Vertical Layer Rose Cake {Finally!}

After a long month, I've finally set aside everything else to finally FINISH editing the video. Whew, I'm glad it's over. Now I can get to working filming new content for an upcoming collab! Here is, theee (drumroll please)...... Vertical Layer Rose Cake Recipe! and it's sidekick Buttercream.

Of course, this vertical layer cake method has been out for a while, as well as the checkerboard, heart and a few other design cakes, but I haven't gotten around to trying out this fabulous idea from i am baker, until now. Check it out.

White Cake
adapted from i am baker.

makes two 8-in cakes

3/4 cup unsalted butter, room temp.
1 3/4 cup granulated sugar
1 tsp. salt

6 large egg whites, room temp.

2 1/4 cups cake flour
4 tsp. baking powder

1 cup milk, room temp.

1 tsp. vanilla extract
1/2 tsp. almond extract*

*I found 2 tsp. of almond extract (from original recipe) too overpowering. If I made it again, I would completely omit almond extract because I'm just not a fan.

1. Cream butter until smooth. Add in granulated sugar and salt, beat until fluffy (5 mins).
2. Slowly add in egg whites until incorporated.
3. Sift together cake flour & baking powder. Mix together milk and extracts.
4. Alternate adding in dry mixture and wet mixture into the butter mixture. If you need a visual demonstration, I previously created a video using the method here.
5. Pour batter evenly between two prepared cake pans. Preheat oven to 350F and bake for 27-30 minutes. Bake until toothpick inserted in the center comes out almost clean.
6. Allow cake to cool to room temperature.

Red-Chocolate** Cake
The recipe I tried was unsuccessful and turned out very dry. Try out this one adapted from Magnolia's bakery.

**It was supposed to be red-velvet cake, but I was too stingy about food coloring and it turned out red-chocolate colored.

The Perfect Crusting Buttercream
recipe from i am baker

8 cups powdered sugar, sifted
1 cup shortening (1/2 cup can be substituted with softened butter)
2 tsp. vanilla extract
1/2 cup-3/4 cup milk

In a stand mixer with a paddle attachment, cream shortening and vanilla for 2-4 minutes. Add in powdered sugar, one cup at a time. Alternate adding in milk if necessary, to create a creamy consistency. For a stiffer consistency, use less milk.


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