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We teamed up with Butter&, a modern designer cake shop serving the San Francisco Bay Area, to create an exclusive cake.
Butter& is a modern designer cake shop serving the San Francisco Bay Area. They use technology to create a better customer experience, and champion ethical treatment of food service workers.We adore their beautiful cakes with nuanced, delightful flavors. Read below to make this Pepita Saffron Olive Oil Cake for yourself and sweeten your week.
[close type="rte"] [open type="images" count="2""I took inspiration from the modern art on the Artist Capsule series of bottles you guys made. I took colors from the ALIVE blend, and thought about how it tasted as I drew these shapes and lines." - Amanda Nguyen from Butter& on decorating the cake.[close type="rte"] [open type="rte"] ALIVE Olive Oil Buttercream [close type="rte"] [open type="ingredients"] [ingredient product="false" text="4 sticks soft butter"] [ingredient product="false" text="3/4c + 2 tablespoons egg whites"] [ingredient product="false" text="1c sugar"] [ingredient product="false" text="text"] [ingredient product="false" text="Scant 1tablespoons lemon juice"] [ingredient product="false" text="3/4 teaspoon salt"] [ingredient product="true" handle="alive" title="Brightland ALIVE olive oil" text="5 Tbsp PRODUCT"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Place sugar and egg whites in a double-boiler. Whisk continually until all the sugar is dissolved. Once the sugar is dissolved, add lemon juice, salt, and Alive oil."] [instruction step="2" text="Place butter in a mixer fitted with a paddle attachment. Mix until smooth to ensure there are no cold chunks. While mixer is running, slowly pour in egg white mixture. Mix until you have a homogenous silky buttercream."] [instruction step="3" text="Note: Don't worry if the mixture looks like it's separated, keep mixing and it will come together."] [close type="instructions"] [open type="rte"] Light Brown Sugar Cake [close type="rte"] [open type="ingredients"] [ingredient product="false" text="4 1/2 c AP flour"] [ingredient product="false" text="3 c brown sugar"] [ingredient product="false" text="1 1/2 teaspoon salt"] [ingredient product="false" text="1 c water"] [ingredient product="true" handle="alive" title="Brightland ALIVE olive oil" text="1 c + 2 tbsp PRODUCT"] [ingredient product="false" text="5 eggs"] [ingredient product="false" text="1 c SC"] [ingredient product="false" text="3 1/2 teaspoons baking powder"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Preheat your oven to 300 degrees. Place all dry ingredients in a large bowl and whisk together."] [instruction step="2" text="Mix together all of the wet ingredients. Add wet ingredients into dry, whisking as you pour."] [instruction step="3" text="Grease 2-9" pans. Split batter between the two pans. Bake for about 40 minutes or until the center of the cake springs back when pressed."] [instruction step="4" text="Note: Each oven runs a little differently. The actual temperature may be cooler or hotter than what you've set it to. Best practice is just to check a bit before the time to avoid over baking!"] [close type="instructions"] [open type="rte"] Saffron Soak [close type="rte"] [open type="ingredients"] [ingredient product="false" text="1/4 t loose saffron"] [ingredient product="false" text="1/4 c water"] [ingredient product="false" text="2T sugar"] [close type="ingredients" cta="false"] [open type="instructions"] [instruction step="1" text="Heat water and add sugar. Dissolve. Add saffron and steep for 10 minutes. Strain saffron."] [instruction step="2" text="Tip: Have extra syrup? Try it in your next latte or lemonade!"] [close type="instructions"] [open type="rte"] Pepita Praline [close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 c roasted and salted pepitas"] [ingredient product="false" text="1/2c + 2 tablespoons sugar"] [ingredient product="false" text="6 tablespoons water"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Add all ingredients to a food processor. Pulse until you have coarse bits of pepitas. I like the coarse look that you can still see fragments of pepitas instead of a paste. Baker's preference!"] [close type="instructions"] [open type="rte"] Assembly [close type="rte"] [open type="instructions"] [instruction step="1" text="Trim the tops of the cakes so that you have an exposed crumb and flat, even surfaces to work with."] [instruction step="2" text="With a pastry brush (basting brush or even a spoon), apply the saffron soak onto the tops of each cake layer."] [instruction step="3" text="On the first layer, apply a thin layer of pepita praline onto the cake with an offset spatula, spreading just to the edge of the cake."] [instruction step="4" text="Next, spread buttercream on top of the pepita layer. The buttercream should be thicker than the pepitas and can be spread to the edges. Don’t worry if it goes over, we’ll clean that up later."] [instruction step="5" text="Repeat these steps with the next layer."] [instruction step="6" text="With your offset (or a knife), apply a crumb coat to the sides of the cake. A crumb coat is a thin layer of buttercream that catches all the crumbs so you don’t see them in the final ice."] [instruction step="7" text="Onto the final ice! Apply a thicker coat of buttercream."] [instruction step="8" text=" For a rustic finish with lots of texture, take your offset and go around the cake with a series of long and short strokes."] [instruction step="9" text="For a more refined finish, and if you have a cake turntable (or even a lazy susan), grab an offset and place the cake on the center of the turntable. Hold the offset gently, but firmly in the center of the cake. Continuously turn the table while gradually moving the offset from the center of the cake to the edge, creating a spiral. Then hold the offset against the bottom of the cake and continuously turning the table while gradually raising the offset along the side of the cake to create the same spiral on the sides."] [instruction step="10" text="Decorating is always so fun and everyone has their own style, so let your hair down and show us what you got!"] [close type="instructions"]
