Last week my boy Max turned a month old! I have no idea where the time has gone but I have managed to bake a few times and plan on baking a new cake each month for Max and decorating it. This way I’ll have plenty of recipes to share with you and hopefully I’ll improve my skills so that I can knock it out of the park for Max’s 1st birthday! The piping on this cake was a bit rushed as I had a very hungry baby to tend to, so I will allow myself a little more time next month.
This month’s cake was a ‘Yellow Cake’. I have made Bakerella’s version of this cake before and think I preferred that, as my cake wasn’t as moist as I’d like, but was still enjoyable. To make you will need the following:
1 ¾ cups plain flour
¼ cup cornflour
2 teaspoons baking powder
½ teaspoon salt
125g butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla essence
¾ cup milk
Preheat oven to 180˚C. Grease two round 9-inch cake pans.
In bowl, combine flour, cornflour, baking powder, and salt.
In a separate bowl cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour mix alternating with the milk. At end of addition batter should be smooth. Divide evenly between your two pans.
Bake Yellow Cake Recipe for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
Ice with a butter cream frosting (I used 200g butter and roughly 4 cups of icing sugar) and decorate to your personal taste.