Lyn Starr


I was quite the baker as a teen! Any time a shower (bridal or baby) or a fancy party planned, I was the person called. Cream Puffs, savory or sweet and then Petits Fours emerged! I had been decorating cakes for awhile since our Home Ec class decorated a wedding cake (we made it out of various sized cardboard boxes that we frosted with whipped "Drift soap flakes" ((the boys would sneak in and swipe a bite of our cake)). Then we made our white royal icing for making our roses, etc.) :-) Ahh such memories!...

P.S. the boys left our food alone after a mouthful of soap! LOL

★★★★★ 1 vote
about 36
1 Hr
30 Min


2 3/4 c
all purpose flour, sifted
1 1/4 tsp
baking powder
1/2 tsp
baking soda
1 tsp
10 Tbsp
butter, softened (1 stick + 2 tbsp)
1 7/8 c
sugar (1 3/4 c + 2 tbsp)
2 large
eggs, room temp
1 1/4 c
1 1/2 tsp
pure vanilla extract


2 lb
powdered sugar, sifted (7 1/2 c)
7/8 c
boiling water (3/4 + 2 tbsp)
2 tsp
white corn syrup (karo)
2 tsp
pure vanilla extract
food coloring
combine all ingredients; pour over cakes


1Line bottom of shallow pan 10 1/2" x 15 1/2" pan with parchment paper; grease sides.
2Sift together dry ingredients; set aside.
3Cream butter and sugar until fluffy; beat in one egg at a time. Mix liquid with flavoring; add alternately with dry ingredients, mixing well.
4Bake 30 minutes in a moderate oven 350 degrees.

Invert cake; remove parchment paper; cool.
5Cut in triangles or squares. Arrange on rack set in pan.
6Pour on icing (reuse dripped icing). Allow to set.

About this Recipe

Course/Dish: Cakes
Hashtags: #cakes, #fancy