This year for our 2nd wedding anniversary, I started a tradition of baking and decorating a cake to celebrate. I have the best intentions of learning more about cake decorating (I have the tools; an excellent collection of tips and a decorator bag from Wilton), so while this year’s try doesn’t look that great, I hope in future years that I’ll become more experienced.
I used vanilla buttercream frosting for piping; I didn’t have meringue powder to make royal icing, nor did I want to use raw egg whites for the traditional decorator frosting recipe. I made this stiff enough so that it worked pretty well; you can see the roses are a bit sloppy as I started with those and found the frosting wasn’t stiff enough. Here’s the recipe, from Betty Crocker’s Ultimate Cake Mix Cookbook:
Vanilla Buttercream Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 tsp vanilla
1 to 2 Tb milk
Mix sugar and butter, stir in vanilla. Add 1 Tb of milk. Beat in just enough additional milk to make frosting spreadable (or pipeable). Color with food coloring. Keep additional frosting covered when not in use–this recipe dries out fast, and it dries hard. Add more milk if necessary to smooth and thin the frosting, or add more powdered sugar to thicken it. Makes 1 3/4 cups, enough to frost a 2-layer cake, or plenty to decorate a cake. (Double the batch if you want to frost and decorate.)
Happy Anniversary, Bobby! I love you!