I am making a cake for Friday for work for the August birthdays. I'm so worried it's not going to turn out right. I'm sure it will but I am doinga few things new this time that I haven't done before. In the past I did not have my cake made/frozen days ahead, and I am making 1/2 butter 1/2 crisco icing. I guess I could chalk it up to a learning experience if it doesn't work out but I really want it to look and taste good for Friday.
Thanks for listening.
Kathy
That is exactly how I do mt cakes. I like to frost them fresh out of the freezer so I don't have to worry about crumbs in the icing or crumb coating the cake before I put the final coat of icing... It just makes everything soooo much easier... and the cake stays moist as ever too. As far as the icing goes, I use:
1 cup Crisco
1 cup unsalted butter
1 1/2 tsp vanilla
1 1/4 tsp butter flavor
pinch of salt (do not leave out)
2 lbs. powdered sugar
6 Tbsp. milk or heavy cream (whatever I have)
Cream the Crisco and butter. In small seperate bowl mix flavorings and pinch of salt. To butter mixture add all of the sugar in three parts (icing will be semi-clumpy). Add flavoring mixture and milk to this and mix well for about 4 minutes. I find the more I mix the stuff the lighter in color it gets and I don't have to worry about my buttercream being yellow.
Good luck.
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