While we're on the topic of cake...icing?

I got nothin'. The only cake you'll find around here comes from the bakery. LOL!

Good luck, and let us know how it turns out!
 
LeeAndra's Special Frosting Recipe

(01) Go to grocery store.
(02) Go to cake aisle.
(03) Buy can of frosting
(04) Drive home.
(05) Unscrew frosting lid.
(06) Taste test with index finger.
(07) Spread over cake with knife.

Shhh... don't tell anyone else. It's a family secret. :)
 
P.S. Did y'all know that in Australia they do not have canned frosting?? They have to make their own all the time! *gasp*
 
We don't have canned frosting in Canada either. It's in plastic containers (small) LOL

Mimi........you win. That frosting is AMAZING. I put 1/2 and 1/2 butter/shortening. Yummmmmmmmmmmmm!
 
The only type of frosting for cakes I've made is the Wilton Buttercream frosting recipe.

For my sugar cookies, I make my own.

I mix together powdered sugar, a little butter, a little milk and lots of lemon extract. So yummy.
 
newfiemountiewife said:
We don't have canned frosting in Canada either. It's in plastic containers (small) LOL

Mimi........you win. That frosting is AMAZING. I put 1/2 and 1/2 butter/shortening. Yummmmmmmmmmmmm!
Click to expand...
woo hoo! isn't it the best frosting, mmmm. and not too hard to make really. Glad it worked for you!
 
K, here it is:

Buttercream Dream

Ingredients:
1 stick butter salted
1 stick butter unsalted
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of cold milk

Directions:
Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tbsp of milk.

A few notes: if you don't have unsalted butter and just have salted, or vice versa, then it's okay to just use one. It just tastes better with noth. If you don't have CLEAR vanilla extract just use whatever vanilla you have. The clear is just so the frosting is white and isn't tinted by the brown vanilla. Almond is a great substitute too! And the milk - you don't even have to add 5 or 6 tbsp if you feel that you like the consistency as is.

And lastly, ALWAYS sift your confectioner's sugar before you add it! It does WONDERS....it's a good tip for flour and cake mixes too.

Here's a photo of a tiny cake I made with buttercream filling and frosting. The flowers and leaves/vines are buttercream too.
Cakes4-2613.jpg

GOOD LUCK!
 
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handmadeheartfelt said:
Is that Devils' Food Cake? Yummy! Nuttin' better than
DF cake with BC frosting!! Frosting recipe looks easy.
Click to expand...

Yup! It's a modified Devil's Food Cake. It's my fiance's FAVORITE. The buttercream (BC) recipe's super easy....try it! If anyone's interested I have a really easy chocolate buttercream recipe too. The difference is pretty much light corn syrup and melted chocolate.
 
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