Of course, I’ve gained a couple of pounds (and so has the husband) already, so the prospect of baking more cakes kind of scares me.
However, we did have homework that had to be completed. I had to:
- Bake a cake & 6 cupcakes
- Make 2 batches of frosting – one medium consistency and one thin consistency
- Make/Purchase a cake filling
For the cake and cupcakes, I made a Lemon Layer Cake which included a Lemon Curd. I documented that process here if you're interested in my tasty cake. The icing was a Wilton Buttercream recipe. Here's the recipe to make a STIFF consistency frosting.
Ingredients:
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| © You Want Me to Cook? Wilton Buttercream Frosting - equipment & ingredients |
1 cup Solid White Vegetable Shortening
1 teaspoon Wilton Vanilla Flavor
7-8 teaspoons Milk or Water
1 pound Pure Cane Confectioners’ Sugar
1 tablespoon Wilton Meringue Powder
Wilton Vanilla Flavor - Wilton’s Vanilla is colorless so it won’t change the color of your icing.
Milk or Water - I used whipping cream to give my frosting an even creamier and fattening taste
Wilton Meringue Powder - Wilton’s Meringue Powder is made of eggs. You can omit this if you have food allergies to consider.
