Experiments With Buttercream

Usually when I make cakes I just frost them, write a name on them, and call it good. Since joining the cake charity in October, however, I've been trying to learn how to make more visually appealing cakes. The cakes below are some of my experiments.

For this cake, I plopped on a bunch of buttercream and made random "S" shapes in it with a spoon. I thought it turned out pretty cute. And to give proper credit, I found the idea for this on Country Living's website, which can be found here.

For this one, I did the same as with the cake above, but did the "S" swirls in a pattern instead of randomly on the cake. I think I like the random look more.


I kept this one simple, I just piped stars all around. It's simple but still nice.


This cake didn't turn out how I had hoped. Those sad little piles of blue are suppose to be roses, but something went wrong. Maybe my frosting was too warm, maybe it's because I don't have a flower nail, or maybe it's just my lack of skill. Either way, I need to keep practicing.


Other than the stars being off-center, this one turned out pretty well. The stars at least look like stars!

Here is the frosting recipe that I love to use. I like how it has a nice buttery taste but stays creamy.

Almond Frosting

½ cup butter, at room temperature
½ cup shortening
1 ½ tsp vanilla
½ tsp almond extract
4 ½ cups powdered sugar
3 - 4 tbl almond milk

Variations: add 1/3 cup unsweetened cocoa for chocolate frosting; omit almond extract and increase vanilla to 2 tsp for a classic vanilla buttercream

Cream together butter and shortening in mixer. Add vanilla, almond extract, and 1 tablespoon of milk, mix well. Add powdered sugar and remainder of milk, mix until smooth. If frosting is too thick, add extra milk, 1 teaspoon at a time.