CAKE SMITH RECIPES

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. (You could use 2 cake pans for slightly thicker layers if you would rather, but we like the additional layer filling.)
• In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
• In another bowl or measuring cup, combine the sour cream, milk and vanilla
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
• Mix until combined and smooth, do not mix above medium speed or over-mix.
• Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
• Makes 7 cups batter. The recipe works well for cupcakes.
• Cream the softened butter until smooth. Blend in the vanilla.
• Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
• Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
• Makes approximately 6 cups of frosting.

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. (You could use 2 cake pans for slightly thicker layers if you would rather, but we like the additional layer filling.)
• In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
• In another bowl or measuring cup, combine the sour cream, milk and vanilla
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
• Mix until combined and smooth, do not mix above medium speed or over-mix.
• Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
• Makes 7 cups batter. The recipe works well for cupcakes.
• Cream the softened butter until smooth. Blend in the vanilla.
• Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
• Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
• Makes approximately 6 cups of frosting.