Saturday, December 26, 2009

Happy Anniversary

Thought I would update to show what the cake looked like once at the party with the poinsettia touches. Christmasy, right?

This is a 3 tiered cake especially for an anniversary party. The top and bottom tiers are pina colada with buttercream icing and pineapple/coconut filling. The middle tier is white cake with buttercream icing.


  1. hi there, me again. I really need some of your expert advice. It turns out I make way more cookies than cake and when I do make cake sometimes I stumble. I've been using the high ensity roller, which works like a charm, but was wondering if you wouldnt mind sharing your buttercream recipe and/or your technique with refrigerating at what stages. I usually bake, then crumb coat, refrigerate overnight, then cover wtih final coat ann if I have time refrigerate again, then decorate. I use Plugra european style butter and think my BC is not crusting because of it. Then smoothing is an impossibility, because there are wet and dry spots. Is there anyway you could please share any tips/advice. I'm desperate. Thanks.

  2. Buttercream icing:
    1 cup crisco (white)
    1 cup (2 sticks) butter
    1 tsp clear vanilla extract
    1 tsp clear butter flavor
    6 tbsp milk
    2 lbs powdered sugar
    Cream crisco and butter. Add wet ingredients. mix in sugar. use, or store in air tight container in refrigerator. *must us a stand mixer*
    I usually bake my cakes the night before, rest them over night in celephane and ice the next day. I don't crumb coat, I just try to be careful when applying the icing. I just use regular butter and simple ingredients for my cakes/icing. I just let the iced cake sit for about 20-30 minutes before decorating further.

  3. Thank you very much for the tips. Back when I was taking the Wilton classes, this was the buttercream that I used, then I moved on to just butter, with the european butter, but not realize, it just doesnt do well in the crusting department. Thank you again. Really appreciate it. I wish you all the best, in this time of resting, where you break from the baking. All of your customers I'm sure will miss you terribly. Take care.