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Instructions |
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1. Preheat oven to 170 degrees celcius. Grease bottom and sides
of three 9 -inch round cake tins and line bottom and sides with
parchment paper. In a measuring cup combine milk, eggs, and
vanilla until well blended. In the bowl of stand mixer combine
sugar, flour, baking powder and salt. Beat together on low speed
for about 30 seconds.
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2. Add butter and mix on low speed until all butter is incorporated
and flour is moistened. Add milk mixture into flour mixture in 3
separate batches, beating on medium speed for about after each
addition. Add sour cream and beat on medium speed for another
30 seconds. Gently stir in confetti until just combined.
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3. Divide batter evenly between prepared pans and bake for 30
-35 mins or until a tooth pick inserted into centre of cake comes
out clean. Leave cakes to cool in tin for 20 minutes. Invert onto
cooling racks and turn cakes back up and leave to cool completely
before frosting.
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4. For buttercream frosting
In bowl of stand mixer beat butter until light and creamy , about 5
minutes. Add icing sugar and mix well until combined. As frosting
thickens add whipping cream and beat until frosting is light and
fluffy. Add vanilla extract and food colouring and beat until evenly
incorporated.
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Originally Submitted
8/4/2014
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