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Buttercream Blast Layer Cake Recipe

Buttercream Blast Layer Cake Recipe photo by Taste of Home

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The decorations on this patriotic dessert remind me of a fireworks display. Since the recipe includes both cookies and cake, people can take their pick…or have both! —Jennifer Lindstrom, Brookfield, WI

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Buttercream Blast Layer Cake Recipe

Prep: 1 hour 20 min. Bake: 25 min. + cooling

Yield: 12 Servings

80 25 105

Ingredients

1 package white cake mix (regular size)
1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
2/3 cup all-purpose flour
12 lollipop sticks
BUTTERCREAM:
1-1/4 cups shortening
1/3 cup plus 4 teaspoons water
1-1/4 teaspoons vanilla extract
5 cups confectioners' sugar
1 tablespoon plus 3/4 teaspoon meringue powder
DECORATING:
Red and blue colored sugar
Coarse sugar
Red and blue paste food coloring
1 tablespoon light corn syrup

Directions

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine cookie dough and flour. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out 12 cookies with a floured 2-in. star cookie cutter; insert lollipop sticks into dough. Cut out eight cookies with a floured 1-in. star cookie cutter.
Place 1 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until edges are light golden brown. Cool on wire racks.
For buttercream, using a heavy-duty stand mixer, combine the shortening, water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.
Spread 2 cups buttercream between layers and over top and sides of cake. Sprinkle the top with colored sugar. Frost cookie pops; sprinkle with red, blue and clear sugars.
Tint 1/3 cup frosting red and 1/3 cup blue; leave remaining frosting white. Using a #18 star tip and white frosting, pipe a border around bottom of cake. Using a #4 round tip with blue frosting and an additional #18 star tip with red frosting, pipe four flags on sides of cake.
In a microwave, heat corn syrup for 10 seconds or just until bubbly. Brush over one side of small star cookies; sprinkle with red and blue sugars. Press onto sides of cake. Press cookie pops into top of cake. Yield: 12 servings.

Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Originally published as Buttercream Blast Layer Cake in Country Woman June/July 2009, p31

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Buttercream Blast Layer Cake

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Reviewed on Jun. 27, 2011 by sahm824

Cute cake. I did use the wilton recipe for buttercream. It called for butter extract. Maybe that is where it gets the name from.

Reviewed on Mar. 29, 2011 by cndylover

I'd bet whoever came up with this recipe is Awesome!

Reviewed on Aug. 08, 2010 by KathysScraps

Cute cake design. I use a buttercream recipe from Wiltons and it is much better than this one. Love the design, so will keep the photo of the cake for future design ideas. Thanks

Reviewed on Jul. 09, 2010 by webefoodies

I made this frosting and thought it was okay. I made mine chocolate by adding 3 TBSP of cocoa and as with most everything sweet, added 1/2 tsp salt. It takes away the flat sweetness of icings can result from using powdered sugar. This frosting only seemed sweeter than traditional frostings, probably because it has less density. This is the way old fashioned icings were made. Always with shortening, never with butter. It was light and fluffy. Saturated fats aren't unhealthy so I am not afraid to use shortening, butter, etc. I

Reviewed on Jul. 03, 2010 by youngoma1

not a good Butercream recipe decorations are cute cake it's self good.

Reviewed on Jul. 02, 2010 by kaykeays

too sweet for me, if anyone would love a great butter cream icing, please e-mail me & subj. it "icing" & i will gladly send it on

kaykeays@msn.com

my recipe calls for 1/2 cup of sugar!!

Reviewed on Jul. 02, 2010 by godblessedme@hotmail.com

Not cool, where is the butter! I prefer butter, no DANGEROUS transfats.

Reviewed on Jul. 02, 2010 by kiersie

Odd that it's called buttercream but not a speck of butter is in it. The design is nice though. Very patriotic. I might use the idea but make it with REAL buttercream.

Reviewed on Jul. 02, 2010 by hot1likeme

That's a hoot... you have a very good point pegatpatoka. LOL

Reviewed on Jul. 02, 2010 by pegatpatoka

Haven't made it...why is it called buttercream when there is no butter in it