Easter Cake

This was an Easter cake that I made one year. I took a cake decorating class to learn how to do the different piping designs. It is a white cake with a buttercream frosting. Once the buttercream frosting is made, it is put into different bowls, and then the food dye is added to give it color. Buttercream is the best icing to use for decorations, because it can hold very well! The piping was done using a piping bag and different inserts, which can be found at any craft store - I recommend the brand Wilton.

The following Buttercream icing recipe is from Wilton.

Yield: 3 cups of icing

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

1 teaspoon vanilla extract, preferably clear vanilla extract

4 cups sifted confectioners' sugar (about 1 pound)

2 tablespoons milk

Directions:

1. In a large bowl, cream the shortening and butter with an electric mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed until light and fluffy.
4. Scrape sides and bottom of bowl often. When all of the sugar has been mixed in, the mixture will appear dry.
5. Add milk and beat at medium speed until fluffy.
6. To color icing, separate into bowls, and add food dye until the desired color is reached. Put into piping bags and start decorating!!
7. To store icing, cover bowl with damp cloth, or store in airtight container for up to 2 weeks. Rewhip when ready to use!