Butter cream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
Monday, April 18, 2011
Wedding Cake I
Wedding Cake
This cake taste very much like a Sarah Lee Pound cake.
1 1/2 C. Butter, room temp
2 1/2 C. Sugar
5 Eggs
1 tsp. Vanilla
1 tsp. extract- What ever flavor you like ex.Almond (I used Butter flavor)
3 C. All-Purpose Flour
3/4 tsp Baking powder
1/4 tsp Salt
Cream butter and sugar, until light and fluffy. Add eggs one at a time beating well after each addition.
Add extracts mix well.
Sift together all dry ingredients. Mix with wet ingredients gradually, mixing well. Divide and bake according to he chart on your cake pans.
This cake taste very much like a Sarah Lee Pound cake.
1 1/2 C. Butter, room temp
2 1/2 C. Sugar
5 Eggs
1 tsp. Vanilla
1 tsp. extract- What ever flavor you like ex.Almond (I used Butter flavor)
3 C. All-Purpose Flour
3/4 tsp Baking powder
1/4 tsp Salt
Cream butter and sugar, until light and fluffy. Add eggs one at a time beating well after each addition.
Add extracts mix well.
Sift together all dry ingredients. Mix with wet ingredients gradually, mixing well. Divide and bake according to he chart on your cake pans.
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