Happy Anniversary Cake

20 Jul Happy Anniversary Cake

Happy Anniversary Cake
White Wedding Cake with
Raspberry Buttercream and Almond Icing
Happy 13th Anniversary, Mike!
Lucky, Lucky, Us!
Love,
Sydne
Happy Anniversary Cake
For White Wedding Cake:
Prepare supermoist white cake mix as directed on package, adding 1 tablespoon almond extract to the batter.
Spray small round cake pan (I used a 6″ by 3″ Wilton cake pan) with floured baking spray and fill a little more than half full with batter.
Use remaining batter to make cupcakes for another use.
Bake in preheated 350 degree oven until toothpick inserted in center of cake comes out mostly clean.
Be careful not to overbake.
Cool.
Wrap in foil and freeze until ready to assemble.
For Raspberry Buttercream:
In a medium heavy saucepan over medium high heat, combine 10 ounces frozen raspberries and 1/2 cup sugar.
Heat to a simmer.
Remove from heat and add 1 tablespoon almond extract.
Strain into a medium bowl.
Set aside.
Butter a medium glass mixing bowl.
With electric mixer, beat 3 egg yolks until light in color.
In a medium heavy suacepan over medium high heat, combine 1/2 cup sugar and 1/4 cup light corn syrup.
Cook until sugar dissolves and mixture comes to a rolling boil.
Immediately pour mixture into buttered bowl to stop the cooking.
Beat syrup into yolks on high until mixture is completely cool. Be careful not to pour syrup directly onto beaters.
Beat in 1 cup real  butter, 1 tablespoon at a time until thoroughly combined and light and fluffy.
Beat in 1/4 cup raspberry syrup until incorporated.
For Almond Icing:
With an electric mixer, beat together 1 cup softened butter, 2 cups powdered sugar, 1/4 cup heavy cream and 2 teaspoons almond extract.
Add more cream, if necessary, to achieve a fluffy consistency.
To assemble:
Cut frozen cake layer in half horizontally and fill with raspberry buttercream.
Frost top and sides with almond icing and decorate with ribbon and fresh roses.
Enjoy!
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