BUTTERCREAM CAKE

This cake is from Wilton Cake Decorating Class 1. I terribly messed up on the bow but this was my first buttercream bow, right:)!!! I should maybe give the recipe for the buttercream icing in this post. Buttercream is still not my favorite cream but it is necessary to know how to make it to be able to make the decorations on most cakes. Here is the recipe:

Buttercream Icing- Stiff Consistency- Makes 3 cups of buttercream enough to cover an 8 inch double layer cake.

1 cup vegetable shortening (Butter can be used instead but the consistency may change. Adjust the consistency by adding more powdered sugar or water if use butter)

4 cups pure cane confectioners' sugar

1 tablespoon meringue powder

A pinch of salt

Vanilla or other flavorings that you would like

3-4 tablespoons milk or water

Cream the shortening with vanilla and water. Add the dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed. Keep mixing a couple more minutes until creamy.

This stiff consistency buttercream is good for covering the cake, roses, sweet peas.

Medium Consistency: Add 1-2 more tablespoons of water to the full recipe. It is good for stems, figure piping, borders, flowers with petals that lie flat.

Thin Consistency: Add 3 tablespoons of water to the full recipe.It is good for writing, making stems, leaves.