A short while back, I told you that my daughter and I were doing a Wedding cake and favors for a wedding in December. This is the first time I have done a wedding cake, and I was quite pleased with the results and thought I would share the pictures. So, without further ado, here they are:
This was her side cake to make sure she had enough.
The Bride & Groom were very happy with their cakes and they tasted good too! What more can you ask for?
I wanted to post the recipe for the Frosting that I used on this cake! I found it to be dreamy, tasty and easy to work with.
Crusting Buttercream Frosting (Viva Method)
* 2 lbs. Sifted Powdered Sugar
1/2 Cup (1 Stick) Butter, Softened
1 1/2 Cups Solid Vegetable Shortening (Sweetex works best)
2 Tbsp. Clear Vanilla Extract (Available in Cake Decorating Stores, Walmart & Michaels)
1/4 tsp. Almond Extract
1/3 Cup Water or Milk (1/4 Cup for stiffer Frosting)
Cream butter, shortening and extracts until creamy and smooth. Gradually add powdered sugar and milk. Mix thoroughly on medium speed for hand mixers, low speed for stand mixers, until smooth and creamy. Do not over mix or mix on high speed. For whiter frosting, use white butter, available some cake decorating stores and some health food stores. If you live in a high humid climate, you can add 1-2 Tbsp. Meringue powder. Be sure to sift your powdered sugar, even if it says pre-sifted as it will remove lumps from the powdered sugar, making your frosting creamier and smoother for easier decorating. Let cake sit for 15 minutes after you’ve frosted it to smooth out your frosting with the viva paper towels. Frosting can be refrigerated for 2 weeks in an airtight container, or Iced cake can be left at room temperature (if using water) for 2-3 days.
*Any flowers made with this recipe, will remain soft enough to be cut with a knife.