Name: Anniversary Cake
Cuisine: International
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

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

Method

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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, making sure to connect the two and five at the base of each. For cake topper, place pattern of your choice under waxed paper; tape both to work surface. Completely outline edges; let dry for 10 minutes. To reserved 1/2 cup icing, stir in remaining 2-3 teaspoons water to thin. Fill in outline of cake topper with thinned icing, using the same tip. Let dry completely, thin place in an airtight container to store before use. Line two greased 12-in. round baking pans with parchment or waxed paper; grease and flour paper and set aside. In a bowl, cream shortening and sugar. Add eggs, one a

Anniversary Cake

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