For the Cake:<\/p>\n
<\/p>\n
2 \u00bd cups all-purpose flour<\/p>\n
<\/p>\n
2 \u00bd tsp baking powder<\/p>\n
<\/p>\n
\u00bd tsp salt<\/p>\n
<\/p>\n
1 cup unsalted butter (room temperature)<\/p>\n
<\/p>\n
1 \u00be cups sugar<\/p>\n
<\/p>\n
4 large eggs<\/p>\n
<\/p>\n
1 tbsp vanilla extract<\/p>\n
<\/p>\n
1 cup whole milk<\/p>\n
<\/p>\n
For the Buttercream Frosting:<\/p>\n
<\/p>\n
1 cup unsalted butter (room temperature)<\/p>\n
<\/p>\n
3 \u00bd cups powdered sugar<\/p>\n
<\/p>\n
1 tsp vanilla extract<\/p>\n
<\/p>\n
2\u20133 tbsp milk or heavy cream<\/p>\n
<\/p>\n
For Decoration:<\/p>\n
<\/p>\n
White fondant<\/p>\n
<\/p>\n
Edible pearls, lace molds, or sugar flowers (optional for wedding theme)<\/p>\n
<\/p>\n
Food-safe brush and water (to glue fondant details)<\/p>\n
<\/p>\n
\u2014<\/p>\n
<\/p>\n
Instructions:<\/p>\n
<\/p>\n
1. Preheat oven to 350\u00b0F (175\u00b0C). Grease and flour your cake pans.<\/p>\n
<\/p>\n
2. Mix dry ingredients: In a bowl, sift together flour, baking powder, and salt.<\/p>\n
<\/p>\n
3. Cream butter and sugar: In a separate large bowl, beat butter and sugar until light and fluffy (about 3\u20134 minutes).<\/p>\n
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.<\/p>\n
<\/p>\n
5. Alternate mixing dry ingredients and milk into the butter mixture. Start and end with flour.<\/p>\n
<\/p>\n
6. Pour batter into pans and bake for 25\u201330 minutes or until a toothpick comes out clean.<\/p>\n
<\/p>\n
7. Let cakes cool completely before decorating.<\/p>\n
<\/p>\n
\u2014<\/p>\n
<\/p>\n
To Decorate:<\/p>\n
<\/p>\n
1. Trim and stack the cakes with buttercream between layers.<\/p>\n
<\/p>\n
2. Apply a thin layer of buttercream all over (crumb coat) and chill for 30 minutes.<\/p>\n
<\/p>\n
3. Roll out white fondant and drape it over the cake.<\/p>\n
<\/p>\n
4. Use fondant to shape a flowing wedding dress skirt \u2013 you can create pleats, ruffles, or lace details.<\/p>\n
<\/p>\n
5. Add bodice and details using fondant or edible decorations.<\/p>\n
<\/p>\n
6. Use a brush with a little water to attach extra pieces (like flowers or lace).<\/p>\n
<\/p>\n
<\/p>\n
English Pound Cake (for Baby Dress Cake)<\/p>\n
<\/p>\n
Ingredients:<\/p>\n
<\/p>\n
2 cups all-purpose flour (sifted)<\/p>\n
<\/p>\n
1 tsp baking powder<\/p>\n
<\/p>\n
1\/4 tsp salt<\/p>\n
<\/p>\n
1 cup unsalted butter (softened)<\/p>\n
<\/p>\n
1 cup granulated sugar<\/p>\n
<\/p>\n
4 large eggs<\/p>\n
<\/p>\n
1 tsp vanilla extract<\/p>\n
<\/p>\n
1\/2 cup milk<\/p>\n
<\/p>\n
Optional: dried fruits (raisins, cherries, apricots), chopped<\/p>\n
<\/p>\n
\u2014<\/p>\n
<\/p>\n
Instructions:<\/p>\n
<\/p>\n
1. Preheat the oven to 175\u00b0C (350\u00b0F). Grease and flour a dome-shaped cake pan (you can also use a bowl-safe pan to get the dress shape).<\/p>\n
<\/p>\n
2. Mix dry ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside.<\/p>\n
<\/p>\n
3. Cream butter and sugar: In a separate large bowl, beat the butter and sugar together until light and fluffy.<\/p>\n
<\/p>\n
4. Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract.<\/p>\n
<\/p>\n
5. Combine wet and dry: Add the flour mixture to the wet mixture in batches, alternating with the milk. Mix until just combined. Fold in dried fruits if using.<\/p>\n
<\/p>\n
6. Pour the batter into the prepared pan and smooth the top.<\/p>\n
<\/p>\n
7. Bake for 50\u201360 minutes, or until a toothpick inserted in the center comes out clean.<\/p>\n
<\/p>\n
8. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.<\/p>\n
<\/p>\n
\u2014<\/p>\n
<\/p>\n
Decorating the Baby Dress Cake:<\/p>\n
<\/p>\n
Once the cake is cool:<\/p>\n
<\/p>\n
Cover it with buttercream or fondant.<\/p>\n
<\/p>\n
Shape the fondant to look like a baby dress with ruffles, bows, and maybe small edible pearls.<\/p>\n
<\/p>\n
Add a small doll torso on top (if desired) to complete the \u201cdress\u201d look.<\/p>\n","protected":false},"excerpt":{"rendered":"
For the Cake: 2 \u00bd cups all-purpose flour 2 \u00bd tsp baking powder \u00bd tsp salt …<\/p>\n","protected":false},"author":1,"featured_media":16779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/16778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/comments?post=16778"}],"version-history":[{"count":1,"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/16778\/revisions"}],"predecessor-version":[{"id":16780,"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/16778\/revisions\/16780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/media\/16779"}],"wp:attachment":[{"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/media?parent=16778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/categories?post=16778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quick--recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/tags?post=16778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}