Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 cup cotton candy flavoring oil
- Pink food coloring
- Cotton candy for decoration
Special equipment needed:
- 2 8-inch round cake pans
- Electric mixer
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
5. Add the cotton candy flavoring oil and pink food coloring to the batter and mix until evenly distributed.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool completely before removing them from the pans.
8. Once the cakes are cooled, level them using a serrated knife.
9. Place one cake layer on a cake stand or serving plate. Pipe a layer of frosting onto the cake layer. Place the second cake layer on top of the frosting.
10. Frost the entire cake with a thin layer of frosting. Chill the cake in the refrigerator for 15 minutes.
11. Once the cake is chilled, frost the cake with a thicker layer of frosting. Use a piping bag and tip to create a decorative border around the top and bottom edges of the cake.
12. Decorate the cake with cotton candy on top.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 18g
Carbohydrates per serving: 60g
Protein per serving: 4g
Substitutions for ingredients:
- Cotton candy flavoring oil can be substituted with vanilla extract or any other flavoring of your choice.
- Pink food coloring can be substituted with any other color of your choice.
Variations:
- Add sprinkles to the cake batter for a funfetti effect.
- Use different flavors of cotton candy for decoration.
Tips and tricks:
- Level the cake layers for a more even and professional look.
- Chill the cake in the refrigerator before frosting to prevent the cake from crumbling.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or serving plate.
Garnishes:
Decorate the cake with cotton candy on top.
Pairings:
Serve with a glass of milk or a cup of coffee.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, add more milk to the batter.
- If the cake is too moist, reduce the amount of milk in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Cotton candy was invented in 1897 by William Morrison and John C. Wharton.
Flavor profiles:
Sweet, fluffy, and cotton candy flavored.
Serving suggestions:
Serve as a dessert or for a special occasion.
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