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Photo by Kazigger

Cooking Level: Expert

Living In: Apple Valley, Minnesota, USA

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Kazigger is looking for: (4 recommendations)
I have to make my aunts wedding cake..I was wondering what a good butter\white cake recipe is and what your favorite raspberry filling recipe is (buttercream is going to be the frosting). THANK YOU!!

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Last updated: Apr. 15, 2013 11:04 pm
Posted: Apr. 15, 2013 12:04 pm
Recommended Recipe:
Photo of: White Almond Wedding Cake

White Almond Wedding Cake

Submitted by: CUPYCAKESMURF 
Home Town: Baton Rouge, Louisiana, USA
Start with a white cake mix, and add sour cream and almond flavoring to make a quick, moist cake that's ready for your decorating touches. 
Recommended by: Celeste
Apr. 15, 2013 12:09 pm
You don't have to use the almond extract.
Apr. 15, 2013 12:11 pm
Apr. 15, 2013 12:15 pm
Here's his wedding cake recipe, pretty close to the one above:
Apr. 15, 2013 12:17 pm
I would use the cake flour it will be a softer texture, and smaller crumb.
Commented by: One Hot Mama
Apr. 15, 2013 1:50 pm
I don't know if this is already on the AR, but my grandmother was a cake decorator. She made many cakes for her church and community. I do not have her frosting recipe, regrettably. So here is her advice for the cake...always use Duncan Hines. It is the best after many trials. Make your ingredients the freshest possible. If you use chocolate, dust your pan with cocoa instead of flour so that you do not get a dusty cake. Add an extra egg, Substitute the oil with double melted butter. Substitute the water with equal amount of fresh whole milk. I saw some great tutorials for decorating on Martha Stewart. It might be worth checking it out. If you do make chocolate and consider adding chocolate chips, use mini chips. They will almost melt into the cake. I have also seen insulated pans that make a cake with a flat top. Good luck. Post pictures.
Apr. 15, 2013 2:06 pm
Can't beat a good white cake mix for wedding cake base. I use either Betty Crocker or Duncan Hines; rarely use Pillsbury...
Commented by: Sweettreats
Apr. 15, 2013 10:49 pm
This is a scratch cake recipe that makes a cake comparable to the texture and taste of a box mix....only better. It makes a tender crumb that, when cool, carves easily, and stacks well. It's versatile too. I use it for my rum cakes, substituting 1/2 cup of rum for half of the milk, bake in a bundt pan, and then brush with a sugar/rum syrup. Vanilla Butter Cake from The Mermaid Bakery Ingredients 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 4 large eggs, at room temperature 1 Tbls white vinegar + enough milk to make 1 cup, at room temperature 1 tsp Creme Bouqet or 1 tsp Vanilla 2 3/4 cups unbleached all-purpose flour 2 1/4 tsp baking powder 3/4 tsp salt Instructions Preheat oven to 350 degrees, put oven rack into center of oven. Grease and flour pans (9X13, 3=8", 2=9", or 1=10") Cream butter and sugar together until fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix the Creme Bouqet or Vanilla into the milk. Mix the flour, baking powder and salt together in a separate bowl. Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition. Divide batter into prepared pans. Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean. Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.
Commented by: Sweettreats
Apr. 15, 2013 11:04 pm
This is really good you could change it up to make a raspberry filling. If you don't want to deal with refrigeration I would sub Frostin Pride or Bettercreme for the whipping cream. It can be left out for up to five days once whipped. Strawberries n' Cream Mousse Ingredients 1 large pkg of Instant Vanilla Jello Pudding 1 Pint of Heavy Whipping Cream 2-3 tablespoons of Strawberry Jello Gelatin Powder (you can add more or less depending on how much strawberry taste you want!) Instructions Mix Heavy whipping cream on med-high. Slowly add all of the contents of the Instant Vanilla pudding and strawberry gelatin powder to whipping cream until it reaches a thick mousse and all of the gelatin and pudding mix is dissolved Then Refridgerate! I use this in cupcake and cake fillings!
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