Make every birthday celebration a surprise and a creative smash
Another year older for my sister. She celebrated her big birthday early. She had requested her birthday cake to be butter cake. Google: “A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the quintessential cakes in American baking.”
The important thing is that butter should be at room temperature. It should not be melting nor rock hard cold. Best way to achieve this is by leaving butter out of the fridge for a few hours for hot days and cold day, overnight. Next castor sugar must be fresh batch. Sift the flour, baking powder, and bicarb soda twice. Always use fresh big eggs. For the liquid, either use full fat milk or sour cream. Sour cream yields a slightly softer crumb. I like to use both milk and sour cream for moist and slight tangy flavour. I use vanilla extract.
I am glad my butter cake turned out moist, slightly softer crumb, delicious and beautiful glazed with butter, garnished with monte carlo raspberry biscuits, m & m mini chocolate, raspberry red and pink sprinkles. Then my brother in law decorates with candles and Wording Happy Birthday. Everyone enjoyed it. I forgot to take the picture of the cut piece. Let’s bake!!!
Ingredients
250 g butter, softened
280 plain flour
200 g castor sugar
300 g sour cream
4 eggs
4 Tbs milk
1 1/2 Tsp baking powder
1 Tsp vanilla extract
1/2 Tsp salt
Butter glaze
150 g butter, melted
1 Tbs orange juice
1 tiny drop orange blossom (OPT)
Garnish
3 monte carlo biscuits
m & m mini chocolate
raspberry and red and pink sprinkles
candles
wording-Happy Birthday (bought)
Method
Preheat oven 190 degrees. Grease and line 20 cm round pan (8×8 inches). Set aside. Mix flour and baking powder together and sieve twice. Add salt and mix well. Set aside. Beat butter and castor sugar until well combined or pale yellow about 3-4 minutes. Add egg one at a time, beating well each addition.
Scrapping down the sides for even mixing. Add vanilla and sour cream mixing well. Fold in flour mixture and mixed well. Now add in milk, mixed well. Spoon batter into prepared pan. Lightly shakes the pan to distribute evenly or use spatula to smooth the top.
Bake until golden browned and cooked about 40-60 minutes. Put in the oven for 40 minutes first, check with skewer inserted in and out; if still wobbly and wet on the skewer put back in further for about 20 minutes, cover with a tent foil or use a big metal basin to cover it. Once cake top is set; removed the basin, test with skewer; in and out clean, cake is cooked. Leave cake in with door close and switch off oven for 30 minutes.
Removed to rack to cool for 30 minutes before flipping onto plate. Let it cool a further 30 minutes. Meantime melt butter in microwave with orange juice and orange blossom, 30 seconds and cover it to prevent butter splattering all over the microwave. Leave to cool for 5 minutes before brushing on top the cake. Let it sit for 15 minutes before applying another layer of butter glaze. If butter harden, microwave again, let it cool and then brush over the first layer. Repeat until butter mixture is finished. The last brushing make design with the brush. Enjoy with a cup of coffee or tea!!!
Note: I cut down sugar by 50 g. Use 250 g flour first; if too liquid add more flour about 30 g. You can omit sour cream just use milk about 1 cup. You can whip butter with icing sugar and whipping cream. You can decorate with fruits and decorate with frosting cream.
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