My first cake decoration attempt...
Completed this in 4 hours with lots of help from Aruni,my manager:-)
I used the basic butter cake recipie and butter cream frosting
BUTTER CAKE RECIPIE
INGREDIENTS :
225g (8 ozs) Butter
225g (8 ozs) Sugar
4 Eggs
225g (8 ozs) Flour
2 Pinches Salt
1 Teaspoon Vanilla Extract
3 Rounded Teaspoons Baking Powder
0.5 – 0.75 Cups Cold Milk (Approx – use as needed)
PREPARATION
Carefully prepare the baking tray by first buttering and then dusting a light coating of flour over it.
Pre-heat oven of 200◦C for 20-25 minutes.
DIRECTIONS
1. Cream butter and sugar until light and creamy.
2. Add vanilla.
3. Add the eggs one at a time. Beat well after each egg has been added.
4. Sift the flour, cocoa and baking powder together 3 times.
5. Fold in flour alternating with milk. The mixture must be fairly thick. Therefore, the quantities of milk will vary according to the size of the eggs.
6. Pour the mixture into the pre-prepared cake pan.
7. Bake in a pre-heated oven of 200◦C for 20-25 minutes.
I baked a big rectangular cake and cut out a bunny shape out of it..
BUTTERCREAM FROSTING
INGREDIENTS
0.5 Cup Shortening
0.5 Cup Butter
454g Icing Sugar
2 Teaspoons Vanilla
0.25 Cup Cold Milk (to be used to get correct consistency)
DIRECTIONS
1. Mix butter and shortening together.
2. Sift the icing sugar, cocoa (optional) and a pinch of salt together until there are no lumps.
3. Add the sifted icing sugar mix, a couple of tablespoons at a time to the butter, and cream well.
4. Add the vanilla, mix well and Keep adding the icing sugar to achieve a smooth and creamy consistency.
5. Add a few teaspoons of milk to the buttercream to achieve your desired consistency.
Completed this in 4 hours with lots of help from Aruni,my manager:-)
I used the basic butter cake recipie and butter cream frosting
BUTTER CAKE RECIPIE
INGREDIENTS :
225g (8 ozs) Butter
225g (8 ozs) Sugar
4 Eggs
225g (8 ozs) Flour
2 Pinches Salt
1 Teaspoon Vanilla Extract
3 Rounded Teaspoons Baking Powder
0.5 – 0.75 Cups Cold Milk (Approx – use as needed)
PREPARATION
Carefully prepare the baking tray by first buttering and then dusting a light coating of flour over it.
Pre-heat oven of 200◦C for 20-25 minutes.
DIRECTIONS
1. Cream butter and sugar until light and creamy.
2. Add vanilla.
3. Add the eggs one at a time. Beat well after each egg has been added.
4. Sift the flour, cocoa and baking powder together 3 times.
5. Fold in flour alternating with milk. The mixture must be fairly thick. Therefore, the quantities of milk will vary according to the size of the eggs.
6. Pour the mixture into the pre-prepared cake pan.
7. Bake in a pre-heated oven of 200◦C for 20-25 minutes.
I baked a big rectangular cake and cut out a bunny shape out of it..
BUTTERCREAM FROSTING
INGREDIENTS
0.5 Cup Shortening
0.5 Cup Butter
454g Icing Sugar
2 Teaspoons Vanilla
0.25 Cup Cold Milk (to be used to get correct consistency)
DIRECTIONS
1. Mix butter and shortening together.
2. Sift the icing sugar, cocoa (optional) and a pinch of salt together until there are no lumps.
3. Add the sifted icing sugar mix, a couple of tablespoons at a time to the butter, and cream well.
4. Add the vanilla, mix well and Keep adding the icing sugar to achieve a smooth and creamy consistency.
5. Add a few teaspoons of milk to the buttercream to achieve your desired consistency.
