![]() ![]() All-purpose Flour: this is already a very tender and soft cake, so no need to use cake flour in this recipe.Yogurt: full-fat yogurt makes this cake extra moist and tender.Make sure that when making the cake and the buttercream that the butter is at room temperature. Butter: I use European style butter in this recipe, this gives you a much creamier taste than regular butter.Would I make this again? Definitely! This is the perfect Spring or Summer cake and perfect for any occasion.You'll also need to set aside time to assemble the cake as it will need to chill before finishing it off. Time: the longest part of this process is making the frosting, which takes about half an hour.Ease: the frosting is a bit more complex than your regular American buttercream, but is 100% worth it! The cake is very simple to make and one of my favorites!.Topping with fresh blueberries not only makes your cake look beautiful, but gives amazing texture The cake is made using the reverse creaming method which gives you a soft crumb. Texture: this soft and tender cake is frosted and filled with a creamy (and dreamy!) Swiss meringue buttercream.The cake is then frosted with a blueberry jam buttercream. Flavor: this vanilla cake is filled with a vanilla buttercream and blueberry jam. ![]() I'll walk you through how to make Swiss meringue buttercream, a bakery worthy frosting! Tell me about this cake! This blueberry jam cake is the perfect Spring celebration cake! The cake is filled with a vanilla Swiss meringue buttercream and blueberry jam, and is then frosted with a blueberry Swiss meringue buttercream. ![]()
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