To make this cake you first have to make the fondant. Making fondant is inexpensive and easy. I make MM fondant. This is were I learned how to make fondant. You will want to make your fondant at least 24 hour before you want to use it. I also made raspberry buttercream frosting it fill it and for the crumb coat. The cake is a Birthday Butter cake. It is a very dense cake and great for holding the weight of the fondant.
Raspberry Buttercream Frosting
(this recipe makes about 3 1/2 pounds that is a lot of frosting, like enough for 3 wubbzy cakes so you may want to half it, although 3 pounds is great when making a huge wedding cake.)
-2 sticks butter, room temperature
-2 cups Crisco shortening
-1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
-1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
-1/2 teaspoon almond extract
-2 pounds powdered (confectioners) sugar
-1/2 teaspoon salt
-Raspberry Jams about 1/2 cup
-Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)
In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
Add the raspberry jam to taste. You can also omit it and you have a classic buttercream frosting.
Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under fondant icing.
Birthday Butter Cake
(I doubled this recipe to make the Orca Wubbzy Dragon Cake)
2/3 cup butter
