The Fabulous Baker Girl

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Congratulations Salli! May 21, 2009

Filed under: Icings and Frostings — amynb2008 @ 1:01 pm
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Salli is my daughter’s teacher. She just graduated with her Master’s Degree. As a former teacher and a big proponent of higher education, I was so excited for her. It’s a lot of work just going to school, but add in a full time job and a family…that’s incredible!

So, what did I do for the occasion? I baked a cake, of course!

Salli’s fellow teachers wanted to do something from her class to celebrate so I volunteered to make a cake…and decorate it. I’ve never really decorated a cake before. At least not in the way I envisioned this cake. I was a little stressed because I really wanted to make it look nice, but didn’t really have the skills to do what I wanted. I was tempted to use fondant, but decided against it since I had never used it before. Go with what you know is not a bad motto.

Since I don’t know how to make roses (yet) I decided to use her picture. I laminated it and did a simple border around it in red icing. I also used some edible glitter and did a border around the top and bottom.

It wasn’t perfect, but for my first attempt I think it turned out well. I was very pleased with myself! And the best part, Salli and the class really liked it. One of Ella’s friends even said I make the best cake…ever.

I used a simple buttercream to ice the cake. This is becoming my favorite. It’s easy to make and tastes delicious. The original recipe calls for part shortening and part butter, but I use all butter. The butter makes it taste better but adding shortening would make it a bit more stable for making more complicated decorations like roses.

Salli's Cake

Salli's Cakes.


Simple Buttercream

12 ounces butter
1 pound, 4 ounces Confectioner’s Sugar
1.25 egg whites (I use the egg whites out of a carton since they are pasteurized)
0.08 ounce (1/2 teaspoon) lemon juice
0.12 (3/4 teaspoon) vanilla
1 ounce water (optional)

Using a paddle attachment, cream together the butter adn sugar until well blended.

Add the egg whites, lemon juice, and vanilla. Blend at medium speed until light and fluffy.

Add water if you want a softer buttercream.

Note: The original recipe uses 8 ounces of shortening and 4 ounces of butter.