The arrival of a new issue of Baker’s Notes, published by Scratch Baking Co. in South Portland, is always a cause for a little celebration at my desk. It doesn’t happen often, being only a bi-annual publication, but I always look forward to it. I love to see what recipes they’ve decided to share this time and pore over all the beautiful photographs of beautiful baked goods. (I can’t be the only one who enjoys looking at and reading about food nearly as much as eating it?)
My daughter turned 4 this past Sunday and when I thought about what cake I was going to make, using a recipe from Baker’s Notes and then blogging it here seemed a logical choice. (I do love to multi-task!) I actually ended up using three recipes from the same issue of Baker’s Notes – their everyday yellow cake (transformed into cake pops) and their one bowl chocolate cake (made into cupcakes) with ring ding-a-ling filling, which I used to frost the cupcakes. Every last bite was delicious. (If you’ve never had one of their ring ding-a-lings, I highly recommend them!)
We went for a spring theme – bee cake pops buzzing amongst the flowers and sheep cupcakes grazing on a field of gluten-free grass cupcakes. They were all super easy and a huge hit with all the party guests, young and old. Most importantly, the birthday girl loved them!
The recipes came from Issue No. 2: Sweet, published in 2011/2012. (I’m sharing the yellow cake recipe below – I’d recommend finding a copy of Issue 2 yourself and making the chocolate cake and ring ding-a-ling filling as well!)
Note: you will need a kitchen scale for this recipe.
every day YELLOW CAKE
- 7 ounces (0.44 pounds) cake flour
- 7 ounces (0.44 pounds) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened at room temperature and cut into 1″ cubes
- 1/2 cup whole milk
- 4 egg yolks (room temperature)
- 3 tablespoons whole milk (room temperature)
- 1 teaspoon vanilla
Preheat the oven to 350 degrees and have a well greased 9-inch round high-sided cake pan ready. In a stand mixer with paddle attachment combine flour, sugar, baking powder, and salt. Stir on low for 30 seconds to combine dry ingredients and aerate them. Add the soft butter cubes and mix on low until all of the butter is incorporated and the mixture looks like wet sand. Add 1/2 cup milk and increase mixer to medium speed. Mix for 90 seconds, scraping the sides of the bowl a couple of times. Whisk yolks, 3 tablespoons milk, and vanilla together and add to batter. Scrape down sides of bowl then mix one minute more. The batter should be very silky with no lumps. Pour into the cake pan and bake for 45 minutes until golden brown.
My notes: I do not have a high-sided round cake pan, so I baked this in an 8×8 square pan and it turned out beautifully. (Although, since the final goal, in my case, was cake pops it didn’t really matter how my cake looked – it all got crumbled in the end!)