Professional Baker Teaches You How To Make BUTTERCREAM CAKE!
Тәжірибелік нұсқаулар және стиль
Chef Anna Olson has the perfect Canada Day Independence Day cake for you and your family! This amazing Swiss Buttercream Hatbox cake will leave everyone saying "Oh Yum"! Don't forget to follow along with the recipe below!
Subscribe for more video recipes: goo.gl/MJV4af
Recipe
Makes 1 8-inch (20 cm) layer cake, serves 12
Cake
2 cups (260 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
1 Tbsp (15 mL) finely grated lemon zest
½ cup (115 g) unsalted butter, cut into pieces and at room temperature
1 ¼ cups (310 mL) buttermilk, at room temperature
4 egg whites at room temperature
1 tsp (5 mL) vanilla extract
Swiss Buttercream
4 large egg whites
1 ¼ cups (250 g) granulated sugar
1 ½ cups (340 g) unsalted butter, at room temperature
2 tsp (10 mL) finely grated lemon zest
1 ½ tsp (7 mL) vanilla extract
Hatbox assembly
Yellow and green food colouring paste
¾ lb (340 g) rolling fondant
Directions
1. Preheat the oven to 350 F (180 C). Grease three 8-inch (20 cm) cake pans and line the bottom of each pan with parchment paper, and sprinkle the sides of the pans with sugar, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Stir in the lemon zest. Add the butter and work in on medium-low speed until large bits of butter are no longer visible.
3. Whisk together the buttermilk, egg whites and vanilla and add this all at once to the flour mixture. Mix this first on low speed until blended and then increase the speed to medium high and beat until smooth and light, about 3 minutes. Divide the batter evenly between the 3 pans and spread to level. Bake the cake for 30 to 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in the pan, then turn out to cool completely.
4. For the buttercream, whisk the egg whites and sugar together in a metal bowl. Place the bowl over a saucepan filled with an inch of gently simmering water and whisk constantly until a temperature of 160 F (71 C) is reached on a thermometer. Using electric beaters, or transferring the whites to the bowl of a stand mixer fitted with the paddle attachment, whip the whites on high speed until they are thick and glossy and have cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter in pieces, a little at a time. Increase the speed to high again and whip until fluffy and smooth. If the buttercream does not look smooth, just keep whipping and it will smooth out. Beat in the lemon zest and vanilla. Use the buttercream while at room temperature.
5. Spoon ¼ of the buttercream into a small bowl and tint this light green (this will be the frosting to make the hatbox lid). Tint the remaining ¾ of the frosting to a desired yellow tint.
6. Place a single cake layer (having peeled away the parchment paper) on a cake wheel or other cake platter and top with an even layer of buttercream. Place the second cake layer and cover it with buttercream. Top with the final cake layer and cover the top and sides of the cake with an even, smooth layer of buttercream. Chill this for just 20 minutes.
7. Cut a piece of parchment paper that is about 1 ½ inches (4 cm) shorter than the height of the cake, but the same circumference. Wrap this parchment paper around the side of the cake, flush with the base. Now spread the reserved green buttercream over the top and the top portion of the side of the cake, so that it just covers over the top edge of the parchment paper (creating the lid to the hatbox). Carefully peel off the parchment, leaving a clean line giving the hatbox lid and defined edge. Chill the cake while preparing the fondant (or the cake can be prepared hours ahead and chilled).
8. Add a little colouring (green or yellow) to the fondant and knead it to work it in. On a work surface light dusted with icing sugar, roll the fondant into a long rectangular piece just under ¼ -inch (6 mm) thick. Cut two strips, each about an inch wide and long enough to extend fully over the cake. Place these two strips over the cake, crossing over each other at the centre, on top of the cake. Pinch the fondant at this cross, to make it look as if they are pieces of ribbon tied together. Cut and shape two loops to make the loops of the bow and wrap a piece of fondant around the centre, binding the loops together. Cut two shorter strips of fondant to make the ends of the ribbon and place these to meet on top of the cake. Place the bow on top and press gently to secure. Chill the cake until ready to serve.
The cake can be made and assembled a day before serving it, and it will keep refrigerated, after cutting, for 2 days.
#OhYum #CanadaDayDesserts #IndependenceDayDesserts
Пікірлер: 94
wow what a amazing recipe ant creative too. thanks ana for sharing this recipe ill dafinatlly try it soon
Its Amazing and perfect..Love you Anna.
Love this wonderful idea!
That is one beautiful cake Anna I love the buttercream you made 😍
I'm a novice baker / cook (ha-ha) you are so enjoyable to watch , you make it seem easy . Meanwhile your answering all my questions. I showed my nieces your channel they love it too . Thank you for all your videos.
The cake looks amazing!
Beautiful cake 👍thanks ANNA 💗really nice chef 👍
The cake is as pretty as u Ana. Love it. Thanks for the rich ideas...
Oh wow it looks like a big present🎉
Wow anna you're the best pastry chef I don't know which other chef can beat you😌
I can't thank you enough for the step by step instructions. I love all of your videos and how you break everything down and make it easier to understand.
So pretty! Do more cakes like these♥️
Thank you teacher
Beautiful cake Anna I love it.
I have to try this Anna Olson
Perfect and presentable
Love your baking 🥰
Just lovely!
Such a profesional work 👍
Looks amazing!
Wow, 👏🏾 I will try this.
Looks so yummy!!
