Moist Vanilla Cake
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup buttermilk (you can use plain milk, but buttermilk makes it oh-so-moist)
1 teaspoon vanilla (I always, you know, make this an overflowing teaspoon).
Optional: A few drops of red food coloring. I wanted pink cake since the fondant was going to be white.
1 cup unsalted butter, very soft
1 lbs icing sugar
1 teaspoon vanilla
tidbit of milk if you want to thin
- Cream the butter, slowly add in the sugar
- Add in eggs one at a time
- Combine and sift flours, set aside
- Combine milk and vanilla
- Add flours and milk/vanilla to the butter mix alternating between the two until mixed well.
350°F for 20-25 minutes, this fills about 2 9 inch cake pans (recipes says 3, but, that's pushing it). I line the bottom of the pan with parchment.
I then let it cool and then layered the two cakes with buttercream in the middle, then crumb coated the whole lot. Then, I laid fondant over the whole cake.
Marshmallow fondant is pretty easy:
Melt about 16 ounces of marshmallow in the microwave on low heat with a few tablespoons of water. Just stop the microwave every once in a while and give it a stir. When its pretty much melted take it out and stir until its all melted. Slowly sift in about 2 lbs of icing sugar. The instructions were to grease you hands with crisco-- I don't have it here so I didn't do that. It was fine. You just want to knead it for ages, like bread dough. Once its smooth and not sticky, stick it in the fridge until you are ready to use it. Do not, DO NOT, put a cake into the fridge after you've rolled out and laid fondant over it. Bad idea.
Recipes for the cake, buttercream and fondant on my blog here: