VANILLA WAFER CAKE RECIPE FROM SCRATCH RECIPES

Steps:

• Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
• Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
• Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

Steps:

• Preheat the oven to 350 degrees, Grease/spray & flour three 8 inch pans and line with parchment circles
• In the mixing bowl, add the dry ingredients, sugar, flour, baking soda, baking powder, & salt. Turn on the mixer and blend for 30 seconds to incorporate ingredients
• Add the softened butter to the dry ingredients and mix on low speed until the dry ingredients are moistened. Scrape the bottom and sides of the bowl
• In a separate bowl, slice and mash the bananas, add lemon juice, eggs, 2 teaspoons vanilla and buttermilk. Lightly mix these ingredients with a fork to blend
• Slowly add the banana/buttermilk mixture to the dry ingredients beating on medium speed for 1 minute, scrape the bottom and sides of the bowl and beat another minute.
• Pour batter into the prepared pans and bake at 350 degrees for 25-30 minutes or until the cake springs back to the touch and a toothpick comes out clean.
• Cool the cakes 10 minutes on the rack and then turn out.
• Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency.
• If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.
• Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time.
• Cut the 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 cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• 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 (do not microwave) and remix.