I Am So Excited To Share the Cake recipe for this amazing 1-2-3-4 Basic cake and Swiss meringue buttercream frosting. Chef Monique Chan is in my kitchen and teaching us all how to make this amazing cake!
Today I am sharing the best cake recipe from scratch called 1-2-3-4 cake. Chef Monique Chan came to my kitchen to teach all of us how to make this amazing cake! The entire experience will be on my IGTV on my Instagram here on Friday morning. You really should watch the video as Monique shares so many great tips that I would hate for you to miss!
I still pinch myself every time Monique enters my kitchen. Since graduating as valedictorian of her pastry school in Paris, Monique has ceaselessly pursued excellence, working in renowned bakeries (Dominique Ansel Bakery), five-star hotels (Le Bristol Paris) and multiple Michelin starred restaurants (Epicure, The French Laundry). These achievements culminated in her role as Executive Pastry Chef of gastronomic restaurant Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening.
This is one of those cake recipes that is so simple you can memorize it. In fact, this should become one of those great desserts you make without a recipe. And with all of the ways you can adapt the recipe, it could be a staple for a lot of really great cakes.
Monique taught me that this cake is called a 1-2-3-4 cake because of the measurements of the main ingredients. They are one cup of butter, two cups of sugar, three cups of flour and four eggs. Just add one tablespoon of baking powder, 1 tsp of salt, a cup of milk and two tsp vanilla and you are done. How easy is that!
Monique used these wonderful 6″ cake pans that you can get on Amazon.
Here is the recipe for the cake.
The cakes looked so perfect when they came out of the oven. Monique used a thermometer to test the cake batter and you can find those here on Amazon.
To prepare the base layer, Monique cut off the rounded top and then sliced the cake into two layers. Notice the pieces of parchment paper that were placed under the cake to keep the cake plate clean fro the frosting.
Here is the recipe for the Swiss Meringue Buttercream Frosting.
She added the top cake piece by cutting it into two layers as well.
Per my request, Monique used a slightly naked style for the edges. I love it when you can see the cake through the frosting.
Next, Monique used her luster dust to paint fresh fruit and some eucalyptus greens. To make a “luster paint” use a capful of vodka and mix it with the luster dust. This allows you to paint it on the fruit! Why use vodka? Because it evaporates. You can find the luster dust on Amazon here.
We decided to leave some of the fruit parts unpainted. I love that look!
The cake was completely frosted and it was time to add the fruit.
Monique placed the fruit on top. If needed, you can stick some of the stems into the cake to hold the fruit securely.
Doesn’t this look amazing?
To cut the cake, gently remove the fruit pieces and cut the cake as usual.
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