Today I made a dry run cake for David's birthday. It was actually much easier than I thought. After I finally found a white fluffy icing recipe that didn't involve confectioner's sugar, it was a go! Here is the recipe I used for the icing...
INGREDIENTS
1 and 1/3 sticks butter, softened
3-4 tablespoons shortening
1 cup white sugar (powdered consistency from Magic Bullet mixer)
2 tblsps almond extract
1 tablespoon cornstarch
1/2 cup warm milk
3-4 tablespoons shortening
1 cup white sugar (powdered consistency from Magic Bullet mixer)
2 tblsps almond extract
1 tablespoon cornstarch
1/2 cup warm milk
DIRECTIONS
In a large bowl, cream butter, shortening, sugar and almond together. Stir cornstarch into milk. Cook until thick and VERY SLOWLY add to butter mixture. Beat at low speed until well blended. Beat until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.
In a large bowl, cream butter, shortening, sugar and almond together. Stir cornstarch into milk. Cook until thick and VERY SLOWLY add to butter mixture. Beat at low speed until well blended. Beat until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.
The cake recipe I used was the basic yellow cake recipe from the Wilton's website.
Ingredients:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk
Makes: Cake serves 12.
instructions
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired.
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk
Makes: Cake serves 12.
instructions
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired.
The cake pan I used is the pull apart sports ball pan. It was exceptionally easy to use. The only thing I must do different next time is to spray it with the flour/pam mix instead of just pam. I think that will make things easier. This is how the first part of it looked. I would have gotten a picture of it semi decorated but Mike and Josh ended up snagging up some pieces to make sure it was safe! LOL :-)
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