Wednesday, 20 March 2013

Celebrate - Cake decorating

I have been catching up on work in the office, so have been a bit slow putting up Mum's 70th Celebration photos and recipes. 
This is Mum's Birthday cake that Jade (my daughter) decorated. Mum's only request was that we had a red and white theme. Jade used cream cheese icing - see below for the recipe.

Savvy tips:

- No need to spend money on different icing nozzles, Jade uses the Wilton 1M for her cake and cupcake decorating. It is very versatile.

- Use fresh flowers to enhance and add colour to your cake decorating, quick to use and cost effective - we got these beautiful red roses out of the garden.

Cream Cheese Frosting

250g cream cheese, room temperature (used 1 block of Philadelphia)
110g butter (unsalted) room temperature
3 cups icing sugar, sifted
1 teaspoon pure vanilla extract

Place cream cheese and butter in a medium bowl or caker mixer bowl. With a handheld electric mixer or cake mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

Icing Notes:
Quantity: The recipe here creates an amount of frosting that allows for a thin coat between and over the cake layers. For the cake that Jade iced we needed to double the recipe.

Savvy tip:
Ice a cake in two batches, first a “crumb layer” and then the more decorative one.  To do this, place a small amount of frosting on the cake and spread it over the entire surface that will be iced, thereby anchoring wayward crumbs in place so that they will not mess up the final product. A few minutes in the freezer or longer in the fridge will firm this up so that you have an ideal surface to build the real layer of frosting.

This recipe is adapted from smitten kitchen, its the one she uses with her “red velvet cake recipe”.

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