Okay, that's an exaggeration.
I'm not going to post picture of the last cake, mainly because there isn't any huge change from the last one.
I'm doing four layers of an eight inch.
The frosting this time was more runny and yellow than before. My mom thinks it's because I used too much butter, but I used the same amount as last time. For the yellow coloring, I'm going to switch vanillas. I have some clear stuff from the D.R. as opposed to the brown stuff we all use.
And less butter.
I don't know how I feel about the pearl dust.
This time was better because I didn't have any frosting from in between the layers leaking out. My only real pain is that the frosting constantly rolls down the sides of the cake... so I have to keep trimming off the excess from the bottom and then re-ironing the sides to make them even, then more trimming, ironing, etc.
But really, I'm pleased with how this one came out.
Next time I'm also going to use skewers to keep the layers from shifting around while I'm frosting it.
So much to remember!
5 comments:
What if you tried butter flavoring extract instead of vanilla? I used that in a butter cream frosting recipe I made for a cake and it was yummy
Mmm...I like butter cream frosting a lot. I mean, a lot. ...mmm...
Maybe you should start a bakery with Laura. That is what she wants to do.
I'd put in more sugar, also. 1/4-1/2 cup. :)
What will you do for decoration?
The reason it's more yellow is because you used more eggs. And eggs are yellow. And runny.
Shortening (which I usually avoid like the plague) helps to keep frosting stiff. this is because it doesn't melt as quickly as butter. At least that's what it says in my baking book. They recommend that if you are making a cake that will be sitting out for awhile to use some shortening in the frosting to make it sturdier. Also. For a stiffer butter-cream don't use any liquid until the very end. And then add the liquid very slowly. A lot of times you don't need to use as much as it calls for. Good luck!
Post a Comment