Baked a Duolingo cake this weekend...
It was World Baking Day yesterday, so a few friends and I attempted to turn Duo into cake. Four hours later and voila! :)
It just means alternate adding these ingredients into the batter. First, Add about 1/2 cup of the flour, then 1/2 t. of the baking powder, then add about 1/4 cup milk, then add another 1/2 cup of the flour, 1/2 tsp. of baking powder, then 1/4 cup milk, etc., until all of these ingredients are in the batter. It keeps you from making a stiff, floury mess and ensures that the milk is well-incorporated everywhere in the batter. Hope this is clear.
Also, I'm pretty sure that the butter should be in a softened state before starting. Add the sugar and beat with mixer or by hand until it turns pale yellow - this is "creaming" the butter and sugar. Then add the vanilla & incorporate. Then the eggs, one at a time, mix well. THEN the flour/baking powder/milk combo.
This cake looks awesome. I know a woman locally, where I live, who is a self taught cake baker. She has her own business and I bet if she got her hands on this design, she'd have an insane amount of fun. She mainly does cakes without marzipan, but with butter cream instead - as many of her customers, and herself, are not fond on marzipan :)
Does look delicious though. I reckon it should be the main "meal" for the next Duo meetup! :)
Wow, you really piled up the up votes and lingots (including one from me!)! I LOVE YOUR CAKE!!!!!!!!!!!!!! I accept the challenge although maybe in a couple months, because I do not know how to convince my mom to buy me marzipan. Do you think it would work with plain frosting? AND DID YOU EAT UP DUO, YOU CANNIBAL!!!!!!!!!!!!!! ;-) great job
It's basically confectioner's sugar, butter, and heavy cream, all beaten together.
I would not call it "light" by any stretch of the imagination. But it's my second-favorite frosting. (First fav is cream-cheese based frosting, which is traditional for carrot cake, red velvet cake, and a number of other dense, moist styles.)