Wedding cakes
09-03-2009, 10:38 AM
#22
Member
Join Date: Aug 2009
Posts: 2
Cake r
recipe for Wedding cake.
1 cup Crisco or Butter
2 cups of sugar mix until well blended
4 eggs beating after each addition
3 cups flour (I use White Lily Self Rising for best results) mix alternately with
1 cup plus 2 tbls milk
1 tsp vanilla or flavoring of your choice...Bake at 350 degrees until toothpick comes out clean. This makes a large cake...experiment and see what you think...It has been my stand by for lots of friends I've made cakes for
recipe for Wedding cake.
1 cup Crisco or Butter
2 cups of sugar mix until well blended
4 eggs beating after each addition
3 cups flour (I use White Lily Self Rising for best results) mix alternately with
1 cup plus 2 tbls milk
1 tsp vanilla or flavoring of your choice...Bake at 350 degrees until toothpick comes out clean. This makes a large cake...experiment and see what you think...It has been my stand by for lots of friends I've made cakes for
10-11-2011, 06:04 PM
#25
Super Member
Thread Starter
Join Date: May 2008
Location: Louisiana
Posts: 6,764
Originally Posted by GailG
Sorry, there's no secret. I use Duncan Hines Butter Recipe cake mix. The only thing I add is a little almond flavoring -- just a hint of it.
Sometimes there is a request for the WHITE cake mix. IMHO, it has "no taste" -- kinda tastes like the box. :lol: So I use the whole egg and tell them that it will not be "real white." Then I do the same thing with the hint of almond flavoring.
As far as the denseness goes, it's a tender fine texture, so I use a lot of support (dowel rods, etc) to keep the cake from collapsing. Knock on wood, I've always been very blessed. There is a recipe that can be used You may have heard of the Dream Cake. It's a recipe using the powdered Dream Whip. It gives a firmer cake -- a little like a pound cake.
Sometimes there is a request for the WHITE cake mix. IMHO, it has "no taste" -- kinda tastes like the box. :lol: So I use the whole egg and tell them that it will not be "real white." Then I do the same thing with the hint of almond flavoring.
As far as the denseness goes, it's a tender fine texture, so I use a lot of support (dowel rods, etc) to keep the cake from collapsing. Knock on wood, I've always been very blessed. There is a recipe that can be used You may have heard of the Dream Cake. It's a recipe using the powdered Dream Whip. It gives a firmer cake -- a little like a pound cake.
I've also learned to mix and match cake mixes with different instant puddings. Here are some of my favorites: Swiss chocolate cake mix with chocolate instant pudding; red velvet cake mix with white chocolate instant pudding; banana supreme cake mix with banana instant pudding; red velvet cake mix with chocolate fudge instant pudding (I call it chocolate velvet cake). I could go on.
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