I love the flavors and textures of farm animal cake. It’s also a great way to use the leftover scraps from my birthday cake. This farm animal cake makes the perfect party treat for kids, adults, and even little kiddos.
The thing is, farm animal cake is really hard to find in stores these days. I had trouble finding a copy of the book “Farming Animal Cake” available through the library that came with my own copy of the book. So I took a few pages and found a recipe for it on cake.com. The most important thing to note when making farm animal cake is to use the buttercream frosting.
The buttercream frosting is easy to make. I used one of my favorite kitchen gadgets, the Silpat, which I bought off of Amazon. It’s a thin foil-like material that you can use to make a multitude of things including pastry, creams, frostings, and even fruit.
To make the buttercream frosting, you need: a Silpat, either a Silpat on the outside or a Silpat on the inside, oil, and heavy cream. The inside Silpat is easier to make, and you can use it to make buttercream for a variety of other things, but if you don’t have a Silpat on the inside, you’ll have to improvise. My Creamy Buttercream Recipe.
The buttercream recipe for farm animal cake is simple, and you can also make a chocolate version as well. Here’s the recipe: Cream 1/3 cup of butter, 1/4 cup of oil, and 1/4 cup of sugar. Beat in 1/3 cup of water until the buttercream is smooth.
The buttercream does the trick to make a moist, buttery cake. If you don’t have a Silpat on the inside, youll have to improvise. My Creamy Buttercream Recipe.
I love this recipe so I just made it for a cake a few years ago. It turned out wonderful, but I still think my original recipe is the best.
It’s a great idea to make your own cream. I had a batch of the same recipe a while back and the next thing I knew it was the best thing I had ever made.
It’s good to have a few ideas for cakes, especially if you’re making your own cream. You can always make it the night before and wait for the buttercream to thicken overnight and then bake once you’re ready.
This is a recipe for a cake that looks pretty similar to the standard cake, but has a few differences. The cream is made with real milk, but if you don’t have it, you can always substitute half and half. It has a nice gooey center, just like the standard one. It has a vanilla almond flavor, so if you’re looking for a non-vanilla nut flavor I can’t help you.