Yes, I enjoy baking cakes, very much. I'm not adverse to cake mixes at all, though I get a personal satisfaction baking a bake from scratch. Canned frostings, however, will never find a home in my pantry. I think they taste awful, to be honest. I'm not a fan of the texture and artificial flavors-- especially when making homemade buttercream is so easy to do!
I believe that what made this particular cake so spectacular was the frosting. Yes, I do believe that's so true! Have you never made a Swiss Meringue Buttercream? No? Well, hold on-- because I hope to convince you that this frosting will make you swear off any canned frosting forever-- and just might make a classic buttercream seem a bit underwhelming.
While waiting for the butter to come to room temperature, you need egg whites. (For the leftover yolks you could make custard ice cream):
rotating turntable makes frosting cakes so much easier. I place a sheet of parchment paper on top of a baking sheet, underneath the cake and turntable.
professional photographer, couldn't resist photographing me, photographing my cake for this blog.
I'm only four months away from my next birthday, and I'm already scouting out a new cake recipe to make. I do love "Princess Cake" and have never worked with fondant. We shall see...
As always, a printable recipe card is at the end of this post.