Today I bring you the requested Mother’s Day Cake. Last year for Mother’s Day I made a “Semi-Homemade” Cake but this year I went all out, completely homemade cake and frosting. You may have guessed by all of the different post that contain Almond that my mom is a huge fan of almond flavor! My mom grew up on Hough Bakery, her grandma would always get cakes from there on special occasions. Hough Bakery used almond flavoring in their cakes, I think this is where my mom got her love of almond flavor! I used a classic recipe from Cooks Illustrated but changed it up a bit, here is the original recipe Cake. I used a Classic Buttercream frosting from Savory Sweet Life, here is the original recipe Frosting, I also changed this one to reflect the almond flavor. I frosted the cake in Petal Effect but instead of using a round tip I used a large star tip.
My favorite type of cake flour.
Cake pan traced onto the parchment paper.
Greased cake round and pan.
Adding in the sugar.
Adding in the baking powder.
Cutting in the butter.
The wet newspaper in the foil.
Folding up the newspaper in the foil.
The folded newspaper and foil.
Creaming the butter into the flour and sugar mixture.
Mixing in the almond extract.
Adding in the egg white mixture.
Adding in the last of egg white mixture.
The cake ring formed around the cake pan.
The batter poured into the cake pan.
The baked cake.
The cake turned out of the pan.
The parchment paper peeling off.
The softened butter.
Creaming the butter.
Spreading the frosting on the first layer.
The second layer on top.
Using the frosting to fill in the gaps in between the layers.
Using a thin layer of frosting for the top of the cake.
Piping three large stars onto the side of the cake.
Use a spatula to drag half of the star towards yourself.
The finished cake.
The cut cake.
2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
3 teaspoons almond extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick
cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and tap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measuring cup, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture
and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted
in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool completely.
2 cups unsalted butter (4 sticks or 1 pound), softened (but not melted!) Ideal texture should be like ice cream.
6-8 cups confectioners (powdered) sugar, SIFTED
2 tablespoons almond extract
up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer with flex edge beater on medium speed. Add 2 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) continue adding another 4 cups gradually until the sugar has been incorporated with the butter. Increase mixer speed to medium and add almond extract and 2 tablespoons of cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.
Before you place the first cooled cake layer on the cake stand place small strips of wax paper around the edge of the cake stand. Place a layer of frosting on the top of the first layer. Place your second cake layer on top, put a thin layer of frosting between the two layers of cake to fill the gap. At this point you can crumb coat the cake, I did not. Place your frosting in a piping bag, if you choose to do more then one color separate the frosting now. Pipe on three stars of frosting , using a thin spatula drag half of the star towards you. Continue this process until you have completely frosted the sides of your cake. To finish the petal effect pipe on three more stars but do not drag half of the stars. I choose to pipe pink stars on the top of the cake.