Cake Class and Icing Recipe

Earlier this summer I taught a cake class at my house. We had a pretty good show, and I think the ladies had a lot of fun. It was just the basics of fondant, but I think they all learned something new nonetheless. I am posting a couple pictures from the class and the icing recipe I promised so very long ago.

BEFORE

I have had quite a few requests for more lessons. If you are interested leave me a comment or email me at teresa_tennis@hotmail.com. I am more than happy to teach specific requests. So if there is something you have always wanted to learn, let me know. I totally loved seeing all of the fun ideas each of you came up with. Each one was so creative and unique. Thanks for the fun time!

DURING

Icing
1 cube softened butter
½ cup Crisco (no substitutions here or on the butter, quality makes it the best)
Between 2 Tbsp. and ¼ cup water
Dash of Salt
1 tsp. vanilla
3 drops of almond oil (if you must, use almond extract)
Start with half a bag of powdered sugar, and go from there.

Cream the butter, Crisco and water. (start with just a bit of water, you can always add, but you can’t take out) Add the salt, vanilla, and almond oil. (You can get almond oil where most cake items are sold. The flavor is so much better with this. I think you could use a teaspoon of almond extract, but it may be a bit more.) Add the powdered sugar now. From here you will keep adding powdered sugar and water until you get the consistency you want. Double this recipe for a whole 9 inch round cake, double layer, including the icing being used as the filling.

AFTER

Love those cakes!

Let's have more cake fun soon!!