I discovered this wonderful recipe for buttercream icing without that much of the shortening flavour from Wilton’s website named “extra special buttercream icing”. I can tell you one thing about this icing that it is not for weak of heart. You have to have an extra sweet tooth to enjoy this icing fully 🙂 The cake is a delicious yellow cake (courtesy bakerella). For making the cake moist, sugar syrup is added in between the cake layers and it is heavenly. The cake can be enjoyed plain as well but a little moisture would help a lot. Here are the recipes for both the cake and the icing:
Ingredients for the cake:
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (I added a teaspoon of baking powder for each cup of all purpose flour; works wonderfully)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract
Method for preparing cake:
Preheat oven to 350 degrees F. Grease and flour three 8 inch pans (I used 2 pans and the rest of the batter to make mini cupcakes).
Using a beater, cream the butter until fluffy. Add in sugar and continue to beat for 7 minutes. Add eggs one at a time and beat well after each addition. Now add the flour and milk a little at a time, beginning and ending with the flour. Do not overbeat. Add the vanilla essence. Hold the cake pans one at a time at least 3 inches above the counter and and carefully drop them to ensure that all the air bubbles are released. This will ensure a more leveled cake. Divide the batter equally among the pans and bake for 25-30 minutes or till done.
Remove the cake from the pan and wrap in plastic wrap to seal the moisture. Cool on wire racks and once cooled ice as desired. For adding more moisture to your cake, boil 1/2 cup of sugar with a cup of water for about 3 minutes. Put this syrup in a spray bottle and spray in between the cake layers.
And here’s the recipe to the “extra special buttercream icing”:
Ingredients for the icing:
2 cups solid vegetable shortening
8 cups (2 lbs.) confectioners’ sugar
1/2 teaspoon salt
1-2 teaspoons clear vanilla extract or your favourite flavouring
6-8 ounces whipping cream
Method for preparing icing:
Cream the shortening until fluffy. Sift the sugar and measure after sifting. Add sugar to shortening and continue to cream until well blended. Add the salt, flavouring and whipping cream. Blend on low speed until moistened. Beat at high speed till fluffy.
Please note that this icing has to be refrigerated both after making and putting it on cake and cupcake. It has to be used within 4-5 days as it contains cream and might turn bad. To achieve a more buttery flavour you can substitute the shortening for butter or half butter and half shortening.
Have a look at the inside of the cake. I really wanted to show off my basket weave and violets :$I put a lot of violets as they are so easy to do 🙂
And I did mini-cupcakes with some of the batter. I captured the picture for one, swathed with chocolate butter cream and topped with a few sprinkles. I love sprinkles. They come in so handy when you do not have time and the patience to decorate.