Buttercream Frosting: There are many recipes for buttercream frosting and this is Kelly Delaney’s favorite because it is easy to make and tastes great. She highly recommends it for decorating your cakes. Frosting is also available in grocery stores, but if you have the time you may wish to try making your own.

l lb unsalted butter at room temperature
2 1⁄2 cups sugar
6 large egg whites


1. Whip butter in a 5-quart bowl of an electric mixer until pale and fluffy, about 10 minutes. Set aside.
2. Combine the sugar and egg whites in another 5-quart bowl.
3. Set the sugar and egg whites bowl over a pot of barely simmering water (ban marie) and whisk constantly until sugar is dissolved and egg whites are warm (testing like a baby’s bottle, warm to touch on your wrist).
4. Remove from stove and whip on electric mixer on high speed until mixture forms stiff peaks.
5. Switch the whip attachment to a paddle attachment. Add whipped butter, a little at a time, mixing until well incorporated. (The longer you mix it, the lighter and better the buttercream is to work with.)

Note: The frosting can be made 72 hours in advance. Store in an airtight container at room temperature.

Recipe courtesy of Kelly Delaney, Cakes for Occasions, 2009.

No gift box creates as much excitement with cake decorator Kelly Delaney as the Tiffany box. The gift inside this cake is the chocolate and cream filling.

I'd like to show you how to make my favorite cake. Who doesn't love something from Tiffany's? Well, I'm a girl that loves anything from Tiffany's. And I actually decided to make a Tiffany's cake. So let me show you, and I get so excited when I do this cake because it's just the colors are right on. It just pops, and it's great.

So let me show you how to get started. We've made the Tiffany-blue color, which is a little bit of green and a little bit of blue mixed together to get the Tiffany color. We're putting it on top of a square cake, and we're going to smooth it out.

Now, my goal is to make this case looks like a box from Tiffany's. So I'm going to take it, and we're just going to spin it right around. You know, everyone loves something that comes in a little blue box. Right? You're with me, right?

So everyone would love eating something in a little bit of blue frosting. So that's kind of my take on this cake.

So as we spin the frosting around, we're going to then take it and we're going to cut in the edges. We're going to take the frosting, and we're going to apply it to the sides. Now, a trick when you're decorating a square cake is to actually have your cake cold that way your frosting sticks to the cake, and every time that you release the spatula from it, the cake part does not come up.

And when you're doing a square, you can't go round and round on your wheel. You have to stop and break in between. So I've learned the hard way and then I learned one day that you know what, let me just pop the cake in the refrigerator, let it chill, and it's easier for me to clean and to frost it.

Now, we're just going to clean down the sides. We're going to have to touch it up again. But at least the majority of our frosting is on. Now, decorating a square cake is a little bit more challenging than a round because of the corners.

So as you're frosting the square cakes, what you're going to notice is that you're going to end up getting a little lip of the frosting from one side when you disconnect to go clean down the other side. That's OK. You're going to make all your sides then we can go back, and we're going to clean this up now.

So we're going to use our spatula, get a clean edge to it using your finger and just swiping it down. And we're going to take our offset and we're going to cut into it and cut right through. So you can actually clean that side down. You want to do that for all your sides.

Now, what I want to do is, I want to take this frosting and I'm going to cut it right across. I just apply pressure, swipe it, and then it comes up onto my offset. Then I swipe it onto the bowl, and I take my finger and then I'm just swipe it right across. Take this one right across.

Now, with the Tiffany's box, we need to give this cake an appearance of having a lid to it. So I'm going to show you a trick that I learned to do the lid. Taking your pastry bag that you need, which is a closed up bag, we're going to insert this great tip.

I love this tip. It's huge. Number 789. It's the basket weave. But this is used obviously for doing huge cakes and making like a basket weave. I'm going to use the backside of this, and we're going to pipe. And we're going to pipe what's going to look like a lid over this cake. And wait to you see how it works.

Now, there is no couplings that are made for this size tip. So you need to actually just put it right into your bag. So here we go. Here's our tip. I think it's probably the biggest tip that they make. I've never seen anything bigger than it, but I just love it.

So we're going to pipe this frosting right along the side of this cake having the tip be a little bit like a quarter of an inch or an eighth of an inch higher than the actual cake right along side. And that gives that definition of the lid going on top of the box. It's coming together like a Tiffany's box isn't it? I can see my eyes start to sparkle and get all excited.

To clean it up, we're going to do what we always do, swipe our offset spatula and go right across, and connect it so it looks like it's all one lid. Now, inevitably, you always have to go through and fix a little bit of things because when you're frosting, you might take off a little bit more than you planned. That's OK. We're going to go right in. We're just going to add a little bit from one spot, then we're going to go right across and blend it right in so you couldn't even tell.

Now, the other part that you need to do is the side. So because it's square, we had to stop and disconnect each side. So you're just going to take your spatula and you're just going to blend the two. I applied a little bit of pressure in bringing it up.

Now, the last thing we need to do is actually finish this because the bottom looks so rough. Now, we're going back to the regular-sized basket weave tip that we use at all times, number 48. We're going to use the backside, the plain side on this one as well. So we make it more of a clean edge bottom.

Now, we're not quite there yet. We need to do one more thing, an edible white chocolate bow. Wait till you see this. I'm going to take my butter cream bag and I'm going to pipe in the middle of the cake. This buttercream is going to be used as the center point for the bow in white on purpose, so it matches the white chocolate loops.

Being a square cake, you're going to want to do your loops and apply it. Lay down four first, but kitty corner to where the corner of the box is. As you can see, I left some space, so I'm going to put my next row in between. And I take a little bit of frosting and I use it to secure it.

You might have to go back in and add a little bit more buttercream. And the reason I do it in stages is that I don't want to when you're looking through, have this big lump of frosting, so I'd rather just add it as I need it. So I did four and now four. And now I'm going to do three. And the three that you add is really the placement that you think is going to give you the most dramatic look for that bow.

And then I've got my favorite, and I'm going to add it right in the middle. Check it out. Doesn't it look like a Tiffany's box?

So this is my favorite cake. This white chocolate bow will get people talking for sure. You will be known as the expert. They'll say, how did you do it? Just between you and I, really, really easy.

And look what we got, a beautiful Tiffany's cake with a white chocolate bow. Now that was a piece of cake.

Tiffany Gift Box Cake
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