Spumoni Layer Cake


Ingredients:

  • 3 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 3/4 cups sugar
  • 2/3 cup butter or margarine
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  • 1/2 cup finely chopped maraschino cherries , patted dry with paper towel (optional)
  • Wilton Red-Red Icing Color
  • 1/4 cup finely chopped pistachios
  • Wilton Leaf Green Icing Color
  • Buttercream icing


Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.


1
Divide batter into thirds. Each third will become one layer. Pour 1/3 of the batter into prepared pan.

2.
Bake 27-30 minutes, or until cake tests done. Cool in pan 10 minutes;
remove and cool completely on cooling grid

3
Stir almond extract, if desired, chopped cherries and red icing color into 1/3 of the batter; 
pour into prepared pan.


4.
Bake 27-30 minutes, or until cake tests done. Cool in pan 10 minutes; 
remove and cool completely on cooling grid.

5.

Stir pistachios and green icing color into remaining 1/3 of the batter; 
pour into prepared pan.

6.

Bake 27-30 minutes, or until cake tests done. Cool in pan 10 minutes; 
remove and cool completely on cooling grid.

7.

Stack layers on serving plate, spreading icing between layers. 
Spatula ice cake smooth; add tip 32 buttercream swirls.

Adapted from: Wilton.com

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