Tuesday, June 22, 2010

Cakin' & Cupcakin'

I totally took the easy way with the actually cake itself... and used Betty Crocker's fun-fetti mix. Its fun and colorful, plus it tastes good! I made all the cake about a week early and stuck it in the freezer. It made it nice and moist!
The Fondant:

I used the recipe by Brittany on Make it and Love it. One of my new favorite blogs. She does an entire Make-a-Cake series. Here are her Fondant directions. I have made it twice, and do it just as she says, she knows what she is talking about!!!

The Butter Cream Frosting:

I ALWAYS use Wilton's recipe, you can make it any flavor you like! Even Chocolate!

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk

In large bowl, cream shortening and 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 sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

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