Edging, Frills and Lace in Icing

That's really beautiful !!!!!



Georgia Bulldog Cake

Roses Vanilla Cupcakes

Roses Chocolate Cupcakes

Pastry Cream

Ingredients
2 cups of half and half
1|\2 cup sugar
pinch of salt
5 large egg yolks
3 tbs Cornstarch
4 tbs of unsalted butter
1 tsp vanilla extract
1\2 cup of whipped cream


Directions
Heat the half and half, vanilla extract, 6 tbs sugar and salt in a medium pot over medium heat until it starts to simmer.
In the meantime, whisk the egg yolks, in a medium bowl, with the remaining sugar and cornstarch for about a minute.
When the half and half mixture reaches a full simmer, pour have of if into the egg mixture bowl and whisking constantly.
Return the mixture to the pot and whisk the cream over medium heat. Let the cream thicken for about 1-2 minutes. Once the cream has thickened, turn of the heat and mix in the butter until melted.
Strain the cream through a sieve over a medium bowl. Cover the bowl in plastic wrap and press the wrap directly over cream so that a skin will not form.
                             Refrigerate until cold and set.
Once the cream is cold fold in the whipped cream. 
Use right away or refrigerate until ready to use.

Yellow cake layered with pastry cream and a strawberry filling

Instructions

You can use  yellow cake recipe from

 http://cakesbyzana.blogspot.com/2011/08/yellow-cake-ii_15.html

Take both layers of cake and cut each layer in half so you get 4 layers.

Place one layer of cake, cut side up, on a cake board and pipe a ring of butter cream around 

the edges of the cake. This keeps the filling from oozing out !

Place half the strawberry filling in the middle and smooth it out to the edges.

You can use strawberry filling recipe from

http://cakesbyzana.blogspot.com/2011/07/strawberry-filling_09.html

Place the second layer of cake, cut side down, on top and pipe another ring 

of butter cream around the edges.

Place the pastry cream in the middle and smooth it out to the edges.

Place the fresh strawberries on top of the pastry cream.

You can use Pastry cream recipe from

http://cakesbyzana.blogspot.com/2011/08/pastry-cream.html

Place the 3rd layer of cake, cut side up, on top and pipe another ring of butter cream 

around the edges.

Place the other half of strawberry filling in the middle and smooth out.

Place the last layer of cake, cut side down, on top.

Cover the cake with the butter cream.

Refrigerate until cool.

Cover the cake with the fondant and decorate by your wishes.

You can use MMF recipe from

http://cakesbyzana.blogspot.com/search/label/Marshmallow%20Fondant%20Recipe

Yellow cake III

Yellow Butter Cake (from Martha Stewart via Annie’s Eats)

Makes two 9-inch round cakes

16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for greasing pans
1½ cups (7.2 ounces) all-purpose flour, plus more for dusting pans
1½ cups (6 ounces) cake flour
1 tablespoon baking powder
½ teaspoon salt
1¾ cups (12.15) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1¼ cups milk, at room temperature

1. Preheat the oven to 350˚ F. Line the bottoms of two 9-inch round cake pans with parchment paper. Butter and flour the edges of the pans, tapping out the excess; set aside. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

2. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

3. Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack and peel off the parchment. Let the cakes cool completely before frosting. Level the cakes if necessary.

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