Graduation Photo Album Cake

Name: Graduation Photo Album Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 227 grams butter, softened; 240 milliliters buttermilk; 15 servings Clear cellophane for covering board; 720 grams confectioners sugar; 5 eggs, separated; 333 grams all-purpose flour; 15 servings Paste food coloring in school colors; 1 Tbsp grated lemon peel; 122 milliliters milk; 25 grams poppy seeds; 67 Pastry tips—round #3, star #18, drop flower #107, and leaf; 1 teaspoons salt; 6 Tbsps shortening; 350 grams sugar, divided; 2 teaspoons vanilla extract; 15 servings Yellow gift wrap for covering board

Graduation Photo Album Cake takes about 1 hour and 25 minutes from beginning to end. This recipe serves 15. One serving contains 683 calories, 9g of protein, and 24g of fat. Head to the store and pick up baking powder, paste food coloring in school colors, clear cellophane, and a few other things to make it today. Users who liked this recipe also liked Graduation Sheet Cake, Graduation Cake Decorations, and Graduation Caps.

Instructions

In a bowl, cream butter and 1-1/2 cups sugar.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add egg yolks and beat well.

Ingredients you will need

Egg Yolk

Combine flour, poppy seeds, lemon peel, baking powder, baking soda and salt.

Ingredients you will need

Baking Soda

Poppy Seeds

Lemon Peel

All Purpose Flour

Salt

Add to creamed mixture alternately with buttermilk.

Ingredients you will need

Buttermilk

In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Bowl

Pour into a greased and floured 13-in. x 9-in. baking pan.

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Baking Pan

Bake at 325° for 45-50 minutes or until toothpick inserted near center comes out clean. Cool on 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove from pan to wire rack to cool cake completely.

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Wire Rack

Frying Pan

Transfer to covered board.

Trace book pattern twice onto waxed paper.

Cut out. On one long side of cake, position patterns so that the long straight edges sit on the board and the wide ends meat at the center of cake. Secure with toothpicks. With a serrated knife an following patterns, cut off top of cake.

Ingredients you will need

Meat

Equipment you will use

Serrated Knife

Toothpicks

Remove cake top and save for another use. Repeat on other long side.

For frosting, cream butter, shortening and vanilla in a bowl. Beat in confectioners' sugar and milk.

Ingredients you will need

Powdered Sugar

Shortening

Frosting

Vanilla

Butter

Cream

Milk

Equipment you will use

Bowl

Place 1 cup frosting in a bowl for border around cake. Tint with food coloring for main school color.

Ingredients you will need

Food Color

Frosting

Equipment you will use

Bowl

Place 1/3 cup frosting in another bowl and tint with second color.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Place 1 tablespoon frosting in a bowl and leave white. Set bowls aside. Frost the cake top and sides with the remaining frosting.

Ingredients you will need

Frosting

Equipment you will use

Bowl

If photo is not laminated, wrap it in plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Place photo in center of one page of cake.

Cut a small hole in a corner of pastry or plastic bag. Insert round tip #

Equipment you will use

Ziploc Bags

Fill with main school-color frosting. Referring to photo above, pipe "CLASS OF ____" on page without photo.

Ingredients you will need

Frosting

Insert drop flower tip #10

Pipe a rope border around bottom edges of cake. Pipe flowers at corners of photo. Randomly pipe five flowers above and three flowers below writing.

Fill another bag with reserved white frosting.

Ingredients you will need

Frosting

Cut a small hole in corner; pipe a dot in center of flowers.

Prepare a third bag; insert star tip #18 and fill with second school-color frosting. Pipe designs above and below photo. Pipe vines on each side of the flower groups.

Ingredients you will need

Frosting

Insert leaf tip #6

Pipe leaves randomly near flowers.

Remove photo before cutting cake.

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoon

baking soda 227grams

butter, softened 240milliliters

buttermilk 15servings

Clear cellophane for covering board 720grams

confectioners' sugar 5

eggs, separated 333grams

all-purpose flour 15servings

Paste food coloring in school colors 1Tbsp

grated lemon peel 122milliliters

milk 25grams

poppy seeds 67

Pastry tips—round #3, star #18, drop flower #107, and leaf 1teaspoons

salt 6Tbsps

shortening 350grams

sugar, divided 2teaspoons

vanilla extract 15servings

Yellow gift wrap for covering board

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Berlucchi Franciacorta '61 Extra Brut. It has 4.3 out of 5 stars and a bottle costs about 34 dollars.

Berlucchi Franciacorta '61 Extra Brut

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.