Cakespy: 12-Layer Holiday Cake

Name: Cakespy: 12-Layer Holiday Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 3 sticks butter, softened; 2 liters confectioners sugar; 5 eggs; 473 milliliters evaporated milk; 710 milliliters flour; 118 milliliters milk (you may end up using less); 2 teaspoons peppermint extract; 0 teaspoons salt; 473 milliliters sugar; 2 teaspoons vanilla

Cakespy: 12-Layer Holiday Cake

You can never have too many dessert recipes, so give Cakespy: 12-Layer Holiday Cake a try. This recipe makes 12 servings with 851 calories, 9g of protein, and 29g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, flour, evaporated milk, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Prepare 6 parchment circles sized to fit your 8-inch circle pans (I used each of the 6 circles twice).

Cream together sugar and butter.

Ingredients you will need

Butter

Cream

Sugar

Add eggs one at a time and beat until smooth.

Ingredients you will need

Egg

Sift together flour, salt, and baking powder.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Mix into egg mixture one cup at a time.

Ingredients you will need

Egg

With mixer running, slowly pour in the evaporated milk, then the vanilla and milk, mixing just until incorporated.

Ingredients you will need

Evaporated Milk

Vanilla

Milk

Equipment you will use

Blender

Put a small amount of cake batter into the parchment-lined pans, using the back of the spoon to spread evenly. You will only spread enough so that it covers the pan and is not see-through.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake as many as three layers at a time on the middle rack of the oven 8 minutes or until just beginning to darken on the edges. I only had two pans, so I would turn out a batch and keep repeating the process until all the layers had baked.

Equipment you will use

Oven

Allow your layers to cool to room temperature.

Meanwhile, make your buttercream. In a large bowl, mix butter until creamy and fluffy.

Ingredients you will need

Butter

Cream

Equipment you will use

Bowl

Add 3-4 cups of confectioners' sugar and cream until fluffy. Blend extract and 1/4 cup milk into the mixture. Gradually stir remaining milk and confectioners' sugar into the mixture until it has reached your desired consistency.

Ingredients you will need

Powdered Sugar

Extract

Cream

Milk

Assemble your cake.

Place your first cake layer on a plate, and spread a thin layer of frosting on top.

Ingredients you will need

Frosting

Spread

Place the second layer on top, and repeat. Repeat with the remaining layers.

Once your top layer is adhered, if necessary, insert wooden sticks or skewers into the cake so that it stays straight. If desired, using a large knife, trim the sides of the cake so that your circle is round and perfect.

Equipment you will use

Skewers

Knife

Coat the cake with a "crumb coat" of frosting.

Ingredients you will need

Frosting

Let it set for a few minutes (you can nibble on the bits you've trimmed off to keep yourself occupied).

Frost the cake generously with the remaining frosting, and decorate with sprinkles, piped frosting, or however you'd like. I found that putting my finished cake in the fridge for about 20 minutes helped it set to the point where it didn't slide around when cut into.

Ingredients you will need

Sprinkles