WEDDING CAKE

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This came from an old country cookbook. it can be scaled down for smaller weddings. It takes a bit of effort but the results are worth it in flavor.

Provided by angelfan

Categories     Dessert

Time 1h5m

Yield 40 serving(s)

Number Of Ingredients 10

3 cups cake flour
4 teaspoons baking powder
1 1/2 teaspoons salt
5 egg whites
6 tablespoons sugar
2/3 cup shortening
1 2/3 cups sugar
1 1/3 cups milk
2 teaspoons vanilla
1/4 teaspoon almond extract

Steps:

  • sift together flour, bp and salt twice.
  • beat egg whites until foamy.
  • add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
  • cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
  • Add flour mixture alternately with milk, beating after eah addition until smooth.
  • Add egg whites and beat for one minute until smooth.
  • Grease pans two nine inch square pans or one 13x9x2.
  • Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
  • Cool cake on racks 10 minute.
  • Loosen from sides of pan turn right side up to cool.
  • To keep from drying cover or wrap cake as soon as cooled.
  • Make recipe 5 times to serve 100 guest.
  • When cake is assembled frost the sides of whole cake.
  • Start at the top and work toward bottom layers.
  • Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
  • Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
  • Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
  • Aply a thin glaze to cake before frosting to anchor crumbs.
  • Make glaze by adding hot water to some of the frosting.
  • About 1 tbs water to 1 cup frosting.
  • To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
  • Tint enough to frost whole cake as it is hard to match colors with another batch.

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