Since yesterday was a holiday there was no chance that my book was going to arrive so I thought I would include a recipe today.  If you remember from yesterdays post about my first wedding cake, I used the white cake from the Time-Life Good Cook series.  It is one of my favorite cake recipes.  It produces a moist white cake with a fine crumb and silky texture but sturdy enough to stand up to being tiered and doweled.  It also freezes well so it can be made ahead and defrosted.

 

White Wedding Cake
From Time-Life Good Cook Series, Cakes
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Makes one 12 inch cake

1/2 pound butter, softened
2 cups sugar
1/2 tsp almond extract
1 tsp vanilla extract
3 cups cake flour
1/2 tsp salt
3 tsp baking powder
1 cup milk
6 egg whites

Cream the butter, gradually adding 1 1/4 cups of the sugar, and beat until light and fluffy.  Blend in the almond and vanilla extracts.  Sift together all of the dry ingredients.  Add the milk, alternately with the sifted dry ingredients, to the creamed butter and sugar.

Beat the egg whites until they form peaks; gradually add the remaining sugar and bear until stiff.  Gently fold the egg whites into the batter.

Turn the batter into a cake pan that has been buttered and floured and lined with parchment paper.  Bake un a preheated 350 degree oven for 50 to 55 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Let the cake cool in the pan for a few minutes, and then turn it out onto a wire rack to cool completely,  Remove the parchment paper, then frost and decorate the cake.

 

To make my 3 tiered cake, make the recipe 3 times.  Divide the cake batter among 2 6-inch cake pans, two 9-inch cake pans and two 12-inch cake pans.  Bake the 6 inch layers for 20-25 minutes, the 9-inch layers for about 50 minutes, and the 12-inch layers for 1 hour to 1 hour and 15 minutes.

I generally fill this cake with a thin layer of strained raspberry puree and vanilla custard but feel free to substitute whatever filling you wish.

I also used a powdered sugar based icing to frost and make the icing flowers.  I have to admit that I find this icing a bit too sweet for my taste and would ideally use a french buttercream, the best decorator icing is very easy to work with for making flowers, borders and swags and it stands up in the heat and will hold for several hours without refrigeration.  The recipe can be cut in half or doubled or even tripled.  It freezes beautifully.  I have had batches of this icing in my freezer for up to a year and still had good results with it and it doesn’t loose anyof its fresh taste when thawed.

 

Best Decorator Icing
From Amy Malone School of Cake Decorating
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2 pounds confectioners sugar
1 1/2 cups Crisco
1/2 cup water or whipping cream
1/2 teaspoon salt
2 teaspoons any flavoring (orange, vanilla, almond, etc.)
1 teaspoon butter flavor
4 tablespoons powdered milk or Dream Whip

 

Beat the Crisco at high speed for 5 minutes.  On low speed, add water or whipping cream, salt and powdered milk or Dream Whip.  Slowly add the sugar and flavorings.  Beat on high until light and fluffy.

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