Summer Beach Cake|夏にぴったり!ビーチのケーキの作り方


seaside cake

Summer Beach Cake|夏にぴったり!ビーチのケーキの作り方


1 cup unsalted butter, room temperature
2 cups sugar
6 eggs, room temperature
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 ¼ cups sour cream
blue food colouring

1 cup unsalted butter, room temperature
½ tsp vanilla extract
2 ½ cups confectioner’s sugar

white candy melts, melted
Brown sugar


Bake the cake:
1. Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition.
2. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.
3. Divide the batter between 4 bowls. Keep one bowl white and dye the remaining bowls pale, medium and dark blue. Pour the batter into 4 greased and floured 8-inch round cake pans. Bake at 350F for 20 minutes, or until a skewer inserted into the cakes comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

Make the buttercream:
1. Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy.

1. Using a plate as a guide, trim off the edges of all cakes – this will make them look pretty when they are being stacked. Also remove any excess browning from the tops and bottoms of the cakes.
2. Stack the cakes, starting with the dark blue cake and transitioning to the white cake, spreading a generous amount of buttercream between each layer. Spread the buttercream right to the edges of the cakes. Then spread a thin layer of buttercream on top of the cake.
3. Holding an offset spatula vertically against the surface of the cake, rotate the cake to smooth the buttercream filling.
4. Sprinkle some brown sugar on top of the cake to look like sand. Press some brown sugar into a shot glass, then turn out onto the top of the cake.
5. Pour some melted white candy melts into a seashell chocolate mold and place in the freezer until set, about 20 minutes. Unmold and decorate the cake.
6. Enjoy!

seaside cake

Summer Beach Cake|夏にぴったり!ビーチのケーキの作り方


❤無塩バター(室温に戻した) カップ1
❤砂糖 カップ2
❤卵(室温に戻した) 6個
❤バニラエッセンス 小さじ1
❤小麦粉 3カップ
❤重曹 小さじ1
❤塩 小さじ1
❤サワークリーム カップ1 1/4

❤無塩バター(室温に戻した) カップ1
❤バニラエッセンス 小さじ1/2
❤粉糖 カップ2.5



③ 4つのボウルに分ける。1つのボウルを白色のままにし、残りの淡色青色、普通の青色(?)と濃い青色に着色する。塗って、小麦粉をまぶした23cm直径の丸いケーキ焼き型4枚に生地を入れる。176度のオーブンでケーキに刺した竹串に生地がつかないまで焼く(約20分)。焼き型に入ったままで10分冷まし、型から取り、網でしっかり冷ます。

①バターをボウルに入れ、泡だて器でふわふわになるまで泡立てる。バニラエッセンスを加え、よく混ぜる。 粉糖を1カップずつ加え、よく混ぜる。ふわふわになるまで3~5分泡立てる。

②濃い青色のケーキから白色のほうまでケーキを重ね、各ケーキの間にバタークリームを盛る。 白色のケーキの上にバタークリームを薄く塗る。
③ ペラをケーキの横にし、各レイヤーの間に塗ったバタークリームを平らにする。


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