VINTAGE CAKE

For Vanilla Cake:

1. Preheat the oven to 170–175°C (340–350°F). Grease and line three 8-inch round cake pans with parchment paper.

2. Sift together the all-purpose flour, baking powder, and salt in a bowl, then set aside.

3. In a large mixing bowl, beat the butter until soft and creamy. Gradually add the Sugar King Value Refined Sugar and continue beating until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until well combined.

5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix gently until the batter is smooth and well combined. Avoid overmixing.

6. Divide the batter evenly among the three prepared 8-inch pans.

7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Since the batter is divided among three pans, begin checking the cakes around the 25-minute mark.

8. Allow the cakes to cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely before frosting.

For Boiled Icing:

1. In a saucepan, combine the Sugar King Value Refined Sugar, water, and Sugar King Glucose Syrup. Cook over medium heat without stirring until the sugar dissolves, then continue boiling until the syrup reaches the soft-ball stage at 115–118°C. Alternatively, drop a small amount of syrup into cold water; it should form a soft, pliable ball.

2. While the syrup is cooking, beat the egg whites with the cream of tartar until soft peaks form.

3. With the mixer running at high speed, gradually pour the hot sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating until the mixture is thick and glossy.

4. Add the vanilla and continue beating until stiff peaks form. Gently fold in the Sugar King Confectioners' Powdered Sugar until well incorporated.

5. Divide the icing as needed and tint with Sugar King Baker’s Food Coloring Gel in different shades of blue to create the desired vintage color palette.

Assembly:

1. Once the cakes have cooled completely, level the tops if necessary.

2. Place the first cake layer on a cake board or serving plate and spread an even layer of boiled icing on top. Place the second cake layer over it and repeat with another layer of icing. Top with the final cake layer.

3. Cover the top and sides of the cake with a thin, even layer of boiled icing.

4. Transfer the remaining icing into piping bags fitted with different piping tips. Use the different shades of blue to create vintage-inspired borders, swirls, rosettes, and other decorative details.

5. Add the remaining piped details as desired to complete the vintage design.