Old Fashioned Wedding Cake Recipes

OLD-FASHIONED WEDDING CAKE

Steps:

• Preheat oven to 350 degrees. Thoroughly grease and flour baking pans.
• In a large bowl, cream butter and 1 1/2 cup sugar. Separately sift together the sifted caked flour, baking powder and salt, and in a small bowl, combine milk and vanilla. Add the dry and wet mixes alternately to the large bowl, and blend thoroughly.
• With an electric mixer on low speed (these are her instructions, but I'll admit to impatience and using high), beat 2/3 cup egg white until stiff, not dry.
• Add gradually to the main mixture in the large bowl a 1/4 cup of sugar, beating constantly until stiff. Fold egg whites into batter.
• Measure batter by cupful into well-greased and floured cake pans. (I used one 9 X 13 and one 8 X 8 and then measured them after cooled to make them three same-sized layers.)
• Bake at 350 degrees for about 30 minutes, checking towards the end. Cake is done when a toothpick can be inserted in the center and come out clean.

WEDDING CAKE

Steps:

• sift together flour, bp and salt twice.
• beat egg whites until foamy.
• add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
• cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
• Add flour mixture alternately with milk, beating after eah addition until smooth.
• Add egg whites and beat for one minute until smooth.
• Grease pans two nine inch square pans or one 13x9x2.
• Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
• Cool cake on racks 10 minute.
• Loosen from sides of pan turn right side up to cool.
• To keep from drying cover or wrap cake as soon as cooled.
• Make recipe 5 times to serve 100 guest.
• When cake is assembled frost the sides of whole cake.
• Start at the top and work toward bottom layers.
• Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
• Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
• Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
• Aply a thin glaze to cake before frosting to anchor crumbs.
• Make glaze by adding hot water to some of the frosting.
• About 1 tbs water to 1 cup frosting.
• To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
• Tint enough to frost whole cake as it is hard to match colors with another batch.

WEDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)

Steps:

• Preheat oven to 325 degrees F.
• For cake: Cream butter, shortening and sugar.
• Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
• Add sifted flour into batter, alternating with the buttermilk mixture.
• Add vanilla, coconut and chopped pecans.
• Beat egg whites and fold into batter.
• Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
• Bake for 45 minutes, or until cake tests done.
• Remove from oven, cool completely before frosting.
• For frosting: Beat cream cheese and butter.
• Add vanilla, powdered sugar, and pecans.
• Continue to beat until you get a spreading consistency.