I knew at only a year old she really wouldn't care about her birthday cake. Technically she didn't even eat any of the cake. So this cake was more for me to test my cake decorating skills.
I bought a ladybug pan from Amazon in hopes of maybe using it more than once.
I made this cake in two days. The first day was baking the cake which was a strawberry boxed concoction. As an aside, I would personally not do a box cake again because I find them too soft. They taste good and are super moist. This doesn't lend well to a thick butter cream frosting though. At least for me, the cake has a tendency to split and break apart.
The second day was making the butter cream icing and decorating the cake. A recipe for a simple butter cream icing is below!! The decorating tips I used were
- #3 tip for outlines, feet, antennae, eyelashes and eye whites
- #16 tip to make stars to cover the cake
Butter Cream IcingKeep icing bowl in the fridge when not in use. You can also refrigerate this icing for 2 weeks in an airtight container. Rewhip the icing to spreading consistency before use.
- 1/2 C vegetable shortening
- 1/2 C butter
- 1 lb (4 C) sifted powdered sugar
- 2 T milk
- 1 t vanilla extract
MethodCream butter and shortening.Add vanilla and gradually mix in sugar. Icing will appear dry. Add in the milk and beat until light and fluffy. For icing a cake, thin with a small amount of corn syrup.
I hope you enjoy my tutorial!