Last Tuesday, I attended the first of six classes in cake decorating offered through Canandaigua School District’s Complements program.
I’ve taking cooking classes before but I haven’t the foggiest idea how to decorate a cake. Usually, I just slap it on and schmear into a swirly pattern. Voila! Cake.
Tuesday was a basic first day of class. The instructor, Wendy, introduced herself and talked a bit about her background. We, the students, introduced ourselves. From there, Wendy showed us some tools – off set spatulas, pastry bags, decorating tips – and then we were off to make frosting.
It’s your basic grocery store-bakery butter cream: very white, very sweet, very durable. I’m not usually a fan of that kind but damned if I wasn’t Tuesday night. And, um, Wednesday. And, all the days up to today. (Maybe it’s the lemon flavoring?)
Consisting largely of butter and shortening, this frosting is, as one woman put it, “a heart attack on a plate.”
And now, I have to make a double batch for tonight’s class. Oh, the sacrifice.
1 cup white vegetable shortening
1 stick butter
1 tsp. flavoring (vanilla, lemon extract, almond extract, etc.)
2 Tbsp. water
1 lb. confectioners’ sugar
1 Tbsp. meringue powder **
Cream together shortening, butter, flavoring, and water. Add dry ingredients and mix slowly to incorporate. Increase speed and blend 3-4 minutes until fluffy.
** More info on meringue powder can be found here.