This is a sponsored post written by me on behalf of PAM Cooking Spray.
My baby is turning 3 tomorrow. 3 years old! How did that happen? In celebration of her birthday we baked together and made her a delicious white party cake with pink strawberry frosting. It’s a trial run for the cake I’m making for her party on Sunday and I think it’s a winner!
Every year I bake my kids a cake or cupcakes for their birthday party. We end up having both cake and cupcakes but I try and make one of them. And without fail I’m baking the night before the party and always have to re-do everything because my cakes stuck to the pan. Well not this year. I busted out my secret weapon: Baking PAM Cooking Spray. Not only is it the perfect non-stick spray, it also has flour in it so my baked goods come out perfectly every time.
The kids are slightly disappointed because they don’t get to eat up all of the cake crumbles from the broken cakes that I’ve just about ruined. But I’m happy because a cake that slides right out of the pan means less work and stress for me!
After experimenting and baking for the past 10 years, I have a few tips I’ve saved up.
Baking Tip #1
My favorite duo to use when baking cakes is Baking PAM Cooking Spray and parchment paper. Lining a pan wiht parchment paper and coating the paper and the pan with PAM assures me that my cakes will slide out and I won’t be re-baking into the night trying to fix a stuck cake.
This combo also works well for brownies and other baked goods that you don’t want to stick.
Baking Tip #2
With the ingredients gathered up, it’s time to get baking! One thing I always try and do is take out all of the ingredients when I have my cook book in front of me. That way I can visually check to make sure I have everything.
There may have been a time or two where I’ve forgotten an important ingredient or two. And cakes without eggs – well – they just shouldn’t happen.
Then I measure everything out into separate bowls and make sure I read over the directions in full before starting the recipe. That way I don’t miss a step either!
Baking Tip #3
A few years ago we invested in an oven thermometer that we keep in there at all times. That way we know that the temperature we set the oven to is the temperature inside the oven. If our oven dings to tell us it’s at the pre-heated temperature I always check just in case.
I’ve found that having an oven thermometer and knowing what temperature our oven is at means more accurate baking times and no over or under-done baked goods!
White Party Cake with Strawberries
For the Cake
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups heavy whipping cream
- juice from 1 lemon
- 4 large egg whites at room temperature
- 1 ½ cups sugar
- 2 teaspoons grated lemon zest
- 1 stick unsalted butter (8 tablespoons, at room temperature)
- ½ teaspoon pure almond extract
- Baking PAM Cooking Spray
For the Frosting
- 5-6 cups powdered sugar
- 2 cups butter
- 1/4 cup heavy whipping cream (or more if needed)
- 1 teaspoon vanilla extract
- Juice from strawberries
- pink powder food coloring (optional)
For Finishing
- 1 cup macerated strawberries
- Center a rack in the oven and preheat the oven to 350 degrees. Line two 9 x 2 inch round cake pans with parchment paper and spray with Baking PAM Cooking Spray. Put the pans on a baking sheet.
- Sift together the flour, baking powder and salt.
- Whisk together the milk and egg whites in a medium bowl.
- Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for a full 3 minutes in your electric mixer, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the cream-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is combined, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and fluffy. Divide the batter between the two pans and smooth the tops with a rubber spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the centers come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then peel off the parchment paper. turn the cakes over and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
To Make the Buttercream
- Put 1 cup of powdered sugar and all of the butter in the electric mixer bowl and, with a whisk attachment, beat until combined. Add cream and contine to add the sugar, a cup at a time, whisking in between, until light and fluffy.
- Add extract and strawberry juice to the frosting and whisk again until frosting has thickened. Add pink powder food coloring if juice from the strawberries doesn’t make the frosting as pink as you’d like.
To Assemble the Cake
- Using a sharp serrated knife and a gentle sawing motion, slice the top of each cake to make a flat surface.
- Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with about one quarter of the frosting. Top with a layer of strawberry slices.
- Place the last layer cut side down on top of the cake and use the remaining frosting to frost the sides and top. Add a strawberry to the top and serve!
The cake turned out perfectly! And we’re ready for the final round this weekend before the big day.
There was no fussing with this cake to get it out of the pan, I simply turned it over onto the cooling rack and it came right out! My little miss was quite excited to try it out and kept asking when she could “lick it!” I finally let her have a slice and she was overjoyed.
And the cleanup afterwards? A breeze! PAM Cooking Sprays leave up to 99 percent less residue buildup than margarine or bargain brand-cooking sprays so you don’t have that icky coating left on your pans after you use them.
What’s your #1 baking tip?
THIS GIVEAWAY IS NOW CLOSED – CONGRATS TO MARY G.!
This giveaway is open to the continental US only, 18+, Void where prohibited. It ends on December 11, 2013, 11:59pst. One winner should be selected at random and announced on this blog post after confirming via email. By commenting below you have confirmed that you’ve read the complete terms and conditions.
Disclosure: This is a sponsored post written by me on behalf of PAM Cooking Spray. For more information, visit http://www.pamcookingspray.com.
My tip? I invested in higher quality baking pans. Worth every penny! I just bought “real” cookie sheets and I’m so excited to use them. If you buy them slowly instead of all at once, the cost isn’t so terrible. Next up? Cake pans!
Your cake looks delicious too! Can I have a bite?
OMG that cake looks SO good. It’s the PERFECT shade of pink too! You just reminded me that we are out of PAM and I should probably put that on the list….
