Include this script into your page along with the iframe for a responsive media embed
How to Make a Watercolor Cake I’ve been wanting to try a watercolor cake for a while now but to be honest I was a bit intimidated and had been putting it off! As is turns out it couldn’t have been easier and really the technique isn’t really different than icing a regular cake, the only difference is you get to be a bit free-form with the color application. On another note, whenever I make Italian buttercream I always ask myself, why aren’t I always making this because it’s delicious and you can beat the refined silky texture! Cake: 1 2/3 cups all purpose flour 1 cup sugar 1/4 tsp baking soda 1 tsp baking powder 3/4 cup salted butter (170g) 3 egg whites 3 tsp vanilla extract 1/2 cup sour cream 1/2 cup milk Butter and paper three 6" pans and heat oven to 325f. Sift and mix dry ingredients in a large bowl. Add wet ingredients into a medium bowl and mix. Add wet to dry ingredients and mix until combined Pour into prepared pans and bafe for 20 to 25 minutes. Italian Buttercream: 4 large egg whites 1 1/2 cups sugar Pinch kosher salt 16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces 1 teaspoon pure vanilla extract Beat the egg whites until soft peaks form. In a medium saucepan add the sugar and water then place on low heat. Stir constantly until sugar melts and becomes clear. Fair to medium high heat stirring until temperature reads 235F. Drizzle the sugar into the mixer. Run mixer until merengue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
