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Just Married Three-Tier Pound Cake

Phoenixbird
 

Just Married Three-Tier Pound Cake

 

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen (c) Clarkson Potter 2008

 

Prep Time:

 

30 min

 

Inactive Prep Time:

 

1 hr 10 min

 

Cook Time:

 

1 hr 0 min

 

Level:

 

Intermediate

 

Serves:

 

20 servings

 

Ingredients

 

3 cups (6 sticks) margarine, such as Blue Bonnet, at room temperature, plus more

 

to grease pans

 

Two 1-pound boxes confectioners' sugar, boxes reserved

 

12 large eggs, at room temperature

 

2 pounds sifted cake flour, plus more to dust pans

 

2 teaspoons vanilla extract

 

Buttercream Frosting, recipe follows

 

White Cream Decorator Frosting, recipe follows

 

Special equipment: cake boards for each tier

 

Directions

 

Preheat the oven to 300 degrees F. Grease and flour one of each:

12-by-2-inch, 9-by-2-inch

 

and 6-by-2-inch round cake pans.

 

Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners'

 

sugar until the mixture is very light and fluffy, about 5 minutes. One at a time,

 

break 6 of the eggs into the batter, beating only as long as it takes to break another

 

egg between additions. Scrape down the sides of the mixing bowl.

 

Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box,

 

filling to the top. Add the flour to the sugar and egg mixture, stirring gently on

 

low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract

 

and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the

 

other half of the ingredients.

 

Pour the two batches of batter into the prepared pans and bake until the center is

 

set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip

 

or by inserting a toothpick in the center; it should come out clean.

 

Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between

 

the cake and the pan to loosen the edges. Invert the cakes onto wire racks.

Place

 

on cake boards to frost with Buttercream Frosting. Slide the layers off the cake

 

boards to stack and decorate with White Cream Decorator Frosting.

 

Cook's Note: You will need to make this recipe in two batches to fit in a standard

 

stand mixer.

 

Buttercream Frosting:

 

1 1/2 cup (3 sticks) butter, at room temperature

 

2 pounds confectioners' sugar

 

8 to 10 tablespoons light cream or milk

 

3 teaspoons clear vanilla extract

 

With an electric mixer, cream the butter and add the sugar slowly, beating together

 

until smooth. Add the cream by the tablespoon, beating well after each addition and

 

adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract

 

and continue to beat the icing on high speed until it is very light and fluffy about

 

5 minutes. Yield: 2 quarts.

 

White Cream Decorator Frosting:

 

3/4 cup solid white vegetable shortening, such as Crisco

 

1 pound confectioners' sugar

 

Pinch of salt

 

1 1/2 teaspoons clear vanilla extract

 

Food coloring, optional

 

Using an electric mixer, cream the shortening and add the sugar gradually, blending

 

well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water

 

by the tablespoon, beating continuously and adding just enough to achieve a smooth,

 

spreadable consistency.

 

Add the vanilla extract and beat on high until very fluffy. This frosting can be

 

colored with food coloring if desired and transferred to pastry bags fitted with

 

decorator tips for decorating. Yield: 1 quart.

 

Cook's Note: Using solid white shortening instead of butter as well as clear vanilla

 

extract results in a pure white frosting that you can tint any color you like. If

 

you can't find clear vanilla extract, you can use regular vanilla extract, but your

 

icing won't be white. The regular extract will add a cream color to the icing.

 

Copyright 2012 Television Food Network G.P.

 

All Rights Reserved.  Enjoy.  From Carolyn.

 

(From Santa’s Workshop (Marilyn?))