This is my dear son's birthday cake. I asked him what cake he would like to have, and he answered, "BLUE cake!"
I asked him again, and he repeated his request. Instead of prodding him to choose from other more common options (like a simple chocolate or butter cake), I decided to give him what he wanted. Well, I asked him, didn't I? So I should be prepared to make what he wanted.
I decided to work around the "blue cake" challenge by piping blue butter cream round a regular butter cake. After all, none of us really like cream frosting on our cakes ... well, unless it's durian cream you're talkin' about ;P
Anyway, it was quite fun making the frosting. The blue hue turned out looking very similar to the Tiffany & Co "robin egg blue", prompting my sister to call it the Tiffany Cake. LOL, suddenly my simple cake becomes all glam. The power of branding!
Most importantly, the birthday boy liked his blue cake. And that's all that really matters.
(from Joy of Baking)
- 230g icing sugar, sifted
- 113g butter (I used Planta)
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons milk
- Assorted food colours (if desired)
In the bowl, cream the butter or margarine until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out.
This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. Add a little milk or sugar if needed to get the right consistency.
Tint portions of frosting with desired food colour.