Sorry I’ve been M.I.A. this week. Nothing to say except that life gets busy!
I started my cake decorating class last weekend and I’ve already learned so much. Our instructor owns her own bake shop out in Pungo but primarily makes wedding cakes. The first thing she says is: “Homemade is great, but I prefer packaged cake mix…more specifically Duncan Hines’ Moist Deluxe Butter Recipe Golden Cake Mix.”
She likes to doctor it up by using the Cake Doctor‘s recipes. She & my coworker, who is also a baking fanatic, both favor almond extract when using the packaged cake mix. If you do choose to add in extract (like I did), make sure you mix in the same amount of liquid that the cake mix calls for. For example, I added ½ tbsp of almond extract, so I took out ½ tbsp of water.
No need to post the cake mix recipe, you can find that on the back of the box…but here’s Wilton’s buttercream frosting recipe:
Adapted from my Course 1 booklet
Makes 3 cups
- 1 cup solid white vegetable shortening
- 1 tsp extract (almond, vanilla, or butter)
- 2 tbsp milk or water (more or less depending on the consistency you want)
- 1 lb pure cane confectioners’ sugar (about 4 cups)
- pinch of salt
Cream shortening, extract, & milk or water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.
I could sit around eating the buttercream by itself it’s so good. It tastes just like they make it in your local bakery. But I chose to use it for my cupcakes. Mmm.