Reviewed: Jan. 13, 2008

This is a delicious cake recipe. I made it for brothers wedding. I got so many compliments that evening. It was very east to cut and ice. I baked the cake in four different sized round pans to make the traditional tiered wedding cake. It was perfect. I recently made the cake in the 10 inch bundt pan and the batter was way too much and overflowed all over the oven. Next time I will not use all of the batter to compensate the bundt pan or I'll use a 9x13 pan.

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Reviewer:

AmandaC.

Cooking Level: Expert

Reviewed: Dec. 25, 2007

I made this recipe with the 'Wedding Cake Frosting' submitted by Jeannine. I added some strawberries, and it turned out very well - but as others have said, it was quite dense. I added more baking soda and baking powder, but it was still tough to cut and more like pound cake than the fluffy wedding cake I imagined. It was still delicious, however!

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Reviewer:

Imbrifer

Cooking Level: Expert

Reviewed: Oct. 23, 2007

This cake was crumbly and very dense, definitely not like wedding cakes I've tasted in the past. I felt that it was a little too bland as well. If I ever decide to make this again I'll do what someone suggested and add some almond and lemon extract.

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Reviewer:

Nikkorizz

Reviewed: Oct. 6, 2007

Tastey cake, but I was disappointed with how it was more like a pound cake, than a wedding cake.

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Reviewer:

LisaLisa

Reviewed: Aug. 12, 2007

I would only call this cake so-so. It wasn't very very difficult to make but it was more time consuming than other cakes I usually make. It was somewhat bland, I like to sometimes eat cake without a frosting but this is not one I could do that ith. It's texture was funny to, it was almost crunchy like angel food cake. I won't make this again.

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Reviewer:

Jennie D.

Cooking Level: Beginning

Home Town: Fenton, Michigan, USA

Living In: Owosso, Michigan, USA

Reviewed: Jul. 19, 2007

good cake, nice and moist but very much like the pound cake others have reviewed. way too many eggs for an everyday cake.

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Reviewer:

granny bird

Reviewed: Jul. 4, 2007

I made this cake for my brother's wedding 2 weeks in advance (froze it right out of the oven) and the ENTIRE cake got eaten (not a matter of servings - there was plenty). I got SO many compliments on this cake. I put the Rolled Buttercream fondant over top of Buttercream Icing submitted by Sharon G. - It was PHENOMENAL. Thanks for a great success!

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Reviewer:

redflygirl

Reviewed: Jun. 13, 2007

Excellent recipe! The cake tastes even better after it has had a chance to sit for a couple of days (if it lasts that long). Beautiful texture, cuts nicely. It's one of my favourites!

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Reviewer:

Ursula

Reviewed: Apr. 9, 2007

I was initially optimistic when I read the ingredient list for this recipe, however, it was a bit of a disappointment. To its credit, it was a very moist dense cake. The things that I didn't like were that it had very little flavor if any, it was more of a pound cake than a cake, and I think the leavening is a little off of the ideal. At any rate, I think that this recipe could be really good with some slight alteration but as written, it isn't there yet.

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Reviewer:

Rachel

Cooking Level: Expert

Home Town: Friend, Nebraska, USA

Living In: Summit, New Jersey, USA

Reviewed: Feb. 5, 2007

I have never made a cake from scratch before and decided to try this recipe. The recipe is simple to follow. I would say that I have never had a wedding cake this dense, but I thought the taste was wonderful! I am not sure what aftertaste one of the reviewers is talking about because I was not left with one. I would relate the density to a pound cake and the taste to a just sweet enough wedding cake. I do think I will be making this cake again. Thanks for the recipe.

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