Best Buttercream Frosting/icing Recipe & Moist Cake Reci

Baking By mommy2kids Updated 3 Sep 2008 , 8:00pm by JanH

mommy2kids Cake Central Cake Decorator Profile
mommy2kids Posted 2 Sep 2008 , 9:01am
post #1 of 2

Hey all, I am looking for a wonderful icing recipe that is not super sweet that my teeth with fall out tapedshut.gif I live in Florida and love Publix buttercream, but can't find a close recipe. I am looking for just a great icing recipe for a few cakes that I want to decorate. I want it to taste great and look great, without being too sweet or grainy. I am also looking for a moist cake recipe. I have tried recipezaar white almond sour cream cake, but it was very crumbly for me, and I don't know what I am doing wrong. The cake is either dry or too wet. The icing is too sweet or hard or doesnt taste right. I am in desperate need of help, before I throw in the towel icon_smile.gif Thanks!

1 reply
JanH Cake Central Cake Decorator Profile
JanH Posted 3 Sep 2008 , 8:00pm
post #2 of 2

Hi and Welcome to CC, mommy2kids. icon_smile.gif

Decoding CC acronyms:

EVERYTHING you ever wanted to know about making your 1st tiered cake:
(Should answer all your questions.)

Until you can master the WASC cake, I wouldn't try any scratch recipes... Your techniques need work - you're probably over or incorrectly mixing your batter.

If using a stand mixer use a low speed, if using a hand electric mixer use a medium speed - and only mix for the time specified in the recipe!

To remove clumps prior to mixing, sift all dry ingredients together and then add (previously mixed) wet ingredients. Trying to "mix" the lumps out will seriously overmix your batter.

Here are some handy cake troubleshooting charts.

Cake troubleshooting charts:

Links to Wilton's updated cake making & decorating help:

Illustrated guide by indydebi on how to cut neat slices of tiered cake:


P.S. When measuring your flour, DON'T drag your measuring cup through the flour and shake to level off!!!! Aerate the flour, and then gently spoon into a measuring cup, level with a knife scraped across top.

Here's a great site for learning to bake (How's & Why's):

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