|Happy Birthday, Mom!|
Today is my mom’s birthday! I wanted to create a really beautiful cake for her that wasn’t over-the-top decadent. My mom has always enjoyed fresh berries so I created this cake especially for her. It’s inspired by The Bread Basket‘s Berry Basket Cake. (This is the bakery where we ordered our wedding cake.)
This cake truly has it all. A classic yellow cake, whipped cream, fresh berries, & creamy buttercream frosting. The most difficult part is making the buttercream.
|See the Vanilla Bean Seeds?|
2 sticks unsalted butter (softened)
2 cups sugar
3 cups sifted Swans Down Cake Flour
1 cup milk
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 350 degrees F. Butter and lightly flour three 9″ layer pans. Sift Swan Down Cake Flour then lightly spoon 3 cups cake flour into measuring cup.
Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with the baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour to mixture alternately with milk and flavorings, blending after each addition until smooth. (Do not overbeat as this will yield a dry cake.) Pour into prepared pans.
Bake for 20 to 25 minutes or until tester comes out clean. Cool in pans 10 minutes. Remove from pans and continue cooling on racks.
(We only used 2 layers of this cake and reserved the third for another use.)
|Fresh & beautiful!|
1 ½ cups sugar
⅓ cup all-purpose flour
1 ½ cups whole milk
⅓ cup heavy cream
1 ½ cups [3 sticks] unsalted butter, soft but cook, cut into small pieces
2 Tablespoons Vanilla Bean Paste
|Bottom layer with center filling|
|My mom and Terry at our wedding|