![]() Tangerine Buttercream – To make the frosting, beat butter, crème fraîche, and salt in a large mixer bowl on medium speed until smooth. Syrup – For the syrup, combine rum and tangerine juice in a small bowl, whisking to combine. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely. Divide batter evenly between two 8-inch round cake pans.īake – Bake cake layers for 28 to 30 minutes, until the cakes are golden, a toothpick inserted in the center comes out clean, and the edges are pulling slightly away from the pan. Reduce speed to low and add flour in 3 additions, alternating with buttermilk mixture. Combine buttermilk and crushed pineapple in a small bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy.Īdd eggs one at a time and beat until combined. Oh, and if you like citrus and/or yogurt cake, check out my Orange Blueberry Yogurt Bundt Cake too.Make Cake – Whisk together flour, baking powder, and salt in a medium bowl. How do you prepare your cake pans? Have you had cakes that stuck to the pan? So far I’ve been lucky and haven’t had any fails at that critical moment.
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