Yellow Cake

• 150 gm AP flour
• 200 gm cake flour
• 300 gm whole milk
• 200 gm salted butter
• 4 large eggs
• 4 additional egg yolks (save whites for another day)
• 300 gm granulated sugar
• 1/2 tsp baking powder
• 1 tsp vanilla

NOTE: 
AP flour has 12-14 gm protein per cup
Cake flour has about 8 gm protein per cup

1. Cream together butter, sugar and egg
2. Add 3/4 your wet ingredients
3. Add 1/2 your dry ingredients
4. Add the rest of your wet ingredients
5. Add the rest of your dry ingredients
6. Mix just to combine – do not overmix
7. Grease the bottom of your baking pan
8. Put in 2 TBL AP flour and shake to spread
9. Dump out the remainder
10. Cut parchment paper to cover the bottom of two pans
11. Bake at 350º until internal temperature is about 210º
12. Rest for 15 minutes before turning out onto a cooling rack
13. Cool cakes for one hour before frosting

FROSTING

1. Microwave 2 TBL water for 10 seconds
2. Pour in 1 tsp gelatin
3. Mix and set aside
4. In a mixing bowl combine 2 C heavy cream with 1/2 C prepared  cocoa mix
5. Add 1 tsp vanilla to the gelatin and drizzle into the cream mixture while continually stirring