Anniversary Cake

Name: Anniversary Cake
Ingredients: 4 cups confectioners' sugar; 1/3 cup plus 2 to 3 teaspoons water, divided; 3 tablespoons meringue powder; 1/2 teaspoon cream of tartar; 2 cups shortening; 3-1/2 cups sugar; 6 large eggs, room temperature; 5-1/2 cups all-purpose flour; 6 teaspoons baking powder; 3 teaspoons salt; 3 cups whole milk; 3 teaspoons vanilla extract; 4-1/2 teaspoons grated lemon zest; 3 teaspoons lemon extract; 3 teaspoons ground cinnamon; 1-1/2 teaspoons ground allspice; 1-1/2 teaspoons ground cloves; 1 cup butter, softened; 1 cup shortening; 12 cups confectioners' sugar; 3/4 cup plus 3 tablespoons whole milk; 3 teaspoons vanilla extract; 1/4 teaspoon salt; 2-1/4 cups lemon curd, raspberry filling, apricot filling, poppy seed filling or purchased filling of your choice; Gel or paste food coloring

25 ingredients

1 steps

Ingredients

4 cups confectioners' sugar
1/3 cup plus 2 to 3 teaspoons water, divided
3 tablespoons meringue powder
1/2 teaspoon cream of tartar
2 cups shortening
3-1/2 cups sugar
6 large eggs, room temperature
5-1/2 cups all-purpose flour
6 teaspoons baking powder
3 teaspoons salt
3 cups whole milk
3 teaspoons vanilla extract
4-1/2 teaspoons grated lemon zest
3 teaspoons lemon extract
3 teaspoons ground cinnamon
1-1/2 teaspoons ground allspice
1-1/2 teaspoons ground cloves
1 cup butter, softened
1 cup shortening
12 cups confectioners' sugar
3/4 cup plus 3 tablespoons whole milk
3 teaspoons vanilla extract
1/4 teaspoon salt
2-1/4 cups lemon curd, raspberry filling, apricot filling, poppy seed filling or purchased filling of your choice
Gel or paste food coloring

Directions

1

["In a bowl, combine the confectioners' sugar, 1/3 cup water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 7-10 minutes or until stiff peaks form. (Keep icing covered at all times with a damp cloth to keep from drying out. If necessary to restore texture later, beat again on high speed. Prepare only half of the icing recipe if using store-bought candy roses or edible flowers to decorate.)", "Divide icing in half; set half aside. If using store-bought roses, refer to photo for position and attach roses to top of cake using a dab of icing. If making icing roses, cut a hole in the corner of pastry or plastic bag; insert round tip # 12 and fill with remaining icing. Holding the bag straight up, pipe a dome-shaped mound or icing on the flower nail.", "With petal tip #103 and icing, hold pastry bag with narrow end farther away from the rose tip and turning the nail, pipe a row of three standing petals. Pipe a second row of petals, holding the narrow tip end at a greater angle. Repeat for a third row.", "Gently slide scissor ends underneath rose and remove it from nail to waxed paper; let dry completely. Repeat with remaining icing to make 20-22 roses. (Flowers can be made several weeks in advance and stored in an airtight container.)", "Set aside 1/2 cup of reserved icing. With round tip #4 and remaining reserved icing, pipe at least ten 3/4-in.-square \"25\""s