I've been baking for a long time but I still have a lot to learn when it comes to the subtleties of baking. One major thing I struggle with is adapting recipes to suit the altitude we live at here in Calgary. A recipe that works at sea level makes for a rich hard dense cake up here at over 1000m above sea level. This recipe was really unique in the order that it combined the ingredients. I added a little more milk than the recipe called for to compensate for the altitude here and the cake turned out quite well.
I baked the cake in two layers and used cream cheese frosting, you can use any type of frosting that you like. I colored it in three stages to give it an ombré effect and added edible pearls to the centre of each flower.
2 1/4 cups cake flour
1 cup milk *at room temperature*
6 large egg whites *at room temperature*
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp table salt
1 1/2 sticks unsalted butter, softened but still cool
Recipe from I am Baker
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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