You are soo creative Anna I love your channel❤💝💖👍I wish I am able to make this posh cake
Very interesting 👌 👍 and easy to understand. Thank you so much for your time and ideas 💡 🎉❤
I love it how you make it look so easy ☺. Thank you for sharing your amazing recipes
@dilkirajakaruna2827
3 жыл бұрын
So true
@tselengbotlhole750
3 жыл бұрын
She is simply the best and absolutely amazing
Bless you! Thx
watching your videos always making me happy because of your smile. thanks for sharing God bless you
@spt1421
2 жыл бұрын
Delicious chef
@spt1421
2 жыл бұрын
Please come to visit my home to myanmar
Beautiful... Ma sha Allah la qowata illah billah.
What a gorgeous cake.
It's fun to watch you "create" Anna!
Nice cake loved it .
She is so clever!! The whole time i was wondering if she was missing a bigger cake for the lid... turns out she surprised us once again!!
What a stunning cake, Anna! Looks too pretty to eat but I'm sure it's delish!!! 🙏💖🙆♀️
A pretty cake. Amazing.
Wooooow i love it good job lady 😋😋😋
You should do a behind the scene vid it's be so cool Love your channel!!!!
Beautiful 😍😍
I’ve been watching you for a long time. If I had to start over, I’d be a pastry chef. You are truly amazing. Everything is done to perfection. Your personality is wonderful
Good job ! Thanks for your nice show
@ohyum
5 жыл бұрын
Thank you for watching!
is the best and most satisfying baking channel, yes without a doubt?
wow beautiful
This is so cute
Very nice
Wow! So beautiful and gooood! Love it! You are the best! 🌈🌈🎵🎶🍧🍧🍦🍦🍦🍧🍧🍧
wow~~
Love this, but when I try it I'll make it mango and orange or something because I really dislike lemon 🙈 looks amazing though
I use to watch her when i was little at 7am in the morning before school lol
Buenísima! Cómo podría reemplazar la harina de trigo para hacerla libre de gluten?
That looks so elegant and impressive, but it's so easy and fast to decorate! Definitely using this idea to decorate my grandma's birthday cake😁
Woow
What can I do ,because our oven is not so big for three pans ?? Looove your cookies !!!
How much can I reduce the sugar anna? Thank you for the recipe
Firsttt! This is the first time I'm seeing you use fondant
@karlalaine6728
5 жыл бұрын
She used fondant before on the lemon pound cake episode
Never knew you should be using icing sugar when rolling out fondant!!! I’ve been using flower and everyone chokes on raw flower when they eat my cakes! :( thanks Anna for the advice!
@mygirldarby
4 жыл бұрын
Raw flour is dangerous to eat! It can cause salmonella and other food borne illnesses. You're lucky you didn't make anyone sick!
BEAUTIFUL, Angel Blessings,,,,,,,,
Buat lebaran cucok nih
What is cake or pastry flour is it plain or self raising?
I same
So nice 👍 so clean 🧼
This cake is perfect for my brother.please can you tell me the reason why you used egg whites instead of whole egg.please I want to try to create a cake recipe by my own🙏🙏🙏
¾ lb (340 g) rolling fondant What materials are used to make the method？
What do I do with all those yolks after I make this cake. Any ideas.
Do you have a recipe where to use those 8 egg yolks?
Anna do you have ur own bakery
👏👏👏🌹🌹🌹 идеально
Butter 🥁 Green colouring paste 🥋 Yellow fondant 🧴 Flour 🧽 Icing sugar 🩰
Plz teach to make fondant.
wow, this is definitely going to be a challenge!!!!
This cake would be dangerous for me... I'd have to quarantine the fridge... ... ... Oh, who am I kidding? *YUM YUM!!!!*
I love you Anna Olson. I am a mom who enjoy baking and your step by step make the job so much easy. You are truly amazing
Only one thing to say here: "It's yummy yummy time".
Anna love you super 🐅🦊😍 😍🤗 💥💥💥
i watched this
I am Adore by this recipe lemon cake
Cake and pastry flour Sugar Salt Baking powder Lemon zest Softened unsalted butter Buttermilk Egg whites Vanilla essence Bake for 30 to 35 minutes 4 egg whites One and a qauter cups sugar Room tempatraute softened butter Lemon zest Vanilla essence Parchment paper Dark green food color Spread the frosting on top of the first layer of the buttercream or the cake Put the green frosting on the cake Roll the fondant out Yellow fondant Icing sugar Put the fondant on the cake and wrap it up Make two bows of the same fondant
Sugar 🚵 Baking powder 💑 Salt 🧞 Lemon zest 🙋 Butter 🌶️ Buttermilk 🌵 Egg whites 🧗 Vanilla extract 🤝 Egg whites 👊 Sugar 🦁 Butter 🎄 Lemon zest 💃 Vanilla 💘 Green food colouring 👸 Yellow fondant dough 🧑⚕️
Miss anna your voice sounds different here. Hope all is well
the music reminds me of the movie Hairspray
Thanks 🌴🍉 jocina Kujna 🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉
No need for the annoying music, your recipes are much better without, so we can hear your soothing voice better❤️
No entiendo inglés 😢😢😢
Does Anna actually make these videos for this channel or are they clips from her show
Can't understand people who dislike this. If you don't like cakes, don't watch. You wanna eat some really healthy food then don't be here in the first place and give a thumbs down.
What's happening to your voice anna?
Its Amazing and perfect..Love you Anna.