For Tim’s birthday cake I decided to do the King Arthur elegant white cake with cream cheese frosting. I made two 9 inch cakes and layered them. After frosting them I pressed heath toffee bits around the edge. It was some thing easy and fast. I am not the best at writing with an icing tip. The candy pieces added just the right amount of elegance and crunch to the cake.
Elegant White Cake
- 8 T. Butter, softened
- 1/2 C. Vegetable Shortening
- 1 T. Baking Powder
- 1-3/4 C. Sugar
- 3/4 tsp. Salt
- 2 tsp. Vanilla
- 1 tsp. Almond Extract
- 5 large Egg Whites
- 2-1/4 C. All-Purpose Flour (or 2-3/4 C. Cake Flour)
- 1 C. Milk
Cream together butter through almond extract until light and fluff, at least 5 minutes.
Add egg whites one at a time and beat well after each addition.
Stir in flour and milk, alternating between the two, starting and ending with the flour. (i.e. 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)
Pour into pans (2 9-in. round or one 9×13-in) and bake at 350. 25-30 minutes or until done.
Cream Cheese Frosting
- 6 T. Butter, softened
- 1 pkg. (8 oz) Cream Cheese, softened
- 4 cups Powdered Sugar
- 1 tsp. Vanilla
Beat together butter, cream cheese and vanilla. Add powdered sugar gradually while scraping edges of the bowl as you go.
Makes enough to frost a 2 layered (9 inch) cake or a 9×13 inch cake.
Before frosting the cake place a few pieces of parchment or wax paper just under the edges of the cake. This will keep the plate clean as you frost. Now place about a tablespoon of heath bits in your palm at a time and press along the outside edges of the cake. Cover all the edges of the cake with heath pieces. It will take about one-third to one-half of the bag of heath toffee bits.When you are done frosting and pressing toffee pieces into the edges. Gently remove parchment/wax paper. Now your plate is perfectly clean from frosting and candies.