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Topic Title: Please help for a wedding cake/almond flavored recipe
Created On Monday June 15, 2009 10:14 PM
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mythreesons
Posts: 2
Posted: Monday June 15, 2009 10:14 PM

does anyone have a recipe for a wedding cake or almond cake recipe? I am new to making my own cakes for my children's birthday so any tips would be great.
How do you get a good crumb or texture on a cake? Please help mom of three boys just trying to make cute cakes for my boys. Thanks in advance!
 
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sheryla
Posts: 25
Posted: Tuesday June 16, 2009 7:08 PM

Hi - the recipe I've gotten many raves on is White Almond Sour Cream Wedding Cake on Recipezaar #69630

I usually add an additional teaspoon of vanilla to either the full recipe (or a half recipe) - of course, that doesn't make much sense, but it seems to work both ways. You could probably add an additional teaspoon of almond as well as the vanilla.

Hope this helps!
 
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mythreesons
Posts: 2
Posted: Tuesday June 16, 2009 10:29 PM

Thanks for the info. I will make it tomorrow and will let you know.
 
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cakes06
Posts: 12134
Posted: Wednesday June 17, 2009 7:29 PM
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I always use box cake mixes, Pillsbury is my choice. You can add almond extract and it comes out really good. I also use the whole eggs instead of just the egg whites, plus 1cup water and 1/3 cup of oil and bake at 325 instead of 350, which takes longer but insures the middle of the cake gets done.
 
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MARIE J
Posts: 12029
Posted: Thursday June 18, 2009 9:52 AM

I make mine from scratch - I use vanilla, but I don't see why you couldn't just replace that with almond
 
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MARIE J
Posts: 12029
Posted: Thursday June 18, 2009 9:57 AM

Here's the recipe that I use;-

2 1/4 cups all purpose flour
1 1/2 cups sugar
3 1/2 tsp baking powder
1 tsp salt
1 1/2 cups milk
1/2 cup shortening (half margarine or butter, softened - if desired)
1 tsp vanilla
3 eggs

Heat oven to 350 - or whatever your pan size requires. Grease & flour pans Makes 13x 9x2 inch, 2 round 9 x 1 1/2 inch or 3 round pans 8 x 1 1/2 inch.

Beat all ingredients on low speed for about 30 seconds, scraping bowl constantly. Beat on high speed about 3 minutes, scraping occasionally. Beating longer does not harm the mix...

Pour into pans.

Bake rectangle 40-45 mins, 9 inch - 30-35 mins, 8 inch - 20-25 mins or until wooden toothp[ick comes out clean. Cool on wire rack approx 10 mins, remove from pans & cool completely.

For chocolate cakes, I cup back the flour to 2 cups, & add 1/2 cup cocoa powder.

Yields; approx 6 cups

When using any of the Wilton or any other brand pans - I use the baking times/temps recommended for those particular pans
 
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rdvas
Posts: 1
Posted: Friday June 19, 2009 11:35 AM

In my small hometown of Ely, MN, there was a lady everyone went to when they needed a special occasion cakes, and those cakes have always been my gold standard. The white cake is made with a standard Pillsbury white cake mix. The frosting is the key. I insisted on her frosting recipe for my wedding cake. The original was just made with Crisco, but my baker substituted a higher quality baking shortening, I think. The key is the almond flavoring in the frosting. Yum!!
 
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