Ingredients
3/4 cup shortening1-1/2 cups sugar1/2 teaspoon vanilla extract1/2 teaspoon almond extract2-1/2 cups cake flour2 teaspoons baking powder1/4 teaspoon salt1 cup cold water4 egg whitesFROSTING:2 cups shortening6 cups confectioners’ sugar1 teaspoon almond extract1 teaspoon vanilla extract1/4 teaspoon salt2 to 3 tablespoons milkLilac paste food coloringEdible pansies
Preparation
In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a large bowl, beat shortening, confectioners’ sugar, extracts and salt until light and fluffy. Add enough milk to achieve frosting consistency.
Place one cake on a serving plate; spread with 1 cup frosting. Top with remaining cake. Tint 2 cups frosting with lilac food coloring; spread over top and sides of cake.
Cut a small hole in the corner of a pastry or plastic bag; insert #10 tip and fill with remaining white frosting. Pipe a border of “pearls” around bottom and top of cake. With #3 tip, pipe smaller “pearls” on sides of cake. Garnish with pansies.
