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Three Layered Cake Recipe


How to make a three layered cake with hundreds and thousands with this deconstructed version recipe


There is nothing more gorgeous and tasty than a triple layer cake and this three layered cake recipe with hundreds and thousands is kindly reproduced from Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts by Jackie Alpers. She has deconstructed the birthday cake version and cut away the crusts so that the layers of hundreds and thousands can be seen rather than being folded in the cake batter and melted away during baking.

Three Layered Cake Recipe With Hundreds And Thousands


Ingredients:

One and a half cups of milk

Nine large egg whites, lightly beaten

Third of a cup of applesauce

One tablespoon of pure vanilla extract

Half a teaspoon of almond extract

Four and a half cups of cake flour which has been sifted and more for flouring pans

Two tablespoons of baking powder

One and a half teaspoons of salt

One cup of unsalted butter at room temperature

Two cups of sugar

Half a cup of rainbow hundreds and thousands


For the icing and topping:

Four cups of Buttercream frosting

Quarter of a cup of hundreds and thousands




The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.

















Directions:

Preheat the oven to 350F. Coat three nine inch round cake tins with cooking spray and dust with flour.

In a medium bowl stir the milk, egg whites, applesauce and extracts. In another bowl sift together the flour, baking powder and salt.

Beat the butter and sugar with an electric mixer on a medium speed until light and fluffy which should take about five minutes. Reduce the mixer speed to low and add flour and milk mixtures in three alternating additions. Start and end with the flour mixture. Fold in the rainbow 100s and 1000s.




Divide the batter evenly among the tins. Bake until a cake tester inserted in the centres comes out clean. This should be about 25 to 30 minutes.

Cool the cakes in their tins on wire racks for 5 minutes. Run a knife around the sides of each tin and invert the cakes onto a cutting board. With a serrated knife carefully cut off the tops and sides exposing the confetti sprinkles baked inside.

Place one cake layer on a cake stand. Spread three quarters of a cup of buttercream evenly over the top. Add a second cake layer, then spread with another three quarters of a cup of buttercream and top with the third cake layer. Spread the remaining buttercream evenly over the top with rainbow 100s and 1000s.


Serve or store in the fridge for up to three days.

For a pretty finish fit a piping bag with a round metal tip and fill with buttercream. Pipe a neat ring of frosting around each layer and pipe the top of the cake with concentric circles if desired.

Read our review of Sprinkles! which includes more free recipes.


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