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Start the cake batter with the dry ingredients: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes.

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Preheat oven to 350° F and grease two 9 inch cake pans. In a medium bowl, whisk together flour, salt and baking powder until completely combined and free of clumps. 2½ cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder. In a large bowl, beat together oil, eggs and sugar until light and fluffy.

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Preheat oven to 325 F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set aside. In a large bowl sift together flour, baking soda, baking powder and salt. Set aside. In a large bowl mix together sugar ,oil and shortening. Mix in eggs one at a time. Mix in vanilla extract, lemon extract and lemon zest.

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Set aside. Combine Wet Ingredients: In another bowl or measuring cup, combine the sour cream, milk, oil, and vanilla extract. Cream Butter & Sugar: In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.

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Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan. In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside. In another bowl, add the buttermilk, oil, and vanilla extract. Set aside.

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Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan. In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside. In another bowl, add the buttermilk, oil, and vanilla extract. Set aside.

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For the Cake: Preheat the oven to 165 degrees Celsius (325 degrees Fahrenheit). Thoroughly grease and flour two 20cm (8-inch) round cake pans that are 5cm (2-inch) deep. In a medium bowl, combine the vegetable oil, vanilla extract, buttermilk, lemon zest, lemon extract, and yellow gel food coloring.

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Add the chocolate, coffee, vanilla, and corn syrup to a measuring cup or bowl. Melt the chocolate mixture together in the microwave. Heat for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool, but not harden.

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In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.

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Set aside. In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes.

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1/3 cup vegetable oil. 3 cups sugar. 1 1/2 teaspoons vanilla extract. 4 eggs. 2 cups buttermilk. 2 teaspoons baking soda. 2 teaspoons cider vinegar. 1/2 teaspoon yellow food colour. Fondant For Beginners with Yolanda Gampp $15.00.

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Sift together both flours, baking soda. baking powder, salt and sugar, Set aside. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy. Beat the eggs in one at a time. Fold in the lemon zest.