Runner up $25
Brandy Livingston
Germany

BASIC LAYERED WHITE CAKE
filled with
GRANDMA’S HOMEMADE ROYAL ALMOND ICING

I have made a basic layered white cake filled grandma's home made royal almond icing, and topped with a thin layer of fondant icing to give the cake a very clean pretty put together look. The royal almond icing is really what makes this cake a treat for any sweets lover.

You can choose to use a Betty Crocker cake mix from the store if you are short on time which most moms are. I like to do this and add 1/2 a package of dry pudding mix to the cake and 2T of mayonnaise this will make the cake more moist and give it that homemade taste. (Very important that you grease the pan with Crisco and flour the pan well.)

On the other hand if you have the extra time here is a good basic white cake recipe.

Basic White Cake

• 2 cups white sugar
• 1 cup butter (softened)
• 5 egg yolks
• 5 egg whites
• 2 1/2 cups CAKE flour
• 2 tsp. baking powder
• 1 cup milk
• 1 or 2 tsp. vanilla

In a mixer add egg whites--beat until stiff--set aside. Into a bowl sift the cake
flour, and baking powder--set aside. In a mixer add butter, egg yolks, and white sugar--beat. Add vanilla and milk--beat. Add cake flour mixture--beat. Add beaten egg whites to the batter-- fold on to cake mix well.

Pour batter into a greased and floured pan. (Very important that you grease the pan with Crisco and flour the pan well.) Bake at 350 for 25-35 minutes--
test with a toothpick to see if its done. If you poke the center and the toothpick comes out clean the cake is done.

Grandma's Royal Almond Icing

You will need:

• 3 cups Crisco shorting
• 2 1/2 lbs powder sugar
• Up to 3/4 cup milk
• Vanilla extract (clear is better but both will work) Almond extract
• 4 TBSP Butter, and
• A good mixer

I like to start off with 3 cups of Crisco shorting in a large bowl, add 1 1/2lb bag of powder sugar, 2 cap fulls of vanilla extract equal to about 1tsp, 1/2TBS of milk, 3TBSP butter, and 2 1/2 tps of almond extract. Start mixing this with the mixer on low or you will have powder sugar everywhere. Once you have this mixed well together add anther 1/2 lb of powder sugar and 1/2TBS of milk.

Once this is well mixed I always try the icing if you have a gritty felling and is very thick and hard to mix you need to add a little more milk and the other 1 TBPS of butter to help thin out the icing. If the icing still has the taste of powder sugar to you add 1/2 tps of vanilla and 1tps of almond extract and 1TSBP of butter to smooth out the flavor . If you still taste the shortening mix the icing anther 2 min on high and re taste if you still taste it add the other 1/2 lb of powder sugar.

Once you have made any adjustment you need turn your mixer to high and mix the icing for 5min the icing should have a good light fluffy appearance with standing pecks from the mixing. remember you can always add more powder sugar if your icing gets to thin start with 1/2 a cup.

The reasons you may need to adjust the ingredients are because of the type brand of powder sugars, I have found living in Germany their powder sugar is not as sweet as America/s. Also depending on how you plan on using the icing a little thicker icing is better to work with if you plan on decoration the cake with it. The thicker icing also holds up a little better in heat but all icing melts.

Layering the CAKE

To make the cake a layered cake you can use a cake cutting wire which makes it very easy or a serated kitchen knife both work well. I tops of the cakes to make them flat and it makes it easier for layering. It is best to do this while the cake is still warm. Use the top of the cake pan as a guide and slowly cut across. After you have removed the tops let the cakes cool on a cooling try out side of the pan you can also use a flat cookie sheet depending on the size of your cake the easiest way to do this is to hold the cake in one hand on the bottom and place the cookie she or cooling tray on top with the other hand and then flip quickly.

After the cakes have cooled

Place your cake you have chosen for the bottom on the tray you want to serve it on (you can also use a piece of cut cardboard so you can move the cake easy).

Ice the top of the cake with a good helping of icing ( I like icing so I made mine 1/2in). Place the 2nd cake on top trying to center it well. If this is your first layered cake you can also insert a straw in the bottom cake about 2 1/2 in in from the side cut it just below the icing line do this on 3 side this will help hold the other cake that is going on top.

Once the cakes or together you need to decide to use the Royal icing to ice it or a fondant like I did. if you choose the royal icing apply a generous layer of icing around the cake on the side and then the top. It help smooth your icing out you can take a butter knife dip it in water and lightly drag it over the serface becarefull not to use to much water. Another trick is to let the icing dry about 15-20 min and the take a paper towel and lightly pat the icing to smooth it over with your hand. Now its ready to decorate.

Fondant Icing
(Easier to buy than make I bought mine and just added a little flavorings and podwer suger for taste)

Ingredients

• 2 pounds confectioner's sugar, sifted
• 1/4 cup cold water
• 1 tablespoon unflavored gelatin
• 1/2 cup glucose (found in cake decorating stores) or white corn syrup
• 1 1/2 tablespoons glycerine (found in cake decorating stores)
• 1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
• Cornstarch

Directions

In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.

Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.

To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)

This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.

To ice with the fondant

Place a thin layer of royal icing covering the cake. place it in the fridge for about 1/2 hour to harden this will not hurt the cake but will help you.

All color to the fondant with food coloring or icing coloring with a tooth pick then work and keened the icing as if if was dough.

Once you have your color roll it out to 1/8 of inch lay it over your cake and lightly smooth it out. use a knife to cut off the extra around the edges. Now be creative by adding shapes or designs to the cake. A little bit of water will make the icing stick to each other.