Turn col­or­ful ce­real into the sweet­est cake!

Woman's World - - Start Your Week With A Smile! -

If you want to amp up the fla­vor even more, you can add some crushedup ce­real right into the cake bat­ter — Olivia of Liv­for­cake.com

CE­REAL MILK 2 cups milk, at room tem­per­a­ture 2 cups Froot Loops ce­real VANILLA CAKE 2 1/4 cups all-pur­pose flour 2 tsp. bak­ing pow­der 3/4 tsp. salt 3/4 cup un­salted but­ter, at room tem­per­a­ture 1 1/2 cups gran­u­lated sugar 3 eggs, at room tem­per­a­ture 1 1/2 tsp. vanilla ex­tract 1 cup ce­real milk, at room tem­per­a­ture CREAM CHEESE FROST­ING 6 oz. cream cheese, at room tem­per­a­ture 1 cup un­salted but­ter, at room tem­per­a­ture 3 cups con­fec­tion­ers’ sugar 1 tsp. clear vanilla ex­tract ASSEM­BLY Froot Loops ce­real, whole and chopped

l Ce­real Milk: Place milk and ce­real in medium bowl. Stir well; steep 20-25 min­utes. Strain into small bowl through fine mesh sieve. Gen­tly press milk out of ce­real us­ing spat­ula or wooden spoon. Re­serve 1 cup ce­real milk for pre­par­ing cake bat­ter; pour re­main­ing into cov­ered con­tainer and re­serve in re­frig­er­a­tor for brush­ing over cake lay­ers.

l Vanilla Cake: Pre­heat oven to 350°F. Grease and flour 3 (6"x2") round cake pans; line bot­toms with rounds of parch­ment pa­per. In medium bowl, whisk flour, bak­ing pow­der and salt un­til com­bined; set aside. Us­ing stand mixer fit­ted with pad­dle at­tach­ment, cream but­ter and sugar on medium-high un­til pale and fluffy, about 3 min­utes. Re­duce speed; beat in eggs one at a time, fully in­cor­po­rat­ing af­ter each ad­di­tion. Add vanilla.

l Al­ter­nately beat in flour mix­ture and re­served 1 cup ce­real milk, be­gin­ning and ending with flour (three ad­di­tions of flour and two of milk), fully in­cor­po­rat­ing af­ter each ad­di­tion. Divide bat­ter among pans. Bake 30-35 min­utes or un­til tooth­pick in­serted into cen­ters comes out mostly clean. Place cakes on rack; cool 10 min­utes, then turn out of pans onto racks to cool com­pletely. l Cream Cheese Frost­ing: On medium speed, beat cream cheese and but­ter un­til fluffy, about 2 min­utes; on low, beat in con­fec­tion­ers’ sugar 1 cup at a time. Add vanilla; on medium-high, beat un­til fluffy, 3 min­utes.

l Assem­bly: Place 1 cake layer on cake stand or serv­ing plate. Brush gen­er­ously with some of re­main­ing re­served ce­real milk. Spread top with about 2/3 cup frost­ing. Re­peat with re­main­ing cake lay­ers, ce­real milk and 2/3 cup frost­ing. Crumb coat cake: Spread thin layer of frost­ing over top and side of cake. Re­frig­er­ate 20 min­utes.

l Frost cake top and side and smooth with bench scraper or spat­ula. If de­sired, use a dec­o­rat­ing comb to give tex­ture to side. Use whole Froot Loops to dec­o­rate side of cake; sprin­kle chopped Froot Loops on top. Makes 12 serv­ings.

l Make it more fun

and col­or­ful: Add Froot Loops ce­real be­tween the lay­ers when as­sem­bling— they’ll get soft and chewy.

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