I made a cake!

So as I mentioned before, I took a Wilton cake decorating class.  Well a few weeks ago I signed up for another one, Flowers and Cake Design.  This class was better than the last one because (1) I didn't have to bake a cake every week to take in (although my coworkers sorely miss Cake Wednesdays); (2) the class is much much smaller, allowing us more teacher guidance and interaction (although I miss MZ in the class!); and (3) there is less commercial product endorsement going on.  Thank God!  For my final project, which was the only full cake I had to make for the class, I made a red velvet cake with cream cheese buttercream frosting, decorated with royal icing primroses and apple blossoms and a basket weave design around the sides.

please pardon the ugly cake plate.
Its actually the bottom to my cake carrier.

basket weave is not as hard as it looks.  And it covers all imperfections. 

I now have a bunch of cake scraps left over from torting this cake.  I am pretty sure I can find some good use for them.  In the mean time, here is the recipe for a crusting cream cheese butter cream frosting.  Its easy to make, you can decorate with it, and it tastes wayyy better than the butter cream they made us use for this class. Enjoy!

Crusting Cream Cheese Butter Cream Frosting- print recipe

Ingredients: 

• 1 cup butter, softened
• 1/2 cup vegetable shortening
• 1 lb cream cheese, softened
• 1 tablespoon clear vanilla extract
• 3 1/2 lbs sifted confectioners' sugar
• 1/2 teaspoon salt
  

Directions:
Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.

This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead

If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best) smooth it with the non-printed side of a Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your spatula or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn't let it "crust" long enough. Stick it in the fridge for 20 minutes or so to let it "crust" then try again. Don't let it set too much tho then it will be difficult to smooth it.

This recipe will ice, fill and decorate an 8" double layer cake with icing left over.
source: recipezaar