Maria's Wilton Cake 
Decorating Classes

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Cake Recipes

I have had good luck with the following basic yellow-butter and chocolate cake recipes.  I don't know if it is my oven or the recipes, but I tend to get nice even cakes (no dome on the top that needs to be cut off) with these two recipes.

Yellow Cake

2 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups sugar
¾ cup margarine or butter, softened
1 teaspoon vanilla
3 eggs
1 cup milk

1) Heat oven to 350 degrees F.  Grease and flour two 8 or 9 inch round cake pans*.  In medium bowl, combine flour, baking powder and salt; mix well.
2) In large bowl, combine sugar and margarine; beat until light and fluffy.  Add vanilla and eggs; blend well.  Alternately add dry ingredients and milk, beating after each addition.  Pour batter into greased and floured pans.
3) Bake at 350 degrees F. for 27 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pans.  Cool 1 hour or until completely cooled.  Fill and frost as desired.

*Cake can be baked in greased and floured 9x13 inch pan.  Bake at 350 degrees F. for 33 to 40 minutes.  Cool 1 hour or until completely cooled.

Devil’s Food Cake

2 cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ cups sugar
½ cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
4 oz. unsweetened chocolate, cut into pieces, melted
1 cup milk

1) Heat oven to 350 degrees F.  Grease and flour two 8 or 9 inch round cake pans*.  In medium bowl, combine flour, baking soda and salt; mix well.
2) In large bowl, combine sugar and margarine; beat until light and fluffy.  Add vanilla and eggs; blend well.  Stir in chocolate.  Alternately add dry ingredients and milk, beating well after each addition.  Pour batter into greased and floured pans.
3) Bake at 350 degrees F. for 27 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pans.  Cool 1 hour or until completely cooled.  Fill and frost as desired.

*Cake can be baked in greased and floured 9x13 inch pan.  Bake at 350 degrees F. for 33 to 40 minutes.  Cool 1 hour or until completely cooled.

Both recipes are from the Pillsbury Complete Cookbook.

Frosting Recipes

Of the following recipes, I have only tried the first.  As prepared following the recipe, it yields a good medium consistency and has a pleasant creamy flavor.

Bakery Frosting (from Taste of Home’s Cupcakes & Muffins magazine special)

2 cups shortening
½ cup nondairy creamer
1 teaspoon almond extract (or clear vanilla extract)
1 package (32 oz.) confectioners’ sugar
½ to ¾ cup water
Food coloring, optional

In a large mixing bowl, beat the shortening, creamer, and extract.  Gradually beat in the confectioners’ sugar.  Add enough water until frosting reaches desired consistency.  If desired, add food coloring.

Store in the refrigerator for up to 3 months.  Bring to room temperature before spreading.  Yield: 8 cups   (Maria's Notes: I made this with Rich's Non-Dairy liquid creamer, and with clear vanilla flavoring.  It was yummy and produced a medium-consistency buttercream.)

Extra Special Buttercream Icing (from Wilton.com)
    
This icing is similar to the flavor and has a medium consistency like bakery icing. It is ideal for frosting and borders.

    * 2 cups solid vegetable shortening*
    * 2 lbs. confectioners' sugar (There are 4 cups to a pound)
    * 1/2 tsp. salt
    * 1-2 tsp. clear vanilla or your favorite flavoring
    * 6-8 oz. whipping cream

Cream shortening until fluffy. Add sugar and continue creaming until well-blended.
Add salt, flavoring and whipping cream; blend on low speed until moistened.
Beat at high speed until icing is fluffy.

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.

*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.

Yield: 7 1/2 cups.


Bakery Shop Icing (from thepartyworks.com message boards)

1/2 cup Butter or margarine (1 stick)
6 tablespoons shortening
1 cup powdered sugar
2 teaspoon clear vanilla
1 tablespoon cornstarch
1/2 cup warm milk
Food Color (optional) –

Cream butter, shortening, sugar and vanilla. Stir cornstarch into milk and add gradually to sugar mixture, beating all the while. Beat at low speed until blended. Beat at medium speed 5-7 minutes until icing is creamy smooth. (Note: it may look funny when you stop blending; wait 20 minutes and beat again! The cornstarch may need time to thicken!)

This is a nice icing for simpler work. It is very smooth and spreadable. It remains soft and is easily piped for shells, drop strings, cornelli lace and may work for simple flowers and drop flowers.

Maria's Note: Since this is made with milk, keep this frosting (and the decorated cake) refrigerated.