1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk
White Cake
⅔ cup butter 4 egg whites 2 cup all-purpose flour 2 tablespoon baking powder ½ teaspoon salt 1 ¼ cup granulated sugar 1 teaspoon vanilla ¾ cup milk
*Tip:
Be sure to use gel food coloring. Liquid food coloring will thin the batter and won’t get the color as dark.
**Tip:
Before you begin to tint fondant, measure the height of your cake and the diameter of the cookie cutter you plan to use, then determine how many rows of fondant cutouts will fit onto the sides of your cake. (There are four rows of fondant cutouts on the cake shown.) Tint one ball of fondant for each row.
