Friday, April 3, 2009
I love cake and everything about it! "Cake just makes people happy!" It sure does me!
This cake is the first cake I made in cake decorating class. I made an owl cake because owls and cake are a few of my favorite things! The cake is a yellow cake with all butter, butter cream frosting...Some bakeries sell frosting shots ...I can see why!
Butter Cream Frosting
1 ½ Cups Salted Butter at room temperature
2 Teaspoons Pure Vanilla Extract
6 Cups Sifted Confectioners’ sugar
2-8 Tablespoons milk, depending on desired consistency
Cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container. Re-whip before using. Store frosted cake in refrigerator. Remove cake from refrigerator an hour or more before serving or until cake is close to room temperature.
2 Teaspoons Pure Vanilla Extract
6 Cups Sifted Confectioners’ sugar
2-8 Tablespoons milk, depending on desired consistency
Cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container. Re-whip before using. Store frosted cake in refrigerator. Remove cake from refrigerator an hour or more before serving or until cake is close to room temperature.
2 comments:
Oh yum, yum, yum!!! I LOVE the owl! So cute!
Aw, how cute! :)
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