Denver Cakes Game Plan

I arrived in Denver, CO last night and am thrilled to let the weekend of wedding fun begin. The bride, groom and myself made a cake game plan last night. We will be baking two different cakes this weekend - so I thought I would share the recipes with you, just in case anyone wants to bake along with us.

Vanilla Cake with Lemon Filling and Vanilla Buttercream Frosting
Grooms Request

Vanilla Cake (from Magnolia Bakery)

• 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 milk
• 1 teaspoon vanilla

Preheat oven to 350, grease you baking pan of choice (I use Wilton Bake Easy ). In a large bowl cream the butter until smooth, add the sugar and beat until fluffy. Add each egg and beat well.
Combine the flours in a separate bowl. In a measuring cup combine the milk and the vanilla extract. Alternate adding the flour and milk to the butter mixture, beating well after each addition. Bake for 20-25 min and let cool in pans for 10 min before taking the cake out.

Vanilla Buttercream Frosting (From McCormick)

• 1 cup (2 sticks) butter, softened
• 2 teaspoons Vanilla extract
  
• 1 package (16 ounces) confectioners' sugar
• 2 tablespoons milk

Beat the butter and vanilla until creamy. Pour in four cups of sugar and the milk, beat until smooth. Add additional sugar 1/2 cup at a time until you reach the desired consistency.

Lemon Filling (From Wilton)

• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3/4 cup cold water
• 2 egg yolks, slightly beaten
• 1 teaspoon grated lemon peel
• Juice of medium lemon
• 1 tablespoon butter or margarine

In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring.

White Chocolate Cake with Raspberry Filling and White Chocolate Cream Cheese Icing

White Chocolate Cake (from Wilton)

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups milk
• 4 ounces (2/3 package) white chocolate , chopped
• 1 teaspoon vanilla extract
• 3/4 cup (1 1/2 sticks) butter , softened
• 1 1/2 cups granulated sugar
• 2 eggs

Preheat oven to 350°F. In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan. Bake 20-25 minutes.

Raspberry Filling (From Emeril)

• 2 12 ounce packages of frozen raspberries (not packed in syrup)
• 1 1/3 cups water
• 1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
• 2 T of lemon juice (optional)
• 5-6 T of cornstarch dissolved in 1/2 cup of water

In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely.

White Chocolate Cream Cheese Frosting (From Wilton)

• 14 oz white baking chocolate
  
• 2 packages (8 oz. each) cream cheese, softened
• 1 cup unsalted butter, softened
• 2 tablespoons lemon juice

Melt candy melts according to package directions. Allow coating to cool slightly, stirring occasionally (don't let it set up). In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until blended and smooth. Beat in the butter and lemon juice.