P.S. Don't be freaked out by all the BUTTER, SHORTENING and POWDERED SUGAR! That's what frosting is made out of. It's kind of scarry but I'm sure you won't quit eating it. I sure haven't :o)
Cup cakes for Little Buddy's birthday
Buttercream icing using a star tip
Wilton's Buttercream Icing (Stiff Consistency) - Makes 6 cups
1 cup white vegetable shortening
2 sticks of soft butter
4 Tbl water
1 tsp clear vanilla flavoring
1 tsp clear butter flavoring
2 Tbl Meringue Powder (optional, helps frosting last longer)
2 lbs. PURE CANE powdered sugar (or 8 cups)
Cream butter and shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. I always make 6 cups. It takes 3 cups for frosting the cake and 3 more for decorating.
Stiff Consistency – for roses and other flowers with upright petals.
Medium Consistency – Add 1 tsp of water for each 1 cup of stiff icing. For stars and boarders.
Thin Consistency – Add 2 tsp of water for each 1 cup of stiff icing. For icing the cake.
Add 1/3 cup cocoa and an additional 1 to 2 Tbl water to recipe. Mix until well blended.
Horse cake for my mom
Chocolate Buttercream icing with Royal icing flowers
Wilton's Royal Icing (Stiff Consistency) - Makes 3 cups
Cake covered with fondant
I wish I could put up a picture of mine but it has Little Buddy's name on it!
¼ cup shortening
1 (16 oz) package mini marshmallows
4 Tbl water
1 tsp clear vanilla extract
2 lbs PURE CANE powdered sugar
1. Microwave marshmallows in a large bowl on high for 30 seconds to 1 minute. Carefully stir in the water and flavoring and stir until the mixture is smooth. Microwave in small increments until it is a melted. You can stir in the food coloring now if you want. Use the jell kind. Slowly beat in the powdered sugar one cup at a time. Reserve 1 cup for kneading. (I use my dough hook in my stand mixer.
2. Rub your hands thoroughly with shortening and begin kneading the sticky dough. Turn the dough out onto a working surface dusted with powdered sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5-10 minutes.
3. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with powdered sugar.
To color the fondant carefully knead in jell coloring. Your hands will be colored when you are done. You can use gloves if you want.
Flowers from my daisy cake posted here
Buy it in a bag from Wal-Mart :o)
Come back tomorrow for Things for Kiddos Thursday. I'm going to share a new favorite book we discovered at our library and are avoiding returning!