Monday, August 24, 2015

Butter Cream Flower Birthday Cake with Cupcakes

My newest cake creation!  You can make a cake like this too! All you need are two boxes of cake mix, white and colored butter cream frosting, five decorating tips, and some pastry bags. I am a self-taught decorator. I watch video tutorials and then try out the techniques. 

These two-tone hydrangeas make me particularly happy. I am a fan of Rosie Cake-Diva on YouTube and followed her tutorial to create the hydrangea flowers on the cake and cupcakes. Click Here for her tutorial.

The piped lettering is with a Wilton #5 tip.
Tip: Pipe on your lettering before you start adding decorations.Mistakes are much easier to repair.  
Matching cupcakes created with a #67 leaf tip, #177 drop flower tip, and a Wilton 2D tip.
An upside down look at flowers decorating the cake top!
Wilton gel coloring in leaf green, sky blue, and violet
Leaves - #67 leaf tip
Flower and flower center -  #177 drop flower tip
Wilton gel coloring in leaf green and violet; McCormick liquid yellow food coloring
Leaves - #67 leaf tip
Flowers -  Wilton #224 drop flower tip
Flower center - Wilton #5 tip
Wilton gel coloring in pink and burgundy
Leaves - #67 leaf tip
Hydrangea - Wilton 2D tip
Corner detail
Blue border was made with the #177 drop flower tip. 

The Cake and Cupcakes

I used two white cake mixes for the 13 x 9 x 2 inch cake and 2 dozen cupcakes. I followed the package directions for mixing,baking,and cooling. However, I use whole eggs, not egg whites.

Then, I put the cupcakes and cake into the refrigerator for about 30 minutes to get nice and cold before frosting.
Frosting the Cake
  • Frost the cake with a thin layer of frosting. This is called a crumb coat. 
  • Return the cake to the refrigerator to firm up the frosting. 
  • After the crumb coat is firmed up and hardened, Frost the cake top and sides.
  •  Again, return the cake to the refrigerator until the frosting has formed a "crust", or feels firm to a light touch. 
  • Your cake is now ready to have the lettering piped on.
  • Pipe on your flowers.
Frosting the Cupcakes
  • I did not use a base coat of frosting on the cool cupcakes.
  • I piped on the green garland first, then piped the flowers

Silky Smooth Ivory Butter Cream Frosting

Yield: frosting for one 13 x 9 x 2 inch cake and 2 dozen cupcakes.


Update 2/25/2016  Butter prices have almost doubled in the last year, $2.25 to $4.15. This recipe will work well if you use 1 cup of shortening and 1 stick of salted butter. 

Ingredients
2 sticks of salted butter, at room temperature
1/2 cup of vegetable shortening
1 tsp. vanilla extract
1/2 cup of water
2 lb. bag of confectioners sugar

Directions
  • Place room temp. butter and vegetable shortening into a mixing bowl.
  • Using an electric mixer on low speed, cream the butter and vegetable shortening together for 2-3 minutes.
  • Add about 1/4 of the confectioners sugar and the vanilla extract.
  • Beat with the mixer on low speed until well blended.
  • Add another 1/3 of the remaining confectioners sugar and continue to mix at low speed until the frosting is well blended.
  • Add 1/2 cup of water and half of the remaining confectioners sugar.
  • Beat until well blended.
  • Add remaining confectioners sugar.
  • Continue to mix with the electric mixer on low speed.
  • If coloring the frosting, add food coloring now.
  • Blend food coloring into the frosting until the desired color is achieved.
Cake Frosting
  • Put 2 cups of butter cream frosting into a bowl.
  • Add 1 tsp of water. 
  • Stir until well blended
You now you have cake frosting! How easy is that? 

Small Batch Variation
 Reduce ingredients by half:
1 stick of butter
1/4 cup of vegetable shortening
1/2 tsp. of vanilla extract
1/4 cup of water
1 lb. of confectioners sugar

Follow the same directions as the large batch recipe. 


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