What's A Birthday Without Cake

2012 marks the year my high school friends and I, say goodbye to our twenties and welcome in the thirties.  Our twenties held some wonderful times.  We saw some get hitched, have babies, get degrees, and see the world.  All the while, remaining as close as we did back @ school. 

It's been stated (probably by a 30-something), that thirty is the new twenty (oh and apparently 40 is the new 30, and so on.)  Phew, that should make the transition a little easier, right?  Ready or not, six months from now, break out the confetti, and get your party hats ready.  It's the big 3-0 for this blogger!  But let's not get ahead of ourselves...

Instead let's focus on the present.  Last night we celebrated "A's" birthday.  The 1st of our high school friends to turn 30.  What better way to mark this special occasion, than with a surprise party courtesy of her husband, and best friend 'M.'  All birthdays should be so fun, great job guys!  It was a night full of friends, laughs, and bevvies.  All in celebration of a great girl and her big day.  Happiest of birthdays 'A'

What's a birthday without cake?  Birthdays = C-A-K-E!  The clincher to any good cake lies in the frosting which has the ability to either make or break it.  Talk about pressure.  Not wanting to fall short on this occasion, I turned to Magnolia Bakery in NYC for their famous buttercream recipe.
Disclaimer:  I have never been to New York, nor have I eaten @ Magnolia Bakery.  Does anyone want to take me?  Kidding.  Well, sort of...

Anyways, despite having never visited, I have managed to live vicariously through the Food Network and various celebrities.  So I know, that the place to go with the vintage charm and a step back in time for desserts is MB.  Here it is...Vanilla Buttercream Icing, courtesy of the experts & NYC. 
Disclaimer #2: I'm convinced you could spread this on anything.  In fact I'm tempted to use my leftovers in my oatmeal this morning.  Hmmm...

Enjoy!  HBD.

Vanilla Buttercream Icing

courtesy: Magnolia Bakery

Ingredients:
1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk

2 teaspoons vanilla extract

 

Method:

Place the butter in a large mixing bowl.  Add 4 cups of sugar, followed by the milk and vanilla.  On medium speed, beat until smooth and creamy, about 3-5 minutes.  Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.  If desired, add a few drops of food colouring and mix thoroughly.

Note: use and store the icing at room temperature, icing will set if chilled.   Icing can be stored in an airtight container for up to 3 days.

Yield:  1 (9-inch) 3 layer cake
Icing Colour Chart