SLC First Year Anniversary

 

I am super excited and honoured to be asked by my University to provide them with tasty treats for the SLC’s first year anniversary party (and for all you school friends, it’s today from 1pm-5pm!)

I made two large 12″ four layered chocolate and vanilla cakes. One was covered in vanilla white fondant, decorated with the SLC logo on top, along with the text “SLC First Year Anniversary” and “#RSLC”. Around the outside of the cake, I included the SLC frit pattern to resemble the actual building on campus. More pictures are down below! 😀

On the second cake, I decorated it with roses in the University colours. Alongside the two cakes, I baked 84 red velvet cupcakes with cream cheese frosting (in the colours of the University, to match the rose cake). Five of those cupcakes are decorated with the SLC’s stakeholders logos: SLC, RULA, Launch Zone, DME and Student Learning Support.

I had a long day of baking yesterday to prepare for today’s event, but I had a very fun time doing this. I am honoured to be apart of this event, and super excited they were willing to support my business. Thank you SLC! Enjoy your party!

If you would like to see all the recipes I used for my cakes, cupcakes and buttercreams – they are all listed down below.

 

Chocolate Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• ½ cup vegetable or canola oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Vanilla Cake

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 2 cups sugar
• 1 tablespoon vanilla extract
• 3/4 cup canola oil
• 1 1/4 cup milk

Directions:

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack.

Vanilla Buttercream

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted icing sugar
• 2 tablespoons of milk*

Directions:

1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
3. Gradually add milk; beat at medium speed until light and fluffy.

Red Velvet Cupcakes

(makes about 28 cupcakes)

Ingredients:

• 2 and 2/3 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking soda
• 8 teaspoons natural unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 1 cup canola or vegetable oil
• 4 large eggs, room temperature and separated
• 4 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• liquid or gel red food colouring
• 1 cup (120ml) buttermilk, room temperature

Directions:

1. Preheat oven to 350F degrees. Line two 12-cup muffin pans with cupcake liners.
2. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
4. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food colouring– until you reach your desired colour. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
5. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t over bake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Cream Cheese Buttercream

Ingredients:

• 2 packages of cream cheese, softened (8oz each)
• 1 cup butter, softened
• 4 cups icing sugar
• 1 tablespoon milk (if desired)

Directions:

1. In bowl, beat cream cheese with butter. Beat in sugar in 2 additions until smooth. Add milk if icing is too thick.