I didn’t set out to write a post that combined a Sprinkle Cake and Oreo Butter.
Mistakes happen in the kitchen, right?
So, Sunday is my son’s birthday party and I left icing the cake for the last minute since the recipe looked so simple.
Swiss Buttercream Icing entails making a sugar syrup which is added to whipped egg whites before (A TON) of softened butter joins the mix.
I hadn’t made this type of buttercream in an age and just followed along with the recipe. “Temper the mixture slowly and carefully” (which I did) was followed immediately by switching to paddle attachment and adding butter. Easy, huh?
Easy, but you do not get Swiss Buttercream Icing because one important step is missing. That step is to have the egg whites in a stiff meringue before adding the butter. Maybe that is what Heather meant by ‘temper’. Not sure.
Anyhow, I ended up with soft, battery icing that I tried desperately to salvage. Fridge time, freezer time, whisking furiously….the kids are starting to arrive….
I finally pulled Betty Crocker out of the cupboard and my sprinkle cake was iced and ready to go. I always keep some canned frosting on hand for these kinds of calamities. And you know what? I think the boys probably preferred the frosting that way.
I still wanted to see if I could do something with that failed buttercream. Oreo Butter was born. Now that is a sweet slice of toast!! I’m not telling you to ruin your next batch of buttercream on purpose. However, when life gives you lemons….
The Sprinkle Cake is delicious. Sweet, colorful, old fashioned tasting in that wonderful way.
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter, softened
1 1/4 cups buttermilk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla
3/4 cup rainbow sprinkles
1. Preheat oven to 350℉.
2. Grease the bottom and sides of two 9″ (or three 8″) pans and line with parchment paper. Grease parchment and set aside.
3. In an electric mixer fitted with the paddle attachment, beat all ingredients together except rainbow sprinkles. Beat on high speed for 3 minutes, scraping down the bowl occasionally. When thoroughly mixed, gently fold in rainbow sprinkles. Stir only briefly, because the colors will begin to run quickly.
4. Pour batter evenly into pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool on wire racks.
Swiss Buttercream Frosting (I’m not sure I would attempt this particular recipe again. Next time I am going to try this one.
2 cups sugar
2/3 cup water
4 large egg whites
6 sticks of softened butter
1 teaspoon vanilla
1. In a small saucepan over medium heat, dissolve the sugar in the water. Stirring constantly, bring mixture to a boil and cook until 240℉ is reached on a candy thermometer.
2. In the bowl of a stand mixer with the whisk attachment, beat the egg whites until they are foamy. While mixer is running, add the hot sugar syrup to the egg whites in a thin stream. Temper the mixture slowly and carefully.
3. Switch whisk attachment for the paddle attachment and add the softened butter 1 tablespoon at a time. Frost cooled cakes with buttercream. Decorate with more sprinkles. (I added some Wilton baseball candy decorations for my baseball obsessed birthday boy.)
Recipe from Sprinkle Bakes. I highly recommend checking out the site. Beautiful photos and lots of fun looking recipes.
There is no mistaking it. The music is just fine.
Red Cortez-End Of An Error
Buy Jellyfish’s music on the band’s website.
Red Cortez music is for sale here.
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