Blogging Marathon# 27: Week 4/ Day 5
Theme: Miscellaneous – Wilton Decorating Course 1 – Class 2
Dish – Eggless Vanilla Cake with Wilton Butter-cream frosting
Wilton decorating course is a once a week 2 hour class for a total of 4 classes. For the second class, we were required to bring a 8″ cake and 2 recipes of butter-cream frosting ready to use in the class. This class focused on torting (slicing a cake into layers) and leveling a cake, frosting and then transferring a design on to it. Again we were asked to buy quite a few tools to do this. Since I’m planning to make more cakes, I bought everything they had in the list, like this cake leveler, turntable and cake lifter. Fancy stuff, eh?? Good thing was I had a 25% off store coupon which saved me quite a bit.
I made an eggless vanilla cake and I think this will be my go-to vanilla going forward. I saw the recipe on Sharmi’s blog and than Suma made it too, so I went ahead and made it for the class. It is a fluffy and moist cake that stands up to the frosting. Double the ingredients and make 2 cakes if taking to the decorating class.
Just as a side note, it was my choosing to make eggless bakes for the course, you can make any of your favorite recipe or store-bought mix. Also Wilton’s butter-cream recipe has meringue powder in it, which is nothing but pasteurized powdered egg whites, so if you want to make this completely egg-free, then you might want to not use it in the recipe.
Eggless Vanilla Cake
- Preheat the oven to 375°F. Grease and flour a 8″ baking pan.
- In a large bowl, combine yogurt, sugar, baking soda and baking powder. Let it sit for 3-4 minutes until the mixture gets very frothy. Make sure that the bowl is big enough to hold at least twice the volume.
- Sift all-purpose flour and salt.
- Add flour mixture, oil and vanilla extract to the yogurt mixture and mix until combined.
- Pour into the prepared pan. Reduce the temperature to 350°F and bake for 30-35 minutes or until a cake tester/ toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then gently remove onto a wire rack and cool completely before frosting.
Wilton’s Butter-Cream Frosting:
Our instructor gave us a frosting recipe that is easy to remember and make.
Wilton's Butter-Cream Frosting:
For the Frosting:
- For the Salted Water: Combine water and salt in a reusable water bottle and use this water to thin the icing.
- For the Frosting: Cream shortening until light and fluffy, about 3-4 minutes with a hand or stand mixer.
- Next add confectioners sugar, meringue powder, vanilla extract and salted water. Beat the mixture until everything is combined. Scrape down the sides to incorporate everything, then beat for 7-10 minutes on low speed for a airy, fluffy frosting. This makes 2½cups of Stiff Frosting.
- To make this into Medium Consistency frosting (used for borders, flowers with petals that lie flat), add 1tsp salted water to each cup of stiff consistency icing (or 2½tsp of salted water for the full recipe). Mix well until blended.
- To make Thin consistency frosting (used for writing and printing, leaves, icing a cake), add 2tsp salted water to each cup of stiff consistency icing (or 5tsp of salted water for the full recipe). Mix well until blended.
- Store the frosting in the fridge, but remove and bring it room temperature when ready to frost.
Here are my previous post on Wilton Decorating Course1:
- Class 1: Chocolate Cookies