Chef Time!

Chef Time!

Wednesday, February 25, 2015

One Of My Favorite Wedding Cake Recipes

Long before I decided to stop making wedding cakes, most of my clients chose this cake  for their nuptials.
Usually white cakes are the norm, but over the years I have received many unusual requests. Such as a cake made with rice krispies, yes I said rice krispies. (That's another story to write about later).
But you know what? you can make this as a plain every cake/dessert. Who says all wedding cake recipes has to be just for wedding cakes. So make a cake for the special birthday or just for the family as an after dinner dessert. Better yet, for just plain snacking.
 
 
 
 

White Velvet Wedding Cake
A delicious, rich white cake with a tender crumb that can only be described as "velvety"!
Makes 7 ½ cups batter, enough for two full 8" rounds or one 9x13" sheet.
1 box Pillsbury or Betty Crocker White or Vanilla cake mix 
1 c. granulated sugar
1 c. + 2 tbsp. cake flour (NOT all-purpose flour)
1/8 tsp. salt
1 1/3 c. water
3 eggs
½ c. melted butter (lightly salted)
1 c. sour cream
1 tsp. vanilla extract or almond extract (optional)
In a large bowl, put water, extract (if using), eggs, melted butter and sour cream. Mix well with paddle attachment. Add cake mix, sugar, cake flour, and salt.
Mix with paddle attachment at medium speed for approximately 2 minutes, or until most lumps are worked out. It is not necessary to work out all the lumps.
Pour into prepared pans and bake at 325 until a toothpick inserted into the center comes out clean, or with just a crumb or two clinging to it.


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