Barry Hughes

I have to give credit to Wiltons for these recipes and instructions but I posted them here for my reference. I have watched a dozen people on youtube with their version on how to make Yellow Cake Mix and Buttercream icing. NONE are the same. I decided to start with the king of cakes, Wilton’s and I will add my own touch if needed or incorporate others. I have purchased everything but I need clear vanilla extract and vanilla.

Yellow Cake Mix:

Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling.

Ingredients:

* 3 cups sifted cake flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoons salt
* 1 3/4 cups sugar
* 2/3 cup butter or margarine
* 2 eggs
* 1 1/2 teaspoons vanilla
* 1 1/4 cups milk

Makes: Cake serves 12.

instructions

Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired.

Buttercream Icing:

Ingredients:

* 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.

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.