BUTTER CREAM VALENTINE CAKE:

Prep& cooking time – 2 hrs

Serves -……….

First we have to prepare sponge cake on which we can do icing …so let us see how to make sponge cake……

SPONGE CAKE:

Ingredients:

Egg whites of 6 eggs seperate
egg yolk of 6 eggs
1cup of all purpose flour or maida
1 cup of powdered sugar
1/2 tsp baking powder
1 tsp vanilla extract or essence
1/4 tsp salt
baking sheet or cake pan
non stick spray or vegetable shortening

HOW TO MAKE:

1.Pre heat the oven to 375 °F for 15 mins.
2.Seperate the egg whites from egg yolks and beat the egg whites in the mixer or whisk the whites with a whisk till the whites turn fluffy and stand.(if using mixer it will take 5 mins to beat and if using whisk will take 20 mins).
3.Meanwhile whisk the yolks also seperately.Take the flour and add the baking powder,salt to it and mix together
(you can sieve it also if you want).
4.To the yolk add the sugar and butter(optional) and mix it properly.Now take the yolk mixture and fold it in the egg white slowly and mix just once or twice.
5.Before adding the mixture into the cake pans, paint the pans with vegetable shortening or non stick spray . Then dust with the flour. If any area is still shiny, "paint" with more shortening and dust with flour.
6.Don't fill cake pans more than 1/2 full.
7.Spread this mixture on the sprayed sheet or cake pan and tap it little to spread evenly and bake it in the oven for 22 to 25min at 375°F until done .Check by putting a toothpick or knife thr the cake it comes out clean it's done.

{Note: Immediately after taking the cake from the oven flip it upside down and cover it with plastic wrap .Once the cake cools down rest in an airtight container in refrigerator a day or overnight before icing it.}

How to do icing on sponge cake:

Pre &cooking time -1/2 hr

Yield -3 cups

Buttercream Icing:

Buttercream can be used to provide cakes with a smooth icing, make borders, or for writing. Buttercreams most popular decorations include: roses, drop flowers, sweet peas and figure piping.

Ingredients:

½ cup- solid vegetable shortening

½ cup - butter

½ teaspoon - Wilton Butter Flavor for pure white icing and stiffer consistency.

3-4 tablespoons - light corn syrup per recipe to thin for icing cake.

1 teaspoon - Clear Vanilla

4 cups - sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons - milk

1.Add Cream butter and shortening in an electric mixer. Add vanilla.

2.Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

3.When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

4.Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.

5.Refrigerate in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

6.Now spread the butter cream wih knife or spatula .

7.After icing the cake, let it rest at least 15 minutes. Smooth out the cake using parchment paper. Place the parchment paper on the cake and gently smooth out the icing.

8.Now do decoration on cake what ever you want to do……