I have always enjoyed decorating cakes. Throughout college, I would make cakes for my friends and decorate them with a plastic bag with the corner cut off. Two Christmas's ago, I was gifted a Wilton decorating set. I looked into taking classes at Michael's last year, but the times didn't working in my schedule. This year, that's another story. I started my Thursday morning classes last week. I have already learned a lot even though it was a basic, first class. The picture to the left are my practice cookies from class. We were working with one tip (#18) to get used to the bag and piping.
I put my new knowledge to the test by making my brother a birthday cake. The cake recipe was the 1-2-3-4 cake recipe on the back of the Swans Down Cake Flour box. Very good recipe (below)! Also, I somehow cooked it perfectly. It was so moist! The icing is the Wilton icing recipe I got from class.
Eric gave me the cake design inspiration. Matthew enjoys hunting, so I made a camouflage cake. It turned out well for my first "real" decorated cake. It was quite tasty, as well, so it didn't really matter what it looked like! I also planned a little family surprise party for Matthew's birthday last weekend so those pictures are below, too!
Swans Down 1-2-3-4 Cake Recipe
3 cups Swans Down Cake Flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
3/4 cup milk
1 teaspoon vanilla extract (I doubled this and didn't add almond extract)
1/2 teaspoon almond extract
Preheat oven to 350 degrees
Sift flour with baking powder and salt.
Cream butter and sugar until light and fluffy.
Beat on medium speed, adding eggs one at a time.
Add flour mixture alternately with milk and extracts, creaming until smooth after each addition.
Spread into a greased and floured (VERY IMPORTANT!!) (3) 9 inch round pans or (2) 8 inch round pans and reserve the remaining batter for cupcakes.
Bake at 350 degrees for 20-25 minutes... to start.. You'll have to gauge your oven and watch your cakes. I think I cook my 2-full 8" pans for about 50 minutes.
Cool in pan 10 minutes. Remove from pan and cool on rack.
I put my new knowledge to the test by making my brother a birthday cake. The cake recipe was the 1-2-3-4 cake recipe on the back of the Swans Down Cake Flour box. Very good recipe (below)! Also, I somehow cooked it perfectly. It was so moist! The icing is the Wilton icing recipe I got from class.
Eric gave me the cake design inspiration. Matthew enjoys hunting, so I made a camouflage cake. It turned out well for my first "real" decorated cake. It was quite tasty, as well, so it didn't really matter what it looked like! I also planned a little family surprise party for Matthew's birthday last weekend so those pictures are below, too!
Swans Down 1-2-3-4 Cake Recipe
3 cups Swans Down Cake Flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
3/4 cup milk
1 teaspoon vanilla extract (I doubled this and didn't add almond extract)
1/2 teaspoon almond extract
Preheat oven to 350 degrees
Sift flour with baking powder and salt.
Cream butter and sugar until light and fluffy.
Beat on medium speed, adding eggs one at a time.
Add flour mixture alternately with milk and extracts, creaming until smooth after each addition.
Spread into a greased and floured (VERY IMPORTANT!!) (3) 9 inch round pans or (2) 8 inch round pans and reserve the remaining batter for cupcakes.
Bake at 350 degrees for 20-25 minutes... to start.. You'll have to gauge your oven and watch your cakes. I think I cook my 2-full 8" pans for about 50 minutes.
Cool in pan 10 minutes. Remove from pan and cool on rack.