Nurse Themed Cake

Nurse Cake with Fondant Stethoscope

Nurse Cake with Gumpaste Stethoscope

This cake was created for a girl who recently passed her nursing exam. I was concerned this cake wouldn’t come out all that well due to the fact it was last minute.  However, I am coming to realize some of my best work is spur of the moment.

This time around  I decided I would try my hand at decorating with gum paste. The nurses cake is decorated with several “nurse related” items.  The stethoscope, pill capsules and bandages are made out of gum paste.  I baked a very basic 1-2-3-4 cake and filled it with apricot.  The frosting, swiss meringue buttercream, is my all time favorite!  All in all I think the results were good!

Nurse Cake Decorations

Nurse Cake Decorations

1-2-3-4 Basic Cake

What You’ll Need:

  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup milk
  • 1 teaspoon pure vanilla extract

Directions:

1.) Preheat oven to 350 degrees F.
2.) Grease and flour 3 (9-inch) cake pans.
3.) Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes.

Cream Sugar and Butter Together

Cream Sugar and Butter Together

4.) Add eggs, 1 at a time, beating well after each addition.
5.) Add flour and milk alternately to creamed mixture, beginning and ending with flour.
6.) Add vanilla and continue to beat until just mixed.
7.) Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
8.) Bake for 25 to 30 minutes or until done.
9.) Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake

Swiss Meringue Buttercream
Makes about 6 cups

What You’ll Need:

  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 6 egg whites
  • 1 teaspoon pure vanilla extract

Directions:

  1. Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
  2. In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
  3. Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
  4. Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.
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