NOTE: This recipe contains EGGs.
This is a Classic Vanilla Cake and one of my absolute favorite! This has been a best seller ever since I started my business. It’s a melt-in-mouth soft, fluffy and rich butter cake. It pairs beautifully with a Swiss Meringue Buttercream which is famous for its silky smooth texture. We will also be going through an elaborate way to do a simple frosting with Swiss Buttercream and finish it with some organic edible flowers and sprinkles
Ingredients:
- As per the recipe book (available inside the First Lesson, once you enroll for the course)
Tools:
- Weighing Scale
- Bowls
- Sieve
- Hand Mixer
- Spoons
- Spatula
- Kitchen knife
- Cake tins
- Parchment paper(Optional)
- Oven
- Skewer
- Turn Table
- Wonder wipe/Non-slip mat
- Cake boards
- Offset palette knife
- Silicon brush
- Serrated knife
- Steel/plastic scraper
- Fridge
- Basic piping nozzles