Vanilla Butterscotch Cake
Hi Everyone
So last Friday I made a Vanilla Butterscotch cake. The theme was a Beyblade theme. I normally dont take last minute order but this customer was my previous customer and she loved my cake before! Previously she ordered Nutella Caramel Chocolate Cake and they loved it. Alhamdulillah.
I am sorry that I don't have any step- by- step photo this time but I hope my detailed descriptions will help you to make the cake nicely. Okay the base of the cake is a moist vanilla cake, layered with butterscotch whipped cream and drizzled with butterscotch sauce. For this post, I will teach you how to make a cake, the creams and to layer the cake step by step. I will skip the decoration (fondant) part next time for now.
For the cream outside, I would normally use Vanilla Buttercream. However, I don't really like the normal bakery cream which is oily and stick on your mouth type. There are a lot of buttercream types and for this cake i used American Buttercream. The ingredients are quite simple; pure butter, icing sugar, whipping cream, vanilla essence and a pinch of salt! The downside of it its that it is quite sweet but the good part is that it holds the flower shape nicely and it is also stable at room temperature for quite sometime!
For your information, the cake is NOT a pre mix, it is made from scratch and it is SO good. Here is how you can make the cake.
Vanilla Moist Cake
(original recipe from Sally's Baking Addiction)
Ingredients
1 and 2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about 115g or 125g) unsalted butter, melted ( I used Tatura/ SCS butter)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg (bought fresh at bakery store)
1/4 cup yoghurt (I used Nestle' brand yoghurt, but any brand will work)
3/4 cup milk (I used Dutch Lady fresh milk, but any brand will work)
1 Tablespoon vanilla extract
Methods
Preheat oven to 170c, line your baking paper inside your cake tin. You may use one 8inch cake tin OR two 7inch cake tins OR three 6inch cake tins.
1. First sift together flour (careful not to overmeasure), baking powder and baking soda together. Set aside. Add salt into the flour mixture.
2. Melt pure unsalted butter (using gas stove or microwave, up to you)
3. Once melted, whisk in white and brown sugar using a spatula. Make sure the brown sugar is not lumpy anymore.
4. Whisk in egg and make sure all mixture is evenly mix.
5. Add in yoghurt, whisk until fully combined. Yoghurt may be lumpy a bit and you can use your electric mixer to mix it nicely. (I only use a hand spatula to mix)
6. Turn off your electric mixer (if you are using) , add milk and vanilla extract. Using your spatula, mix the batter nicely.
7. Pour dry ingredients slowly into wet ingredients. Batter will have lumps and you need to carefully whisk until there is no lumps. You need to whisk very gently as possible so that air does not get inside your batter.
8. Pour your batter in prepared cake tins, bake for 20-30 minutes (depending on your oven). My oven (SHARP) bakes for 25 minutes. First, bake for 15 minutes and cover the cake tin loosely with aluminium foil, and bake for another 10 minutes. If the center of the cake is still wet, bake for more additional 5 minutes until a tooth pick inserted comes out clean.
9. Once the cakes are baked, set aside and cover it nicely.
Additional info:
DO NOT pour all the batter in one 7inch or 6inch tin. if the batter is too much in a tin, the cake wont bake evenly, hence causing you to bake MUCH LONGER and the cake will become dense due to some part is over baked and some part is under bake.
MAKE SURE you only whisk until the lump is gone. over mix is a big NO. it will cause bubble to stuck inside the batter and will make your cake bubbly a little bit.
ALL INGREDIENTS must be at room temperature- flour, egg (especially), milk, yoghurt, sugar (some people likes to put sugar in a fridge), and others. Except for butter, because you need to melt it anyway so it is okay for butter to be in fridge temperature.
Okay, once you settle the cake. You can take your time to prepare for the cream. Or you can also wash the cool cake tins (after you take out the cake and let it completely cool on a wire rack) . So you can save your headache having pile of unwashed cake tins and cake tools in your basin at the end!
