White Wedding Cake Tasty Recipes

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White Wedding Cake

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Ingredients :

5 1/four cups sifted cake flour
6 teaspoons baking powder
2 teaspoons salt
2 cups white sugar
8 egg whites
1 cup white sugar
1 cup shortening
2 cups milk
1 half teaspoons orange extract
1 teaspoon almond extract

Instructions :

Prep :	Cook : 50M	Ready in :

Beat egg whites till foamy with strong egg beater, or at excessive pace of electric mixer. Then upload 1 cup sugar steadily, beating only until meringue will maintain up in tender peaks.
In a big bowl, stir shortening simply to soften. In every other bowl, sift together flour, baking powder, salt, and a pair of cups sugar; sift into shortening. Add 1 half cups milk and the extracts, and blend until all flour is dampened. Beat 2 mins at a low pace of electrical mixer. Add closing milk and the meringue combination; beat for 1 minute extra.
Line the bottoms of one 10 inch rectangular pan and two eight inch rectangular pans with parchment paper. Pour batter to same depth in every pan.
Bake at 325 degrees F (one hundred sixty five levels C) for approximately 45 minutes, or till carried out. Cool layers.
Trim one of the 8 inch rectangular cakes to make a five inch square cake. Place the ten inch cake on a big flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with extra frosting. Center 8 inch cake on pinnacle of 10 inch cake, and frost as above. Center 5 inch cake on eight inch cake, and frost. Spread frosting over entire cake to give a flat, even base for redecorating. Decorate as favored.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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