Update More Than 144 Buttercream Drip Cake Super Hot In Eteachers Assemble the cake: place the first cooled cake layer on a cake board or cake plate, add frosting to the top of that layer, then place the second layer of cake on top. frost the entire cake, then smooth it with a bench scraper and small offset spatula. chill the cake for at least an hour, or 30 minutes in the freezer. Preheat your oven to 170ºc 150ºc fan, and line two 8" 20cm cake tins with baking parchment. in a stand mixer, or a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy. add in the eggs, self raising flour, cocoa powder and vanilla extract and beat again until combined well.
Update More Than 144 Buttercream Drip Cake Super Hot In Eteachers Beat 2 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth. mix in 1 tbsp of vanilla extract and 1 2 tsp salt on a low speed. slowly mix in 7 cups of powdered sugar on a low speed. add 1 4 cup of heavy cream halfway through to make the frosting easier to mix. Preheat the oven to 350 f 175 c. line and grease three, eight inch cake pans, or four, seven inch pans. combine 2 cups all purpose flour, 2 cups sugar, 3 4 cup black cocoa powder, 2 tsp baking powder, 1 1 2 tsp baking soda, and 1 tsp of salt in a large bowl. whisk together until combined. 3 4 cup white chocolate. 1 2 cup heavy cream. place white chocolate in a small mixing bowl. heat heavy cream to just about boiling. pour heavy cream over chocolate, let sit for 1 2 minutes. with small spatula start to stir in the center in small circular motions working your way to the outward. Mix in the buttermilk in two installments on a low speed. add in oil and vanilla extract, and mix at a low speed until fully incorporated. scrape down the sides of the bowl with a spatula as needed, then beat on medium speed for about 30 seconds. add in a generous squirt of pink gel food coloring.
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