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@vattunongnghiepbl: Can Nhựa Xanh Trâu Rừng Mới 5L#traurungmoi #thuocbaovethucvat #vattunongnghiep #xhuong #bmc

Bạn nhà nông 🌾🌾🌾☘️☘️☘️
Bạn nhà nông 🌾🌾🌾☘️☘️☘️
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Wednesday 21 October 2026 22:45:20 GMT
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Vanilla & Strawberry Cake Three layers of vanilla buttermilk cake, strawberry jam, pink buttercream and chocolate ganache. Cake: 630g plain flour 600g caster sugar 4½ tsp baking powder ¾ tsp baking soda 1½ tsp salt 6 large eggs, room temperature 360ml neutral oil 540ml buttermilk, room temperature 1½ tbsp vanilla extract Buttercream: 500g softened unsalted butter 1kg icing sugar, sifted 2 tsp vanilla extract 3–5 tbsp milk Pinch of salt Pink gel colouring Filling & topping: 250–300g strawberry jam 150g dark chocolate, finely chopped 150ml cream Fresh strawberries Method: 1. Heat oven to 170°C/150°C fan. Grease and line three deep 20cm tins. 2. Mix dry cake ingredients. Separately whisk wet ingredients, then gently combine. 3. Divide between tins, filling no more than two-thirds full. Bake 40–55 minutes, until a skewer comes out clean. 4. Cool in tins for 15 minutes, then turn onto racks. Cool completely. 5. Beat butter until fluffy. Gradually add icing sugar, then vanilla, salt, milk and pink colouring. 6. Stack cakes with buttercream and jam, piping a buttercream border to contain the jam. 7. Coat with buttercream, smooth and chill until firm. 8. Pour steaming cream over chocolate. Leave 2 minutes, then stir smooth. Cool until barely warm and pourable. 9. Drip ganache down the chilled cake’s sides and spread over the top. 10. Let set, pipe pink buttercream swirls and top with clean, dry strawberries. #VanillaCake #StrawberryCake #LayerCake #HomeBaking #CakeDecorating
Vanilla & Strawberry Cake Three layers of vanilla buttermilk cake, strawberry jam, pink buttercream and chocolate ganache. Cake: 630g plain flour 600g caster sugar 4½ tsp baking powder ¾ tsp baking soda 1½ tsp salt 6 large eggs, room temperature 360ml neutral oil 540ml buttermilk, room temperature 1½ tbsp vanilla extract Buttercream: 500g softened unsalted butter 1kg icing sugar, sifted 2 tsp vanilla extract 3–5 tbsp milk Pinch of salt Pink gel colouring Filling & topping: 250–300g strawberry jam 150g dark chocolate, finely chopped 150ml cream Fresh strawberries Method: 1. Heat oven to 170°C/150°C fan. Grease and line three deep 20cm tins. 2. Mix dry cake ingredients. Separately whisk wet ingredients, then gently combine. 3. Divide between tins, filling no more than two-thirds full. Bake 40–55 minutes, until a skewer comes out clean. 4. Cool in tins for 15 minutes, then turn onto racks. Cool completely. 5. Beat butter until fluffy. Gradually add icing sugar, then vanilla, salt, milk and pink colouring. 6. Stack cakes with buttercream and jam, piping a buttercream border to contain the jam. 7. Coat with buttercream, smooth and chill until firm. 8. Pour steaming cream over chocolate. Leave 2 minutes, then stir smooth. Cool until barely warm and pourable. 9. Drip ganache down the chilled cake’s sides and spread over the top. 10. Let set, pipe pink buttercream swirls and top with clean, dry strawberries. #VanillaCake #StrawberryCake #LayerCake #HomeBaking #CakeDecorating

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