Wedding Cake Workshop
Yield: 2 8in Cakes
 
Ingredients
  • 8 oz unsalted butter, at room temp
  • 2 cups sugar
  • 5 eggs
  • 1¼ cups buttermilk
  • 2 tsp vanilla extract
  • 2½ cups cake flour
  • 1 tsp kosher salt
  • 1 tbl baking powder
  • DECORATOR’S BUTTERCREAM
  • Yield: 2½ quarts
  • 1 lb unsalted butter, at room temp
  • 8oz vegetable shortening
  • 1½ tsp pure vanilla extract
  • 3 lb confectioners sugar
  • 4½ fl oz whole milk
  • 3 tbl meringue powder
  • 2 tsp kosher salt
Instructions
  1. Preheat oven to 350°F. Grease 2 8in cake pans and line with parchment paper.
  2. Cream the butter with the paddle attachment of an electric mixer, on medium speed for 3 minutes. In those 3 minutes, whisk together the cake flour, salt, and baking powder and mix the vanilla into the buttermilk. Set both of these aside.
  3. With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes. Scrape down the sides and return speed to medium.
  4. Add the eggs, one at a time, allowing each to fully incorporate before adding the next (about 1 minute in between each egg). Scrape down the sides.
  5. With the mixer on low, alternate the flour and buttermilk in 3-4 additions and mixing until just incorporated in between each.
  6. Pour batter into prepared cake pans. To release air pockets, lift each cake a few inches off the counter then allow it to drop (making sure it hits evenly and with a loud bang), repeat 3-4 times. Bake for 45-60 minutes, rotating the pans halfway through, the cakes are done when a toothpick inserted into the center of a cake comes out clean.
  7. Make the Buttercream: Cream shortening and butter with the paddle of an electric mixer until light and fluffy (2-3 minutes). Add vanilla and salt. With mixer on low, gradually add the sugar. Add meringue powder (The mixture will appear dry).
  8. Add milk and beat until light and slightly shiny (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap. Store in an airtight container in the fridge for 5-7 days or in the freezer for 3-5 months.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/wedding-cake-workshop/