Almond Wedding Cake
Monday, August 30th, 2010
Ingredients;
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons salt
• 2 3/4 cups water
• 1/4 cup vegetable oil
• 2 teaspoons real vanilla
• 2 teaspoons almond extract
• 2 cups sour cream
• 8 large egg whites
Directions:
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 10 or One 16″ round 11 or One 12″ round and one 10″ round 12 or One 12 X 18″ sheet cake 13 or One 12″ round and one 8″ round and one 6″ round 14 or Two 9″ squares. 15 or 5 dozen cupcakes. 16 Half the recipe makes: 17 Two 7″ rounds 18 or Two 6″ rounds and 6 cupcakes 19 For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. 20 For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. 21 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.
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Sunday, August 22nd, 2010
Ingredients;
• 16 or 20 ounce (large) can of crushed pineapple, in its own juice
• 2 cups flour
• 2 cups sugar
• 2 tsp. baking soda
• 2 eggs
• 1 1/2 cup walnuts or pecans
• 2 tsp. vanilla
Directions;
The directions couldn’t be simpler. Grease and flour 13 x 9 x 2″ baking pan and preheat the oven to 350*. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched
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Monday, August 2nd, 2010
Ingredients
• 1 (18.25 ounce) package white cake mix
• 1 cup all-purpose flour
• 1 cup white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 1 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 4 egg whites
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix
on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light
golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
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Monday, July 30th, 2007
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites
(more…)
Posted in Almond Wedding Cake, Non-Traditional Wedding Cakes | 2 Comments »
Monday, July 30th, 2007
CAKE
2 cups all-purpose flour, sifted three times
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
2 eggs
1/2 cup butter
3/4 cup milk
1 teaspoon quality almond extract
(more…)
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