When to Use Each Form of Vanilla Triple Vanilla Custard Cake Yellow Cake 2 c (400g) sugar 6 oz (170g) unsalted butter, softened 2 tbsp toasted milk powder 2 eggs 6 egg yolks 1 tbsp vanilla extract 2½ cups (325g) cake flour, sifted 1½ tsp baking powder ½ tsp baking soda 1 tsp fine salt 2 tbsp (25g) vegetable oil 1 c (227g) buttermilk 1. Cream sugar, butter, and toasted milk powder together until fluffy and lightened in color. 2. Add the eggs, yolks, and vanilla one at a time. 3. Alternate adding the dry and wet ingredients to the mixing bowl. 4. Divide between two 8-inch cake pans that have been prepared with nonstick spray and a circle of parchment. 5. Bake at 350F (180C) for 35-40 minutes or until a toothpick inserted in the center has a few moist crumbs attached. Pastry Cream 2 c (454g) whole milk 1/4 c (50g) sugar 1/4 tsp salt 1 vanilla bean, split and scraped 6 egg yolks 3.5 tbsp (32g) cornstarch 1/4 c (50g) sugar 1.5 oz (43g) unsalted butter 1. Heat the milk, first sugar, salt, and vanilla on medium heat until it comes to a simmer. Cover and steep for 10 minutes. 2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl. 3. Temper the hot milk into the egg yolk mixture. 4. Remove the vanilla pod and return everything to the pot and cook on medium heat until thickened and boiled for one full minute. 5. Off the heat, strain and add butter. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool. 7. Stir with spatula to loosen when ready to use. Stabilized Whipped Cream ¾ tsp powdered gelatin 1 tbsp water 1 c (227g) heavy cream 2 tbsp (25g) vanilla sugar 1. Mix the gelatin and cold water together in a small bowl and let sit for 5 minutes. 2. Melt the gelatin and water over a hot water bath or a low burner. Stir 2 Tbsp of the heavy cream into the gelatin mixture. 3. Add the remaining cream to a mixing bowl with the vanilla sugar. Mix on medium speed until soft peaks form. 4. Slowly stream in the gelatin/cream mixture and mix until medium peaks form. 5. Fold together with the cooled pastry cream. French Buttercream 8 egg yolks 1 c (200g) superfine sugar 1.5 tbsp water 2 tbsp toasted milk powder 10.5 oz (298g) unsalted butter 1 tbsp vanilla bean paste 1/4 tsp fine salt 1. Add the egg yolks, sugar, water, and toasted milk powder to a heat proof bowl and set over a pot of barely simmering water. 2. Whisk until the sugar is dissolved and the mixture reaches a temperature of 160-165F (71-74C). 3. Pour the egg yolk and sugar mixture into the bowl of a stand mixer and whisk on medium-high speed. 4. Once the bowl is cool, add the softened butter a tablespoon or two at a time. 5. Continue mixing until the buttercream comes together. 6. Finish with vanilla bean paste and salt. #baking #cake #LearnOnTikTok - @benjaminthebaker