Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Put sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
On medium speed, gradually beat in lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. Try using lemon curd instead of preserves.
Put one layer cut-side-up on a cake plate surrounded by strips of waxed paper. The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.
Sift together flour, baking powder and salt. Press a piece of plastic against the surface of the buttercream and set aside briefly. Add butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Recipe for a perfect party all the butter is in, beat the buttercream on medium -high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate- just keep beating and it will come together again.
Remove the bowl from heat. Spread it with a light layer of buttercream. Place the last layer cut-side-down on top of the cake and use the remaining buttercream to frost the sides and the top. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Add the rest of the milk and eggs, beating until the batter is homogenous, then add the last of the dry ingredients.
Put sugar and egg whites in a mixer bowl or other large heatproof bowl; fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch- a toothpick inserted into the centers should come out clean.
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Switch to the paddle attachment if you have one, and add the butter one stick at a time, beating until smooth.
Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. You should have a shiny smooth, velvety, pristine white buttercream. Butter two 8 or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Put the pans on a baking sheet.
Divide the batter between the two pans and smooth the tops with a rubber spatula. Decorate top with raspberries. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Whisk together milk and egg whites in a medium bowl. Invert and cool to room temperature right side up.Appetizers and Snack Recipes Perfect party appetizers the easy way. See hundreds of tasty appetizers with photos and tips on how to make them.
Trisha's easy wedge salad is perfect for a casual summer cookout. Core and quarter each head of lettuce and top with crumbled bacon, diced tomato and a generous dollop of homemade blue cheese dressing. The PERFECT party food recipes - two full menus of recipes for the perfect food for parties that everyone loves!
From appetizers to salads and main courses, desserts, and drink recipes, too! Last weekend I hosted 15 bloggers at my home for a video event. These stuffed, fried fillets of chicken breast are perfect for dinner parties because you can prep them ahead of time and fry them the day of.
Most importantly, they're single portions, making them a .Download