This is the Italian Cake Recipe that I have made for years and boy what a delicious and showcase cake it is! There is never any left if you take it somewhere. This uses a white cake mix so it makes it easy too! Scroll down for recipe and links! This recipe is in Collard Valley Cooks Volume One Cookbook.
A start to a successful cake is the cake layers! Making a cake is simple and easy if you know and understand the baking techniques. For this you can watch our 1st video post. This video is the recipe for my mother’s white layers. I show you the ingredients and the order they should be mixed to make the perfect cake layers for decorating. I hope that you make this your “go-to” recipe for making birthday, special occasions, and showers. The different ways to decorate a round layer cake will be in tutorials to come. You should first start with the basics and work your way up to being a master baker!
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Cake Tips and Advice:
Hard Crust is from high baking temperature or over baking.
Sticky Crust is from too much sugar and under baking
Humped or cracked top of layer- too much flour, too little liquid, over mixing
Soggy bottom layer- too much liquid, eggs not beaten, under mixed
Fallen layer- too much sugar, too much liquid, not enough flour, low temperature on oven setting
Course grain layer – didn’t use a soft winter wheat flour, insufficient mixing and low temperature, too much baking powder or soda
Thick, heavy and dense layers – too much liquid, too many eggs, not enough leavening (baking soda) or flour, over mixing, temp too high, Falling Apart: too much sugar, leavening or shortening, under mixing, improper cooling
All About Flour: Cake flour is made from soft winter wheat. All purpose flour is made from spring or winter wheat. Reduce the amount of flour if all-purpose is used for cake flour by 2 tbsp. per cup.
Eggs should always be at room temperature.
Italian Cream Cake
TOAST 1 1/2 CUPS CHOPPED PECANS WITH 7 OZ FLAKED COCONUT TILL GOLDEN BROWN AT 350 DEGREES
1 CUP BUTTERMILK 3 EGGS
1/2 CUP WARM WATER
1/2 STICK BUTTER ROOM TEMP.
1 BOX WHITE CAKE MIX
4 OZ. CREAM CHEESE ROOM TEMP.
1 CUP TOASTED COCONUT/PECANS
1 CUP FLAKED COCONUT
Preheat the oven to 350 degrees.
Beat cream cheese with butter until creamy now add eggs. Mix well. Then add remaining ingredients except toasted coconut and beat on med/low for 1 1/2 minutes. Now add toasted coconut and beat 1/2 minute longer. Divide into 3 well-greased 8” cake pans and bake until set. About 30-35 minutes. Icing:
8 OZ CREAM CHEESE AT ROOM TEMP
1 STICK BUTTER AT ROOM TEMP
1 TBSP. CANNED CREAM
1 TSP. CANNED CREAM
4 1/2 CUPS POWDERED SUGAR
1 CUP TOASTED COCONUT & PECANS
Make icing and ice-cooled layers and top with remaining flaked coconut. This cake must be refrigerated.
you we're spreaded around here the oven should be preheated the Baker cake already so it should be on 350 and so now we're going to put our coconut out on here about a half a bag and we're going to mix it in without the funds and we're going to toast it at 350 degrees I like stir it up a little bit y'all so now our oven still preheated for the cake okay so don't they look yummy y'all so mix it up so all the dark in the lighter together and they're not all in one little hunk so the first thing I'm going to do someone put a paddle on my mixer so we're going to bake that missed a minute all right I'm going to use a French vanilla cake mix it just happens to be what I got in my pantry you can use a yellow cake I prefer to use a white cake and it's rich vanilla sizes it's actually a white layer as well and it's creamy it's starting to get real creamy so it looks good so we have cup of warm water so let's do that first 1/2 cup of warm water then we'll have to scrape the edges when we need to and then you're going to put in a cup of buttermilk and three eggs I like to put all my weight in first when I'm doing a cake mix that's just what I like to do I know it's weird but that's how it for some they don't probably understand it so now that I'll let liquids in there I'm gonna scrape the cream cheese off the edges and then we're going to let me get a longer spatula okay all right now we will start putting the tight-knit and you're going to want to beat it so that it's good and creamy because that cream cheese just kind of in little hunt cetera put that liquid in there but not too bad it's still solved the warm water helps soften it and we're going to put it on about a medium speed we're going to beat it a couple of minutes okay you it looks really good so I was putting in here so you're gonna put about half of it in there okay heavenly caring tell you one thing just cake it's probably one of the best cakes I make and yes you use a cake mix but boy did you spruce it up we have to sign off and son back home I'll put these in the oven at 350 degrees hi mommy and I'm gonna put them in here at 350 degrees and cook them until toothpick comes out clean this room anyway here's a disposable bag I'm so loud you're probably good and you put the tip on the end of it and then you just screw this on to the end if you're using the same color ice and you can just change them out and do all kind of stuff but this is a tip this tip will make like a little rosette and that's what we're gonna do for our border on our cake all right you're gonna get a spatula and get a little bit of icing put it on my word look at that later look at all that goodness in that cake it's full of pecans cream cheese and all that goodness in there and then once I get it I stop sitting over there in front of the air as well this is not a whole big back – I see so don't go overboard and use it all in between your layers okay I like this it's like a spoon spatula so like when I get to this point it's nice to be able to just dip it and you know lay it on top of the cake and when you answer cake you always always hold your spatula with your pointer on this part angle it down and push into the cake never ever let your spatula go pass the icing and get crumbs in the cake okay if you're watching the ice cakes just you know just watch a bunch of my cake videos you'll see the technique and you'll be able to ice up just as fast and pretty as I do okay lastly happiest right under our feet look at her she's so scared of the lightning poor baby I can't hold her because I'm showing you how to decorate a cake so they might move the camera a little bit y'all move out the way sweeties kiddies sweetie Petey's this is in the way anyway you take your icing and you push it over the edge like that take your spatula grab it like that and continue to do it all the way around and never go past the icing and you won't get crumbs in your cake now look at y'all seen me take this cake out of the oven put it in front of my air conditioner whoo what down quick and I sit and I'm still not getting crumbs in it because of the technique that I use when I ice you let me show you off y'all can hear that storm I'm gonna show y'all how I'm gonna fill a bag see so I'm gonna just open up this bag it's got its stain from coloring but it's not gonna come off in the icing we're gonna put a border around the very top and I'll have a lot of icing left so we gonna get a big border that's for sure the best way to do it it's not have it on text and it's so funny I see these people making cakes on these cutesy videos and they actually take their cake and they keep it on the stand like this and then they pick up their coconut and they bring it over to the cake that is crazy just pick up the cake hold it like this when you're doing suppression coconut do the same thing hold it over a bowl or a big sheet pan like this and and go to town don't take as long and then you don't have me near the mass to clean up okay so we're gonna take this is a rosette tip and we're gonna make little rosettes all the way on the edges you you know does that look good or what yeah me