A beautiful cake stand deserves a beautiful cake. Which is exactly what I thought when I received my Miss Etoile Cake Stand in the mail.
What a beauty! I’ve had this “naked cake” on my to-do baking list for months… a lot of months… now that I have this cake stand from Home of Cake, I have the perfect pedestal to showcase my work! This cake stand comes in other pastel colors, but the yellow compliments just about all cakes, pies, and baked goods! The best part about all of this?! You can get your own… and not just the one… but there are an outrageous assortment of stands for your particular baking style!
This naked cake is made with a nice heavy vanilla cake (lots of butter!) and iced with a classic French buttercream (more butter!). It tastes heavenly and sinfully all at one time. It’s the perfect cake to divulge in after a long, hard day at work with a great cup of coffee next to the warm fire. Wouldn’t the just be the perfect end to every single day? Sigh… a girl can dream!
But really! Stop dreaming and get to it! Home of Cake is waiting for you and your inner self is waiting for you to make this!
- FOR THE CAKE:
- 560 g flour
- 4½ teaspoons baking powder
- 1 pinch of salt
- 340 g butter, softened
- 600 g sugar
- 9 egg whites
- 100 ml milk
- FOR THE FRENCH BUTTERCREAM:
- 150 g (3) eggs
- 90 g sugar
- pinch of salt
- 330 g butter, softened
- FOR THE CAKE: Preheat the oven to 180 Celsius or 350 Fahrenheit.
- Prepare the cake pans either by lining them with baking paper, or buttering and flouring them.
- Start by sifting together the flour, baking powder, and salt in a bowl.
- In your mixer with the paddle attachment, cream the butter, sugar and vanilla.
- Add the eggs.
- Add the flour and milk, alternating between the two. Mix until combined.
- Pour into the prepared cake pans (or pan) and bake until a toothpick inserted comes out clean.
- TIP: If using 3 separate cake pans, your baking time will be around 35 minutes. If using only one (like me) your baking time will be considerably longer, around 1½ hours.
- FOR THE BUTTERCREAM: Whip the butter until nice and fluffy and lighter in color. Set aside.
- Begin whisking the eggs and sugar over a water bath on the stove until the eggs are nice and warm to the touch.
- Remove from heat and continue beating until light, fluffy, and cooled. We’re looking for maximum volume here, so you will probably beat the eggs longer than you think!
- Reduce the speed and begin adding the whipped butter, spoonfuls at a time. Continue beating once all the butter is added. You may need to increase the speed a bit to get the homogeneous consistency that you want.