click In the middle of the summer I was fortunate enough to be invited along to the Lakeland press show where I got to see a whole new range of products. One of the things that really caught my eye was the Wilton Easy Layer Cake Pan Set which Lakeland very kindly offered to let me try out for a review. In the box you get 5 tins, each one measuring 6 inches across. On the front of the box is a picture of a rainbow cake which my boyfriend really wanted me to make but I fancied trying something a bit different. There are recipes provided with the cake tins but as Wilton is an American company, all of the recipes use cup measures which I find difficult to visualise and I didn’t want go to the effort of looking up the conversions. I took a guess at the quantity of cake batter needed to make this cake just by eyeballing the cake tins next to my usual 8 inch sandwich tins which I know take a 4 egg mixture. The result was slightly thinner layers than I anticipated but when the cake is stacked up I think it’s fine and you still get plenty of cake with every slice. I think a 5 egg mixture would work just as well here to give deeper layers.see legal research and writing
http://sps.upi.edu/old/wp-content/?answer=chemistry-coursework-evaluation After pondering a few different ideas for my first 5 layer cake, I ended up settling on strawberries and white chocolate. I read a lot about roasted strawberries on various blogs last year and decided to give it a go as a filling for the cake. I chose a recipe where the strawberries are roasted in balsamic vinegar because I didn’t want them to be too sweet as I thought that with the sweet vanilla cake and the white chocolate buttercream, there needed to be a slight contrast in flavours.go here
do my assignment onine Ingredients – serves 8
source For the cake:
225g softened butter
225g golden caster sugar
225g self raising flour
2 tsp vanilla extract
4 tbsp milk
go here For the white chocolate buttercream:
250g icing sugar
150g white chocolate
1 tsp vanilla extract
1-2 tbsp milk
Red or pink food colouring – optional
- Preheat the oven to 180C and grease and flour the cake tins.
- Cream the butter and sugar together until light and fluffy then beat in the eggs one at a time followed by the vanilla and milk. Fold in the flour and then divide the batter evenly between the cake tins. I weighed the batter in each tin to get even sized layers and put approximately 170g batter in each tin.
- Transfer the cake tins into the oven and bake for 15 minutes or until an inserted skewer comes out clean. Turn out onto a wire rack and leave to cool.
- In a medium sized roasting dish, combine the strawberries, sugar and balsamic.
- Leave the oven on after removing the cakes and roast the strawberries for about 45 minutes or until reduced in size and the balsamic/strawberry juice is slightly syrupy. Remove the strawberries from the liquid with a slotted spoon and leave to cool on a plate.
- Next make the buttercream, first of all melt the white chocolate in a bowl over a pan of simmering water then leave to cool. Beat the butter until light and fluffy and then add the icing sugar, vanilla extract, milk and food colouring (if using), then beat until smooth. Add the melted white chocolate and beat thoroughly until combined.
- To assemble the cake, place the bottom layer on a plate and top with a layer of buttercream, you can be quite generous with it, followed by a layer of strawberries. Repeat with the remaining cake layers and spread a thick layer of buttercream on the final layer.
- Don’t throw away the balsamic strawberry syrup, it’s lovely drizzled over a some plain yoghurt or a scoop of ice cream. If you were feeling really indulgent then you could serve this cake with a scoop of ice cream and a drizzle of the syrup.