![]() Pipe 1 to 1 1/2 cups buttercream on top and use an offset spatula to spread into an even layer. Place one 9-inch cake layer on a 10-inch cardboard round and place on a rotating cake stand. Transfer the buttercream to a piping bag fitted with a 2D tip. ![]() Add the vanilla and salt and mix until incorporated. With the mixer on low speed, gradually add the confectioners' sugar and milk, 1 tablespoon at a time, alternating between the two until no lumps remain. Cool completely on a wire rack.įor the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, about 2 minutes. Divide the batter among the prepared 9-inch pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Increase the speed to medium for 2 minutes. Cool completely on a wire rack.įor the 9-inch cakes: Place the remaining 2 boxes cake mix, 2 cups water, 2/3 cup vegetable oil and 6 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Divide the batter among the prepared 6-inch pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Grease the bottom and sides of three 9-inch cake pans with cooking spray.įor the 6-inch cakes: Place 1 box cake mix, 1 cup water, 1/3 cup vegetable oil and 3 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. ![]() Grease the bottom and sides of three 6-inch cake pans with cooking spray. For the cake: Preheat the oven to 350 degrees F.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |