Classic Vanilla Bean Cake

It's birthday season, and with Christmas around the corner, there has just been so much on my mind to do. Lots and lots of treats to bake plus an entire long to-do list is in place. However, it sure feels like there isn't much time for me to check them off my list. Apart from trying to get myself back to food blogging full time, there has been 2 exciting projects that I am working on on the side too. I am certainly eager to share them with you here on my blog. More details to come on the next coming posts once everything has been finalized.

Moving along.. Recently, I had a chance to surprised one of my mother's very close schoolmate, with my very own baked treat. Since, I wasn't sure if anyone had any allergy, but was certain they were not allergic to wheat, I decided to serve them a CLASSIC VANILLA BEAN CAKE.

All these years growing up, I have been a huge fan of birthdays. There is just something special about this very day. It's about celebrating life that our parents have given us. Perhaps celebrating life isn't enough, but someone once told me, it's not about celebrating our life, but it is to thank our mothers for bringing us into this world. Either way, I don't disagree and I do agree to both ideals. Growing up, my mom and dad has thrown me parties,and those are certainly fond memories. Need not be in a large scale; but what matters most is that the day is celebrated, surrounded by love ones.

To make this day memorable for my mother's friend, I made her a simple classic vanilla buttermilk cake, with tangy Lemon Swiss Meringue Buttercream and frosted with luscious silky smooth Vanilla Swiss Meringue Buttercream. The cake is frosted in Lilac & Violet Ombre and decorated with a simple pastel grey sugar flower.

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Classic Vanilla Bean Cake

by Chic & Gorgeous Treats                                          

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* Makes 12-16 regular sized cupcakes.

* Makes 2 layers, 8-inches round cake.

* Frosted cakes can be kept in cool room temperature, in an airtight container up to 3 days.

* Cakes are best consumed within 3 days.

INGREDIENTS

Vanilla Buttermilk Cake 85g unsalted butter, softened to room temperature 280g caster sugar 240g all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 120ml whole milk 120ml buttermilk zest of 1 lemon 1 teaspoon vanilla bean paste 2 large eggs Vanilla Bean Swiss Meringue Buttercream 3 large egg whites 1/2 cup + 1/4 cup caster sugar 2 teaspoons vanilla bean paste 2 sticks unsalted butter, slightly softened, cut into cubes 1 stick salted butter, slightly softened, cut into cubes violet food colouring, optional candy thermometer, optional

DIRECTIONS To prepare vanilla buttermilk cake: 1. Preheat oven to  177°C. Line 12-hole muffin pan with cupcake liners or 2, 8-inches round cake pan with parchment paper. Meanwhile, sift together flour, baking powder and salt, and combine both milk and buttermilk in a jug, then set aside. 2. With a paddle attachment fitted to a stand mixer, on medium speed, cream together butter and sugar until light, pale and fluffy. Next, add 1 egg at a time, mixing constantly, and then followed by vanilla bean paste. 3. Add flour to egg and creamed butter mixture alternately with milk and buttermilk mixture, beginning and ending with flour. Mix on low speed until well combined. 4. Divide batter evenly between cake pans and bake for 25-30 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow cake to cool slightly in cake pans before transferring cake onto a wire rack to allow cake to cool completely. To prepare Vanilla Bean Swiss Meringue Buttercream: 5.  In a double boiler, bring water up to a simmer. In a mixing bowl, mix together egg whites, sugar and vanilla bean. Place mixing bowl over double boiler, and whisk the mixture constantly, up to 160°F (if checking with a candy thermometer) or alternatively, constantly whisk until sugar has completely dissolved, and mixture is slightly warmer than body temperature to touch. This could take up to 5 minutes. Take it off the double boiler. 6. With a whisk attachment attached to the stand mixer, whisk egg whites until stiff peaks and until the sides of the mixing bowl is cool to touch. Once meringue has reached stiff peaks, switch out the whisk to a paddle attachment. On low speed, add a couple cubes of butter at a time beating after each addition. While mixing in the butter, buttercream may appear soupy. Not to worry. Once all of the butter is added, bring speed up to medium and keep beating. Buttercream will come together to a spreadable consistency. This may take up to 10 minutes. Tint swiss meringue buttercream to the colour of your choice. ENJOY! *cake recipe is loosely adapted from cakedays

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xx