I have a new "favorite" wedding cake recipe!! This cake is SO moist and SO flavorful. I just baked a large wedding cake using this recipe and EVERYONE at the wedding was raving about how good & how moist the cake was, including the hostesses at the location. I used crusting buttercream icing. For the largest layers, I reduced the oven temp & increased the cooking time. For a 16" layer, it took a little over 90 minutes to cook through at 300 degrees. For a full 16" x 2" layer, it took 2 1/2 recipes. Also, since I was doing so many recipes, I didn't want to separate that many eggs, so I bought the liquid egg whites and used 3/4 cup for each recipe, which worked really good. As another review stated, if you want a truly white cake, use clear vanilla; otherwise will turn out to be somewhat of a "yellow" cake. GREAT recipe...highly recommend if you want to serve a cake people will remember!!
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I have a new "favorite" wedding cake recipe!! This cake is SO moist and SO flavorful. I just...