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An oldie but a goodie! 1234 Cake

19 Aug

Earlier in the week I got back from a lovely cruise trip to the Bahamas. As it happened to be, one of my coworkers had just come back from his cruise to Mexico. I had asked him if he would be so kind as to bring me some Mexican vanilla extract, as it had been quite a few years since I had a chance to visit Mexico. Upon his return he presented me with a very large 500 ml bottle of wonderful Mexican vanilla!

If you’ve never tried different varieties of vanilla, I highly suggest it! It will seriously rock your baking world. There are so many types of vanilla out there, and all are great in their own way. However, I find that when purchasing vanilla at the grocery store you often get vanilla extract that has a bunch of ingredients listed. Pure Vanilla extract really should only have two ingredients: vanilla (or vanillin) and alcohol. Sometimes they will have water, and that’s ok too. There really shouldn’t be anything else in the ingredient list!

Anyways, I was really excited to make something with my new Mexican vanilla extract.  Just smelling it brought back memories of having pastries in South America, because they often tend to use Mexican vanilla extract in their baked goods. The smell is almost floral, and very very sweet.

Ok. I’ll stop talking about vanilla… for now anyways, because I intend to do another post about it later since I’ve now been inspired to create my own vanilla!

In order to test out my new lovely ingredient, I decided to make a quick and easy cake, the 1234 cake. One of the first cakes I ever made was when I was about 5 years old, and it was the 1234 cake. This cake is very simple, and one of the best cake recipes out there! Not only is it easy to remember, but it’s really the ideal cake base for any type of cake. I like this recipe because it delivers a cake that’s moist, spongy, yet firm enough that it could be used on a heavy duty cake being covered by fondant, or buttercream without caving in.

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