Cooking Concepts

I'm trying to make a concept but I don't know how to cook?

I am trying to do the revers of a eat by chocolate cake but I know nothing of what I'm doing.

so how do you make a cake an what are some different types of vanilla I can make a death by vanilla cake out of.

Here are some recipes..the last one was on a tread on a message board and i tried to straighten it out...not sure if it works or not, but it sounds intriguing with a dozen eggs in it and a merengue mixed into the cake...

White Vanilla Cake

This is a good, basic vanilla cake. It becomes spectacular with the butter cream recipe that follows.

Ingredients
3 cups sifted cake flour
1 tablespoon baking powder
6 tablespoons butter
1-1/2 cups sugar
1 cup milk
2 teaspoons pure vanilla extract
6 egg whites

Instructions
Preheat oven to 325. Grease and line 2 9-inch cake pans with parchment.

Sift together flour and baking powder. Set aside.

Cream butter and sugar until light and fluffy.

With a mixer on slow speed, add flour mixture to the butter mixture,
alternately with milk. Beat after each addition. Beat in vanilla.

Whip the egg whites until stiff but not dry. Fold them into the cake batter gently, making sure not to over mix. Pour into prepared pans.

Bake for 25 - 30 minutes or until a tester comes out clean. Place cake pans on cooling rack and allow to cool completely before removing from pans.

Vanilla Butter Cream

"This is my favorite butter cream. It is very perishable and should not be made more than a day in advance. If you are looking for a wonderful creamy and not very sweet icing that showcases the vanilla bean, I think you will love this one.

"It is important that you use the freshest unsalted butter. Do not use butter that has been sitting in your refrigerator for days. It picks up flavors and it will impart them to your icing.

"You can choose to use either the vanilla bean or vanilla extract. When using the bean, you will have the tiny seeds in your butter cream so if that is a concern then use the extract. I prefer the bourbon vanilla for its bold flavor. You do not want to taste the butter; you want to taste the vanilla!"

Makes about 5 cups

Ingredients
1 pound unsalted butter, room temperature
2 cups milk
1 vanilla bean or 1 tablespoon vanilla extract
3 eggs
1 cup sugar
3 tablespoons cornstarch

Instructions
In a heavy bottom saucepan scald the milk with the vanilla bean split and scraped. Remove from heat and allow mixture to steep for at least 30 minutes.

Mix together sugar and cornstarch. Add eggs and mix well, making sure all lumps are mixed out.

Pour half the hot milk into the egg/sugar mixture and stir until incorporated.
Pour back into the saucepan and cook until thick enough for a ribbon to stand on top of the custard.

Cool on an ice bath, stirring continuously. When it is at room temperature remove the vanilla bean.

Important: Test the custard with an instant read thermometer and make sure that the temperature difference between the butter and the custard is not more than 5 degrees. Ideally they should be around 65-70 degrees. This is important because if you begin to add the butter and the custard is too hot then you will get soup, not butter cream. If the butter and custard are too cold it will look like cottage cheese.

When the temperatures are correct, put butter into an electric mixing bowl and with the paddle attachment cream and mix on slow speed until it is smooth. Begin adding the custard little by little. Don’t turn the speed of the mixer up or you will beat in too much air. The butter cream will look creamy and smooth when it is ready to ice the cake. If using vanilla extract, add it now. Taste butter cream. If you can still taste butter, then add more vanilla. Keep adding vanilla until you are satisfied that the vanilla is what you taste and not the butter.

http://www.vanilla.com/showcase/docs/vanilla-cake.html

French Vanilla Layer Cake

this cake even more elegant and rich with Whipped French Vanilla Buttercream Frosting. Garnish with fresh raspberries or strawberries, if desired. Makes 16 servings.Prep Time: 10 minutesCook Time: 35 minutes

1 package (18 1/4 ounces) white cake mix
3 eggs
1 1/2 cups milk
2 tablespoons vegetable oil
4 teaspoons McCormick® French Vanilla Blend
Whipped French Vanilla Buttercream Frosting (recipe link below)

1. Preheat oven to 350°F. Mix cake mix, eggs, milk, oil and French Vanilla Blend in large bowl with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Pour into 2 greased and floured 9-inch round baking pans.

2. Bake as directed on package. Cool on wire racks.

3. Place 1 cake layer on serving plate. Spread with about 1/2 cup of Whipped French Vanilla Buttercream Frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Garnish as desired.

http://www.mccormick.com/recipedetail.cfm?ID=11471

Whipped French Vanilla Buttercream Frosting

Enjoy this light and fluffy frosting on your favorite cake or try it on our French Vanilla Cake. Makes 16 (2-tablespoon) servings.Prep Time: 10 minutes

1 cup (2 sticks) butter, softened
2 teaspoons McCormick® French Vanilla Blend
1 box (16 ounces) confectioners' sugar, sifted
2 tablespoons milk

1. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add French Vanilla Blend; mix well.

2. Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl.

3. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.Easy French Vanilla Frosting: Stir 2 teaspoons of French Vanilla Blend into 1 container (16 ounces) prepared frosting.

http://www.mccormick.com/recipedetail.cfm?ID=11471

French Vanilla Cake

2 cups of sugar
4 bars of butter
12 egg yolks
2 cups self-rising flour
1 cup milk
12 egg whites in a separate bowl
4 tsp French vanilla flavoring (or to taste)

Cream sugar and butter; mix in the 12 egg yolks.

Divide those 2 cups of self rising flour in 3 portions. And have that cup of milk close. Add to that milk some vanilla flavor or your French vanilla. Here’s what you have to do. Add one third of the flour first to that mix of butter, sugar and eggs, mix then add half of the milk. Then add the other third of that flour mix, then add the rest of the milk and finally pour the rest of the flour. Mix well.

Beat the egg whites for about 5 to 8 minutes, till it looks like meringue. Then pour the batter mix and the meringue in a bigger bowl and mix them both together till you no longer see them apart, but don’t beat it too much. Now pour it on your pans and bake. (325 deg. For 25-30 mins in a 2- 9” parchment lined pans or in individual serving cake pans)

To flavor your cakes just, make a syrup of water plus sugar plus the French vanilla flavor and pour it over your cake till the cake feels moist, but don’t overdo it. Flip the cake after 45 minutes or so, and moist it on the other side.

http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=66042