How to: Wedding Cake Recipes
- 1 package of cake mix
- preferably white 1 cup of all-purpose flour
- 1 cup of sugar
- 2/3 teaspoon of salt
- 1 1/3 cup of water
- 1 cup of sour cream
- 2 tablespoons of vegetable oil
- 1 ¼ teaspoon of almond extract
- 1 ¼ teaspoon of vanilla extract (may add more or less to taste)
- 5 egg whites
White Frosting
- 1 cup shortening
- 2/3 teaspoon salt
- 1 teaspoon of vanilla extract
- 3/4 teaspoon of almond extract
- ½ cup of water
- eight cups of confectioners’ sugar
Blend shortening, water and extracts; mix all dry ingredients; separate dry ingredients in half; mix one half of dry ingredients with the shortening mixture for eight minutes or longer if necessary; add the remainder of the dry mixture slowly continuing to blend; may add extra water as needed
Buttercream Frosting
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- ½ cup vegetable shortening
- ½ cup of soft butter or margarine
- 1 teaspoon of light colored or white vanilla extract
- 4 cups of confectioners’ sugar
- 2 tablespoons of milk
Blend shortening and butter with electric mixer, add vanilla, gradually add sugar a little at a time, mix well on medium speed, add milk, blend until creamy; cover with a damp cloth until ready to frost cake; may keep in refrigerator up to two weeks, blend before using with electric mixer; may add corn syrup or extra water or milk for thinner frosting; may elect to use an extra ½ cup of shortening in place of butter and add ½ teaspoon of no color butter flavor
Chocolate Buttercream Frosting
- ½ cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine
- softened
- 3/4 cup cocoa or three 1 oz. unsweetened melted chocolate squares
- 1 teaspoon clear vanilla extract, 4 cups confectioners sugar
- 3-4 tablespoons milk – mix as for Buttercream Frosting above
