Preheat oven to 350F. Grease and flour six 4-inch round spring-
form cake pans, or use a flour-based baking spray such as Bake
Easy.
Beat together sugar and butter until lightened. Add the eggs one at
a time, then increase mixer speed to high for two minutes or until
batter is light and fluffy. Add the vanilla, almond extract, salt,
baking powder and soda; beat for another minute and scrape down
the sides of the bowl.
Stir together yogurt and sour cream in a small bowl. Beginning and
ending with flour, alternately add the flour and yogurt mixture. Beat
well after each addition. Scrape down the sides of the bowl and beat
again briefly.
Spoon batter into the pans. Bake for 15-20 minutes, or until the
cake springs back when pressed in the center. Let cakes cool in the
pan for 10 minutes, then turn them out onto a wire rack to cool
completely.
Level each cake with a serrated knife, and then cut each cake in
half. Fill a cake half with 1-2 tablespoons jam and replace with
remaining cake piece. Let cakes stand uncovered while you make
the buttercream. In a stand mixer fitted with the whisk attachment,
mix together the butter and confectioners’ sugar. Begin mixing on
low speed until crumbly, and then increase to high and beat for 3
minutes. Add the vanilla extract and beat until light and fluffy.
Frost the top and sides of each cake with the buttercream.
Assembly and decoration-
2 cups (about 1/2 lb.) ready-made white fondant
Blue, black, rose, and lavender gel food color
Plastic food service gloves
Gold luster dust
Small cup of water
Culinary stencil or other plastic non-toxic craft stencil
Small soft-hair artist’s brush
Lightly grease a work surface with white vegetable shortening. Knead in 1/2 teaspoon blue
gel food color and 1 small dot of black gel food color to a 2/3 cup piece of white fondant.
Knead in additional food color if needed to achieve a deep blue saturation. Roll half of the
piece out on the greased surface. Lift piece with a rolling pin (or your hands – it’s small
enough) and drape over a cake. Smooth fondant down and around the cake and trim the
excess with a sharp knife. Repeat process a second cake . Repeat the process tinting 2/3
portion of the fondant with lavender food color, and then the last 2/3 portion with rose.
Place a stencil on top of each cake. Tap out a little gold dust onto a clean plate. Dip the
paintbrush into water and then into the luster dust; work it into a paint-like paste on the plate
with the brush. Repeat dipping/working until your brush is loaded with luster dust “paint”.
Gently apply in even strokes over the stencil. Carefully lift stencil to reveal the design.
Originally Submitted
2/26/2015
0 Out of 5 from
0 reviews
You can add this Fancy Little Jam Cakes recipe to your own private DesktopCookbook.
