Kentucky Buttercream Bundt Cake Food

KENTUCKY BUTTER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
• Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
• To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

KENTUCKY BUTTERCREAM BUNDT CAKE

Steps:

• Preheat oven to 325. Spray bottom of 10-inch tube pan with cooking spray.
• In a large bowl, cream the butter; gradually beat in the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the remaining cake ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed, scraping the bowl occasionally. Spread the batter evenly into the prepared pan.
• Bake for 1 hour, or until the top springs back when lightly touched. While the cake is still hot, prick the top of the cake and pour the butter sauce on top.
• To prepare the Butter Sauce: combine the 1 cup sugar, hot water, and ½ cup butter. Heat in a saucepan or in the microwave until the butter is melted---do not boil. Remove from heat, add rum flavoring, and pour over warm cake.

RAINBOW BUTTERCREAM CAKE

Steps:

• Supplies:.
• Five 7 x 2 inch round cake pans.
• Gel color in red, pink, yellow, green, purple, blue.
• Piping bags each fitted with a variety of different piping tips such as an open star tip, a grass tip, etc. I used Wilton 1M, Wilton #234, Wilton #4B, and an open circle tip.
• 5 medium bowls (you can use large cereal bowls or a mixture of whatever you have!).
• To Make The Cake:.
• Spritz the cake pans with vegetable oil and line with parchment paper circles cut to size. Preheat oven to 350 degrees F.
• In a large bowl, sift together the cake flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about two minutes.
• With the mixer on low speed, add the eggs one at a time, gently incorporating. Add the vanilla extract.
• Whisk together the cream and milk.
• With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk and ending with the flour mix, about one minute in total, until batter is smooth and free of lumps and bumps. Do not overmix.
• Divide the batter evenly into the five medium bowls. Add a different color of gel food coloring to each bowl, mixing gently to combine. To get a bright shade of red, you will need more red gel color than the other colors. Start with less and add more as needed.
• Pour each colored batter into its own separate cake pan. Gently rap the cake pan a few times on the counter to discourage air bubbles. Bake for 15-20 minutes, until cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with moist crumbs. Let cool completely on wire racks before frosting with buttercream.
• To Make The Buttercream and Frost The Cake:.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, vanilla and tiny pinch of salt on high speed until light and fluffy and doubled in volume, about three minutes.
• With the cake layers completely cool, fill and frost the cake with the plain white vanilla buttercream, stacking the layers following the ROYGBIV colors. If you want the red layer to be on the top, start with the purple layer, top with frosting, then stack the blue, then green, yellow and finish with the red. Frost and coat the entire exterior of the cake, using a cake bench scraper to smooth as you go.
• To Decorate:.
• Divide the remaining buttercream into five or six bowls, depending on what shades you want for your rainbow piping.
• Add ¼ teaspoon of gel color to each bowl to start, mixing in the color to get the desired shade. Again, with the red gel color, you will need more gel color to get that vibrant red.
• Fill your piping bags fitted with the various piping tips each with a different buttercream color. Pipe rosettes, drop stars and furry bits of grassy buttercream all over the cake. I start on the top and pipe the top of the cake first, making sure my colors and patterns are evenly dispersed! I tend to work with one color, piping all over, then switching colors, then adding more colors and then filling in any naked spots at the end.
• Tip: for a sharp, clean cut - chill your cake for 10 minutes in the freezer first before slicing!

KENTUCKY BUTTER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.
• Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
• Beat for 3 minutes at medium speed.
• Pour batter into prepared pan.
• Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
• Prick holes in the still warm cake.
• Slowly pour sauce over cake.
• Let cake cool before removing from pan.
• To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.
• Cook over medium heat, until fully melted and combined, but do not boil.

KENTUCKY BUTTER CAKE

Steps:

• To make batter: In a large beater bowl cream the butter.
• Gradually add the sugar; creaming until light and fluffy.
• Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
• Add milk and blend thoroughly.
• NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
• STIR AND LET SIT FOR 5 MINUTES.
• In a small bowl combine flour, salt, powder and soda.
• Add to batter all at once and beat for at least 10 minutes.
• Batter will be very thick and creamy.
• Stir in vanilla.
• Generously grease 10" inch bundt pan.
• Turn batter into pan.
• Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
• Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
• Do not boil!
• Remove from heat and add vanilla.
• Let cake sit on a rack for 5 minutes after baking.
• Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
• Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
• Cool completely before removing from pan.
• If desired sprinkle with icing sugar before serving.