Topsy-Turvy Cake Class Supply List

Six layers of pound cake* (see specifics below)
Six cups of buttercream
Two bowls
12” cake drum
12” box
Pencil
Four pounds white fondant (or color of your choice)
One pound brown fondant (or color of your choice) for diamond design
One pound each of dark, medium, and light pink fondant (or colors of your choice) for flowers
Half pound green fondant for leaves

Optional supplies:
Dragées (gold or color of your choice) and tweezers
Apron
Filling (buttercream only; no mousses, custards, or sleeve fillings)
 

*Please bring six round cakes, 2” tall, in the following sizes:  two 8”, one 7”, two 6”, one 5”. These are the preferred sizes; however, if you do not have 7” and 5” pans, you may bring three 8” and three 6” round cakes. The cakes should be chilled.

It is important that you follow the recipe below. Box mix cakes will not work for this class! Not even pound cake mixes! Not even doctored pound cake mixes!!

Pound cake recipe

2 cups unsalted butter, at room temperature
2 ¼ cups + 2 tbsp sugar*
8 large eggs
3 ¼ cups all-purpose flour*
2 tsp vanilla
½ tsp salt

Preheat oven to 325 degrees. Prepare pans: lightly spray with pan release spray, then line the bottoms with parchment paper circles.

Sift the flour and salt together. Set aside.

Cream the butter and sugar on medium speed for four minutes. Add the eggs one at a time, thoroughly mixing in each egg. Add the vanilla.

With the mixer on low, add the flour slowly, making sure each addition is fully incorporated. Do not over-mix.

Fill pans 2/3 full (8” pan = 4 ½ cups batter; 7” pan = 3 ¾ cups; 6” pan = 2 ½ cups; 5” pan = ¾ cup). Bake for 40 minutes, or until toothpick inserted in center comes out clean.

One recipe yields approximately 8 ½ cups batter. You will need about 2 ½ batches.

*If you have a kitchen scale, weigh one pound each of the sugar and flour.
 

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