We really don't like cake at our house, the kids are even sick of it. So, this year for my son's birthday he decided he wanted a giant sugar cookie decorated for his "cake". Just like most 6 year old boys, he loves Iron Man.
The technique I used was a Frozen Buttercream Transfer. Here is a link of a video on how to do one. I really like doing this technique because you can add more detail. Also, they mention in the video using a buttercream that has half butter and half shortening, so here is a recipe for a buttercream with half butter and half shortening...Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp. flavoring or your choice (I love vanilla and almond)
4 cups sifted confectioners' sugar
3 tablespoons milk
Cream shortening and butter or margarine with a mixer. Add flavoring then add sugar, one cup at a time, beating well on medium speed. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy (you may need to adjust amount of milk if it still seems to dry). Keep bowl covered with a damp cloth until ready to use. Refrigerate any leftovers.
As a cake decorating instructor I am constantly getting questions about recipes. So, I decided it would be a good idea to start sharing some of my favorite here on my blog. If any of you have taken my classes you know that I have no secrets when it comes to cake decorating. I love sharing ideas with my students, because in return I am alway learning stuff from them and hearing some of their ideas.
I constantly have questions on what a good filling is for a cake. So, today I thought I would share my
Homemade Raspberry Filling recipe. I love using this filling with many different types of cakes...almond poppyseed cake, lemon cake, chocolate cake, and the list goes on. You are able to find some pre-made fillings in cake supply stores, but the taste is nothing compared to a homemade filling.
1 package (10-12oz.) frozen raspberries packed in sugar, thawed
1/3 c. sugar
3 T. cornstarch
1 tsp. lemon juice
Drain raspberries, reserving the liquid (I like to drain mine over a class measuring cup). Add enough water to liquid to equal 1 1/4 c. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir over meduim heat until the mixture boils and thickens. Cool completely. Stir raspberries into cooled mixture.
If you have any questions on the recipe please leave a comment. Also, if there is a recipe you would like me to post in the coming weeks let me know. I LOVE hearing from people.