GRADUATION CAKE RECIPES RECIPES

Steps:

• Measure sifted flour, add baking powder and 2 teaspoons salt, and sift together three times. Beat egg whites until foamy, add 1 cup white sugar gradually, and continue beating only until mixture will stand in soft peaks. Cream shortening, add 2 1/2 cups white sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add 2 teaspoons vanilla and egg whites and beat thoroughly into batter.
• Turn batter into one round 10 inch pan and one round 8 inch pan, 3 inches deep, each lined on bottom with paper, filling each pan about half full of batter. Bake in moderate oven 350 degrees F (175 degrees C), placing the smaller layer towards front of oven for quicker and easier removal when done. Bake the 8 inch cake 1 hour, or until done; bake the 10 inch cake about 10 minutes longer.
• Cool cakes in pans on racks 15 minutes. Then loosen from sides of pans with spatula, turn out, remove paper, and turn right side up on racks to cool. When thoroughly cooled, at least 2 hours, brush cakes to remove any loose crumbs. Prepare Creamy Butter Frosting and set aside about 2 cups of frosting for decorating. Spread with frosting. You can tint the frosting the color or colors you want and be able to write on top of cake.
• To Make Creamy Butter Frosting: Cream 1 cup butter or margarine; add part of the confectioners' sugar gradually, blending after each addition. Mix in 4 teaspoons vanilla and 1/2 teaspoon salt. Then add remaining sugar alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Makes about 5 cups. (While frosting cake, keep bowl of frosting covered with a damp cloth to prevent drying.)

Steps:

• Preheat your oven to 350 degrees and thoroughly grease four 8-inch round cake pans. Prepare your cake mix as directed, or add mix, four eggs, 1 cup vegetable oil, and 1 cup of milk and combine until blended. Pour the batter into pans evenly.  
• Bake cake layers for 30-35 minutes or until toothpick inserted in the center comes out clean. Let cool for 30 minutes and then remove from the pans. If your cakes are particularly domed on top, use a serated knife to shave down the dome to create even layers. 
• In a seperate bowl or stand mixer, beat room-temperature butter for 4 minutes until white and frothy. 
• On low, slowly add in powdered sugar, cup by cup until blended. Add in milk and vanilla and mix until blended. Beat the entire mixture on high for 8-10 minutes. The result should appear like thick whipped cream that holds its form. 
• Place a dollop of icing on your cake board or cake stand, then place the first layer. Generously frost the top of each layer and repeat until the layers are complete. Coat the sides and top of the cake with a thin layer of frosting, using a knife or off-set spatula to get a clean and even coating. 
• Place the cake either in the refridgerator for 30 minutes, or the freezer for 10 minutes, until the frosting layer is hardened. This seals in a layer of frosting, so that the decorative layer can go on top with zero crumbs. 
•  Coat the cake with the remainder of the frosting and use a spatula to create swoops, swirls, or any other patterns to your liking. 
• Coat the sides of the cake with gold sprinkles and top with a festive cake topper.