We move on to the butterscotch cream and vanilla buttercream. This one is pretty simple I promise! Previously the butterscotch cream that I used was quite sweet (although it receive good reviews, but IDK, personally I dont like a cream that is overly sweet. Everyone has their own tastebuds aye?) So I come out with this simple cream, yet delicious to pair with the vanilla cake.
The quantity of this cream is MORE than enough to frost a 6 inch (3 layer) cake and there is still extra.
Butterscotch Cream
(my own recipe)
Ingredients
1/4 cups butterscotch chips
200ml Non Dairy Whipping Cream (i am using Richgold brand)
1/4 cups icing sugar
1/2tbs- 1 tbs cornstarch or corn flour
Methods
1. While baking the cake, take out non dairy whipping cream from the freezer and let it melt.
2. Freeze metal or glass bowl, including the paddle attachment (not the machine, just the paddle) for at least 15 minutes.
3. Melt the butterscotch chips inside oven, by checking once every 30 seconds. Sometimes it doesn't liquidify and it is okay. As long as it is not in a chip forms, its good enough. Let it cool.
4. Pour melted non dairy whipping cream inside a measuring cup and keep the rest back inside the freezer. Take out the frozen bowl and paddle attachment and ready to whip the cream.
5. Whip the whipping cream at a low speed, until a streaks like form .
6. Turn off mixer and mix in icing sugar and cornstarch
7. Turn on mixer and whisk slowly and gradually increase the speed until full. You will notice the whipping cream is starting to get stiffer.
8. Whisk until a stiff peak is form on your paddle attachment. Once you reach the peak, turn off your mixer to avoid the cream to become melt again if you over whisk.
9. Add in the melted butterscotch chips, and whisk until combined. Set aside butterscotch cream, let cool in the fridge while you prepare your cake to layer.
Additional info:
BOWL AND PADDLE ATTACHMENT needed to be cold/ frozen so that the non dairy whipping cream can be whipped nicely.
NON DAIRY whipping cream should always be refrigerated at the freezer side, unlike dairy whipping cream which can be stored in the chill area.
CORNSTARCH purpose is to make the cream stiffer because non dairy whipping cream is a water based cream. Some use gelatin but cornstarch is good enough. Do not put too much of cornstarch as it will make the cream taste chalky.
ICING SUGAR is better to be sifted before mixing with the cream. But if you don't have time, you can skip this part.
Vanilla Buttercream
(original recipe from Sally's Baking Addiction)
Ingredients
250g pure unsalted butter, room temperature but not too soft
4 cup icing sugar, sifted
1/3 cup dairy whipping cream (I use Anchor), room temperature
2 tsp vanilla extract
A pinch of salt
Methods
1. Cut the pure butter into cubes and start whisking it using paddle attachment. You can use hand mixer or a stand mixer, which ever you have. Whisk the butter for 10 minutes until it is fluffy and soft. (this part is most important)
2. Add in 1 cup of sifted icing sugar and whisk until combined. Add more cups until the last cup of icing sugar. The mixture will become thick.
3. Add in whipping cream, vanilla extract and salt. Whisk until smooth and combine for full 3 minutes.
4. Batter will be smooth but a little grainy is okay. If your batter is thick, add 1 tbs of cream and if the batter is too soft, add 1/2 cup of icing sugar to the batter. Set aside the vanilla buttercream.
Additional info:
PURE BUTTER brand that I am using is normally from Tatura, SCS, La Belle and there is so much more brand outside. Normally I would buy any brand that has offer cus let's be real, pure butter is SO expensive nowadays. 1 pure butter can cost around RM8-RM15 each.
1. Once the cake tin is cool, by using a knife or a spatula, carefully circle around the cake (the part between the tin and cake) to make the cake loose so that it will easily comes out after you flip it.
2. Tear off the baking paper underneath the cake. Put aside. Repeat for all the cakes.
3. By using a sharp knife or a cake cutter, scrape off the cake tops. You only want to use the soft part inside. Let the cake cool if you find the inside part is still warm. Do not ever rush to frost the cake while it is still warm because it will cause the frosting to melt. Repeat for all the cakes.
