Ingredients: for the cake: 2 3/4 cups all-purpose flour 1 1/4 cups granulated sugar 1 tbsp baking powder 1/2 tsp kosher salt 1 1/2 sticks unsalted butter at room temperature 3/4 cup whole milk 3 large eggs 2 tsp pure vanilla extract Sweet cherries for garnish for the bourbon marshmallow frosting: 2 egg whites 1/4 tsp kosher salt 1/4 cup granulated sugar 3/4 cup corn syrup 1 tsp vanilla extract 1 tbsp bourbonfor the cake: Preheat an oven to 350 degrees. Line a 9 x 9 baking pan with foil and spray the foil with non-stick cooking spray. In a mixer fitted with a paddle attachment add the flour, granulated sugar, baking powder, and kosher salt. On low whisk everything together for a few seconds. Next, add in the butter. I found it easier to cube the butter and then place it into the mixer. Once the butter is mixed add in the eggs one at a time until well incorporated. The batter will feel dry but that’s okay. Next, add in the milk and vanilla extract. Keep mixing the batter until smooth for about a minute. Pour the batter into the prepared baking dish. Place the dish into the oven and bake for about 40 to 45 minutes or when a toothpick is stuck in the center and runs clean. Remove the cake from the oven and allow to cool completely before frosting about an hour. Once the cake has cooled, take some of the bourbon marshmallow frosting and spread it over the cake. Top with cherries and enjoy! for the bourbon marshmallow frosting: n a stand mixer with a whisk attachment, beat 2 egg whites with salt until frothy. Gradually add sugar, beating until soft peaks form. Heat syrup in a glass microwaveable dish until it boils. Pour syrup in thin stream over egg white mixture, a little at a time. Beating on high speed until harder peaks form. Add vanilla and bourbon. Beat until glossy!
11 1/3 Cup Canned Pumpkin 3/4 Cup Buttermilk 1/2 Cup Butter, softened (unsalted) 1/2 Cup Canola Oil (Vegetable is fine) 1 Teaspoon Vanilla 4 Large Eggs 1 1/4 Cup Sugar 2 1/4 Cup Flour 2 Teaspoons Baking powder 1 Teaspoon Baking Soda 4 Teaspoons Pumpkin Pie Spice 1/2 Teaspoon Salt For the Frosting 8 ounces Cream Cheese, softened 1 3
semi-naked hummingbird cakewith mascarpone frosting and toffee caramel sauce,. Packed with exotic flavours, this cake relies on a rather unusual combination of ingredients, starting with the fact that it asks for more fruit than flour
I know this is not the most beautiful cake I ever made and at the first sight it's quite difficult to guess what's below of that frosting but don't panic🙌,scroll down 👇the page you will find more images
Numa tigela, bata o açúcar amarelo com o mel e a manteiga cortada em pedaços até obter um creme. Parta os ovos, separando as gemas das claras e junte ao creme as gemas, batendo sempre até obter um preparado fofo