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Saturday, August 2, 2008

Sweet Violet Cake

• 7”x2” round pan
• Tips 2, 48, 59°
• Violet & Buttercup Yellow colors
• Flower Nail #9
• Meringue Powder Mix
• Cake Circle
• Waxed paper
• Plastic ruler
• Cake mix of your choice
• Violets
• Outline
• Dots

Icing Directions:

Royal Icing
3 level Tablespoons Meringue Powder
4 cups sifted confectioners’ sugar (approx. 1 lb.)
6 Tablespoons water*

Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. YIELD: 3 cups

*when using large counter top mixer or for stiffer icing, use 1 tablespoon less water

Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Wilton Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 Tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium sped until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: 3 cups.

*substitute all vegetable shortening and1/2 teaspoon Wilton No-Color Butter flavor for pure white icing and stiffer consistency.
**add 3-4 Tablespoons light corn syrup per recipe to thin for icing cake.

Cake Directions:
1. Using cake mix, bake a 2-layer round cake and allow to cool completely.

2. Prepare 1-1/2 recipes of buttercream icing and 1 recipe of royal icing.

3. Tint royal icing light and medium violet shades. Tint a small amount of royal icing yellow.

4. Using a flower nail, make approximately 250 violets using tip 59° (125 of each violet shade). Add yellow dot centers using tip 2. Make extras to allow for breakage and let dry.

5. Tint buttercream icing very light violet. Ice 2-layer cake smooth

6. With a plastic ruler, mark cake sides at 1” intervals.

7. Use tip 48 to pipe vertical lines on each mark. Continue using tip 48 to pipe a line around the bottom border.

8. Position flowers around bottom border. Using dots of buttercream icing, attach flowers to top edge and top center of cake.

Serves 10.

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