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baking spirits bright

Place cakes in preheated oven and bake, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes. Let cakes rest for 10 minutes before removing them from the pans. Once removed, let cakes cool completely before decorating. In a bowl using a handheld mixer, or in a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the vanilla, sifted confectioners’ sugar and a pinch of salt; beat on low speed until fluffy, about 30 seconds. Put 1 cake layer on a cake plate; spread 1 of the frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and all sides with the remaining frosting.

BUTTER ME UP

ARROW-CIRCLE-RIGHT Most recipes call for unsalted butter . The amount of salt in salted butter varies by brand, which can affect the flavor of your cake, cookies, or pie. With unsalted butter, you can control the amount of salt you add. If all you have on hand is salted butter, cut the instructed salt amount in the recipe in half. ARROW-CIRCLE-RIGHT Creaming refers to beating fat, usually butter, with sugar into a fluffy, smooth mixture. Creaming evenly disperses the sugar throughout the butter and adds air pockets, which helps the leavening process. Sometimes eggs are also added in the creaming method, most often for cookie recipes. Use softened butter. ARROW-CIRCLE-RIGHT Working butter into a dry ingredient like flour is called cutting in . Use cold, cubed butter and a pastry cutter, fork, or two butter knives to cut the butter into the flour until the mixture resembles coarse crumbs and the butter stays in tiny clumps.

LANE CAKE Makes 1 9-inch cake

WHAT YOU WILL NEED: For the Cake: 1 cup (2 sticks) unsalted butter, at room temperature, plus more for pans 33 cups sifted cake flour (not self-rising), plus more for pans 2 cups sugar

HOW TO PREP: Preheat oven to 375°F. Butter and flour four round 9-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and vanilla until light and fluffy. Whisk together flour, baking powder and salt. Add to butter mixture in 3 additions, alternating with the milk. Begin and end with the dry ingredients. In a clean mixer bowl, using the whisk attachment, whisk 8 egg whites until stiff but not dry. Fold egg white mixture into cake batter. Divide batter evenly between prepared cake pans. Bake, rotating pans halfway through, until cake batter springs back when touched but has no color on top, about 15 minutes. Transfer pans from oven to a wire rack to cool for 15 minutes. Remove cakes from pans, and return to racks to cool completely. In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together egg yolks, whole eggs and sugar until thick and glossy, and sugar has dissolved. Transfer bowl to mixer fitted with the whisk attachment and whisk until

mixture is cool to the touch, about 10 minutes. Add butter, one piece at a time, whisking until thoroughly combined. Add bourbon and whisk until incorporated. If frosting starts to separate, continue beating until it comes back together, about 5 minutes. Cover raisins with warm water and soak until plumped, around 15 minutes. Drain. Place one cake layer on a serving plate. Brush with about 2 tablespoons of bourbon to moisten. Spread with 3 cup frosting and top evenly with 1 cup soaked raisins and 1 cup unsweetened coconut. Sprinkle with ¹ / ₃ of the chopped pecans and ¹ / ₃ of the chopped kumquats. Repeat process with 2 more cake layers in the same order (frosting, raisins, coconut, pecans, kumquats). Top with remaining cake layer. Brush with remaining bourbon. Spread a thin coat of frosting over the top and sides of cake to cover. Chill for 20 minutes. After cake is chilled, use remaining frosting to fully cover top and sides of cake. Serve.

1 teaspoon pure vanilla extract 31 teaspoons baking powder 3 teaspoon kosher salt 1 cup milk 8 large egg whites

For the Glaze: 8 large egg yolks 4 whole large eggs 11 cups sugar

21 cups (5 sticks) unsalted butter, cut into pieces, at room temperature. For ease of handling, cut into pieces while butter is cold, then allow pieces to come to room temperature. 1 cup bourbon For the Filling: 2 cups raisins, preferably large, such as muscat or monukka, finely chopped 1 cup bourbon 23 cups shredded unsweetened coconut 11 cups chopped pecans 1 cup candied kumquats, drained and chopped

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