Hi All!

The reason I wanted to learn how to decorate cakes was to make cakes for my kids. Unfortunately they don't seem to care for the icing I have been using. My oldest is sweet and he doesn't want to hurt my feelings so he'll eat some of it but I just know that he doesn't care for it. My 4 year loves anything sweet but he wants nothing to do with the icing. They love the cake and will eat up my trimmings no problem but......the icing is another story.

I have only decorated the cakes for Class I so far so our instructor only wanted us to use the Wilton Buttercream recipe. I'm taking Class II right now but we've only done the RI flowers ( I will be completed the course next week with the basketweave cake)


This is the Wilton class bc icing I have used (stiff consistency):

1 cup Shortening   
1/2 tsp WIlton Flavour clear vanilla
1/2 tsp Wilton Flavour clear butter  
2 tbsp Water
1 lb pure cane powdered sugar  
1 tbsp Wilton Meringue Powder   
A pinch of salt


Could you guys give me a hand and let me know what icings you find that kids like?

I know that my kids do like icing since they have always liked the one from the cake decorator that I use but since I discovered this new found love I don't want to use her anymore (even though her cakes are fab)!

I have looked at the recipes on CC but am not sure which would be suitable for kids. Also some of the recipes ask for hi-ratio shortening (I can't find it anywhere here) so if there is a substitute for that, that would be great!

Once again, a big thanks to all of for all the help you have given me already!



Cheers!

I know how you feel, my children are really fickle when it comes to icing. I use mainly fondant on cakes and when I am making the cake they will come and ask for a bit then when I serve them a slice of cake they pick the icing off and leave it and then eat the cake. One icing that they really love is chocolate frosting that I make for cupcakes so I sometimes put it on a cake from them. If you wnat I will dig out the chocolate frosting recipe and send it to you.

try, using 1/2 butter 1/2 shortening, then add milk or cream instead of the water to that recipe. I leave out the butter flavoring (just don't like the taste of it) and add more vanilla, I also, leave out the meringue powder.

My kids will eat this by the spoonful, but want nothing to do with the original recipe.

BTW: you can ice your cake in anything you want, then just use the nasty frosting to make the decorations with if nothing else works for you.

Try the BC dream recipe in the recipe section on here!! My kids love that one!!!

I agree half butter and no butter flavoring. I do half vanilla and half almond extract. The meringue powder is an emulsifier so it shouldn't be left out. As for the hi ratio shortening, it has made a world of difference in my icing. I have to purchase it on-line, and I've read it lasts for a year, so instead of 3 pounds I'll buy 50 next time. Actually, I need to do that right now, so thanks for reminding me

Well, you do have to admit that the Wilton "class" buttercream is fairly bland, and you can feel the shortening stuck to your teeth after you eat it.

I LOVE Indydebi's recipe, it is in the recipes section on CC!! All the kids I've made cakes for have loved it, and my kids definitely do! I've been using it for all my Wilton classes since my family wouldn't touch the icing on the first class cake I brought home!

my favorite is the crusting buttercream recipe on this site. Easy to use, tastes wonderful because you use vanilla and almond (yes, kids like this) and it helps you smooth your cakes outs!

Here's the article:
http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html

Here's the recipe:
http://www.cakecentral.com/cake_recipe-2075-Crusting-Buttercream-Icing-VIVA-Method.html

Good luck with the next cakes!

I'm taking the Wilton classes right now myself, and while I make the buttercream for class, I wouldn't eat it bleah The all-crisco leaves that nasty coating in my mouth, and I don't like artificial flavors (fake butter, fake vanilla).

(But for the record - I actually enjoy taking the Wilton classes - learning alot otherwise)

I always ice the cakes in an all butter buttercream for class - MUCH better. A standard "American" buttercream recipe is very easy = 2 to 1 ratio of 10x sugar to butter, enough liquid (usually milk or cream) to get to the right consistency, then a little vanilla if you want. Beat well for several minutes until it comes together nicely.

It's a very stable buttercream so you can add cocoa or ganache for chocolate, lemon juice and lemon zest, orange extract, almond extract, substitute liquor like amaretto or gran marnier for the milk, dissolve instant espresso powder into the milk, add fruit purees, etc.

But unlike crisco buttercream, if you make it ahead of time then want to use later, you do need to re-beat the frosting to get it back to the right consistency.

I use the old Wilton recipe it is 1/2 crisco and 1/2 margarine....

It also did not use merange powder and mine is just fine thankyou

I like 1 teaspoon clear vanilla and 1/4 to 1/2 teaspoon almond

never the butter flavor it is nasty but if you use all crisco you need it but it is still nasty.

do your children ever eat any frosting ??? some kids don't

Hi Everyone,

I just wanted to say thank you very much for sending me your recipes/tips and the links! Hopefully I'll find one that the kids like!

It seems that most of the suggestions point to part butter/shortening, no butter flavour (I got this because our instructor recommended it) and I would never have guessed that the kids would like almond flavouring. Good thing I already have it so I'll give it a go.

I do have one further question regarding this topic though. I have to make a cake for class on Tuesday (final cake for Course II - basketweave cake) and was wondering if I use the part butter/part shortening will the icing still be white or do I have to add some colouring to it? I really only have access to Wilton supplies here in Calgary is it white white that I would buy? THanks!

Have a great weekend everyone!

It will not be white. You can try to add just a *touch* of violet to offset the yellow tint. OR
I made my final course II in chocolate. Yum.... It's in my photos. I use half butter, half shortening, 1 tsp vanilla, 1/2 tsp almond, and 3 melted unsweetened squares of bakers chocolate. YUM!!!!! I can't tell you the amount of people that love this icing. I've tried the powder, but the squares give it a darker color and richer flavor, and the almond compliments the chocolate really well. Good luck and post pics!!

Thanks foxymomma521 and I'll make sure I post the pics!

I made my final course 2 cake a wicker basket color, it is in my Photos... You don't have to use white!