Wilton buttercream icing (full recipe here.)1/2 cup vegetable shortening
1/2 cup butter
1 tsp vanilla or almond extract
4 cups icing sugar
1 tbsp meringue powder
3 tbsp milk or water
Directions:Cream shortening, butter and vanilla with hand mixer. Add milk, then sugar and beat at medium speed until light and fluffy. This recipe makes thin consistency icing, which is ideal for spreading over the cake and piping.
I cheated a bit and used lemon cake mix from a box. The filling and icing were all done from scratch (give me a break, geez). I divided the cake mix in two separate pans. According to Wilton, the best way to ensure the cake doesn't stick is to coat the pan with shortening, then sift some flour around so it sticks to the bottom. The cake pops out beautifully with no crumbs; it works every time.
I piped a circle of icing around the bottom tier and then filled it with the lemon curd. I stuck the top tier on and iced the edges with buttercream. I dolloped the rest of the lemon curd on top and left a few inches of space for the piping.
The daisies were made with royal icing with a tad bit of lemon curd for the centre of the flower. Check out Wilton's info on royal icing daisies.
The cake was a big hit and it tasted amazing. I was really happy about how everything turned out. Thanks to my fellow cake decorating friend Sarah for helping me with the decorating!
I love baking so much, but I think I'm going to take a short break from it for a little bit. I'm going on a sort of health kick, and all this butter can't be good for the waistline. I will still be cooking a lot obviously. I try and cook healthy meals every night, but the baking is just getting too much. Now that it's just Mike and I living together, there is only really us to eat the baking, which is bad news.
Also, stay tuned for the beginning of Project Food Blog 2010. My first post for the contest should be up this week! Check out the site for more details.