Page 63 - Robeson Living

Vanilla Frosting
Recipe courtesy of Baker’s Advantage/Alissa
Wallers
3 sticks butter, unsalted and at room
temperature
6 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 cup heavy cream
Using handheld or stand mixer, cream butter
on high, about 3 minutes.
Add powdered sugar 1/2 cup at a time,
mixing on medium between each addition.
Scrape bowl well. Add remaining
ingredients; mix on low until incorporated.
Turn mixer to high and beat frosting until
light and fluffy, about 5 minutes.
Use immediately or store in airtight
container in refrigerator.
Note: Frosting must be at room temperature
prior
to using.

Berries and Cream Fluted Pound Cake

Recipe courtesy of Baker’s Advantage/Alissa Wallers
4 sticks butter, room temperature
3 cups sugar
6 eggs
4 teaspoons vanilla extract
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk, at room temperature
nonstick cooking spray
Heat oven to 350 F.
With stand or handheld mixer, cream butter and sugar until
light and fluffy. Add eggs one at a time, scraping between each
egg. Add vanilla extract.
Sift flour, baking powder and salt together. Add flour mixture
to mixing bowl and slowly add milk while mixing. Mix until just
combined.
Spray Fillables Fluted Cake Pan with nonstick cooking spray.
Fill bottom of both pans with batter
to three-quarters full.
Bake on middle rack in oven 20-25 minutes. Allow to cool
before removing from pan.
Filling suggestions:
n Blueberries, plus additional for topping
n Raspberries, plus additional for topping
n Strawberries, stem removed and cut into small pieces, plus
additional for topping
n Vanilla Frosting (recipe at right)
Fill pockets in bottom layer of pound cake with different
berries.
Carefully spread Vanilla Frosting over top of berries and cake.
Place top layer of cake on top of frosting.
Drizzle warmed up Vanilla Frosting over top
of cake.
Decorate top with berries.

Robeson Living ~ Winter 2017