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Swanky Cake

        Lifestyle | Cakes

Wayne Steinkopf created this Swanky Cake recipe in the second season of TLC's 'Ultimate Cake Off'.

Wayne Steinkopf created this Swanky Cake recipe in the second season of TLC's 'Ultimate Cake Off'.

Ingredients

1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened
1 cup sugar
1/4 cup water
5 egg whites
1/4 cup sugar
1 lb. unsalted butter at room temperature
1/2 cup bittersweet chocolate
1 tsp vanilla extract
1 cup of crushed chocolate cookie crumbs
1 cup solid vegetable shortening
4 cups sifted confectioners sugar
1 teaspoon vanilla extract (clear)
1 teaspoon butter flavor
2 tablespoons half and half

Preparation

  1. Preheat oven to 350° F.
  2. Combine milk, eggs whites and extracts in a small bowl and set aside.
  3. Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until blended.
  4. Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
  5. Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
  6. Pour water into medium saucepan and add 1 cup sugar. Boil until the sugar syrup reaches 245 degrees with a candy thermometer.
  7. While sugar is cooking, beat egg whites in mixer with whisk attachment until they reach the soft peak stage. Slowly add add additional 1/4 cup of sugar.
  8. Pour the hot syrup into the beaten egg whites steadily and slowly in a thin stream with the mixer on high. Beat until the outside of the bowl is cool to the touch.
  9. Add the butter a tablespoon at a time while mixing.
  10. Melt 1/2 cup of chocolate and let cool. Add melted chocolate and 1 tsp. vanilla to the meringue mixture and beat until well incorporated.
  11. Fold in cookie crumbs.
  12. In a mixing bowl, cream shortening.
  13. Add vanilla, half & half, and butter flavor.
  14. Gradually add sugar (one cup at a time), while mixing on medium speed.
  15. After sugar is completely added, stop mixer, scrape the sides of bowl, and then mix for 2 minutes.
  16. Stop mixer, scrape sides again, and mix for 2 more minutes.
  17. Store buttercream in a covered container. Keeps for up to 5 days, at room temperature.

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