Sanders Colonial Buttercream Layer Cake Food

TRADITIONAL SANDER'S BUMPY CAKE MADE EASY

Steps:

• Step 1
• Using a handheld or stand mixer, cream the butter on high speed until it is light and fluffy. This cake is very moist and feathery, so this is crucial!
• Step 2
• Add the 2 eggs one at a time. Keep mixing until it is well blended.
• Step 3
• Grab the sifted granulated sugar and add it slowly. Let it rain like a mist over the eggs and butter so that it gets incorporated but you do not turn off the mixer. Continue for 4 minutes or until everything is well incorporated. Do not forget to scrape and rotate the bowl.
• Be careful of overbeating the batter as it can lose some of its fluffy quality.
• Step 4
• In a separate bowl, combine the dry ingredients together (salt, baking powder, and flour). Do the same with the rest of the wet ingredients (milk, lemon juice, and vanilla extracin another bowl.
• Step 5
• Add both wet and dry ingredients alternately to the butter, eggs and sugar mixture. Do this in 3 or 4 times, so that everything gets a chance to blend together well, without forming any lumps. To do this, use the mixer at low speed. Once you have poured everything in the bowl, beat for an extra 3 to 4 minutes.
• Step 6
• Pour batter into the cake pans or pan. Make sure you grease them beforehand with either baking spray (cooking spray that has some flour mixed into it, it is amazing! You can find some from the brand Pam over heror with some butter and flour, whatever is easiest for you.
• Step 7
• Bake at 350ºF for 30 minutes. You can check if it is already done by poking a skewer in the center. If it comes out clean, then the cake is done! Also, if the cake pulls away from the edges, it is also time to take it out of the oven.
• Step 8
• Wait for 30 minutes more -at least!- before unmolding it so that it does not fall apart.
• Once they are unmolded and at room temperature, cut the top part of the cakes so that you are left with a flat surface. This is called leveling and it is just an aesthetic choice, you can totally skip this if your cake is level enough for you!
• Step 1
• Scald milk (that is, warm it up without boiling ion a small saucepan over medium heat. Add the sugar and mix until it is dissolved. Take it off the fire and let it cool down.
• Step 2
• While that cools, beat the egg white until it is stiff.
• Step 3
• Slowly add the sugary milk and mix until everything is well combined.
• Step 4
• In another bowl, soften butter and Crisco together with the help of the electric mixer. Once it is creamy and soft, continue.
• Step 5
• On low speed, add the whipped egg white and sugary milk mixture to the butter and shortening. Be careful not to overbeat it, it should not take longer than 5 minutes.
• Step 6
• Once that is done, fold in the vanilla extract with the help of a spatula. Cover with some plastic wrap and set it in the fridge for 30 minutes to cool down.
• Step 7
• Chop the hazelnuts. You can also use candied hazelnuts - our personal favorite! This will give crunch to the outer layer of the cake.
• Step 8
• Once the frosting is cool and the cakes are ready, load up your piping bag and pipe two long and thick lines of buttercream over the cake blocks. It should look like two rigged bumps on top of the sponge.
• Step 9
• Distribute chopped hazelnuts on top.

SANDERS' CHOCOLATE BUMPY CAKE

Steps:

• For Cake: In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
• Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
• Add flour; beat for 5 minutes.
• Batter will be very bubbly.
• Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
• For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste.
• Whip at medium speed, adding milk slowly and gradually, until light and fluffy.
• Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
• Mix this meringue slowly into the above mixture.
• Add vanilla and remaining 1/2 cup powdered sugar.
• This last amount of sugar can be doubled if stiffer icing is desired.
• For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
• Bring mixture to a boil.
• When mixture reaches the soft-ball stage, remove from heat.
• Add remaining butter, powdered sugar and vanilla.
• This will have a"pouring consistency".
• TO ASSEMBLE CAKE: prepare cake as directed.
• When cake is cooled, place cake in freezer for at least 30 minutes.
• Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.
• Return to the freezer for at least an additional 15 minutes.
• Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.
• Return to freezer for several minutes or more to set frosting.

SANDERS CARAMEL CAKE!

Steps:

• Preheat oven to 350°F with rack in middle.
• Start with the icing: place the caramels and water in a double boiler. Heat and stir until smooth and creamy. Cool.
• Place butter in a mixing bowl, add sugar and mix at a low speed to a smooth paste. Mix at a medium speed while adding the caramel mixture. Set aside.
• Make the cake: butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
• Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.