|Cake from top view|
2 cups all purpose flour
1 1/2 cups confectioners sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups evaporated milk
1/2 cup whole milk
1. Preheat the oven to 350 degrees. Place the oven rack in the middle position. Line the bottoms of up to six 8 or 9 inch round pans with parchment.
2. Measure the dry ingredients and the wet ingredients into separate bowls. Whisk each to combine.
3. Measure the butter, vegetable shortening/olive oil and superfine sugar into the bowl of a electric mixer fitted with the paddle attachment. Combine on medium to low speed for about 5 minutes.
4. Add the eggs one at a time to the well-creamed butter mixture.
5. Alternately add the dry and wet ingredients about a quarter at a time. Scrape the sides of the bowl with a flexible spatula and beat on medium speed for about 30 seconds.
6. Pour about 2 cups of batter into each prepared pan
7. Bake the cakes for approximately 12 minutes, or until the top surface looks blond with slightly browned edges
8. Immediately flip each layer out onto wax or parchment paper. I necessary, reline and reuse the cake pans to make all the layers.
9. Lightly cover each cake layer with plastic wrap as it cools to prevent it from drying out as you make the icing.
10. Assemble the cake by spreading 1/4-inch layer of icing onto the between all cake layers and swirling a good amount of icing onto the outside of the cake. If you'd like like an even more decorative look, you can apply piped borders of frosting using a pastry bag or a parchment cone.
Recipe for the Smith Island Cake Icing!
4 cups of confectioners sugar
1 tablespoon of cocoa powder (I made it 2!)
1/2 stick of unsalted butter
3/4 cups whole milk
4 ounces of unsweetened, melted chocolate.
1. Sift the confectioners sugar and cocoa powder into a large mixing bowl and set aside.
2. In a large saucepan set over medium heat, bring the butter and the milk to a rolling boil, stirring often.
3. Reduce the temperature to low and whisk the boiling liquid into the confectioners sugar. Scrape this back into the same saucepan and bring to a simmer for about 15 minutes. Add more milk if the mixture thickens too much. It should not get pasty.
4. Scrape the hot mixture onto a large bowl. Fold in the melted chocolate with a spatula until the frosting takes on a deep, even color.
5. Allow it to cool to room temperature. Give it a few stirs with the spatula to smooth it out.
I added some pink sugar pearls for decoration as well! Hope you enjoy! :)