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+ For the cake:
° All purpose flour: 2 cups + 2 tbsp (sifted plus flour for dusting cake trays)
° Salt: 1/4 teaspoon
° Sugar: 2 cups
° Butter: 2 sticks (unsalted)
° Water: 1 cup
° Soda: 1 teaspoon
° Milk: half a cup
° Egg: 2 (large)
° Vanilla: 1 teaspoon
° Sugar: 3 cups (granulated)
° Butter: 1 stick
° Heavy cream: 1 cup
° a pinch of salt
° Vanilla: 2 teaspoons



meanwhile, put half a cup of sugar and melt it in a medium until it turns amber, being careful not to stir this sugar, but you will have to shake the pan every few minutes to help distribute the sugar. It is the sugar syrup that you will pour into the pot.
11. Be sure to cook over medium to medium-high heat while pouring in the syrup and keep stirring until softball or 232 on the thermometer.
12. Immediately remove the pan from the heat, add the vanilla and let cool for 15 minutes.
13. Well now you better go to a big mixer and beat on medium speed. You can also use the hand mixer on medium heat and whip for 15-20 minutes, or until the consistency of ice cream.
14. Finally, remember to add a little cream if the frosting freezes too quickly or becomes too thick.


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