Vanilla Bean Cake

Special Occasion Cake
Vanilla Bean Cake
Vanilla Bean Cake

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

10

Servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

10

servings

Ingredients

  • FLOWERS:

  • 1

    teaspoon meringue powder

  • 1

    tablespoon water

  • Edible flowers of your choice

  • 1/2

    cup superfine sugar

  • CAKE:

  • 1/2

    cup butter, softened

  • 1/2

    cup shortening

  • 2

    cups sugar

  • 5

    eggs

  • 1

    vanilla bean

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    cup buttermilk

  • PASTRY CREAM:

  • 1/4

    cup sugar

  • 2

    tablespoons cornstarch

  • 1/4

    teaspoon salt

  • 1

    cup milk

  • 1

    vanilla bean

  • 2

    egg yolks, beaten

  • 1

    tablespoon butter

  • FROSTING & ASSEMBLY:

  • 1

    package (8 ounces) cream cheese, softened

  • 1/2

    cup butter, softened

  • 4-1/2

    cups confectioners' sugar

  • 1

    teaspoon vanilla extract

  • 1

    cardboard cake circle (5 inches)

  • 4

    wooden dowels (2 inches x 1/4 inch)

Directions

•In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely; sprinkle with sugar. Allow to dry on a waxed paper-lined tray for 4 hours or until firm and dry. •For cake: In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla bean in half lengthwise. With a sharp knife scrape the beans to remove the seeds; stir seeds into creamed mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. •Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. •For pastry cream: In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. •Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. •Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; discard vanilla bean. Stir in butter. Cool for 15 minutes, stirring occasionally. Refrigerate until chilled. •To frost and assemble: For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. •Cut cake into two 6-in. squares, two 4-in. squares and one 2-inch square. Place a 6-in. cake on a cake plate; top with 2/3 cup pastry cream and remaining 6-in. cake. Cut cardboard circle into a 3-1/2-in. square; top with one 4-in. cake. Layer with remaining pastry cream and 4-in. cake. •Frost tops and sides of 6-in. layer cake; insert dowels 1 to 2 in. apart into center of cake to support the next layers. Top with 4-in. layer cake; frost top and sides. Top with the 2-in. cake; frost top and sides. Decorate with candied flowers as desired. Yield: 10 servings. Editor’s Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. Verify that flowers are edible and have not been treated with chemicals.

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