Here's to the beginning of a new chapter. Let's hope it's a "piece of cake" --MPS
No Rating For This Post: It's a Special Occasion
1 ½ sticks unsalted butter
1 ½ cups sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla extract
13 x 9 x 2 pan, buttered and lined with parchment paper
1 stick of butter
1/4 cup shortening
1 teaspoon almond abstract
1/8 teaspoon salt
4 cups powdered sugar
4 tablespoons milk
**+ blue food coloring
**+ 1/2 cup powdered sugar
Preheat oven to 350°
Beat butter and sugar in a large bowl for 5 minutes. In a separate bowl, mix the flour, baking powder and salt. In a third bowl, combine egg whites, milk and vanilla. Add 1/3 of the flour mixture to the butter mixture and ½ the milk mixture, then flour, then milk, then flour. Mind the sides while you beat and scrape them down. Pour your batter into your lined pan, smooth the top with a spatula and throw in your oven for about 25-30 minutes. Allow to cool on a cooling rack.
Remove your cooled cake from the pan and place on a platter and chill in your fridge for 20-30 minutes. Remove chilled cake and trim the sides so you have cake with a sharp knife so you have flat even lines. Remove chilled cake and trim the sides so you have cake with a sharp knife so you have flat even lines. Measure out one large and one small square and slice the cake to make two different sized cakes. There will be scraps and, if you are anything like me, you will rip through those suckers and end up with a sore tummy.
With as much precision as you can muster, slice a sliver of the top of each piece to ensure you have a flat-top.
In a bowl, beat butter and shortening with a hand mixer on Medium speed until fluffy. Beat in almond and salt. Lower your mixer
speed to Low and beat in sugar, 1 cup at a time scraping down the sided as you go along. Add half your milk and turn speed up to High until it is nice and fluffy. Gradually add as much more milk as you need for the icing to be a spreadable consistency
Ice the larger cake with your icing, keeping it nice and smooth, especially on the top surface. Lay your smaller cake upon your larger cake and ice smoothly.
**It is not necessary to use all of the icing here as I made extra to be a little fancy. I separated 1/4 of the icing from the batch. I added 1 drop of blue food coloring to the larger of the 2 batches for a subtle blue hue and added 5 drops in the smaller plus the extra sugar for consistency. I iced the cake with the lighter of the two and put the darker, smaller batch in a pastry bag with a decorator tip and added piping.