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35th-Anniversary Cake

 35th-Anniversary Cake
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.
50 ServingsPrep: 2 hours Bake: 40 min. + cooling


  • 2-1/4 cups butter, softened
  • 12 ounces cream cheese, softened
  • 4-1/2 cups sugar
  • 12 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 4-1/2 cups cake flour
  • 1-1/2 cups butter, softened
  • 12-1/2 cups confectioners' sugar
  • 4-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 8 to 10 tablespoons milk
  • 1 cup raspberry cake and pastry filling
  • 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


  • 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

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35th-Anniversary Cake (continued)

Directions (continued)

  • 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

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35th-Anniversary Cake (continued)

Directions (continued)

  • 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
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.