English Party

Jon and I both decided that we needed to have a wedding reception in the UK for  all of his family and friends that couldn't make it to Hawaii for our wedding. We picked a lovely little country pub called the Cart and Horses.
It was the perfect location for a good old hog roast. Jon's sister had the great idea of making the dessert ourselves, one, it keeps down the cost and two, you have total control over it!  We barely had control over it, the night before was a baking extravaganza. I have NEVER seen that much cake batter, we tripled the recipe, it was from last months BBC Good Food. the batter was incredible, there was SO much of it! Total team effort. It fully needed three of us to make it. For the Icing or as we say in America frosting I used a really old school butter cream recipe from my lovely cake maker in Hawaii, Dani! It turned out very yummy. Not the prettiest cake, although I tried to hide all the imperfections with some ribbon and jazz it up with some flowers. We also had 4 or 5 different kind of cupcakes, they were so delicious. I'll include the butter cream recipe in this post so you can try it yourself!

This decorator’s staple remains an old reliable when all else fails. It even performs well in warm weather.

Ingredients:
2 cups (454 gr) unsalted butter, room temperature
1 cup (230 gr) vegetable shortening or hi-ratio shortening
1 1/2 tsp , vanilla extract
1.36 kg 10X confectioner’s sugar( 3 boxes)
1/2 + 1 Tbsp ( 135 ml) water,
3 Tbsp meringue powder ( tehy have it at Walmart)
1 tsp salt

Method:
1. Cream shortening & butter with mixer. Add flavouring and salt. Gradually add sugar, one cup at a time. Add meringue powder. ( The mixture will appear dry)
2. Add liquid of choice and beat until light and fluffy ( approximately 5 to 8 minutes). Keep teh bowl covered with damp cloth or plastic wrap.

Additional Info:
Storage: Store the icing in an airtight container and freeze for up to 3 months.