4. Take the cake board and spread some vanilla buttercream at the center. Take one cake and place it over the buttercream. The cream will hold the cake firmly.
5. Take two triangle piping bag (you can get it at a bakery ingredients shop), take two scoops of each cream (buttercream and butterscotch cream) and put it in each piping bag. Cut the sharp edge of the bag.
6. First take the vanilla buttercream and pipe it circling the edge of the cake. Now pipe in butterscotch cream at the center until all the center part of the cake is covered in butterscotch cream. Use offset spatula to make the cream even.
7. By using piping bag, drizzle butterscotch cream (I bought mine in bakery ingredients shop) on the butterscotch cream by circling method. Repeat this step for another cake.
8. Put the last cake on top and cover nicely with vanilla buttercream. By using piping bag, pipe the buttercream at the cake side and make it smooth by using a cake scraper. Use a turntable to make it easy to scrape. If you notice any uneven surface, just top up with more buttercream and use the cake scraper to make it smooth again. Repeat until you are satisfied.
9. By using a piping bag and a star shape tip, make rosettes around the cake and on top of the cake. You can put food gel colouring in your vanilla buttercream to create colourful or ombre flower. You can be creative when piping shapes and try as many tips as you want!
10. Chill the cake for at least 30 minute before celebrating. If you are baking in advance for customer, put the cake in a cake box, wrap the box with a cling wrap before refrigerate it. This will keep the cake stay moist and not dried out.
Okay that is all. Phew. I haven't write this long in a long time. Surely there is so much details. And, I understand a video helps to understand better. Perhaps in the future I'll provide a step by step video? Stay tuned! In this post I will attach some design of the sides that I have made before. You can find more in my Instagram account @schonebacker or FB @schonebacker.
Thank you for reading, I hope you will try out the recipe!
For order and bookings, kindly whatsapp me at +60124465705. Cake bookings preferable 3-7 days ahead to avoid any inconveniences. Thank you again.
Regards
Muna
So last Friday I made a Vanilla Butterscotch cake. The theme was a Beyblade theme. I normally dont take last minute order but this customer was my previous customer and she loved my cake before! Previously she ordered Nutella Caramel Chocolate Cake and they loved it. Alhamdulillah.
I am sorry that I don't have any step- by- step photo this time but I hope my detailed descriptions will help you to make the cake nicely. Okay the base of the cake is a moist vanilla cake, layered with butterscotch whipped cream and drizzled with butterscotch sauce. For this post, I will teach you how to make a cake, the creams and to layer the cake step by step. I will skip the decoration (fondant) part next time for now.
For the cream outside, I would normally use Vanilla Buttercream. However, I don't really like the normal bakery cream which is oily and stick on your mouth type. There are a lot of buttercream types and for this cake i used American Buttercream. The ingredients are quite simple; pure butter, icing sugar, whipping cream, vanilla essence and a pinch of salt! The downside of it its that it is quite sweet but the good part is that it holds the flower shape nicely and it is also stable at room temperature for quite sometime!
For your information, the cake is NOT a pre mix, it is made from scratch and it is SO good. Here is how you can make the cake.
Vanilla Moist Cake
(original recipe from Sally's Baking Addiction)
Ingredients
1 and 2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about 115g or 125g) unsalted butter, melted ( I used Tatura/ SCS butter)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg (bought fresh at bakery store)
1/4 cup yoghurt (I used Nestle' brand yoghurt, but any brand will work)
3/4 cup milk (I used Dutch Lady fresh milk, but any brand will work)
1 Tablespoon vanilla extract
Methods
Preheat oven to 170c, line your baking paper inside your cake tin. You may use one 8inch cake tin OR two 7inch cake tins OR three 6inch cake tins.
1. First sift together flour (careful not to overmeasure), baking powder and baking soda together. Set aside. Add salt into the flour mixture.
2. Melt pure unsalted butter (using gas stove or microwave, up to you)
3. Once melted, whisk in white and brown sugar using a spatula. Make sure the brown sugar is not lumpy anymore.
4. Whisk in egg and make sure all mixture is evenly mix.
5. Add in yoghurt, whisk until fully combined. Yoghurt may be lumpy a bit and you can use your electric mixer to mix it nicely. (I only use a hand spatula to mix)
6. Turn off your electric mixer (if you are using) , add milk and vanilla extract. Using your spatula, mix the batter nicely.
