Butter-cream frosting (Traditional and Crusting)

When you plan to use a butter-cream frosting on your cake (or cookies) you pretty much have to battle between ease/beauty and taste.  A traditional, mouth-watering butter-cream frosting recipe would look like this:

Vanilla Butter-cream Frosting:
3 cups powdered sugar
1/3 cup butter - softened
1 1/2 tsp. vanilla
1 to 2 Tbsp. milk

Mix sugar and butter, add vanilla, gradually add milk to desired consistency.

TASTES GREAT!  But difficult to do much in the way of roses; the butter simply won't hold it's form once soft.  S many professional confectioners use something like this one:

Crusting Butter-cream Frosting:
1 cup butter -softened
2 cups vegetable shortening
1/2 tsp. salt
2 tsp. vanilla (clear)
2 lb. powdered sugar
Add milk or water as necessary

This will allow you to make BEAUTIFUL roses, if you don't mind eating vegetable shortening as your frosting.

In trying to find the middle ground, I prefer this recipe:

Amanda's Crusting Butter-cream Frosting:
1 1/2 cup butter - softened
1 1/2 cup butter-flavored shortening
2 tsp. vanilla
1/4 - 1/3 cup milk
2 lb. confectioners sugar.

Because of the changes, this will not be brilliant white.  However, I think the ivory color is nice, and it improves the taste.  If I REALLY need crisp roses I will use a higher percentage shortening, but for most cakes this will look nice and not make you gag.  For a chocolate version simply add 1/2 cup of cocoa to this (more if you like the richer flavor).

The real beauty of the crusting butter-cream is the ability to make a smooth (almost fondant-esque) finish.  When frosting a cake you should start with a crumb-layer.  This is a layer of frosting that seals in the crumbs, and has no need to look good, because it will be covered up later.  (You can skip this for cupcakes)

Allow this to crust-up for a half hour at least, sealing in the crumbs.  Next, you want to frost the entire cake with the crusting butter-cream, getting it as smooth as possible.  Allow it to stand for 15-20 minutes.  This will give the frosting a chance to partially set.  Take a Viva brand paper towel (the only brand without any type of quilting that will leave an impression on your cake) and lay it over the frosting, running your hand (or the bottom of a flat measuring cup) over the top to smooth the frosting underneath.  The result is what you see on the pink and blue cakes above, and on the base of these birdie cupcakes:

Allow a few more minutes for the frosting to set before adding further decorations.

For better step-by-step photographs and an explanation by a professional, check out the link to the "My Cake School" blog in the credits section, or run a search for Crusting Butter-cream Frosting Viva Paper Towel Technique.

What every cowgirl needs...

My oldest daughter wanted a horse-themed birthday party when she turned 6.  As one of the games we were going to race hobby-horses.  The problem: with T-48 hours I had one hobby horse in rough condition.  BUT... I had a bag of scrap fabric (much of it upholstery grade), plenty of ribbon and yarn (happens where there are girls) and a bag of fill.  A quick trip to Meijer for 3 dowels and we were off to the races!  (Literally)

They turned out well enough that I made 4 more for my niece and nephews for Christmas.

Chocolate Drop Cookies

There are no bells and whistles with this one, it's straight out of the good old Betty Crocker Big Red Cookbook, without the chocolate frosting (the last thing that we need).

I like this recipe because it's super fast and easy, makes about 5 dozen (the way I do it) and they freeze well.  It's also a good one for adding things to (Craisins might find their way into my next batch, and I'd like to try a bit of raspberry extract at some point).  You could pack a healthy punch with these by adding a few scoops of protein powder as well.  Because of the amount of flour I wouldn't suggest healthing this one up with whole wheat, the cocoa will cover up protein powder, but flax/wheat germ is likely to alter the taste in an unpleasant way.  If anyone does try it, let me know how it turns out.

