Something sweet……
With all the heartbreaking things going on around the blog world right now, I decided to post something sweet…literally. Many of you know baking and cake decorating are a little obsession hobby of mine. This past week my Grandpa’s nursing home had a big carnival and bake sale to raise money for a new big screen TV. He asked me to make a cake for the bake sale, and seeing as how I adore him, my sues chef and I whipped up 4 fun cakes.


I am a perfectionist when it comes to baking (well, in most things really… but that is a whole other post). There is just something about cake with homemade buttercream icing that you can’t get from the canned stuff. This is my favorite recipe for vanilla (white) buttercream:
Georgia’s Buttercream Frosting Recipe
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Ingredients
- 2 lb bag of powdered sugar, sift for decorating
- 1 stick (1/2 cup) butter ,or margarine, room temp
- 1/2 cup hi-ratio or icing shortening- pure Vegetable shortening will work too
- 1/2 cup milk-minus 2 T in the summer
- 1 teaspoon clear vanilla
- 1/4 teaspoon creme bouquet or almond flavoring
- 1/8 teaspoon salt (cuts the sweet)
Cocoa for Chocolate Frosting
Preparation
Cream butter and shortening together until fluffy, with mixer on low. Add the milk (-2T),1/2 the bag of sugar slowly, the flavorings and salt. Mix until creamy, slowly adding the remaining sugar. If the icing is too stiff, add remaining milk. In the summer leave out the extra 2 T.
Scrape the sides of the bowl. Turn mixer on high and beat for 6-10 min until icing has doubled in volume. Keep covered while working. Store in a tightly covered container (odor-free) in the refrigerator for up to 4 weeks or freeze for 6 months. Thaw to room temp and re-whip.
For Hi-Humidity Frosting:
Use all shortening and no butter. Change the amount of shortening to 1 cup and omit the butter.
Chocolate Buttercream:
Make the regular buttercream as above. Add cocoa (start with 1/2-3/4c or more) and milk (1 T at a time) to thin. Add a Pinch of salt to help bring out the flavor. This icing will thicken as it sits. It should be made ahead and rewhipped to the right consistency. Add more cocoa to make darker and richer and milk to keep from being too thick.
Another type of icing I LOVE is peanut butter. Give me a chocolate cake iced with this stuff and a fork and I am a happy happy lady. Actually, forget the cake, just give me the frosting and a spoon. I use this recipe that I found on the Wilton website:
Ingredients:
- 1/3 cup solid vegetable shortening
- 1/3 cup butter
- 3/4 cup peanut butter
- 1 teaspoon pure vanilla extract
- 4 cups (approx. 1 lb.) confectioners’ sugar, sifted
- 4-6 tablespoons milk
Directions
Cream shortening and butter with electric mixer. Add peanut butter and 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, one tablespoon at a time, and beat at medium speed until light and fluffy.
Keep icing 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.
So that is my sweet post for today. Do you make your own baked goods? Got any good recipes to share?
For my Yummy ideas hop on over to Blessed With Grace for Tempt My Tummy Tuesday.















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