Sunday, June 10, 2012

Happy 30th Anniversary to my parents (and buttercream icing recipe)

My parents celebrated 30 years of marriage on June 5, so we celebrated them with a family dinner. Norris smoked chicken breast, which was the best chicken I've ever eaten in my whole life (no was that good), my grandma brought a blueberry spinach salad with an excellent blueberry vinaigrette (will get the recipe from her!), my aunt brought macaroni and corn, and we rounded it out with garlic bread, soy glazed green beans, and wedding cake. I saw the idea for the cake decorating on Pinterest when searching for yellow cakes, and had to run with it. I think I got pretty close! (used Wilton #104 tip) We all loved the cake. We did the whole bit--the champagne toast and the cake feeding. Happy Anniversary to my lovely parents!

For the cake, I did three 8-inch layers with buttercream in between. I froze the layers, then leveled them, did a crumb coat, then a final coat, then used the tip and two slightly different shades of yellow for the decorating on the outside. It was my first time working with the #104 tip and it was fun to use!

Buttercream Icing

1 cup butter, room temperature
~4.5 cups powdered sugar
1/2 tsp vanilla extract (clear if you are making white icing)
1/2 tsp almond extract
~2-3 tbsp milk or cream

Mix butter and sugar together on medium speed for about 3 minutes. Add flavoring and cream until you reach your desired consistency (I use a little thinner for the icing of the cake, then a little thicker when using decorating tips).

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