Chocolate Drop Cookies
1 cup sugar
1/2 cup butter
1/3 cup buttermilk (see substitution below)
1 tsp. vanilla
1 large egg
2 oz. unsweetened baking chocolate melted and cooled (see substitution below)
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (optional, we leave this out due to food allergies)


A great substitution for buttermilk is to pour 1 Tablespoon of white vinegar or lemon juice into a 1 cup measuring cup and fill the rest of the cup with milk - repeat as necessary to get the right amount.

You can substitute the melted chocolate with baking cocoa and vegetable oil.  See the side panel of your cocoa container for the correct ratio, it should be listed on the boxes of most major brands.

Cocoa and oil substituted for melted baking chocolate.  

Preheat oven to 400F and line cookie sheets with parchment paper.

Beat together the sugar, butter, buttermilk, vanilla, egg and chocolate until well blended.  Stir in the flour, baking soda and salt.  If you're using nuts (or chocolate chips, or other accessories) add them last.
Drop them by rounded tablespoons to yield 3 1/2 dozen large cookies, or by rounded teaspoons to yield 5 dozen small cookies.  Bake 2" apart for 8 to 10 minutes.  Cool 2 minutes on cookie sheet, and completely on wire rack or parchment paper or foil.

Modeling Chocolate ("Chocolate Clay")

This is one of my favorite things to use when baking.  I love chocolate.  I love easy.  This is both  :)  Modeling chocolate can be made with almost any type of chocolate (milk, semi-sweet, dark, white...), requires only 2 ingredients (chocolate and light corn syrup), and it can be made into almost anything.  And it tastes like chocolate.  Mmmmmm.........

This cake couples marshmallow fondant with chocolate clay (the brown).  It includes the tree trunk that is wrapped around the base of the cake stand.  The inspiration for this cake was from a blog "The Good Apple" (see link in credits section)

These roses are made of white modeling chocolate.

Once you decide which type of chocolate will work best for your project, use this chart as a guide for mixing your chocolate clay:

(Per 7 oz. of melted chocolate)

Dark = 1/4 cup Light corn syrup

Semi-sweet = 3-4 Tbsp. Light corn syrup

Milk = 2-3 Tbsp Light corn syrup

White = 1-2 Tbsp Light corn syrup

Melt your chocolate in a microwavable bowl on high for 30 seconds at a time, stirring until smooth.

Add the corn syrup and stir for 2-3 minutes until well blended and the consistency of soft taffy.  Drop it into a zipper bag and chill it for about an hour.  Remove it from the fridge and (while still in the bag) work it with your hands to bring it back to room temperature and loosen it up to the consistency of clay.  Dump it out onto waxed/parchment paper and have fun!  

There are some fantastic tutorials on YouTube that will show you this whole process.  It's stuff like this that makes baking so much fun!

Royal Icing

Royal Icing can be used it so many ways!  It's SUPER easy to make, and (when made with meringue powder instead of egg whites) it is perfectly safe to consume.  While light on flavor it packs a pretty big decorating punch, and certainly doesn't taste bad.  I use it on cakes and cookies alike.

There are only three ingredients in Royal Icing

Royal Icing:
1 pound Confectioners sugar
5 Tbsp. Meringue powder (you can find this in the cake decorating section at Wal-Mart, Meijer, Jo-Ann's...)
Water

The less water you use, the thicker your icing will be.  I start with about 1/4 cup and increase it 1 tsp at a time until I get it to where I want it.  Coloring can be added, just keep in mind that the liquid stuff will act like more water and make your icing runnier.  Sift together your sugar and meringue powder, and then whisk or mix with electric mixer while slowly adding the water.

Use a thick (less water) icing with an icing bag and decorating tips to make roses, leaves, shells, and designs:

... as well as to make the "frame" (border) of the "Frame and Flood" technique pictured here:

To make this style cookie, use the thicker frame, and allow it time to set.  (Shown as the outlines and designs on the snowflakes and the very outer edge of the clocks)  Then water down the remaining icing and pour it into the frame with a spoon, flooding the enclosed area.  (Shown with the blue icing on the snowflakes, and the entire center area of the clocks).

