pans.

  5. This cake batter is super thin, so if doing cupcakes I suggest using a pancake batter dispenser (fill 2/3 full). 

  6. Bake 35-45 min depending on pan size until toothpick comes out clean.

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