I was so mesmerized by the pink rose cake I made a month ago, that I quickly wanted to bake another flower cake. This time a hyndrangea-flower cake. Again, I got the tutorial from i am baker. My cake isn't nearly as beautiful as hers, in fact, I think mine looks like blue tagliatelle pasta on top, but that doesn't make the taste any less fabulous. This cake was a little bit more difficult to create than the rose cake. You need a #104 Wilton tip and the frosting needs to be quite thick. The recipe is a light and delicious vanilla cake from Martha Stewart, the buttercream frosting is from Magnolia Bakery. Rating: 5 out of 5.
Vanilla Cake: Martha Stewart
- 6 tablespoons unsalted butter, plus more for pan
- 1 ½ cups all-purpose flour (spooned and leveled), plus more for pan
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
- With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
- Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
- Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
Buttercream recipe here and cake tutorial here.