My tip is if you are swapping out anything for yogurt to make sure to use low fat or full fat yogurt – I always used nonfat for the longest time & it changes the consistency – but a little fat makes for the best compromise (i know that is random – but it is my #1…. it took me a long time to figure it out ;-))
My baby is turning three, too. *Sniff!!!* My 1# tip….don’t follow the recipes exactly, lol. I ‘m always adjusting flavors – then it’s “my” recipe, and no one else makes it exactly the same!
I have never thought about using parchment paper…DUH! great idea! that cake looks beautiful!
That cake looks so beautiful and delicious!!
This cake looks delicious! My daughter would love the pink icing 🙂 I would say, don’t be afraid to try new combinations! Sometimes the tastiest treats come from unexpected ingredients!
Use coconut oil!! It makes cakes so moist and healthy.
Oh wow, this is so, so pretty. Kara’s 2nd birthday is in a week and I feel awful because I have no idea what I’m doing yet. This is like the perfect girly-girl cake, I’d love to give it a whirl.
Cool! I did this post a while back on using real strawberries for pink frosting. It really amps up the flavor while keeping the natural color. http://www.thespruiker.com/real-strawberry-frosting/
Don’t overbake! You can always put something back in for a few minutes, but you really can’t fix leaving something in for too long!!
Avoid cooling your cookies directly on the cookie sheet!
Your little girl is adorable. You made her a beautiful cake. Love all your baking tips.
my #1 baking tip is to stick to the recipe exactly the first time then tweak it to your own preference!
I hate to admit that I have never worked with parchment paper! I love PAM, but never used parchment paper! And I think I’m adding an oven thermometer to my Christmas list – I never thought of that!
My tip is to use the old fashioned butter and flour trick for keeping cakes from sticking to the bottom and sides!
My #1 baking tip is when it says room temperature for eggs or butter, listen! Thanks for the GREAT post and giveaway. Love that cake, it’s so cute and looks yummy.
Use wet fingers to place rice krispy treats into your dish, so they don’t stick so much to your fingers.
What a cutie! And that cake- wow! It look so delicious. I could lick my screen.
My number one baking tip is substituting chia seeds for eggs to make an egg free dessert!
My baking tip is to read the comments listed under a recipe to learn from the adjustments others have tried!
My tip is to measure out everything first, it always helps 🙂 Your daughter is sooo cute!
My #1 baking tip is to make sure you have EVERYTHING you need BEFORE you start-as I’m sure you can guess-that hasn’t always been the case with me!! LOL
My baking tip is to use room temperature butter when making cookies!
Mine would be to let your toddler help you bake! It makes it a slower process but it’s a great learning opportunity for them!
Recipes are meant to be bent!
My number one tip is if it calls for butter use real butter. Honestly some things just will not turn out unless you use whats called for sometimes. If you want to not use a particular ingredient look for a different recipe tat someone has successfully made and follow that one.
never mess with the amounts of baking soda or powder. its essential!
Looks delicious!
Measure correctly
Haha, what’s my #1 tip? Follow the recipe. Baking is a science and needs balance…. if you’re good, you can tweak, but otherwise, follow the recipe!
My tip is to make note of changes you made to a recipe. I’m notorious for being a one hit wonder because I make something and then can’t replicate it!
Always do a test run of a dish/meal before you serve it for Thanksgiving 😉
Crisco mixed with flour. Use it to coat your cake pan and the cake wont stick.
My favorite baking tip is parchment paper! Love it for all uses where nonstick is needed.
My tip is know your oven. Does it cook slow or does it cook fast? Is it “normal”? Are the shelves level.
Great steps to making a lovely cake.
My number one baking tip is that you must use PAM spray or any other butter non stick spray, or parchment paper. You don’t want a ruined product.
My tip is to always grease the pan.
My tip would be to not be afraid to try something new… add a twist to a simple recipe by throwing in something extra.
This looks so good! I’ve never thought to put fruit in the middle but I’d definitely love to try it! And yes, my layer cakes ALWAYS stick! Grrr… I need to pic up some PAM!
Use the baking spray with flour!
Love LeCreuset and anything that keeps stuff from sticking 🙂
My number one tip is to leave the butter out overnight so it gets to room temperature and is ready for mixing/whipping without any other prep.
Use good ingredients and measure everything first.
make sure you read the directions thoroughly! and if needed, grease and flour the pans so you won’t have to fight with a stuck on mess later.
looks like a pretty and delicious cake!
follow the baking time very closely no matter how many times you have baked same dish.
replace oil with butter in baking for a richer flavor
I don’t have any great baking tips. My only one is too let your young children help bake, even though it’s messy. They really enjoy it.
My tip is to weigh your ingredients! I always used to think it would be so annoying, but I bought a cheapo kitchen scale and have never looked back. Things come out so much better!
My #1 Baking tip is always have the right temperature. It makes all the difference in the world when the temperature is right.
Use Applesauce in Brownies instead of eggs
A friend of mine once told me “there’s no such thing as bad homemade bread”. What you make with love is better than storebought items full of preservatives. Relax and have fun.
I use a whoopie pie baking sheet for baking cookies. They come out perfectly round with just the right amount of thickness every time!
My tip is probably to use Pam, I always use it when I bake! That cake looks so yummy! Last year I made my sons birthday cake from scratch, icing and all and I was seriously up until 2am doing it. It was soo hard! It was my first time ever doing it! Not sure if ill do the same this year, haha. Would love to win this’
Never overwork the batter. That’s super important!