Special-Occasion White Cake |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 14 |
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My grandma used to be known for her delicious wedding cakes, and this is the recipe she used, relates field editor Sue Gronholz from Beaver Dam, Wisconsin. I learned cake decorating on my own and use her recipe to create birthday, anniversary and shower cakes. Ingredients:
3/4 cup shortening |
1-1/2 cups sugar |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2-1/2 cups cake flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup cold water |
4 egg whites |
frosting: |
2 cups shortening |
6 cups confectioners' sugar |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2 to 3 tablespoons milk |
lilac paste food coloring |
edible pansies |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a large bowl, beat shortening, confectioners' sugar, extracts and salt until light and fluffy. Add enough milk to achieve frosting consistency.
4. Place one cake on a serving plate; spread with 1 cup frosting. Top with remaining cake. Tint 2 cups frosting with lilac food coloring; spread over top and sides of cake.
5. Cut a small hole in the corner of a pastry or plastic bag; insert #10 tip and fill with remaining white frosting. Pipe a border of pearls around bottom and top of cake. With #3 tip, pipe smaller pearls on sides of cake. Garnish with pansies. Yield: 14-16 servings.
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