Ingredients for Chocolate Cake

2 ¼ cups all purpose flour (or 2 ½ cups cake flour)

2/3 cup baking cocoa powder

1 ¼ tsp baking soda

1 tsp salt
-¼ tsp baking powder

1 2/3 cups sugar
-3/4 cup butter, room temperature

1 ¼ cups water

1 tsp vanilla extract

2 eggs

Ingredients for Vanilla Cake

2 ¼ cups all purpose flour (or 2 ½ cups cake flour)

1 2/3 cups sugar

-2/3 cup shortening

1 ¼ cups milk

3 ½ tsp powder

1 tsp salt

1 tsp vanilla

5 egg whites

Ingredients for Buttercream Icing; Stiff consistency– Makes 3 cups of Icing

1 cup solid white vegetable shortening, room temperature (Crisco is best I believe)

1 tsp flavour (vanilla, butter or almond for example)

3 tbsp water or milk

1 lb (4 cups) icing sugar (also known as confectioners sugar)

1 tbsp meringue powder

Pinch of salt (optional) – this is to tone down the sweetness a bit


Instructions for Chocolate Cake

Instructions for Vanilla Cake

Combine everything in a bowl, except for the egg whites, and beat well with an electric mixer for about 30 seconds on low speed to make sure everything is combined. Increase speed to medium and continue to beat for about 2 minutes, scraping down the side of the bowl often. Add in the egg whites, one at a time, and mix well after each addition. Pour the batter evenly among well greased pans. Bake in the oven for approximately 30-35 minutes for the round cakes, or 40-45 minutes for the rectangle cake. You will know the cake is done when a toothpick inserted into the middle of the cake some out clean.

Instructions for Buttercream Icing; Stiff consistency – Makes 3 cups of Icing

Cream together shortening, flavour and water/milk. Combine the icing sugar and meringue powder. Add the dry ingredients, a little at a time, and mix until well combined. Blend an additional minute or two until creamy.



*For medium consistency, add 1 additional tbsp of liquid (either flavour, milk or water).



*For thin consistency, add an additional 2 tbsp of liquid.



Note: When cake decorating, you will use the stiff consistency for things such as flowers with upright petals. Medium consistency will be used for stars, boarders, figure piping, and flowers with flat petals. Thin consistency will be best for writing, leaves, and stems for flowers. Wilton is a great source for cake decorating tips. They have many supplies, and ideas!