Kootek Scratch Vanilla Cake

Directions

Direction for Scratch Vanilla Cake

1. Preheat oven to 350 F . Spray baking pans with nonstick floured spray and set aside

2. In a large bowl, combine the flour, baking powder, baking soda and salt and whisk together. Set aside

3. Using a hand mixer or paddle on a stand mixer, cream together the butter, oil, and sugar

4. Add the eggs one at a time, mixing between each addition

5. Mix in the yogurt first, then the vanilla, followed by 1/2 cup of milk

6. Sift half of the dry ingredients into the wet mixture and whisk well for about 30 seconds.

7. Add the remaining 1/2 cup of milk and remainder of the dry ingredients

8. Use a rubber spatula to scrape down the sides of the bowl and ensure all the ingredients are mixed.

9. Mix the batter for 1 to 2 minutes. Try not to overmix.

10. Divide the batter evenly into the prepared pans.

11. Bake for 20 minutes for the 9-inch rounds and 25 minutes for the 6-inch rounds

12. Lower the temperature to 325 F and bake for an additional 5 minutes. Check with a toothpick to see if it comes out clean and bake in increments of 1-2 minutes if extra time is needed.

13. When cool enough to handle, remove the cakes from the pans, level, brush with the simple syrup if you are using it and chill before decorating.

Description for American Butter

1. In the bowl of a stand mixer fitted with a paddle attachment , beat the butter until soft and fluffy, about 3-4 minutes. Add in the salt and vanilla extract and combine thoroughly.

2. Sift in the powdered sugar, 1 cup at a time. Scrape down the sides of the bowl with a spatula so that you can get all the ingredients combined.

3. After all of the powdered sugar has been added and combined well, drop in the heavy cream 1 tbsp at a time depending on consistency. For a looser buttercream, add more cream. For a stiffer one, add less or do not add any at all.

Description for Swiss Meringue Buttercream

1. Prepare a small saucepan with about an inch of water and let come to a boil, then set to simmer. This will act as your bain marie.

2. Greaseproof the bowl of the stand mixer by swiping the inside with a damp paper towel and splash of white vinegar. You may rinse it again after the vinegar treatment, dry it completely with a towel.

3. Combine the egg whites and sugar in the grease-proofed bowl and combine well enough so that there are no sugar clumps. You should be using a heat resistant silicone spatula for this. Scrape down the sides so there is no stray sugar on the sides.

4. Place the mixture over the saucepan which should be at a low boil/simmer. Stir the mixture with the spatula and do not leave its side. You want to make sure you stir constantly, so that the egg whites do not overcook. The bottom of the bowl should not be touching the water of the saucepan, so lift to see if it is wet. If it is, you will want to remove the water or chance to a smaller saucepan to avoid contact with the water.

5. Check with a thermometer to see if the egg and sugar mixture have reached a temperature of 160 F. If you do not have a thermometer, use clean fingers to dab a little bit of the mixture between your index and thumb. you should not be able to feel any sugar granules.

6. Remove from heat and run cold water over the sides of the mixing bowl before fitting it into the stand.

7. Using the whisk attachment, beat the egg white mixture on high speed until the bowl has become cooled. You are looking for glossy, medium peaks. Add in the vanilla extract.

8. Use a spoon or fork to add in the butter about 2 tablespoons at a time. Wait 10-15 seconds before adding in the next bit of butter. After all the butter has been added, the buttercream should be somewhat stiff and glossy. You should be able to stick a spoon in it and have it stand straight without falling over.

9. To mix: in a large bowl, fold both buttercreams( American Butter & Swiss Meringue Buttercream) together until well combined. Use to fill cakes, pipe cupcakes, use as a topping, etc.