White Wedding Cake Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 21, 2003
I used this recipe for my best friend's wedding after trying two others. It is WONDERFUL! Maybe those that said it was dry over whipped their egg whites because I did not find that to be the case with my cake. I did have to double the recipe to produce thick enough layers with a 12", 8", and 5" round pans. We did fill the layers with strawberry and lemon fillings and that did help with the moistness. Great recipe!
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Cooking Level: Expert

Home Town: Canton, Ohio, USA
Living In: Louisville, Ohio, USA

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Reviewed: Sep. 19, 2001
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!
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Reviewed: Sep. 25, 2000
It was a little too heavy for me. Also, it was on the dry side.
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Reviewed: Sep. 3, 2000
to heavy of a cake for me. is more like a pound cake is what my husband said
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Reviewed: Jul. 8, 2000
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.
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Reviewed: Jun. 29, 2000
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!
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Displaying results 41-46 (of 46) reviews

 
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