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Silver Anniversary Cake

June 2, 2008

No, not our Silver Anniversary (although today is our First Anniversary!!!), yesterday we celebrated my grandparents 25th Wedding Anniversary!
They got married May 29th, 1983.
My own mother was 17 and about to marry my father. I was a brand new baby!
My grandparents are lovely genuine people.
Grandpa is a jokester. He loves to piddle around outside, plant and build things.
Grandma is kind, reserved and a heck of a baker (it’s in the genes)!
Who could be more deserving of a delicious anniversary cake than these fine people?

Silver Anniversary Cake:
Adapted from Dorie Greenspan’s Perfect Party Cake
Buttercream recipe adapted from Wilton

For the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk (I “made” it with half heavy cream and half 1% milk)
4 large egg whites
1 ½ cups sugar
2 teaspoons vanilla (I use organic/F-T)
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature

For the Buttercream:
1 C solid vegetable shortening
1C butter (2 sticks), softened
2 tsp vanilla (organic/F-T)
2 tsp organic wildflower honey
8 cups sifted confectioners’ sugar (approx. 2 lb.)
4 tablespoons 1% milk

Getting Ready
Centera rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans (mine are actually 8 x 2 inch, not a problem) and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and vanilla in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months). I baked my cakes on a Saturday and let them cool on the counter overnight. I made the remaining components and assembled the cake on Sunday, the day of the party.

To Make the Buttercream
In large bowl, cream shortening and butter with electric mixer (I used my KA stand mixer with the whisk attachment). Add vanilla and honey. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
I doubled the recipe and added 7 or 8 drops of blue food coloring to some of the icing, while leaving a bit white for decorating.

To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. I used a long bread knife and worked slowly/surely. It turned out to be no problem at all.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with about one quarter of the buttercream.
Top with another layer, spread with buttercream and then do the same with a third layer.
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.

Decorating the Cake
I used the star tip on my pastry bag for the beaded edge around the bottom of the cake and to fill in the hearts on top.
For the hearts, I used a cookie cutter to make an outline in the blue icing before filling the shapes in with the white icing.

I am by no means a professional cake decorator. This is in fact only the third “fancy” frosted cake I’ve made! I’m dying to take the Wilton course… but all in all, I don’t think it turned out too badly at all!

Happy Silver Anniversary Grandma and Grandpa!!!

G&G with their Great-Grandson, M.

The cutting of the cake.

A great-grandchild and grandchild.
(My nephew and sister)
Look at those messy cake faces!

7 Comments leave one →
  1. Hank permalink
    June 2, 2008 8:47 am

    And you were worried? Ha. It looks amazing. Happy Anniversary!

  2. June 2, 2008 11:19 am

    The cake was wonderful :)

  3. June 2, 2008 12:40 pm

    Your cake looks just lovely, I bet they loved it. That Wilton course is a lot of fun, definitely take it if you can.

  4. June 2, 2008 6:33 pm

    i love the colors you used to decorate! it looks beautiful and delicious

  5. June 2, 2008 8:58 pm

    The cake looks great and Happy Anniversary to Grandma & Grandpa (and you!)

  6. June 2, 2008 11:43 pm

    I hope YOUR Anniversary was wonderful :)


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