Jennifer Shea Buttercream
1In a stand mixer fitted with the paddle attachment, cream the butter. Start with the mixer at the lowest speed, then gradually increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter is light in color, is perfectly smooth, and makes a slapping sound as it hits the sides of the bowl. This should only take 30 seconds, but if the butter is cool, it can take a couple of minutes.
2Add the sugar, 1 cup at a time, and mix at the lowest speed until it’s fully incorporated before adding the next cup. When all the sugar has been added, scrape the paddle and the bottom and sides of the bowl. Add the vanilla and salt, and beat at low speed for 15 seconds. Increase the speed to as high as you can without making a mess, and whip the buttercream until it is perfectly smooth, creamy, and light, about 5 minutes. Stop the mixer once or twice to scrape the bowl and paddle, then continue beating. At first the buttercream will appear to soften, then it will stiffen and increase in volume.
3Use right away, or store in an airtight container for up to a week in the refrigerator. When you’re ready to use it, let the buttercream come to room temperature, then put it back in the stand mixer and use the paddle attachment to beat it until it’s creamy and stiff again.
1Make cake mixes as directed on box.
2Separate batter into 3 eight inch pans with equal weight.
3Add drops of yellow food dye to the first one.
4Add drops of orange food dye to the second one.
5Leave the third one white.
6Bake as directed on box.
7Let cool then stack layers and filling of icing. Apply crumb coat of icing. Place in the fridge.
8Add another layer of frosting. Put back into fridge.
9Separate left over frosting into 5 bowls gradually adding more drops to make them darker.
10Start at the bottom of the cake with the darkest color and spread icing.
11Continue to move up the cake as the colors get lighter putting each line of icing above the other.
12Insert cake toppers. Enjoy.