Ayla's Baptism Cake

The Baby Shower Cake for Lindsey was a hit. The pictures of the cake made it around to most of my friends and coworkers. That is how I got a request from my husband's coworker, Kristy, for a Baptism cake. Her little girl, Ayla Grace, was getting baptized this past Sunday April 29,2012. Kristy looked around on the internet for Baptism cakes she liked. And, she decided on a cake in a shape of a cross with some roses and lace detail. It was a yellow cake with strawberries for a filling. To make the cross I used 6 8 by 8-inch cakes. The frosting was my favorite version of buttercream for decorating (see below for recipe). Even though I set out to make a cake that could feed a group of 20-30 people, I think the cake could feed twice that amount. Hope everyone enjoyed their generous slices of cake at the party!

Buttercream Icing Recipe

prep time: 30 min

Ingredients:

This icing is good to use for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing. You can make roses out of Buttercream Icing, but the drying time is 3 or more days depending on the humidity. 

2 sticks (1 cup) butter, room temperature
2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners') cane sugar, divided*
1 tablespoon meringue powder (optional but the texture will be smoother)** Water or milk as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

* 2 pounds un-sifted powdered sugar (confectioners' sugar) = about 8 to 9 cups.

** You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

Preparation:

In the electric mixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add butter, vanilla extract, and almond extract; mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until incorporated.

Add the remaining powdered sugar (1/2 cup of powdered sugar at a time), and mix until you get the consistency you want. You may not need to use all the powdered sugar.

Add a little water or milk (a teaspoon at a time), if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

Makes about 3 1/2 pounds of Buttercream Icing.