White Almond Wedding Cake Recipes

WHITE ALMOND SOUR CREAM WEDDING CAKE

Steps:

• Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
• Add the remaining ingredients and beat on medium speed for 2 minutes.
• Pour into greased and floured cake pans, filling each pan a little over half full.
• Lightly tap cake pans on counter to bring air bubbles to top.
• Bake in preheated 325° F oven until cake tests done.
• Baking time varies according to the size and depth of pans being used.
• I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
• In 2" deep pans, this recipe makes:.
• One 14" round and one 6" round.
• or One 16" round.
• or One 12" round and one 10" round.
• or One 12 X 18" sheet cake.
• or One 12" round and one 8" round and one 6" round.
• or Two 9" squares.
• or 5 dozen cupcakes.
• Half the recipe makes:.
• Two 7" rounds.
• or Two 6" rounds and 6 cupcakes.
• For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
• For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
• For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
• For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
• For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

WHITE ALMOND WEDDING CAKE

Steps:

• 1. preheat oven to 325 degrees. Grease and flour a 9x13 cake pan, or 2 round cake pans.
• 2. Mix the cake mix,flour,sugar and salt. Pour in the water,sour cream,vegetable oil and extracts.
• 3. Whip the egg whites until stiff peaks form, but dont let them get too dry. Add the beaten egg whites to the cake mixture folding in gently.
• 4. Pour batter into prepared pan/s. Bake @ 325 for about 40 minutes (for the oblong cake) Bake until toothpick comes out clean and it is golden brown on top. Do not over bake.
• 5. Allow cake to cool completely. Take a sharp knife and cut in half long wise. Separate the layers and pour jam on one layer. Top it with the top layer and frost the cake. Michelle has a fantastic easy frosting recipe that I just love! https://www.justapinch.com/recipes/sauce-spread/spread/fluffy-white-frosting.html