NOT even worth one star but it made put a rating.. This is a HORRIBLE recipe DO NOT USE, it will waste your time.

I tried a serving size of 10 just to make sure that this is the cake that the bride may have wanted. I was very dissappointed. The cake literally crumbled.

Yum, yum, yum!!! Oh what a tragedy~! I was toying with the idea of making my own wedding cake...so I had my eye on this recipe. This cake is easy and delish, but wow...it completely FELL in the oven, looked like 2 giant craters in the cake pans when I looked in the oven. I figured that was fixable...well, they wouldn't come OUT of the pan! I'm not a professional baker, don't own any parchment and don't trust my oven not to start a fire....so when I turned the pans over, the 2 halves went to heck in a handbasket. Also...use regular baking vanilla. I tried the cake...delicious, spongy...not even close to what i was looking for...yet wonderful. It tastes like an orange creamsicle if you use that extract. I'm going to buy some vanilla pudding and salvage the wreck of a cake into a layered torte with madarin oranges and flaked coconut for my friend's birthday (the reason I was test-running the recipe). I say hire a regular baker unless you've got some wonder-oven, or are making cupcakes...or you don't care about presentation and can spoon some cake-ruin onto each guest's plate.

This cake had good flavor but it was dry and crumbled. I would not make it again.

I got so many compliments with this cake! I used vanilla extract instead of the orange. I also didn't make a tier cake. I used one batch to make a dozen cupcakes, one character pan, and one double layer 6" cake.

This is the worst cake recipe I've ever tried. The cake crumbled and was very dry. I used 1 teaspoon vanilla extract instead of the almond and orange extracts. It tasted so bad, that the cake was ineatible.

I tried this and it came out GREAT!!! Nice recipe Carol!! Nice dense texture. I made this cake as a request for Valentine's day. I marbled my cake and the white/chocolate blend was just right. there was enough batter to make 2 full 8" cakes and the 10" as the recipe says. We tried some of it the day it was baked and it was a bit dry and bland. The following day, we tried it again and what a difference!!! The extra time allows the full flavor to come through. The cake was layered with chocolate ganache. Then topped with another layer of ganache, striped with white chocolate and trimed with almond buttercream roses. ABSOUTELY MARVELOUS!

Made this for my brother's wedding. Changed one thing. Instead of orange extract added a little vanilla extract and added less quantities of the extracts than called for. I used a buttercream icing for the top and sides of the cake, and nutella in between the layers, and decorated with ferrero rocher chocolates. THE BEST CAKE EVER!!!!!

Good cake.

This cake is wonderful! I used this recipe to make my first ever wedding cake. I made a 3 tier cake (12" bottom, 9" middle, 6" top) with 3 - 1 inch layers for each tier. I tripled the recipe and used an additional 2/3 of a recipe. You could probably cut it down to 3 recipes total and be fine because I ended up cutting quite a bit off the tops. It is a little dry, but the frosting moistens it. I did a practice run with the recipe and didn't use the almond extract. The cake was too tart. It is perfect with the orange and almond extract combo.

I thought that from all the fairly positive reviews that this was going to be a pretty good cake. I made it twice and the cakes fell both times. (silly me, I thought it would turn out better the second time) The texture was that of a dry, crumbly angel food cake. Not the kind of cake to slice and fill.

This is perfect I was searching for a cake for my wedding my search is over this cake is perfect who could ask for anything more. Those that found fault with this recipe must have done something wrong. I followed exactly its plenty moist actually a very light cake. Thanks for the recipe its a winner. Bobby

This was not what I expected. The cake was dry and dense and the flavor was missing the rich flavor of wedding cake. To make it worse I used wedding cake icing on this website and had made a better crisco icing before. The orange extract should be cut in half and maybe I would use buttermilk next time.

I was going to use this recipe for my sister's wedding. I couldn't even eat the cake! I was very disappointed with this recipe but glad that I tested it before the wedding!

I made this cake for my parents' 25th wedding anniversary party and everyone loved it. I didn't have orange extract on hand, so I used almond and vanilla instead; it was wonderful. I will be using this recipe a lot!

OK, I have baked for over 30 years and this is simply the most delicious wedding cake! Yes, it is more like a pound cake, but most folks like that. We live in China, and I had to bake it in an impossible tiny oven and it still was moist and delicious!!! Only one problem-there is no way that 3 tiers of 5, 8, and 10 inches add up to 150 servings. DO the math! Most cake pages will tell you that at the most an 8 and a 10 inch put togther will give you 30 servings, add the 5 inch layer and I am mystified that you get to 150 servings. Perhaps if you make 4 of them! I used the 150 serving recipe to make 2 9x13s, with 32 servings each (about a 2x2),but you could stretch that to 48 each for a total of 96 servings-max! And that would be a very tiny serving. Why would you want to serve a postage stamp slice of this delicious cake? I read the other reviews but was puzzled that no one else commented on the portions being wrong. Would love to see how anyone got 150 servings out of this. Liz May

Thanks Carol for this wonderful recipe. I made this wedding cake recipe for a wedding celebration for one of my co-workers. Everyone raved about it. They liked that it was a very traditional wedding cake. If you are old enough to have gotten white wedding cake in a cardboard box to take home from a wedding then you know what I am talking about. The cake is dense yet moist. It was very easy to cut to create the tiers. I used non-melting wax paper instead of parchment paper since I couldn't find parchment paper - it worked fine. I wouldn't call this cake "plain" but rather elegant and simple, it has a very slight fruity taste to it. I recommend you buy the shortening (Crisco) that is not butter flavored to keep the cake very white. I also made the ornamental icing, but did have to add a bit more cream to get it smooth enough. You definitely need to use a large mixer rather than a hand-held to mix the frosting. The ornamental icing recipe frosted the cake, decorated it, and still plenty was left over. My friend decorated it and the cake looked gorgeous.

Really good cake. More like a sponge cake, and seemed dry. I scaled it to make 24 servings made that's why. I'll try again and 150 serving scale.But overall the best scratch cake I've made so far!

Recipe servings have been modified from 150 servings to 50 servings.