Hellloooo there and welcome back!! Today we are making a delicious vanilla cake inspired by the movie “To All the Boys I’ve Loved Before” 😁😍 If you haven’t seen the film yet, you have to check it out! It’s an adorable movie, and I’m all for the Asian American representation in it too (YAY LANA CONDOR!!). Growing up, I never saw an Asian American female lead in a movie, so it was amazing to see that role fulfilled. With that and “Crazy Rich Asians,” it’s great to see Asians in the media!! So I knew I had to make a dessert inspired by “Too All the Boys I’ve Loved Before,” and I hope you like it too!
Recipes from the video! There’s four total omg I hope you enjoy this all typed up for ya:
Vanilla Cake
Makes three 6″ round cakes, or two 8″ round cakes
Ingredients
- 3 cups cake flour
- 2 cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- ½ cup butter, at room temperature
- 4 eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup canola oil
- 4 teaspoons vanilla extract
Directions
- Preheat the oven to 350°F. Spray three 6-inch round cake pans with cooking spray. Line the pans with parchment paper and lightly spray again.
- In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt. Add the butter and beat with an electric mixer until the mixture resembles coarse sand/Parmesan cheese, about 4 minutes.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. With the mixer running on low speed, gradually add the wet ingredients to the dry ingredients, and beat just until combined. Divide the batter evenly among the pans.
- Bake until a toothpick inserted into the centers of the cakes comes out clean, 35 to 40 minutes. Let the cakes cool in the pans for 10 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a cooling rack. Peel off the parchment paper and let cool completely.
Buttercream Frosting
Makes enough frosting for a 6″ three-tier cake, 8″ two-tier cake, or 24 cupcakes
Ingredients
- 1 ½ cups (3 sticks) butter, at room temperature
- 4 ½ cups confectioners’ sugar
- 1 ½ teaspoon vanilla extract
- ¼ cup milk
- Blue gel food color
Directions
- In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until combined. Beat in the vanilla and milk until combined. Scrape down the sides of the bowl. Beat the frosting on medium-high speed until light and fluffy, about 3 minutes.
- Mix in enough blue gel food color to reach desired color
Royal Icing Recipe
Ingredients
- 2 cups confectioners’ sugar
- 4 1/2 teaspoons meringue powder
- 2-3 tablespoons water
Directions
- In a large bowl, combine the confectioners’ sugar, meringue powder, and 2 tablespoons of water with an electric hand mixer on high speed until smooth, about 7 minutes. If the icing is too thick, add water one teaspoon at a time and beat to combine. If you drag a knife through the icing, the line should disappear after 15 seconds.
Modeling Chocolate Recipe (technically this is “Candy Clay” because it’s made from Candy Melts)
Ingredients
- One 12 ounce bag of candy melts
- 1/4 cup light corn syrup
Directions
- Microwave the candy melts in a microwave-safe bowl at 30 second intervals until melted. Pour in the light corn syrup, then stir until just combined. Do not overmix!! It will turn into an oily mess if you mix beyond when the mixture just comes together.
- Wrap the candy clay in plastic wrap and let sit at room temperature until firm. To use, simply knead the candy clay until soft and pliable. It will seem hard at first, but just keep kneading.
