She decided on a vanilla cake with vanilla buttercream frosting, and a raspberry filling.
I used my very favorite vanilla cake recipe, courtesy of iambaker (the recipe below is almost word for word hers, I don't claim it as my own!)
Basic Vanilla Cake
2 large eggs separated
1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
1/2 cup room temperature butter
1 cup sugar
1 tsp vanilla extract
1/2 cup milk
1/8 tsp cream of tartar
Directions:
Take out all needed ingredients and let them come to room temperature.
Preheat oven to 350 degrees. Butter and flour two 8in (I used 9in) pans.
Separate the eggs, placing the whites into a large bowl and the yolks into a smaller one.
Put sifted flour, baking powder, and salt into a bowl and set aside.
Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla extract until combined, about 30 seconds.
Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter. I have done this before and trust me, it makes a yucky cake, so work fast!
In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (I did this on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar. You will want stiff peaks, which took me about 3 minutes. Now, take your rubber spatula and fold your eggs whites into your cake batter. Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
Put batter into prepared pans and bake for 20-25 minutes.
Cakes are done when an inserted tooth pick comes out clean or with very few crumbs. At this point iambaker suggests placing the cakes directly into the freezer and leaving them there for at least an hour. This locks in moisture and also makes it easier to frost. I have had great success with this.
After this I whipped up some raspberry filling. I read several recipes and threw some things together so I can't really credit anyone with this recipe.
Raspberry Filling
3 C fresh, washed raspberries
1/2 C sugar
3 T cornstarch
juice from one lemon
Directions:
Put all ingredients into a medium pan and bring to a boil. Stir and lower heat. Let simmer for about 2 minutes, or until mixture begins to thicken. Turn off heat and let cool to room temperature before using.
Then I whipped up my all-time-favorite buttercream frosting, and did a crumb coat. After I let that sit for about 20 minutes, I did the final frosting layer, minus some detailing that couldn't be done until it was on the cake platter.
Congratulations Christin and Lars! I am so happy for you two and excited to see you guys fall even more in love with each other. <3 <3 <3
Put sifted flour, baking powder, and salt into a bowl and set aside.
Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla extract until combined, about 30 seconds.
Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter. I have done this before and trust me, it makes a yucky cake, so work fast!
In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (I did this on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar. You will want stiff peaks, which took me about 3 minutes. Now, take your rubber spatula and fold your eggs whites into your cake batter. Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
Put batter into prepared pans and bake for 20-25 minutes.
Cakes are done when an inserted tooth pick comes out clean or with very few crumbs. At this point iambaker suggests placing the cakes directly into the freezer and leaving them there for at least an hour. This locks in moisture and also makes it easier to frost. I have had great success with this.
After this I whipped up some raspberry filling. I read several recipes and threw some things together so I can't really credit anyone with this recipe.
Raspberry Filling
3 C fresh, washed raspberries
1/2 C sugar
3 T cornstarch
juice from one lemon
Directions:
Put all ingredients into a medium pan and bring to a boil. Stir and lower heat. Let simmer for about 2 minutes, or until mixture begins to thicken. Turn off heat and let cool to room temperature before using.
Then I whipped up my all-time-favorite buttercream frosting, and did a crumb coat. After I let that sit for about 20 minutes, I did the final frosting layer, minus some detailing that couldn't be done until it was on the cake platter.
Congratulations Christin and Lars! I am so happy for you two and excited to see you guys fall even more in love with each other. <3 <3 <3
