I saw this cake one day while trawling the food blog sites and I HAD to try it out. It looked absolutely beautiful and the author of the blog promised that it was the easiest thing to do. I have not iced a cake for the longest time. I have almost forgotten most of the techniques. But looking at this particular cake spurred me on to try my hand once more at it. Immediately requested sister in law to please locate and send me the Wilton 1M icing tip. Got it and then started planning on what flavor of cake I should make. The idea of the usual suspect chocolate was discarded much to the dismay of my chocoholic son. I wanted an icing that looked pretty and light coloured. So made a coffee cake recipe of which will follow.
Then decided I wanted to make cupcakes rather than a regular round cake. So went and bought a new muffin pan. Preheated the smaller oven as my bigger oven was out of action, made the batter, got the cupcake liners out and then poured it into the muffin pan. Went to put the pan into the oven and.... THE DAMN THING WOULD NOT FIT. What an epic fail. Then very messily poured the batter back, got an older 6 muffin pan which would fit into the small oven. Baked the cupcakes and made a smaller cake.
Went ahead with the butter cream icing and iced both the cupcakes and the cake (few mishaps with the icing, but that is a story for another day). I guess I managed to get both done and was happy with the results (please note I did not say very or ecstatically happy - just happy).
Now you tell me what you think. Looks good? You are not allowed to compare it to the original one. For precise instructions on exactly how to do this, check out the link above.
BUTTER CREAM ICING RECIPE:
100 grams Butter
3-4 cups of Icing Sugar
2 tablespoons Milk
Flavoring ( I used 2 teaspoons of instant coffee powder)
Soften the butter to room temperature.
Sieve the icing sugar along with the coffee powder and pour it into the the softened butter.
Mix well. Add the milk a little at a time till a soft consistency is obtained.
Now for icing the cake ( i.e covering ) you need a little softer icing.
For floral and other decorative icing, make sure it is a little stiffer so that the shape will hold.
Ice the cake.