Yellow Rose Vanilla Cake

INGREDIENTS:

  • 1 cup fat free milk
  • 1/2 cup heavy whipping cream
  • 7 large egg whites, room temperature
  • 1 whole egg, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 cups cake flour, sifted twice
  • 2 1/4 cups white granulated sugar
  • 1 3/4 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 sticks unsalted butter, room temperature cut into pieces
  • 6 tablespoons shortening
  • Buttercup Yellow Wilton Gel Coloring

METHOD:

  1. Preheat oven to 180 degrees C.  Butter and line three 9″ cake pans with parchment and butter parchment.  Set aside.
  2. In a 2 cup glass measure, add the milk and heavy cream.  In a medium bowl combine the egg whites, whole egg, 1/2 cup of milk mixture, vanilla and almond extract.  Stir to combine.  Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment add all of the dry ingredients (cake flour, sugar, baking powder and salt).  Mix on low speed for 30 seconds to combine.
  4. Add the butter and shortening to the flour mixture and mix on low speed for about 30 seconds.  Add the remaining 1 cup of milk/cream mixture and mix on low speed until just moistened.  Increase to medium speed and mix for 90 seconds.
  5. Scrape down the sides and add the egg mixture in 3 additions, beating on medium for 20 seconds after each addition.
  6. Divide the batter into the 3 equal parts  Note: it’s best to weigh the batter on a scale for precise layers – 593 grams each) .  Tint the first batch by adding 1/8 teaspoon Buttercup yellow gel coloring, mix well to combine and add to one of the prepared cake pans.  In the second batch add 1/16 teaspoon (you may need to eyeball this if you don’t have that measure), mix well to combine and add to one of the prepared cake pans.  For the last batch, dip the tip of a butter knife 1/2 inch into the gel and add to the cake batter, mix well to combine and add to the last cake pan.
  7. Bake for 22-25 minutes or until a cake tester comes out clean.  Remove and cool on a wire rack for 10 minutes in the pan before turning out to cool completely.

Vanilla Icing

INGREDIENTS:

  • 5 sticks unsalted butter, at room temperature
  • 5 1/4 cups confectioners’ sugar (powdered sugar), sifted
  • 4 1/2 tablespoons fat free milk
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • Buttercup Yellow Wilton Gel Coloring

METHOD:

  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed.
  2. Add remaining ingredients and mix on low for 1 minute.  Increase speed to medium and whip for 6 minutes.
  3. Divide frosting into 3 batches with one batch having more than the other 2 (this will be your top layer of frosting and requires more roses).  Tint the first smaller batch with 1/8 tsp gel coloring and mix well to combine.  Place the darkest cake layer on a cake plate or pedestal.  Add 2/3 of the frosting and add a layer to the top of the cake and then do a light skim coat on the sides.  Tint the next smaller batch with 1/16 teaspoon gel coloring.  Add the next medium colored cake layer to the first and repeat the process of frosting the center and skim coating the sides.  For the last batch of icing dip the butter knife 1/2 inch into the gel coloring, add to the icing and mix to combine.  Top the cake with the final cake layer.  Coat the top with a generous layer of icing and skim coat the sides.
  4. Use a 1M star tip and disposable piping bag and fill with the darkest icing color.  Starting from the center pipe 2 concentric circles.  Repeat around the cake.  Wash the tip and repeat with the medium yellow icing and so on.
  5. Refrigerate for 20-30 minutes to set the icing.  Remove and let rest at room temperature for 20 minutes before serving.
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