Vanilla Butter Cake
Yield: three 8-inch round cake layers
Ingredients:
4 large eggs (separated)
3 1/2 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar, divided
2 teaspoons pure vanilla extract
1 cup milk (room temperature)
1/4 teaspoon cream of tartar
Ingredients:
4 large eggs (separated)
3 1/2 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar, divided
2 teaspoons pure vanilla extract
1 cup milk (room temperature)
1/4 teaspoon cream of tartar
Method:
Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour three – 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
While eggs are still cold, separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic warp and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.
Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula or back of a spoon. Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).
Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour three – 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
While eggs are still cold, separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic warp and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.
Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula or back of a spoon. Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).
Fluffy Marshmallow Cream (or cheat and use jarred Marshmallow Cream)
Ingredients
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 tablespoons vanilla extract
1/2 cup dark choc chips
1/2 cup white chips
In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla. then when cool fold in chips and set to the side
Vanilla Buttercream Frosting
Ingredients
1 cup sugar
1/3 cup water
6 egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
1 1/2 cups butter, softened
6 tablespoons confectioners' sugar
Directions
In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature.
In a mixing bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
Homemade Marshmallows
Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Ingredients
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
Directions
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake
Assembly
take all three layers of the cooled white butter cake and layer the fluff between layers
frost with buttercream coat outside of cake with crushed graham crackers
top with fresh marshmallows dollops of homemade fluff graham crackers
and chocolate ganache
Holy Yummo Batman!
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