Korean Lunch Box Cake
First of all, I am so sorry I abandoned this for so long, school has been insane. Secondly, I am so surprised I haven't a recipe for this despite it being so popular on Pinterest. Makes one 4 in 2 layer cake
1 packed cup all-purpose flour
1 tsp baking powder
pinch of salt
6 tbs brown butter room temperature, solid
1/2 cup granulated sugar
1/4 cup light brown sugar packed
2 large eggs room temperature
1 tsp vanilla
1/2 cup milk
1/4 cup sugar
1/4 cup water
(Simple boil until the sugar is disolved)
3 large egg whites
1 cups granulated sugar
3/4 cup unsalted butter
1 tsp vanilla extract
pinch of salt
Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
In a separate bowl, cream browned butter and sugars on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour fully incorporating after each addition.
Pour halfway up two 4 in cake pans or pyrex
Bake for 30 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on a wire rack to cool for 10mins then turn out onto wire rack and cool completely.
Level your cake layers and baste each layer with your simple syrup
Swiss buttercream is one of my favorite decorating frostings but I recommend you follow the detailed steps listed here (https://sallysbakingaddiction.com/swiss-meringue-buttercream/)
I used three colors using 3/4 of the frosting as the base color and two accent colors
Place a piece of parchment on your cake wheel for easy handling and assemble by placing the first layer or cake, a dollop of your base color frosting, the second layer of cake, and then a crumb coating of frosting.
Let it cool back down in the fridge for 30 or so minutes, then add a level layer of frosting all around.
Decorate however you like I chose daisies!