Creamy Buttercake #CakesAndDecors

Creamy Buttercake

Ingredients:

Cake

1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

Butter Glaze

⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla

Procedures:

(1) Preheat the oven to 325°F/165°C

(2) Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.

(3) Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

(4) Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

(5) When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

(6) Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

(7) Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.

Tasty Yellow Cake Recipe #CakesAndDecors

Ingredients:

300 grams cake flour (about 3 cups)
¾ cup butter, softened
1⅔ cups sugar
2 eggs
1½ tsp vanilla extract
1⅓ cups milk
1 Tbsp baking powder
½ tsp salt

Pocedures:

1. Preheat your oven to 350°F.

2. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.

3. In a large mixing bowl, stir together the flour, baking powder and salt until everything is blended.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, butter, sugar and vanilla. Beat on medium speed until fluffy.

5. Now add some of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add some of the milk. Continue alternating adding the dry ingredients with the milk until it's all incorporated and the batter is smooth, scraping down the side of the bowl as you go. Then pour the batter into your prepared pans and transfer them to the oven.

6. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing after 28 minutes, because it's better to check too soon than to over-baked.

7. Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour, and frost with this chocolate frosting recipe or as desired.

8. Makes two 9-inch layers

Lover's Cheesecake Recipe #CakesAndDecors

The result is a creamy cheesecake baked for perfection.

Ingredients:

For the crust:
• 10 graham crackers
• 1 Tbsp sugar
• 6 Tbsp (3/4 stick) butter

For the filling:
• 2½ pounds cream cheese (5 packs)
• 1½ cups sugar
• ½ cup sour cream
• 6 whole eggs plus 2 egg yolks
• 1 Tbsp lemon juice
• 2 tsp vanilla extract
• pinch salt

Procedures:

Prepare the graham cracker crust:

1. Preheat oven to 325°F.

2. Break up the graham crackers and pulse them in a food processor until you have fine crumbs. While you do this you can be melting the butter in a small saucepan over low heat (or just melt it in the microwave).

3. Transfer the crumbs to a mixing bowl and stir in the sugar.

4. Finally, stir in the melted butter and combine until the crumbs are uniformly moistened.

5. Press the crumbs into the bottom of a 9-inch spring-form pan until you have an even layer.

6. Bake for ten minutes, then remove the pan from the oven and let the crust cool while you do the next steps.

Prepare the cheesecake:

1. Preheat oven to 500°F.

2. Cut the cream cheese into cubes and let it sit at room temperature for about 20 minutes to soften.

3. Transfer the softened cream cheese to the bowl of a stand mixer. Beat it on medium speed with the paddle attachment for about two minutes.

4. Scrape the sides of the bowl with a rubber spatula, then add the sugar, salt lemon juice, vanilla and sour cream and beat for another two minutes.

5. Scrape the bowl again, then add the eggs and egg yolks and beat until everything is completely blended and the mixture is smooth and fluffy, another couple of minutes. You may need to stop the mixer to scrape the bowl every now and then.

6. Fill a roasting pan half full of water and set it on the lower rack of your oven. Seal the bottom of the spring-form pan with foil and set it on a baking pan.

7. Now pour the filling into the spring-form pan and transfer the baking pan (with the cheesecake on it) to the upper rack in the oven.

8. Bake at 500°F for 10 minutes, then lower the heat to 200°F and bake for another 1½ hours. Don't open the oven door! When it's finished, the cheesecake should jiggle a little bit at the center but be firm at the edges.

9. Transfer the cheesecake to a wire rack, and after cooling for 15 minutes, carefully loosen the edges of the cake with a knife.

10. Let the cheesecake cool for a full three hours at room temperature, then cover with plastic wrap and refrigerate at least overnight, although a full 24 hours is best.