35th-Anniversary Cake Recipe

35th-Anniversary Cake Recipe photo by Taste of Home

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I'm excited Country Woman chose my cake recipe as the basis of their 35th Anniversary Cake. The CW Test Kitchen bakers transferred the Square-in-a-Square Nine-Patch quilt block pattern onto a flavorful fondant that forms a lovely topping for my tender sheet cake. I've found this recipe to be a real crowd-pleaser. It's popular at potlucks and parties.

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35th-Anniversary Cake Recipe

Prep: 2 hours Bake: 40 min. + cooling

Yield: 50 Servings

120 40 160

Ingredients

BATTER FOR TWO CAKE LAYERS:
2-1/4 cups butter, softened
12 ounces cream cheese, softened
4-1/2 cups sugar
12 eggs
1-1/2 teaspoons vanilla extract
4-1/2 cups cake flour
FROSTING:
1-1/2 cups butter, softened
12-1/2 cups confectioners' sugar
4-1/2 teaspoons vanilla extract
8 to 10 tablespoons milk
1 cup raspberry cake and pastry filling
FONDANT QUILT AND HEART TOPPER:
1/4 cup vegetable oil spread, softened
3-3/4 cups confectioners' sugar
5 tablespoons light corn syrup
Teal and burgundy paste food coloring
3 ounces white candy coating

Directions

Cover a 20-in. x 14-in. serving board with gift wrap, taping wrap to the back of board. Cover wrapped board with clear cellophane in the same way; set aside. Line two greased and floured 13-in. x 9-in. baking pans with waxed paper; grease and flour the paper.
For the first cake layer, in a large bowl, cream 1 cup plus 2 tablespoons butter, half of the cream cheese and 2-1/4 cups sugar. Add 6 eggs, one at a time, beating well after each addition. Beat in 3/4 teaspoon vanilla. Add 2-1/4 cups flour; mix well. Pour into one prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Repeat for second cake layer.
For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency.
Using a serrated knife, level tops of cakes if necessary. Place one cake layer on covered board. Frost top with 1-1/2 cups frosting; spread raspberry filling to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting.
For fondant quilt, in a large bowl of a heavy-duty stand mixer, cream vegetable oil spread until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff).
On a work surface dusted with confectioners' sugar, roll out fondant into a 10-1/2-in. square; trim 1/4 in. from all sides with a fluted pastry wheel. Referring to Fig. 1, use the straight edge of a ruler to form a parallel line 1/4 in. from each fluted edge by gently pressing down to make shallow indentations. See Fig. 2. Score a parallel line 1 in. from the last line on each side. See Fig. 3.
Referring to Fig. 4, use the ruler to form four 5-in. squares. Score a parallel line 1 in. from each side of the two intersecting lines in the center of the quilt. See Fig. 5. Make a diagonal square (about 1-3/4-in.)in the center of each larger square. See Fig. 6.
Carefully position fondant quilt diagonally over cake, draping ends down the sides, as in Fig. 7. With food coloring and a clean paintbrush, paint quilt squares teal and burgundy; blot gently with paper towels. See Fig. 8. The finished fondant quilt top should look like Fig. 9.
For heart topper, in a microwave, melt white candy coating; stir until smooth. Cool slightly. On waxed paper, draw a 2-in. heart. Pipe candy coating along edge of heart; let dry. Spread remaining candy coating inside heart; smooth with a spatula and let dry.
Paint heart burgundy; blot gently with paper towels and let dry. Pipe candy coating along inside edges of heart; pipe "35" inside heart. Let dry. With a sharp knife, make a slit on inside corner of cake; insert heart topper. Yield: about 50 servings.

Editor’s Note: This recipe was prepared with Solo brand cake and pastry filling and Parkay 70% vegetable oil spread. One 24-ounce package of Wilton Pure White Rolled Fondant may be substituted for the fondant quilt ingredients. This fondant is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.

Nutritional Facts 1 serving (1 piece) equals 465 calories, 19 g fat (11 g saturated fat), 96 mg cholesterol, 190 mg sodium, 73 g carbohydrate, trace fiber, 3 g protein.

Originally published as 35th-Anniversary Cake in Country Woman September/October 2005, p42