Once you've done this you can use the icing to make additional designs (like the faces of the clocks) or you can actually PAINT them with food coloring on cleaned (used-for-food-only) paintbrushes, as shown here:

At that same consistency it can also be drizzled over small cakes or candies to for a shell:

Yet another great use for this recipe is as a "glue" when making such culinary arts as Gingerbread houses (as it dries hard and quickly):

 I LOVE ROYAL ICING!  :)  

Wedding Cake

This recipe is for a very dense yellow cake that will stand firm under layering, trimming and decorating, without easily cracking.

Wedding Cake:
1 1/2 cups butter - softened
2 1/2 cups granulated sugar
5 eggs
1 tsp. vanilla
3/4 tsp almond extract (if you don't like this flavor just double your vanilla and omit this)
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup milk

Preheat your oven to 350 F.  You can soften your butter in the microwave if you forget to set it out ahead of time. 

The amount shown here is for a 1 1/2 batch recipe.

Cream the butter and sugar until smooth.  

Add the eggs one at a time, mixing well.  Combine your dry ingredients.  Measure out your milk.  Add the dry ingredients and the milk to the butter mixture alternately.  Beat for 3 minutes on high. It will be a plentiful and thick batter.  


Make sure to grease and flour your pans, this recipe doesn't do well with cooking spray.  When baked in rounds it takes about 25 minutes per cake layer.  For this 3-layer cake I made 1 1/2 batches and used 10" round pans.  It is shown assembled and covered in a crumb-layer of crusting butter-cream frosting, waiting to be decorated.

Parisian Petite Fours

These little beasts are not the easiest thing to do unless you have some serious kid-free time to work with them.  My oldest daughter (6-years-old) helped out with a few of the stages, but I think I'll wait and perfect these down the road.  That being said, there is quite a bit of potential here for really nice little gifts or party snacks.  I used them as a part of the Valentines gift boxes that I made this year.

I felt it would be best to use a sturdy, dense white/yellow cake that would hold up well to the cutting, filling and glazing.  I chose my fail-safe "Traditional wedding cake" recipe.  I iced them with Royal Icing.  (Both of these recipes are explained in detail under their own posts)

Wedding Cake:
1 1/2 cups butter - softened
2 1/2 cups granulated sugar
5 eggs
1 tsp. vanilla
3/4 tsp almond extract (if you don't like this flavor just double your vanilla and omit this)
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup milk

Preheat your oven to 350 F.  Cream the butter and sugar.  Add the eggs one at a time, mixing well.  Add the dry ingredients and the milk alternately.  Beat for 3 minutes on high.

Baking time will vary according to the size and shape of pan that you're using.  For the Petite Fours I split the batter between 2 9"x13" rectangular cake pans.  The bake time was about 22 minutes each in my oven, just check them with a tooth-pick for done-ness.

Let them cool COMPLETELY so that they don't break when you cut them.  You will want them as square as possible, so I trimmed off the edges before I made my Fours.

Next, cut them into small squares (I would go even smaller than this if I did it again) and slice each square into 2 layers.

Spread a thin layer of jam (I used strawberry) in the middle and re-stack them.

To cover them I used a standard Royal Icing

Royal Icing:
1 pound confectioners sugar
5 tbsp. Meringue powder
1/3 cup water

Beat together, add more water 1 tsp. at a time until you reach the desired consistency.

I set about 3/4 of a cup aside for decorating and tinted the rest pink with a few drops of red liquid food coloring.

Placing the cakes on a fork over the bowl of icing, I drizzled it over them until they were coated.  You'll want to brush off as many crumbs as possible before you do this, I still had a few in the icing by the end.

Next I let them set on parchment paper and took the white royal icing and poured it into an icing bag with my smallest lettering tip (the tiny little plain round one) and piped designs onto the tops.

After they were set I moved them into cupcake papers, all ready to give out for Valentines.