SMALL SPRINGFORM PANS 6 INCH RECIPES

Steps:

• Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom 2/3 of the oven. (Just under the rack where your cheesecake layer will bake)
• Preheat oven to 300 degrees F
• Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
• In a mixing bowl, mix softened cream cheese until smooth.
• Mixing at low speed, add sugar, salt, flour.
• Add lemon extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.
• Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
• Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
• Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)
• Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.
• Preheat the oven to 350 degrees, grease and flour two 9×2 inch round pans.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside
• In another bowl, add the buttermilk, oil and lemon extract and lemon juice.  Set aside..
• In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
• Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
• Do not mix above medium speed or over mix the cake batter
• Divide batter between the two prepared 9 inch cake pans.
• Bake at 350 degrees for 20-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
• Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
• Cut the cream cheese into pieces and add to the butter, beating until blended.
• Add the lemon extract. (Lemon zest is optional).
• Gradually add powdered sugar and beat until well blended.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.
• Place the first lemon cake layer on the cake plate or pedestal. Spread with a thin layer of frosting.
• Run a thin knife (I like to heat it with hot water) between the cake and side of the cake pan to help prevent sticking.
• Release the sides of the springform pan.
• Place the cheesecake upside down onto the first cake layer. remove the bottom of the cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
• Remove the parchment if you haven't already ;0) -
• Spread the cheesecake layer with a thin layer of frosting. Top with the top lemon cake layer.
• *If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife!
• Frost the cake as usual. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (And you can refrigerate the bowl of frosting also as needed.)

Steps:

• In a medium size bowl whisk together the flour, baking powder and salt. Set aside
• In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
• In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
• Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
• Cream the softened butter until smooth and lightened in color
• Blend in the salt and vanilla
• Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
• This recipe makes approximately 8 cups of frosting.