Cake Decorating Stuff


Butter Icing


  • 225g unsalted butter, at room temperature
  • 5 ½ cups (650g) icing sugar
  • 1-2 tablespoons whole milk
  • Flavour Options
  • ½ vanilla bean, seeds scraped out and/or 1 tspn vanilla essence
  • 1 tspn lemon juice and Lemon zest
  • 2 Tbspn blackcurrant cordial or berry juice
  • 2 tspn sifted good quality cocoa.
  • Beat butter until light and fluffy.
  • Add icing sugar, ½ cup at a time, beating between additions.
  • Beat in milk, adding a little extra if necessary until a pipeable consistency is achieved.
  • Beat in any flavourings or colourings of your choice.
Caramel Frosting or Filling
  • 30g unsalted butter
  • 3 Tbspn whole milk
  • ½ cup brown sugar
  • 1 cup icing sugar
  • ½ tspn vanilla essence
  • In a saucepan over medium heat, melt the butter – mix in milk and brown sugar. Boil vigorously for 1 minute.
  • Remove from heat – beat in 1/2 the icing sugar. Cool slightly, and beat in the vanilla and remaining sugar. Add more milk if the mixture is too thick.
  • Note – will set quite quickly (5 – 10 minutes)


Creamy Filling For Layer Cake – Gluten Free


  • O5 tblsn plain gluten free flour (I use Orgrans)
  • 1 cup blue milk
  • 1 cup sugar
  • ½ tspn salt
  • 100g shortening, softened (I use Kremelta)
  • 100g butter, softened
  • 1 tspn vanilla extract
  • 1 lemon – rind & juice


  • Make a roux with the flour & milk – stir until thick. Set aside to cool but not cold
  • In a bowl combine the sugar, salt, shortening, butter, vanilla extract and lemon rind & juice – beat with electric mixer until fluffy
  • Add the cooled roux and continue to beat until combined and fluffy


  • about 2 cups


  • try other flavors – chocolate, rasberry

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