Saturday, December 20, 2008
Here's a carrot cake with cream cheese buttercream. This was probably the easiest and fastest cake I have made yet. The icing went on very easily. I will be making more cream cheese frosted cakes.
Cream Cheese Buttercream:
8 oz. cream cheese
4 cups powdered sugar
1/2 c. butter
1 tsp. vanilla
Mix together - this consistency worked very well for frosting the cake and piping the curls, but you can see it was a bit soft for the border.
Poinsettia is made from fondant and painted with gold luster dust.