Wednesday, August 12, 2009

Wedding Cake


I made my own wedding cake. Granted, we had fewer guests than normally attend a wedding, so it was really just making a regular cake, but it was really, really delicious, so I'll share the recipe here.

1 Box Moist white cake mix
1/4 cup all-purpouse flour
3 egg whites
1 1/3 cups water
1/4 cup cooking oil
1 tsp almond extract

Prepare two 9" round cake pans (I butter them and use some parchment paper on the bottom).
Preheat oven to 350
combine all ingredients with electric mixer and mix until nearly lump-free
Bake for 27-35 minutes (or until test for done-ness)
(I used cake strips around the outside edge to help the cakes bake with a flatter top)

1/2 stick unsalted butter, room temp
8 oz full-fat cream cheese, room temp
1 lb powdered sugar
1 tsp vanilla extract
pinch of salt
~3 Tbsp milk

Cream together butter and cream cheese. add vanilla, salt, and powdered sugar. add milk slowly until frosting is spreading consistency (or add more powdered sugar if you accidentally overdo the milk)

Filling: the best quality seedless raspberry jam you can find. I found some that was 70% pure fruit. Spoon some into a small bowl and briskly stir until spreading consistency.

Assembly: cover first layer with frosting, then a layer of raspberry jam. Add the other layer cake on top; cover all with frosting. If feeling romantic, decorate with edible flowers.
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