Carol of mix, mix… stir, stir is hosting today’s recipe choice and settled on the Perfect Party Cake on page 250-252. I only made a half, so it’s a little thin, but hubby licked his plate each and every piece!
TIPS FOR MAKING A PERFECT PERFECT PARTY CAKE
- Make sure the butter is VERY soft, the consistency of mayonnaise, before mixing
- Have the egg white and buttermilk at room temperature too
- If there is grated lemon zest in the batter, makes sure it is very finely grated as with a microplane, not a box grater – large pieces of zest can weigh down the batter and prevent full leavening from taking place
- Use buttermilk instead of milk (the acidity promotes faster setting during baking and also weakens the gluten in the batter)
- Buy a fresh can of baking powder
- Use bleached, not unbleached, all-purpose flour (If you’re using cake flour, make sure it is NOT self-rising)
- Test the layers for doneness with the point of a knife or a toothpick rather than relying on a timer to determine doneness – if the layers are over baked and a little dry, the texture could seem rubbery
- Wrap and chill or freeze the layers as soon as they cool – leaving them uncovered at room temperature for a long time could also dry them out
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I’m glad this one was a hit! We liked it too.
Glad you liked it. I just may have to try it one of these days.
So glad you liked it, I thought it tasted fabulous!
Your cake looks great! I loved this cake.
Looks good.
I should have doubled the recipe.
It was just soooooooo good.
I have baked this cake before Tammy and its a lovely one. Sounds like it went dowma storm in your household :0)
I am glad you liked it. We would have licked our plates clean too if we hadn’t been consuming it in public.