I had 3 Mother’s Day cakes to complete this past weekend – but surprisingly it wasn’t too bad. I’ve done these rose cakes so many times now, that it takes me about an hour to complete and have everything cleaned up (if I’m lucky! …. sometimes I can get pretty messy ….)
I completed this Mother’s Day Cake (twice! for two different people!) and then this one for one of my good friends (and co-workers). This one is a four layered cake, two layers of lemon, two layers of vanilla with a lemon buttercream (recipe down below) in between the layers and vanilla buttercream around the outside.
I filled the piping bag, one side with purple buttercream and the other with blue, and I piped out the roses and ta-da! That gave me the swirl effect.
I hope you guys had a lovely Mother’s Day and talk soon (with a post coming this weekend on a Minecraft cake I’m doing!)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
- In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
- Add lemon juice and zest. Beat well.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk; beat at medium speed until light and fluffy.