Which Cake for the Big Day?

I love weddings! They are so happy and exciting...and there is a HUGE cake! I have always dreamed of making my own wedding cake one day, and I would love to cater weddings and make wedding cakes. I have been asked by someone to make their wedding cake later this year!! Since I have never made one before, I thought it would be smart to have a couple of practice runs at it. I made my first wedding cake this week...and I've decided there need to be many more practices in the future! I decided to make three different cake recipes and 2 different icing recipes. Each layer of the cake was a different flavor: vanilla, white, and almond. And then I iced one of the layers with a vanilla buttercream, and the other two layers with an almond buttercream. I did not take step-by-step pictures of these recipes, but I do have some pictures and I will post the recipes.

one of the layers before frosting

 I have a lot to learn..haha

 The top layer is vanilla, the middle layer is a silver white cake, and the bottom layer is almond.

After I had my family and tons of friends taste test, the favorite cake was the almond and the favorite frosting was the vanilla buttercream! The cakes were all delicious, but I have to agree with everyone else. Now I just need to keep practicing! Let me know if you have any advice, especially decorating tips.

Vanilla Cake
by: Magnolia Bakery

1 cup unsalted butter, soft

2 cups sugar

4 eggs

1 1/2 cups self-rising flour

1 1/4 cup AP flour

1 cup milk

1 tsp. vanilla

 

Preheat oven to 350 degrees. Line muffin pans with cupcake liners. Set aside. In a large bowl, beat butter until fluffy. Gradually add sugar, beat about 3 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, combine flours. In another small bowl, combine milk and vanilla. In 3 parts, alternately add the flours and milk and vanilla, until just mixed. (Beginning and ending with flours.)  Pour into 2 greased round pans. Bake 20 to 25 minutes.

 

Silver White Cake

by: Gold Medal Flour

2 1/4 cups All-Purpose Flour

1 2/3 cups sugar

3 1/2 tsp. baking powder

1 tsp. salt

1 1/4 cups milk

2/3 cup shortening

1 tsp. vanilla

5 egg whites

Preheat oven to 350 degrees. Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occassionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occassionally, 2 minutes. Pour into 2 greased round pans. Bake 30 to 35 minutes. Cool completely before icing.

Almond Butter Cake

by: Southern Living

1 cup butter, softened

2 cups sugar

5 large eggs, separated

2 1/4 cups All-Purpose flour

1 1/4 tsp. baking soda

1 cup plus 2 Tbsp. buttermilk

1 tsp. almond extract

Preheat oven to 350 degress. Beat butter and almond extract at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Combine flour and baking soda; add the butter mixer alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake for 20 to 22 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Frost with desired frosting.

Vanilla Buttercream Frosting

by: Southern Living

1 cup butter, softened

1 (32-oz.) package powdered sugar

2/3 cup milk

1 Tbsp. vanilla extract

Beat butter and vanilla at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed after each addition.

Almond Butter Frosting

by: Better Homes and Gardens

3/4 cup butter, softened

1 (32-oz.) package powdered sugar

1/3 cup milk

1 tsp. almond extract

1 tsp. vanilla extract

milk

Beat butter and extracts with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk. Gradually beat in the remaining powdered sugar. Beat in additional milk until frosting reaches spreading consistency.