Dear friend,
You may not even realize the blessing you are to me. You
have habituated me in the practice of orienting our perspective so well since
starting medical school that I fear the woman I would be without you by my side
(especially those first two years, phew). You have also (probably
unintentionally) taught me so much about love these past few years: I have you
to thank for the constant example of what sacrificial and genuine adoration of
a spouse should look like (and you are not even married yet!). I absorbed your
enthusiasm for your “other” throughout those stages of crush, puppy love and
now engagement. You make me remember what it felt like, what love looked like at
those moments and for that I must thank you. I am excited for your future in
marriage because I see a good foundation in this present. I know God will work
on you (doesn’t He work on us all) and I know you will be made stronger,
richer, and wiser through the process. Just know that I am here, cheering you
on, loving you through all that you are about to learn, about to teach me, and
that we are ready to support you and your person in any way we can. For now, I
will just bake you cake…
…because food is my love language and missy, I love you!
White Buttercream Cake with just the right hint of almond
For the cake layers:
3 large egg whites, room
temperature
2/3 cup milk (use 2% or whole)
2 teaspoons vanilla bean paste
1 ½ teaspoons almond extract
2 cups sifted cake flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut
into pieces, at room temperature
For the frosting:
3 1/2 sticks unsalted butter, at
room temperature
2 1/2 cups powdered sugar, sifted
a
pinch of salt
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 tablespoon Amaretto liqueur
3 tablespoons heavy cream
Blue food coloring, a drop at a
time
Instructions
For the cake:
Preheat the oven to 350 degrees F. Spray
2 (or 3 if you’d like!) silicone cake molds with baker’s Pam.
In one bowl, combine egg whites, ¼ cup of the milk, the
vanilla bean paste and almond extract.
In a stand mixer, combine the cake flour, sugar, baking
powder, and salt. Using the paddle attachment, beat on low for 30 seconds to
combine. Add the butter and remaining milk and beat on low until moistened.
Turn the mixer up to medium speed for about 1 minute more. Scrape down the
sides of the bowl, and add the egg mixture, and beat on medium to combine.
Divide the batter evenly between
the 2 pans (or between three if you want more layers in your cake). Bake for 20-25
minutes, or until a toothpick inserted into the center comes out clean. Cool the
cakes on wire racks for 10-20 minutes. Cool completely before frosting.
For the frosting:
With an electric mixer, beat the
butter on medium speed until it becomes pale and creamy (about 3 minutes). Add in
the powdered sugar and salt and beat on medium for another 2-3 minutes. Add the
vanilla extract, almond extract, and amaretto and beat on medium again, about 3
minutes. Add the cream 1 tablespoon at a time until you reach the desired
consistency. Add the food coloring, one drop at a time until you reach the
desired color and beat until full incorporated.
Assembly
Place one layer of the cake on your
serving piece. Place 1 cup of the frosting on top, and spread evenly with a
palette knife. Place the second layer on top of the first. Place a generous
scoop of frosting on the top of the cake, and spread evenly across the top of
the cake. Work your way around the sides until the entire cake is covered with
a thin layer of frosting. This is your crumb coat. Put the whole cake in the
fridge for about 30 minutes to set the frosting. After 30 minutes, use the rest
of the frosting to spread a thicker layer over your whole cake until smooth.
Top with sprinkles or decorate however you desire!
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