Anniversary Cake Recipe

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Anniversary Cake
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Ingredients
31
Count
Nutrition
1370
Calories
Total time
50
Minutes
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Ingredients:

  • royal icing:
  • 4 cups confectioners' sugar
  • 1/3 cup plus 2 to 3 tsp water, divided
  • cake:
  • 2 cups shortening
  • 3-1/2 cups sugar
  • 6 eggs
  • 3 tsp salt
  • 3 cups milk
  • additional ingredients for yellow cake:
  • additional ingredients for lemon cake:
  • additional ingredients for spice cake:
  • 1-1/2 tsp ground allspice
  • 1-1/2 tsp ground cloves
  • buttercream frosting:
  • 1 cup shortening
  • 12 cups confectioners' sugar
  • 3/4 cup plus 3 tbsp milk
  • 1/4 tsp salt
  • gel or paste food coloring

Directions:

  1. 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.)
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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 near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.) Yield: 25-30 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1369.57 Kcal (5734 kJ)
Calories from fat 299.3 Kcal
% Daily Value*
Total Fat 33.26g 51%
Cholesterol 60.48mg 20%
Sodium 342.37mg 14%
Potassium 240.7mg 5%
Total Carbs 258.46g 86%
Sugars 167.42g 670%
Dietary Fiber 0.83g 3%
Protein 9.89g 20%
Vitamin C 10.7mg 18%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 115.2mg 12%
Amount Per 100 g
Calories 315.73 Kcal (1322 kJ)
Calories from fat 69 Kcal
% Daily Value*
Total Fat 7.67g 51%
Cholesterol 13.94mg 20%
Sodium 78.93mg 14%
Potassium 55.49mg 5%
Total Carbs 59.58g 86%
Sugars 38.6g 670%
Dietary Fiber 0.19g 3%
Protein 2.28g 20%
Vitamin C 2.5mg 18%
Iron 0.1mg 3%
Calcium 26.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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