Monday, August 24, 2009

For Decoation Purposes

Look at this cake, isn't it cute. Would you believe Ryan decorated it. I attempted to cut my finger off with a serated knife while visiting my parents, so I wasn't up to the task. Yes, this is what my kitchen often looks like, please forgive me.

I like to decorate, I just don't have the time to practice, but if you have more time then me, give these recipes a try. They are easy and great for decorating. The taste of both is pretty good, but nothing to go nuts and brag about.

If you just want to touch up on your skills, save time and use these simple recipes to practice decorating. The frosting is also a perfect consistancy for easy decorating.
Easy white cake:

1 (18 1/4 ounce) package plain white cake mix
1 cup sour cream or yogurt

1/2 cup vegetable oil
3 large eggs
1 teaspoon vanill extract

Orange zest(optional)

Preheat oven to 350. Generously grease and flour a 13 x 9 inch baking pan. Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine, scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan. Place pan in oven. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run a dinner knife around edge of cake and invert it onto wire rack. Allow cake to cool completely, 30 minutes. Frost as desired.

Wilton Buttercream:

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. Re whip before using.

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