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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well. add eggs, 1 at a time, beating until blended after each addition. add food coloring, beating until combined. combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. beat at low speed until blended after each addition. pour into 2 greased and floured 9-inch cakepans. bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks. spread cream cheese frosting between layers and on top and sides of cake. cream cheese frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well. stir in pecans if desired.