Saturday, June 9, 2012

Hydrangea Vanilla Cake

It's always better to eat a fresh cake -the same day you baked it- but if you have no time like me, you can follow the tips listed below and still have a perfectly good cake 2 or 3 days after baked. Also you can find detailed instructions with pictures on how to decorate a cake succesfully, for this recipe or any other!


  • 2 Cups Sugar
  • 3 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 milk, at room temperature
  • 2 teaspoons vanilla extract
  • 4 eggs

  1. Pre-heat oven to 180º C (350º F) and butter three 8" inch pans
  2. Over a large bowl, mix sugar, flour, baking powder and salt. Add butter and beat in low speed for 30 seconds, or until the mix looks like sugar
  3. Add milk and vanilla and beat in medium speed for 1 minute. Add eggs, one by one and beating after each addition. Scrape the bottom and sides of the bowl and mix in medium speed for 30 more seconds
  4. Add batter to pans and bake for 20-25 minutes. Let it cool before removing it from the pan

Buttercream Frosting

  • 1 cup unsalted butter
  • 1/8 teaspoon salt
  • 6 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • Red food coloring

  1. Beat butter and salt until fluffy
  2. Mix the vanilla and milk. Alternate the powdered sugar and milk, beating in low speed after each addition, until completely incorporated. Beat until light and fluffy

Decorating the cake:

  • I made this cake 2 days before the event; if this is your case and you want a moist and fluffy cake, you can wrap each layer all over with plastic, without leaving any uncovered spots, and freeze. For me this turned out perfectly OK and it was actually easier to level the cake layers. You can skip this step if you are eating the cake the same day it was baked
  • To layer the cake you can use a serrated knife. You just need to saw back and forth the dome of the cake leaving a straight  surface. Repeat this procedure with each cake
  • To assemble the cake, place the first layer of your cake on the stand or plate you are using; then place a bit of parchment under the sides of the cake layer; they have to be small enough to remove them easily when you finish frosting your cake (see picture from next paragraph). This will help the cake have a much neater appearance. Spread the buttercream on top of the layer and carefully place the second layer on top. Repeat this process until all three layers are set
  • It's easier to decorate a cake with a crumb coat, which prevents crumbs from appearing in your decoration frosting. For this coat spread a thin layer or frosting on top and sides of the cake; don't worry on how it looks, you'll cover it later with your final frosting. Refrigerate for 20-30 minutes, or until the buttercream becomes firm to touch

  • Now everything is ready to decorate your cake; cover your cake with a layer of buttercream, on top and sides of the cake. Add a few drops of red coloring to 1/3 of your remaining frosting (depending on how many pink flowers you want to make), mix and add a few more, until reaching the desired color; try doing this drop by drop, so you don't add more than needed
  • With a Wilton large closed star 2D tip start piping the pink buttercream on the bottom of your cake; as you "walk" up the cake start separating the pink flowers from one another, in an increasing way. Pipe white buttercream on the remaining spaces until completely covered

  • Remove parchment papers and make sure to place your cake in a fresh place so the buttercream stays nice and firm


  1. Oh wow, so gorgeous. I bet it was a huge hit. I would hate to cut a cake that beautiful.

  2. This is w o n d e r f u l!!!!!

  3. Beautiful cake! And these look like excellent instructions! Great tip about freezing too. =)
    from Blogging Buddies

  4. So pretty! You make it look so easy! Maybe I'll try the flower technique on some cupcakes first.

  5. That looks as beautiful as it does yummy!

  6. hi

    i wanted to ask you what is the recipe for the crumb coat

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