I've been asked to make a cake for a cousin's wedding. I haven't made cake's of this nature since my grandparent's 50th wedding anniversary - so I was a little nervous, and decided to practice. I want to make sure it not only looks decent, but tastes good, so I went in search for a recipe.
There are about 9,000 recipes for cake. I narrowed it down by wanting something really dense. Box cake is good, but light and airy isn't ideal for buttercream and decorations, so something nice and dense - like pound cake - works well. I picked my recipe and held my breath.
White Wedding Cake
2 boxes white cake mix
2 cups flour
2 cups sugar
1 1/2 tsp salt
1 tsp almond extract
2 tsp pure vanilla extract
8 egg whites
2 cups (16oz) sour cream
Mix everything together on low for 2 min. Bake at 325 degrees until a toothpick comes out clean. Cut the recipe in half to make an 11x15 cake.
I decided to cut this in half because I didn't have a big enough pan for the full recipe. That takes a lot of thought when the original recipe is sitting in full view. That's why I dumped the entire measurement of salt into the batter. I couldn't have been something like sugar, no it had to be something completely noticeable. I debated, and debated some more about starting over. I didn't have time or resources so I dumped in a little more sugar and flipped on the mixer. That's when some of the batter flopped out all over the counter because I started ramrodded it and didn't use any finesse.
That was about the time I wondered what in the hell I was doing.
I finally got everything stirred up, in the pan and into the oven. The finished product looked really good and I was actually surprised.
I'll post part two...soon - frosting and decorating.
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