Perfect Party Cake at Tuesday's with Dorie.



Carol of mix, mix… stir, stir is hosting today's recipe choice and settled on the Perfect Party Cake on page 250-252. I only made a half, so it's a little thin, but hubby licked his plate each and every piece!

TIPS FOR MAKING A PERFECT PERFECT PARTY CAKE
  • Make sure the butter is VERY soft, the consistency of mayonnaise, before mixing
  • Have the egg white and buttermilk at room temperature too
  • If there is grated lemon zest in the batter, makes sure it is very finely grated as with a microplane, not a box grater – large pieces of zest can weigh down the batter and prevent full leavening from taking place
  • Use buttermilk instead of milk (the acidity promotes faster setting during baking and also weakens the gluten in the batter)
  • Buy a fresh can of baking powder
  • Use bleached, not unbleached, all-purpose flour (If you’re using cake flour, make sure it is NOT self-rising)
  • Test the layers for doneness with the point of a knife or a toothpick rather than relying on a timer to determine doneness – if the layers are over baked and a little dry, the texture could seem rubbery
  • Wrap and chill or freeze the layers as soon as they cool – leaving them uncovered at room temperature for a long time could also dry them out
final blog signature.

7 comments:

Carol Peterman said...

I am glad you liked it. We would have licked our plates clean too if we hadn't been consuming it in public.

♥Rosie♥ said...

I have baked this cake before Tammy and its a lovely one. Sounds like it went dowma storm in your household :0)

chocolatechic said...

Looks good.

I should have doubled the recipe.

It was just soooooooo good.

Kimberly Johnson said...

Your cake looks great! I loved this cake.

Amanda said...

So glad you liked it, I thought it tasted fabulous!

Jules Someone said...

Glad you liked it. I just may have to try it one of these days.

Leslie said...

I'm glad this one was a hit! We liked it too.