HOW TO SOFTEN BUTTER FAST WITHOUT A MICROWAVE RECIPES

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WALKER'S SHORTBREAD RECIPE | TOP SECRET RECIPES



Walker's Shortbread Recipe | Top Secret Recipes image

Joseph Walker used only the best ingredients to make the famous pure butter shortbread recipe he created in 1898 at his Bakery in Aberlour, Scotland. More than a century later Walker's is one of the bestselling shortbreads in the world and it’s still made with the same four quality ingredients: flour, butter, sugar, and salt. But just knowing the ingredients still leaves you a long trip away from great shortbread—a fact that’s best confirmed by giving any other copycat recipe a try. If a recipe calls for all-purpose flour and/or standard granulated sugar and salt, you’re destined for disappointment.   The secret ingredient is pastry flour. It has less gluten than all-purpose flour and will produce a tender bite mirroring the original cookies, but it still provides a stable structure that won’t spread out when baked. My favorite pastry flour is Bob’s Red Mill. There is no leavening in these cookies (that’s why they're called shortbread), so the sugar and salt are whipped into the butter until it’s fluffy which works in air bubbles that provide a lift to your shortbread when baked. Standard sugar and salt grains won’t easily dissolve in the butter, so I'm using superfine sugar here (baker’s sugar) and superfine salt (popcorn salt) to produce perfect shortbread with a clean bite that’s free of any detectable sugar or salt granules. Click here for more great recipes for your favorite famous treats.   TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 50 minutes0S

Prep Time 30 minutes0S

Cook Time 20 minutes0S

CHERRY LAYER CAKE (A DOCTORED CAKE MIX ... - MY CAKE SCHOOL



Cherry Layer Cake (A Doctored Cake Mix ... - My Cake School image

This moist and delicious Cherry Layer Cake is so simple and delicious! We love it with our cherry cream cheese frosting.

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 21

1 box (15.25 oz) white cake mix, sifted, we used Duncan Hines
1 cup (114g) all purpose flour (plain in the UK)
1 cup (200g) sugar
1/2 teaspoon (2g) salt
3 large eggs
1 cup (242g) sour cream (we use full fat sour cream)
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) cherry extract - see Notes below for substitution
2 Tablespoons (13g) vegetable oil (we use canola oil)
1 (16oz) Jar Maraschino Cherries. We'll use 2/3 cup of the cherry juice (reserve the remaining juice for brushing onto layers).
1/3 cup of milk
Maraschino cherries from the jar of cherries-- approximately 1/2 cup or 18 cherries finely chopped- reserve additional cherries for decoration on top.
*Pink coloring gel for additional color - optional. (If using jello instead of extract you won't need the coloring).
2 sticks (1 cup) (226g) unsalted butter (slightly softened)
2( 8oz.) packages cream cheese (total weight 452g) slightly softened --
use full fat cream cheese. Using reduced fat or the spreadable cream
cheese will cause the frosting to be too soft. Do not soften the cream cheese in the microwave
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) cherry extract
6 to 61/2 cups (690g to 747g) powdered sugar
Wilton Rose Gel Color, optional - I used a very small amount, putting the color on a toothpick to add to the frosting.

Steps:

  • For the CakePreheat the oven to 350 degrees, grease and flour 3 (8x2 inch) round pans In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend.  If  using cherry jell-o powder instead of cherry extract, add now. Add the remaining ingredients to the bowl. and mix on medium speed for 1 minute.  Scrape the sides and bottom of the bowl and mix on medium speed for 1 to 2 more minutes ( a little longer if using a hand mixer).  Add the chopped cherries during the last minute of mixing. Pour into prepared pans and bake for 25 to 30 minutes.  Check at 25 minutes, with a toothpick inserted into the center, when it comes out clean or with just a few crumbs attached, it is done. Cool in the pans 5 to 10 minutes then turn out. Cherry Cream Cheese FrostingCut the slightly softened butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and cherry extract. Gradually add the powdered sugar beating on low speed until blended (cover bowl with a towel to keep a cloud of powdered sugar from floating over your kitchen). Add the gel color at this point, increase mixing speed to low to medium and beat until fluffy, don't over beat. Over mixing will make your frosting too soft. You may need to chill the frosting 10 to 15 minutes until it is the spreading consistency you like. If piping with the frosting, you will need to chill a short while. You can make it in advance, refrigerate and when ready to use, let it soften slightly then remix. Do Not Soften in the Microwave. Assembling the CakePlace the first cooled cake layer onto your cake plate or pedestal. Using a pastry brush, lightly apply maraschino cherry juice onto the cake layer. Just a light coating is enough. Spread with a layer of cherry cream cheese frosting- I stop about 1/4 inch from the edge of the cake. Apply the next cake layer, brush on the cherry juice, and repeat. Add the final cake layer, and frost the cake with cherry cream cheese frosting. I like to freeze the cake for about 10-15 minutes after crumb coating and then apply the final coat. If the cream cheese frosting is too soft, chill to firm it up. I applied the frosting with a bit of swirly texture. I added a spiral to the top of the cake with my offset spatula by starting in the center of the cake and then spiral out as I rotated the cake on a turntable. I then added stars around the top edge of the cake with a 2D piping tip and topped each star with a maraschino cherry.

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