Ingredients Jump to Instructions ↓

  1. 3/4 cup shortening

  2. 1-1/2 cups sugar

  3. 1/2 teaspoon vanilla extract

  4. 1/2 teaspoon almond extract

  5. 2-1/2 cups cake flour

  6. 2 teaspoons baking powder

  7. 1 cup cold water

  8. 4 egg whites FROSTING:

  9. 2 cups shortening

  10. 6 cups confectioners' sugar

  11. 1 teaspoon almond extract

  12. 1 teaspoon vanilla extract

  13. 1/4 teaspoon salt

  14. 2 to 3 tablespoons milk Lilac paste food coloring Edible pansies

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a large bowl, beat shortening, confectioners' sugar, extracts and salt until light and fluffy. Add enough milk to achieve frosting consistency. Place one cake on a serving plate; spread with 1 cup frosting. Top with remaining cake. Tint 2 cups frosting with lilac food coloring; spread over top and sides of cake. Cut a small hole in the corner of a pastry or plastic bag; insert #10 tip and fill with remaining white frosting. Pipe a border of "pearls" around bottom and top of cake. With #3 tip, pipe smaller "pearls" on sides of cake. Garnish with pansies. Yield: 14-16 servings. Editor’s Note: Use of a coupler ring will allow you to easily change pastry tips for different designs. Verify that flowers are edible and have not been treated with chemicals.


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