Sure you can – and impress your kids at the same time.
This was my first attempt at a multi-tiered cake. And of course, I went mini. I used a 6″ inch pan, a 5″ pan and a ramekin dish for the top. The cake was made from this recipe. It was ok, but I’m still on the hunt for the perfect, easy, moist, delicious, no-fail, homemade, yellow cake recipe. (That’s not too much to ask for, is it?)
So, now that I had cake, I needed to decorate. (Here’s where your kids come in.) I used some more of my niece’s artwork as inspiration.
I used the same candy technique I showed you recently and it worked beautifully for her butterflies. But instead of using the candy melts and squeeze bottles, I used candy writers. Yep, I said candy writers. First an edible ink pen and now squeezable colored chocolate. These were perfect because I just needed a little of each color and didn’t really want to go to the trouble of melting bowls of chocolate. They’re really easy to use and no mess to clean up. You just rest them in a bowl of hot water and use your hands to knead until ready. For the rest of the cake, I just colored buttercream frosting to match the colors in her drawing.
When my niece came over, she recognized her drawing right away and was so excited to see her art in icing. Yay, success! So get those pics off the fridge and make an edible, adorable memory.
1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream
1. Using a mixer, cream softened butter and vanilla with a mixer until smooth.
2. Add sugar gradually, allowing butter and sugar to cream together before adding more.
3. If you want it a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.