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Gourmet Live’s First-Birthday Cake

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Introduction

Celebrate your special day with a delectable Gourmet Live’s First-Birthday Cake. This recipe combines classic baking techniques with modern twists, ensuring that this cake is not only visually stunning but also bursting with flavor to make any celebration memorable.

Tips for this Recipe

To achieve the best results from Gourmet Live’s First-Birthday Cake, consider prepping your workspace and ingredients before starting. Ensure that butter is softened to room temperature to properly cream with sugar. Use warmed eggs for a smoother batter. Following each step accurately will result in the perfect cake.

Why you will love this recipe

This first-birthday cake is designed to be a showstopper, with its intricate decorations and delightful flavors. Every bite tells the story of a milestone celebrated in style. The combination of rich buttercream and moist sponge guarantees a taste that will have guests asking for seconds.

Ingredients

  • 3 cups sifted cake flour (not self-rising; sift before measuring)
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, warmed in warm water 5 minutes
  • 2 teaspoons pure vanilla extract

Adviced Equipments

  • Cake Baking Pan – Standard Size (9″ in Diameter)
  • Stand Mixer with Prep Mode for Egg Whites and Buttercream
  • Digital Kitchen Scale for Accurate Measuring
  • Silicone Cupcake Liners Set for Individual Cakes
  • Offset Spatula – Ideal for Frosting, Icing, & Decorating
  • Turntable for Easy Cake Rotation During Decoration
  • Electric Hand Mixer (if not using a stand mixer)
  • Piping Bags Set with Different Tips for Decorative Finishes
  • Cooling Rack – Essential for Properly Storing the Baked Cake
  • Heat-Resistant Silicone Mat – Useful for Preparing Ingredients that Need to be Chilled

History of the Recipe

Gourmet Live’s First-Birthday Cake is a nod to traditional birthday cakes with an innovative twist. Drawing inspiration from classic European desserts, this recipe has been crafted by culinary experts at Gourmet Live to celebrate the joys of childhood and family traditions. The inclusion of gourmet ingredients elevates it beyond a simple birthday cake, making every slice an homage to sophisticated flavors.

Fun Facts about this Recipe

Did you know that the use of a silicone cupcake liner set not only adds convenience but also reduces waste? Innovation is at the heart of Gourmet Live’s recipes, ensuring that we celebrate every occasion while caring for our environment. The artful decorations on this first-birthday cake are a blend of handcrafted elegance and precision, reflecting the care put into each element of the recipe.

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Gourmet Live's First-Birthday Cake

Gourmet Live's First-Birthday Cake

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Equipment

  • - Cake Baking Pan - Standard Size (9" in Diameter)

  • - Stand Mixer with Prep Mode for Egg Whites and Buttercream

  • - Digital Kitchen Scale for Accurate Measuring

  • - Silicone Cupcake Liners Set for Individual Cakes

  • - Offset Spatula - Ideal for Frosting, Icing, & Decorating

  • - Turntable for Easy Cake Rotation During Decoration

  • - Electric Hand Mixer (if not using a stand mixer)

  • - Piping Bags Set with Different Tips for Decorative Finishes

  • - Cooling Rack - Essential for Properly Storing the Baked Cake

  • - Heat-Resistant Silicone Mat - Useful for Preparing Ingredients that Need to be Chilled

Ingredients

  • 3 cups sifted cake flour (not self-rising; sift before measuring)

  • 2 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 1 teaspoon salt

  • 2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened

  • 2 cups sugar

  • 4 large eggs, warmed in warm water 5 minutes

  • 2 teaspoons pure vanilla extract

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Instructions

1

Instruction 1

Heat oven to 350°F with racks in upper and lower third. Butter cake pans, then line bottoms with rounds of wax paper or parchment and butter the paper. Dust pans with additional flour and knock out excess.
2

Instruction 2

Sift together flour, baking powder, baking soda, and salt into a bowl.
3

Instruction 3

Beat butter with sugar in a large bowl at medium-high speed (preferably using a stand mixer) until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and beat mixture 5 minutes more.
4

Instruction 4

Reduce speed to low, then add flour mixture alternately with yogurt in 3 batches, beginning and ending with flour mixture and mixing just until smooth. Divide batter between pans (about 2 3/4 cups per pan), spreading evenly, then rap each pan on counter once or twice to eliminate air bubbles.
5

Instruction 5

Bake layers, switching position of pans and rearranging them in oven halfway through baking time, until cake begins to pull away from side of pan and a wooden pick inserted in center of each comes out clean, 15 to 20 minutes total for 9-inch pans and 20 to 25 minutes total for 8-inch pans.
6

Instruction 6

Cool 10 minutes in pans on racks, then run a thin knife around edge of pans and invert layers onto racks to cool completely.
7

Instruction 7

Whisk together sugar, cornstarch, and salt in a heavy saucepan, then whisk in boiling-hot water. Bring to a boil over medium heat, whisking, then reduce heat and simmer, whisking constantly, 1 minute (mixture will be thick).
8

Instruction 8

Remove pan from heat and whisk in corn syrup. Add chocolates and vanilla, then stir once. Let stand 1 minute and stir again until chocolate is melted and mixture is smooth.
9

Instruction 9

Transfer chocolate mixture to a metal bowl and set bowl in a larger bowl of ice water. Stir chocolate mixture until it has cooled to room temperature, about 5 minutes.
10

Instruction 10

With an electric mixer, beat in butter, 2 tablespoons at a time, until incorporated and frosting is light and holds soft peaks.
11

Instruction 11

Put a layer, bottom side up, on a cake plate or stand. Spread 1 cup of frosting over top. Cover with another layer, bottom side up, and spread with another cup of frosting. Top with third layer, bottom side up.
12

Instruction 12

Spread a thin layer of frosting around sides and over top of cake with offset spatula. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices.) Chill or briefly freeze cake just until frosting is firm.
13

Instruction 13

Spread sides and top of cake with remaining frosting.
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