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Anniversary Cake

You can make this lovely anniversary cake, even if you're not celebrating a milestone! Flavor the cake as you wish, and if possible, tint the frosting to match the wedding colors. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 1 hour Bake: 50 min. + cooling
  • Makes
    25-30 servings

Ingredients

  • ROYAL ICING:
  • 4 cups confectioners' sugar
  • 1/3 cup plus 2 to 3 teaspoons water, divided
  • 3 tablespoons meringue powder
  • 1/2 teaspoon cream of tartar
  • CAKE:
  • 2 cups shortening
  • 3-1/2 cups sugar
  • 6 large eggs, room temperature
  • 5-1/2 cups all-purpose flour
  • 6 teaspoons baking powder
  • 3 teaspoons salt
  • 3 cups whole milk
  • ADDITIONAL INGREDIENTS FOR YELLOW CAKE:
  • 3 teaspoons vanilla extract
  • ADDITIONAL INGREDIENTS FOR LEMON CAKE:
  • 4-1/2 teaspoons grated lemon zest
  • 3 teaspoons lemon extract
  • ADDITIONAL INGREDIENTS FOR SPICE CAKE:
  • 3 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground allspice
  • 1-1/2 teaspoons ground cloves
  • BUTTERCREAM FROSTING:
  • 1 cup butter, softened
  • 1 cup shortening
  • 12 cups confectioners' sugar
  • 3/4 cup plus 3 tablespoons whole milk
  • 3 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2-1/4 cups lemon curd, raspberry filling, apricot filling, poppy seed filling or purchased filling of your choice
  • Gel or paste food coloring

Directions

  • In a bowl, combine the confectioners' sugar, 1/3 cup water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 7-10 minutes or until stiff peaks form. (Keep icing covered at all times with a damp cloth to keep from drying out. If necessary to restore texture later, beat again on high speed. Prepare only half of the icing recipe if using store-bought candy roses or edible flowers to decorate.)
  • ROSES: Divide icing in half; set half aside. If using store-bought roses, refer to photo for position and attach roses to top of cake using a dab of icing. If making icing roses, cut a hole in the corner of pastry or plastic bag; insert round tip # 12 and fill with remaining icing. Holding the bag straight up, pipe a dome-shaped mound or icing on the flower nail.
  • With petal tip #103 and icing, hold pastry bag with narrow end farther away from the rose tip and turning the nail, pipe a row of three standing petals. Pipe a second row of petals, holding the narrow tip end at a greater angle. Repeat for a third row.
  • Gently slide scissor ends underneath rose and remove it from nail to waxed paper; let dry completely. Repeat with remaining icing to make 20-22 roses. (Flowers can be made several weeks in advance and stored in an airtight container.)
  • NUMERALS AND CAKE TOPPER: Set aside 1/2 cup of reserved icing. With round tip #4 and remaining reserved icing, pipe at least ten 3/4-in.-square "25"s, making sure to connect the two and five at the base of each.
  • For cake topper, place pattern of your choice under waxed paper; tape both to work surface. Completely outline edges; let dry for 10 minutes. To reserved 1/2 cup icing, stir in remaining 2-3 teaspoons water to thin. Fill in outline of cake topper with thinned icing, using the same tip. Let dry completely, thin place in an airtight container to store before use.
  • CAKE: Line two greased 12-in. round baking pans with parchment or waxed paper; grease and flour paper and set aside. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Stir in additional cake ingredients based on the desired cake flavor. Pour into prepared pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • FROSTING: In a large bowl, cream the butter, shortening and confectioners' sugar until well combined. Beat in milk, vanilla and salt until mixture becomes light and fluffy.
  • ASSEMBLING: Split each cooled cake into two horizontal layers. Place bottom layer on serving plate; spread with a thin layer of frosting. Top with 3/4 cup filling of your choice. Spread a thin later of frosting over the bottom of next layer; place cake, frosted side down, over filling. Repeat layers twice. Top with remaining cake layer.
  • Set aside 3 cups frosting. Tint remaining frosting with color of your choice; set aside 1/2 cup. Spread remaining tinted frosting over top and sides of cake. Place reserved tinted frosting in a pastry or plastic bag with round tip #4. Pipe lettering and outlines over cake topper. Let dry.
  • FINISHING: Place reserved white frosting in a pastry bag with star tip #21. Pipe eight vertical columns around sides of cake. With the same tip, pipe a shell border around top and bottom of cake.
  • Just before serving, use small dabs of frosting to attach numerals between columns and roses at top of columns. Stand cake topper up in center of cake; continue to hold while piping two large dollops of frosting on either side of cake topper. Using leaf tip #69, pipe leaves around cluster of roses. (Dried decorations will collapse upon refrigeration. Remove to save.)
Editor's Note
Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

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