Pastry Projects

(May 3 2013 -May 5 2013)

(3 February 1633 – 26 May 1703)

Required:

• 1 qt and 2 qt pyrex bowls

• 9 x 13 baking dish

Cake:

• 3 cups all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. salt

• 2 cups unsalted butter at room temperature

• 2 cups sugar

• 6 eggs, lightly beaten

• 1 tsp. lemon oil

• 1 tsp. vanilla

Frosting:

• 6 cups confectioners’ sugar

• 1 cup unsalted butter at room temperature

• 4 Tbs. vanilla soymilk

• 2 tsp. vanilla extract

• 1/4 tsp. sea salt

• Yellow Food coloring

Decoration:

• 2 Hershey's Kisses or chocolate disks

• granulated sugar

• Pirouette or russan cigar cookies

Cake:

• Mix together butter and sugar in an electric mixer for 4-5 minutes until light yellow and fluffy.

• Add eggs one at a time, beating on medium for 30 seconds in between

• Whisk in vanilla and lemon oil

• Sprinkle in baking powder and salt

• Whisk in first 3 cups of flour 1/2 cup at a time

• Fold in the remaining 3 cups 1/2 cup at a time, with a spatula to ensure gentle incorporation into the batter, respecting the inflation of the egg batter

• Distribute evenly in 3 baking dishes

• Cook until skewer or toothpick comes out of cakes clean with loose crumbs

• Cooking time will vary per cake pan because of differences in density

Frosting:

• Beat together butter and sugar on medium for 3 minutes, adding sugar in half-cup intervals

• Mix in salt, lemon zest, and vanilla

• Add yellow food coloring--a little is a lot, so proceed with caution

• Add soymilk until desired texture is achieved

• Chill until needed