7. Pour dry ingredients slowly into wet ingredients. Batter will have lumps and you need to carefully whisk until there is no lumps. You need to whisk very gently as possible so that air does not get inside your batter.
8. Pour your batter in prepared cake tins, bake for 20-30 minutes (depending on your oven). My oven (SHARP) bakes for 25 minutes. First, bake for 15 minutes and cover the cake tin loosely with aluminium foil, and bake for another 10 minutes. If the center of the cake is still wet, bake for more additional 5 minutes until a tooth pick inserted comes out clean.
9. Once the cakes are baked, set aside and cover it nicely.
Additional info:
DO NOT pour all the batter in one 7inch or 6inch tin. if the batter is too much in a tin, the cake wont bake evenly, hence causing you to bake MUCH LONGER and the cake will become dense due to some part is over baked and some part is under bake.
MAKE SURE you only whisk until the lump is gone. over mix is a big NO. it will cause bubble to stuck inside the batter and will make your cake bubbly a little bit.
ALL INGREDIENTS must be at room temperature- flour, egg (especially), milk, yoghurt, sugar (some people likes to put sugar in a fridge), and others. Except for butter, because you need to melt it anyway so it is okay for butter to be in fridge temperature.
Okay, once you settle the cake. You can take your time to prepare for the cream. Or you can also wash the cool cake tins (after you take out the cake and let it completely cool on a wire rack) . So you can save your headache having pile of unwashed cake tins and cake tools in your basin at the end!
We move on to the butterscotch cream and vanilla buttercream. This one is pretty simple I promise! Previously the butterscotch cream that I used was quite sweet (although it receive good reviews, but IDK, personally I dont like a cream that is overly sweet. Everyone has their own tastebuds aye?) So I come out with this simple cream, yet delicious to pair with the vanilla cake.
The quantity of this cream is MORE than enough to frost a 6 inch (3 layer) cake and there is still extra.
Butterscotch Cream
(my own recipe)
Ingredients
1/4 cups butterscotch chips
200ml Non Dairy Whipping Cream (i am using Richgold brand)
1/4 cups icing sugar
1/2tbs- 1 tbs cornstarch or corn flour
Methods
1. While baking the cake, take out non dairy whipping cream from the freezer and let it melt.
2. Freeze metal or glass bowl, including the paddle attachment (not the machine, just the paddle) for at least 15 minutes.
3. Melt the butterscotch chips inside oven, by checking once every 30 seconds. Sometimes it doesn't liquidify and it is okay. As long as it is not in a chip forms, its good enough. Let it cool.
4. Pour melted non dairy whipping cream inside a measuring cup and keep the rest back inside the freezer. Take out the frozen bowl and paddle attachment and ready to whip the cream.
5. Whip the whipping cream at a low speed, until a streaks like form .
6. Turn off mixer and mix in icing sugar and cornstarch
7. Turn on mixer and whisk slowly and gradually increase the speed until full. You will notice the whipping cream is starting to get stiffer.
8. Whisk until a stiff peak is form on your paddle attachment. Once you reach the peak, turn off your mixer to avoid the cream to become melt again if you over whisk.
9. Add in the melted butterscotch chips, and whisk until combined. Set aside butterscotch cream, let cool in the fridge while you prepare your cake to layer.
Additional info:
BOWL AND PADDLE ATTACHMENT needed to be cold/ frozen so that the non dairy whipping cream can be whipped nicely.
NON DAIRY whipping cream should always be refrigerated at the freezer side, unlike dairy whipping cream which can be stored in the chill area.
CORNSTARCH purpose is to make the cream stiffer because non dairy whipping cream is a water based cream. Some use gelatin but cornstarch is good enough. Do not put too much of cornstarch as it will make the cream taste chalky.
ICING SUGAR is better to be sifted before mixing with the cream. But if you don't have time, you can skip this part.
