On Monday, February 4th, a cake decorating workshop was held and participants ranged from moms and dads to grandparents and then even a few pre-4-Hers. All ages were welcomed. 67 participants were taught how to fill a pastry bag, fit a coupling tip, ice a cake, and decorate to their hearts content.
Try this butter cream frosting recipe from the workshop.
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1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Images from the clinic are below.
[Image: 4-H Cake Decorating Workshop]
[Image: 4-H Cake Decorating Workshop]
| [Image: 4-H Cake Decorating Workshop]
[Image: 4-H Cake Decorating Workshop]
[Image: 4-H Cake Decorating Workshop]
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