Blue Chip 30th Birthday Cake

Blue Chip,

Happy birthday, Blue Chip! Thanks to our family, friends, colleagues, and clients for being a truly wonderful part of our 30 years of uniting. And since we can’t possibly celebrate a birthday without an amazingly delicious cake, here’s a special Blue Chip recipe. Enjoy!


This white cake recipe is sturdy enough to use for decorative tiered cakes and shaped pans. It makes 12 cups of cake batter, enough to fill two 10-inch round cake pans.

Ingredients:

Cake

  • 6 cups cake flour, sifted
  • 2 tbsp baking powder
  • 1½ cups butter, softened
  • 3 cups sugar
  • 2 cups milk
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 12 egg whites
  • 36 oz rolled fondant
  • 8 oz strawberry preserves

Vanilla Buttercream

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6–8 cups confectioners sugar
  • ½ cup milk
  • 1 tsp vanilla extract

Rolled Fondant

  • 1 tbsp, plus 2 tsp unflavored gelatin
  • ¼ cup cold water
  • ½ cup glucose
  • 2 tbsp solid vegetable shortening
  • 1 tbsp glycerin
  • 8 cups (about 2 lbs) confectioners sugar, sifted
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • Icing color, as desired

Directions:

Cake

  1. Preheat oven to 325°F. Grease pans and line with parchment paper.
  2. Sift together flour and baking powder. Cream butter and sugar together until light and fluffy. Beat egg whites until stiff, but not dry.
  3. With mixer at slow speed, add flour mixture to butter mixture, alternating with milk. Beat well after each addition. Add vanilla.
  4. Gently fold egg whites into batter, mixing until just combined. Pour into prepared pans. Bake 35–40 minutes, or until toothpick inserted into center comes out clean.
  5. Remove from oven and let cool in pan, then release onto wire racks to cool completely.
  6. Split each layer into two additional layers. Fill alternately with vanilla buttercream and strawberry preserves.
  7. Once the layers have been assembled, spread a thin layer of buttercream over the entire cake. Top with fondant, and decorate, as desired.

Vanilla Buttercream

  1. Cream butter until smooth, approximately 2—3 minutes, in a standing mixer using the paddle attachment.
  2. With mixer on low speed, gradually add 6 cups sugar. Add milk and vanilla, then mix until light and fluffy.
  3. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Rolled Fondant

  1. Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of a double boiler; heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted, remove from heat. Add glycerin, extracts and color. Cool until lukewarm.
  2. In a large bowl, add 4 cups confectioners sugar and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar a little at a time, until stickiness disappears. Knead in remaining sugar until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time).
  3. Use fondant immediately, or store in airtight container at room temperature for up to a week or in the refrigerator for up to two weeks. Do not freeze, as the fondant will harden. Bring to room temperature and then knead again until soft and ready to use. If fondant becomes dry, add a small amount of solid vegetable shortening and knead thoroughly.