Kitkat/M&M Vanilla Birthday Cake 6”
Kitkat/M&M Vanilla Birthday Cake 6”

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, kitkat/m&m vanilla birthday cake 6”. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kitkat/M&M Vanilla Birthday Cake 6” is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Kitkat/M&M Vanilla Birthday Cake 6” is something that I’ve loved my entire life. They’re nice and they look fantastic.

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To begin with this recipe, we must first prepare a few components. You can have kitkat/m&m vanilla birthday cake 6” using 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kitkat/M&M Vanilla Birthday Cake 6”:
  1. Get cake flour
  2. Take baking powder
  3. Prepare baking soda
  4. Take salt
  5. Get unsalted butter (softened to room temperature)
  6. Make ready castor sugar (original recipe calls for 200 gr granulated sugar) - i think can lessen the sugar to 150 gr next time
  7. Make ready large egg whites, room temperature
  8. Take pure vanilla extract
  9. Prepare full fat sour cream/plain greek yogurt (room temperature)
  10. Prepare whole milk (room temperature)
  11. Get Vanilla buttercream (This time I used other recipe)
  12. Get unsalted butter
  13. Take (480-600 gr) confectioners’ sugar
  14. Take heavy cream/whole milk
  15. Make ready pure vanilla extract
  16. Make ready Salt
  17. Prepare Decoration
  18. Take kitkat (each package consist of 2 bars of kitkat). Put the kitkat in the fridge so it hardened and make it easier to break into individual bar. Chocolate won’t melt and become sticky
  19. Make ready m&m
  20. Get Colourful rice
  21. Make ready Pretty ribbon

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Instructions to make Kitkat/M&M Vanilla Birthday Cake 6”:
  1. Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld/stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract.
  4. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  5. Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling
  6. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract.
  7. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
  8. Decorate the cake: make sure cake is cooled completely before start decorating otherwise buttercream will melt. Spread buttercream in each layer of the cake, on top of the cake and around the cake. Decorate with kitkat, m&m and colourful rice.
  9. Keep in the fridge for few hours to set the cake and it is ready to be served! Yummy!

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So that’s going to wrap this up for this exceptional food kitkat/m&m vanilla birthday cake 6” recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!