food j home cooking
V a n i l l a S o u r C r e a m F r o s t i n g
p r e p
10
m in.
V
a
cup butter, softened
V
a
cup sour cream
iV*
tsp. vanilla
8
cups powdered sugar
Buttermilk or milk
In large mixing bowl combine butter, sour cream,
and vanilla. Beat with electric mixer on medium for
30 seconds. Gradually beat in powdered sugar. Thin
with buttermilk or milk to desired consistency.
Makes about
4Vz
cups.
C h o c o l a t e
C r e a m
C h e e s e
F r o s t i n g
p r e p
20
m in.
P l a y i n g
D r e s s
U p
H e re a re fo u r fu n
w a y s to d e c o ra te
th e s e c akes—
no p ip in g bag
re q u ire d .
DAISY CHAIN
Attach small candies
to the center of flower-
shape cookies (about
9
to
12
) w ith a little
dab of frosting. Press
the cookies into the
frosting along the
bottom of the cake to
create a border.
Vz
cup butter, softened
2
3
-oz. pkg. cream cheese, softened
5
oz. unsweetened chocolate, melted and cooled
2
tsp. vanilla
6
to
6
Vz
cups powdered sugar
V
a
cup milk
In large mixing bowl beat butter and cream cheese.
Add chocolate and vanilla; beat until blended.
Gradually beat in 3 cups powdered sugar and the
milk. Beat in enough remaining powdered sugar to
make a spreading consistency.
Makes 4 cups.
f
r
/
/
BERRIES & COOKIES
Top the cake w ith
three whole Oreo
cookies and a
straw berry. Halve
additional cookies
and slice
7
or
8
strawberries and
press into the sides of
the cake at an angle.
Slice w ith a sharp
serated knife and
serve w ith in
2
hours.
BANANA SPLIT
Top the cake w ith
toasted coconut, sliced
bananas(brush the
slices w ith a little
lemon juice to keep
them from turning
brown), whipped
cream, and cherries.
ROCKY ROAD
Use crushed
waffle cones, m ini
m arshm allows,
peanuts, and
chocolate syrup to
top the cake. ■
