vanilla -coffee cake!!

I prepared vanilla-coffee cake for my class 3.It came out very well compared to my previous one :)..In this class we did practise for basic flowers,borders and leaves.Here comes my decorated cake!!

Recipe for the Cake

• 2 1/2 Cups - All purpose flour
• 1 1/2 Cup - Granulated Sugar
• 3 nos - Large eggs
• 1/2Cup - Butter
• 2 tsp - Baking powder
• 1/2 tsp - Baking soda
• A pinch Of Salt
• 2 tsp - Pure vanilla extract
• 1 Tablespoon - Espresso coffee powder
• 1tsp - Cocco Powder
• 1 1/4 Cup - Water
  

Procedure

Beat the eggs in a large mixing bowl by hand or on low speed with an electric mixer.

Mix all purpose flour, granulated sugar, baking powder ,baking soda, salt, and melted butter to the beaten eggs along with water in a low speed.

Add the vanilla extract n mix well with the batter.

Now divide the batter into half,Keep one portion aside.

In a 1/3 Cup hot water mix the coffee powder and cocco powder.Pour into one portion of the cake batter and mix well.

Pre heat the oven to 350 deg.

Grease the pan with butter or non stick spray.

Spoon 1/4 cup vanilla batter and on the top spoon 1/4 cup coffee batter,repeat the same utill the batter is used up.

Bake it for 35 -40 mins or until wooden pick inserted near center comes out clean.

Cool the cake and level it using leveller/knife before Icing.

Butter Cream Icing

Stiff Consistency

• 1 Cup - Soild White vegetable shortening/Crisco
• 1tsp -Flavor( Pure vanilla extract, almond Or butter) It can be used in combination also.
• 2tablespoons - Milk or water
• 1lb - Confectioners' sugar/powdered sugar
• 1tablespoon - Meringue powder
• A pinch of Salt

For the above cake icing n decorating i just doubled the quantity of the ingredients under butter cream icing.

I added extra 1 tablespoon of milk to make medium consistency which is requied for the above cake decorating.

Using the hand mixer blend the above all ingredients until its creamy.

After your use,seal the remaining icing and refrigerate it.It will last for weeks.

Note :

While doing butter cream icing there three types in consistency Which depends on the decorations.

Stiff Consistency:Its used for making flowers like roses n sweet peas.

Medium Consistency:Its used to create Figure piping,borders,stars and flowers with petals tht lie flat

Thin Consistency: Its used for writing,making vines,leaves.For this u need to add 2 tablespoons of milk to the stiff consistency.