This cake is constructed of two 9 inch layers stacked on top of two 12 inch layers. I placed two wooden and two plastic dowel rods through the layers to help hold everything together. I also spread a little frosting between the bottom layer and the cake board to help anchor the cake to the board.
I used this recipe for Cream Cheese Celebration Frosting from Veronica's Cornucopia. This recipe makes a thick icing which is both delicious and lends itself well to decorating. It will hold its shape when used in piping designs. This recipe also uses crème bouquet flavoring which gives the icing a wonderful hint of citrus.
I used paste and gel icing colors to create a warm light yellow frosting. I have found that icing gets darker the next day, so I tend to go slightly lighter when trying to get a light color.
Homemade Crème Bouquet:
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1 tsp. butter extract
- 1 Tbsp. lemon extract
I combine the ingredients and store in a small squeeze bottle.
Veronica's Cornucopia gave a great tip for using a water spray bottle to help achieve smooth icing. In the past I have used a straight edge dipped in water, but found the spray bottle much easier for smoothing icing.