use real butter

Name: use real butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 250
Cuisine: Global
Ingredients: 14 grams baking powder; 411 grams cake flour; 170 grams canola oil; 369 grams egg whites; 92 grams eggs; 269 grams granulated sugar; 85 grams strawberry purée; 248 grams confectioners sugar; 1 teaspoon vanilla extract; 191 grams whole milk

Use real butter might be a good recipe to expand your hor d'oeuvre repertoire. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 250. One serving contains 22 calories, 0g of protein, and 1g of fat. If you have strawberry purée, granulated sugar, canolan oil, and a few other ingredients on hand, you can make it. 6 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Oven 375F. Prep pan by butter bottom and sides.

Ingredients you will need

Butter

Equipment you will use

Oven

Frying Pan

Place parchment in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Bowl

Frying Pan

Mix all ingredients (except the 13 ounces of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently.

Ingredients you will need

Granulated Sugar

Egg Whites

Equipment you will use

Bowl

Bake until set, about 20-25 minutes.

Equipment you will use

Oven

Remove from oven and remove from pan.

Equipment you will use

Oven

Frying Pan

Let cool on a rack. Wrap the cakes in plastic and freeze (one will be for later use of your choice). After two hours, remove one cake from freezer and cut into 3 layers with a sharp serrated knife.strawberry swiss meringue buttercream8 oz. egg whites16 oz. sugar1 lb. butter, room temperature1/2 cup strawberry pure

Ingredients you will need

Strawberries

Butter

Wrap

Egg

Equipment you will use

Serrated Knife

Combine egg whites and sugar in a Kitchenaid mixing bowl.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Mixing Bowl

Whisk constantly over a bain marie until 140F is reached.

Equipment you will use

Double Boiler

Whisk

Place on mixer with whisk and whip until stiff. Turn down whip speed to 3rd and whip until cool to the touch (this takes a while should be cooler than your hand). Change to a paddle and gradually add soft butter by tablespoon pieces.

Ingredients you will need

Butter

Cooler

Equipment you will use

Blender

Whisk

Mix to emulsify. Once desired consistency has been reached, add pure.chocolate glazehalve this recipe if you are making the 6-inch cake6 oz. heavy cream8 oz. semisweet chocolate, chopped4 oz. unsalted butter, cut into 4 pieces, softened

Ingredients you will need

Semisweet Chocolate

Unsalted Butter

Chocolate

In a small saucepan over medium heat, bring heavy cream to boil.

Ingredients you will need

Heavy Cream

Equipment you will use

Sauce Pan

Remove from heat and add the chocolate, gently stirring until incorporated. Blend in the butter while still gently stirring (dont incorporate air). Temperature should be around 110-115F.assembly

Ingredients you will need

Chocolate

Butter

Set first cake layer down, then spread a thin layer of jam and then spread a layer of buttercream. Repeat again and then top with the last layer of cake. Trim to desired shape (square or leave round). Crumb coat the cake with buttercream. Refrigerate for an hour.

Ingredients you will need

Spread

Jam

Remove cake from refrigerator and set on a rack over a pan or wax paper (to catch the drips).

Equipment you will use

Wax Paper

Frying Pan

Pour warm glaze over the cake from the center and radiate outward until entire cake is glazed.August 31st, 2007: 10:40 pmfiled under cake, chocolate, dessert, fruit, sweet

Ingredients you will need

Chocolate

Fruit