2 tbsp. water
¼ c. sugar
1-⅔ c. sifted icing sugar
⅔ c. shortening
½ tsp. white vanilla extract
1-½ tsp. Wilton’s-brand Clear Butter Flavor (see Note)
Measure all ingredients before you start, because you’ll need to work fast. Boil water and sugar together for 2 min., stirring occasionally. Meanwhile, whip egg with electric mixer at high speed. Gradually beat in icing sugar. Add the boiling water to the icing-sugar mixture in a steady stream and continue to beat. Lower speed of mixer to medium and stir in shortening and vanilla. This frosting will not stiffen or crack. The recipe makes 2 cups - enough to frost a 13x9-in. cake.
Note: You can buy Wilton’s Clear Butter Flavor in Michael’s Arts and Crafts stores, in Wilton’s stores, or online. Its use is optional in this recipe. If you choose not to use it, increase the vanilla extract to 1 tsp.
Tip: See recipes for Chocolate-Mayonnaise Cake, above, and Ganache, below. To prevent the white Bake-Shop Frosting I used between the cake layers from bleeding into the chocolate Ganache I used on the top and sides, I made a “dam” ½-in. around the edge of the bottom layer where the center filling would go. To do that quickly, I used a plain, circular nozzle and filled a piping bag with some of the white frosting, edging the topside of the bottom layer with a ring of frosting near the edge of the cake. I chilled this layer for about 30 min., until the frosting had stiffened, and used a blunt knife to push the frosting slightly toward the cake's center, so that it formed a small “dam.”
Within this chilled “dam,” I quickly added more white frosting before pressing the top layer lightly onto the bottom. With the “dam” holding the frosting inside, nothing squished from the sides of the cake. I then placed the cake back in the fridge to set the middle layer of frosting. Only then did I frost the top and sides of the cake with the Ganache. No leaks! No bleeds! This tip is one cake artist Deena Fisher of Cabo San Lucas uses all the time.