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Taking
the Stress out of Complex Cake Decorating:
4 Days before: Make Frosting
3
Days before: Divide and Color Frosting
2
Days before: Make and Bake Cake
1
Day before: Frost and Decorate Cake
Store
cake in the refrigerator. Cover completely with plastic
wrap to prevent drying. Use toothpicks to keep plastic
wrap from smashing icing. |
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Baking:
- Grease
and flour your pan every time.
- Allow
pan to cool 5-10 minutes before removing cake from
pan
- If
checking cake with a toothpick, check in multiple
places. To insure there aren't pockets of dough
that aren't finished.
- Wrap
the outside of your cake pan with a wet towel before
baking. Secure towel ends with safety pins. The
wet towel will help the cake bake evenly, reducing
the need to level the cake before decorating.
Frosting:
-
Always frost when cake has completely cooled.
- If
using prepared frosting, or frosting that has sat
for a while, whip 1-2 minutes before using.
- For
an extremely smooth base frosting, measure 1-1/2
cups frosting and thin with 1-2 teaspoons light
corn syrup.
- If
using multiple colors of frosting on cake, mix frosting
colors in small airtight containers before you start
decorating.
- If
using a fluffy frosting, it is best to frost the
cake on the day it is being served.
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| Size
and Type of Cake
8-inch
layer
9-inch layer
9-inch loaf
8- or 9-inch square
13 x 9-inch rectangular
10-inch tube
12-cup fluted tube |
Number
of Servings
10
to 14
12 to 16
8 to 10
9
12 to 15
12 to 16
12 to 16 |
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1/2
cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon Wilton Clear Vanilla Extract
4 cups (1 lb.) shifted confectioners sugar
2 tablespoons milk
Cream butter and shortening 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.
The
thick but creamy texture of this flavorful icing makes
it ideal for decorating. For best results, keep icing
bowl in refrigerator when not in use. Icing can be
refrigerated in an airtight container for up to 2
weeks. re-whip before using.
Yields
3 cups.
Recipe
from Wilton Enterprises. |
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Cake
Gallery
Cup
Cakes:
Baby-Stroller
Cup Cakes by Lori Garcia.
Rectangular cupcakes. Wheels - Lifesaver Creams; Stroller
handle - three pieces of braided rope licorice.
Ladybug
Cake by GR & Kathleen Gordon-Ross.
Green Leaf made from large sheet cake, cut to size and shape.
Ladybug cupcakes, decorated with red sugar, black frosting
and black licorice.
Sheet
Cake:
Jungle/Rain
Forest Cake by Lori Garcia.
Sheet cake decorated with frosting, chocolate drops, Skittles
and plastic frogs.
Bunny Cake
by Alison Packard.
Baked in small casserole dish. Decorated with frosting; jelly
beans; iced animal crackers; sprinkles.
Cake
Molds:
Winnie
the Pooh Cake by GR Gordon-Ross.
Wilton mold and food coloring. Frosting - Buttercream; Cake
- Pillsbury cake mix.
3-D Teddy
Bear by GR Gordon-Ross. Wilton mold; Buttercream Frosting;
Favorite Cake Recipe.
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