Vanilla Buttercream
(original recipe from Sally's Baking Addiction)
Ingredients
250g pure unsalted butter, room temperature but not too soft
4 cup icing sugar, sifted
1/3 cup dairy whipping cream (I use Anchor), room temperature
2 tsp vanilla extract
A pinch of salt
Methods
1. Cut the pure butter into cubes and start whisking it using paddle attachment. You can use hand mixer or a stand mixer, which ever you have. Whisk the butter for 10 minutes until it is fluffy and soft. (this part is most important)
2. Add in 1 cup of sifted icing sugar and whisk until combined. Add more cups until the last cup of icing sugar. The mixture will become thick.
3. Add in whipping cream, vanilla extract and salt. Whisk until smooth and combine for full 3 minutes.
4. Batter will be smooth but a little grainy is okay. If your batter is thick, add 1 tbs of cream and if the batter is too soft, add 1/2 cup of icing sugar to the batter. Set aside the vanilla buttercream.
Additional info:
PURE BUTTER brand that I am using is normally from Tatura, SCS, La Belle and there is so much more brand outside. Normally I would buy any brand that has offer cus let's be real, pure butter is SO expensive nowadays. 1 pure butter can cost around RM8-RM15 each.
DAIRY WHIPPING CREAM brand that I am using is from Anchor or Paul's. There are other brands as well like Emborg, Shani and others. Any brand will work for this recipe.
Cake Layering
Finally, we have come to the layering part!! How are you so far? Manage to catch up? If so then good for you. You have come to the best part. To layer a cake, it is quite simple. Here's how:1. Once the cake tin is cool, by using a knife or a spatula, carefully circle around the cake (the part between the tin and cake) to make the cake loose so that it will easily comes out after you flip it.
2. Tear off the baking paper underneath the cake. Put aside. Repeat for all the cakes.
3. By using a sharp knife or a cake cutter, scrape off the cake tops. You only want to use the soft part inside. Let the cake cool if you find the inside part is still warm. Do not ever rush to frost the cake while it is still warm because it will cause the frosting to melt. Repeat for all the cakes.
4. Take the cake board and spread some vanilla buttercream at the center. Take one cake and place it over the buttercream. The cream will hold the cake firmly.
5. Take two triangle piping bag (you can get it at a bakery ingredients shop), take two scoops of each cream (buttercream and butterscotch cream) and put it in each piping bag. Cut the sharp edge of the bag.
6. First take the vanilla buttercream and pipe it circling the edge of the cake. Now pipe in butterscotch cream at the center until all the center part of the cake is covered in butterscotch cream. Use offset spatula to make the cream even.
7. By using piping bag, drizzle butterscotch cream (I bought mine in bakery ingredients shop) on the butterscotch cream by circling method. Repeat this step for another cake.
8. Put the last cake on top and cover nicely with vanilla buttercream. By using piping bag, pipe the buttercream at the cake side and make it smooth by using a cake scraper. Use a turntable to make it easy to scrape. If you notice any uneven surface, just top up with more buttercream and use the cake scraper to make it smooth again. Repeat until you are satisfied.
9. By using a piping bag and a star shape tip, make rosettes around the cake and on top of the cake. You can put food gel colouring in your vanilla buttercream to create colourful or ombre flower. You can be creative when piping shapes and try as many tips as you want!
10. Chill the cake for at least 30 minute before celebrating. If you are baking in advance for customer, put the cake in a cake box, wrap the box with a cling wrap before refrigerate it. This will keep the cake stay moist and not dried out.
Okay that is all. Phew. I haven't write this long in a long time. Surely there is so much details. And, I understand a video helps to understand better. Perhaps in the future I'll provide a step by step video? Stay tuned! In this post I will attach some design of the sides that I have made before. You can find more in my Instagram account @schonebacker or FB @schonebacker.
Thank you for reading, I hope you will try out the recipe!
For order and bookings, kindly whatsapp me at +60124465705. Cake bookings preferable 3-7 days ahead to avoid any inconveniences. Thank you again.
Regards
Muna
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