Delightfully Delicious Pound Cake and Buttercream Frosting

Delightcullfy Delicious Pounda CAke -

Ingredients

  • 3 cups sugar
  • ½ lb softened butter
  • 1 cup vegetable shortening
  • 5 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 3 cups cake flour
  • ½ tsp baking powder
  • ½ tsp salt

Buttercream Icing Ingredients

  • ½ cup vegetable shortening
  • ½ cup (1 stick) butter or margarine, softened
  • 1 tsp clear vanilla extract
  • 4 cups sifted confectioner’s sugar
  • 2 tbsp milk

Directions

In a medium mixing bowl, combine sugar, softened butter and shortening. Add eggs, milk, and vanilla. Sift together cake flour, baking powder and salt. Add to the creamed mixture. Stir until thoroughly combined. Pour into two 9 inch cake pans. Bake at 350 degrees Farenheit for 1 hour until golden brown, or until when a toothpick is inserted it comes out clean.

Frosting Directions

In a large mixing bowl, cream shortening and butter with an electric stand 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 of the 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. This buttercream icing recipe is great for icing the outside of the cake to use as a base to the rest of your icing decorations that will be piped onto the cake.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.

Tips for First Time Decorators

Cake decorating is not that hard to do. It just takes a little practice. For the best results when piping icing onto a cake, make sure the icing has a nice thick consistency. (The first time I made homemade icing, it was too runny and did not stick to the cake; it melted right off of it.) To achieve the right consistency, you can either add more confectioner’s sugar to make it thicker, or you could stick it in the refrigerator and when you’re about to decorate, take it out and put it in the pastry bag so it is cold and thick. Here’s a little tip for people out there who use fondant: never put a fondant covered cake in the refrigerator!