Piglet’s had suggested doing an all white frosting for the cakes. I do recall eating 6 inch white frosting cakes that just cost RM25 in a small village bakery shop.
I baked a sponge cake and left it to cool for a few hours. Ideally, it would have been best to leave it overnight so it won’t be so crumbly.
Vegetable shortening
The ingredients are basically vegetable shortening (hydrogenated palm oil) and icing sugar. I tasted vegetable shortening and it taste neutral and oily. Surprisingly it did not have the strong palm oil flavour.
Quantity of Shortening: Icing sugar
American buttercream generally consist of 1:2 ratio butter to icing sugar. Quantity wise, it should be similar.
How much of frosting do I need?
Sarahsibley gives a good estimate on the amount required. 6inch cake would require about 500g of American buttercream.
Ingredients
180g Vegetable Shortening
300g Icing sugar
1 tbs water/ milk (optional)
I added more vegetable shortening and omitted water/ milk as I wanted to keep it at room temperature.
Method
Beat icing sugar and shortening until creamy.
If it is too stiff, add water/ milk or vegetable shortening.
If it is too soft, add icing sugar/ cornstarch.
Decorated Cake
The cake looks different?
There was extra frosting left. After I cleaned up, I came back to some ‘add-ons’.
How much did I spend on this cake?
I spent a total of RM7
- Sponge Cake Material Cost RM1.70
- Utility cost RM1
- Frosting RM4.30
This is excluding a cake box, knife, cake board, labour cost and profit.
An interesting read on how much to charge your cakes here.