Cake # 2

I decided to try another cake recipe with Chocolate Buttercream icing this time. I made a yellow cake (I may try to find another recipe that makes the cake a little more moist.. but it still turned out well!) and covered it with chocolate buttercream icing.

I tried to do different kind of flowers on the cake... still need some practice!

Below is the buttercream icing recipe that I used for the cake: (although I think I may prefer milk chocolate icing and cream cheese icing instead of the Buttercream...Butter cream is just great to use for decorating cakes because it hardens just a tad).

Buttercream Icing Recipe (stiff consistency):
1 cup solid white vegetable shortening (crisco)
1 tsp of flavoring (Vanilla, Almond, Butter, etc- you can mix and match too as long as you put 1 tsp in)
7-8 tsp of milk or water (milk gives it a creamier texture)
1 lb pure cane confectioners sugar
1 tbsp meringue powder
pinch of salt (optional)- this makes it not as sweet

Cream the shortening, flavoring, and water/milk. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an addition minute or so until creamy. Makes 2 1/2 cups.

For Chocolate Buttercream icing just add 3/4 cup cocoa and 2 tsp (maybe a little more) of milk/water.

*For a medium consistency add 5tsps of milk/water.
*For a thin consistency add 10 tsps of milk/water to the stiff consistency. This is the consistency you want if you are going to ice your cake.

Happy Decorating!