Yellow Butter Cake For Vanilla Pecan Sand Castle Recipes

Steps:

• Mix 2 1/2 pints ice cream in an electric mixer on medium-high speed until smooth. Quickly spoon ice cream into a 5 1/2 cup (5 1/2-by-5-inch) sand-castle mold, filling completely. Smooth surface. Cover with plastic wrap. Freeze until set, at least 10 hours (or up to 3 days).
• Trim domed top from the chilled yellow butter cake to make it level. Cut cake in half horizontally. Place the bottom layer on a parchment-lined baking sheet. Mix remaining ice cream with the electric mixer until smooth.Working quickly, spread about 2 1/2 cups ice cream over bottom layer; top with second layer. Spread remaining ice cream over top and sides of assembled cake. Chill in freezer until set, at least 4 hours (or overnight).
• Process cookies to form fine crumbs. Mound crumbs on a serving platter, reserving 1/4 cup for garnish. Reserve 16 pecan halves for garnish; break remaining nuts into small pieces.
• Transfer assembled square cake to the platter, centering it on top of the crumbs. Dip castle mold into a bowl of lukewarm water for about 15 seconds, being careful not to let water reach the rim. Pat mold dry. Remove plastic wrap; unmold ice cream castle onto the center of cake.
• Working quickly, line edges of castle with pecan halves and pieces. Chill cake in freezer at least 1 hour (or up to 5). Just before serving, sprinkle reserved cookie crumbs over castle. Let stand at room temperature 5 minutes before cutting.

Steps:

• Preheat oven to 350 degrees. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl.
• Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not overbeat.
• Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month.

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square cake pan. Line bottom with parchment paper; butter parchment. Dust pan with flour, and tap out excess. Sift cake flour, sugar, baking powder, and salt together into the bowl of an electric mixer fitted with the paddle attachment.
• Add eggs, milk, and vanilla to flour mixture. Mix on low speed until almost combined. Mix in the melted butter. Raise speed to medium. Mix until smooth, about 30 seconds.
• Transfer batter to prepared pan. Bake until a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack. Run a knife around edges to loosen. Invert, and unmold onto wire rack. Peel off parchment. Flip cake; let cool completely. If using cake for the Vanilla-Pecan Sand Castle, wrap cake in plastic, and refrigerate until cold, up to 2 days (or freeze up to 1 week).

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut two 9-inch rounds of parchment paper to line the bottoms of two 9-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings. Dust pans with flour, tapping out excess. Set aside.
• Sift together flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return bowl to mixer; fit mixer with the paddle attachment. Add eggs, yolk, water, buttermilk, oil, and vanilla. Mix on low speed until mixture is smooth, about 3 minutes.
• Divide batter evenly between prepared pans. Bake, switching positions of pans and rotating halfway through, until a cake tester inserted into centers comes out clean, about 42 minutes. Let cool in pans on wire racks 30 minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel off parchment. Let cool completely, top sides up, on racks.
• Trim tops of cake layers with a long serrated knife to make them level. Using a small offset spatula, evenly cover top of one cake layer with 1 1/2 cups frosting; spread frosting so that it extends just beyond edges of cake.
• Place second cake layer, cut side down, on top; press gently to make it level. Frost top and sides of assembled cake with remaining frosting.

Steps:

• Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Steps:

• Preheat the oven to 350°F.
• In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
• In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
• Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
• Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.