What Is Your Favorite Wedding Cake And Icing Recipe?
Decorating By lutie Updated 13 Apr 2008 , 11:58pm by kwalsh4
Let us help get the lost forums and their important information back online. Send your favorite wedding cake and icing recipe since the "season" is fast approaching. Personally, I find the White Almond Sour Cream recipe a little dry and have recently used the Magnolia Bakery White Cake Recipe due to its moistness. White cake is a little dry, in my opinion, so that recipe has been a hit with those I have made. What is your personal experience?
In my experience, brides usually want my vanilla pound cake with "butter" bc icing. Neither of them are hard at all. Here goes:
Vanilla pound
1.5 cups shortening
3 cups sugar
7 eggs
3 cups all purpose flour
1 cup milk
2 tsp. vanilla flavoring
Cream together shortening and sugar. Add eggs one at a time. Combine flavoring with milk. Add flour and flavored milk alternately. Bake at 325
Buttercream
2 sticks room temp butter
1 cup shortening
1 tsp. clear vanilla
2 lbs. powdered sugar
pinch salt
Cream together butter, shortening, and flavoring. Add sugar and salt. Thin with water to desired consistency.
Neither of these are rocket science, but they are tried and true recipes from this southern cook and get rave reviews around here.
Sorry guys, I don't have any new info. (WASC w/ BC is a favorite for me, too)... ...But I just had to say congrats to Jack109 for the weight loss!! Good going, Jack!! 
Thanks Danielle11! Your cakes are beautiful by the way! I need to stay off of CC so that I can keep this weight off though! I really want to try cake balls, but I know I would eat them. I have to make a cake Wednesday for my son's 18th Birthday and that Magnolia white cake sounds yummy. I am going to search through the recipes.
Happy Easter!
In my experience, brides usually want my vanilla pound cake with "butter" bc icing. Neither of them are hard at all. Here goes:
Vanilla pound
1.5 cups shortening
3 cups sugar
7 eggs
3 cups all purpose flour
1 cup milk
2 tsp. vanilla flavoring
Cream together shortening and sugar. Add eggs one at a time. Combine flavoring with milk. Add flour and flavored milk alternately. Bake at 325
Buttercream
2 sticks room temp butter
1 cup shortening
1 tsp. clear vanilla
2 lbs. powdered sugar
pinch salt
Cream together butter, shortening, and flavoring. Add sugar and salt. Thin with water to desired consistency.
Neither of these are rocket science, but they are tried and true recipes from this southern cook and get rave reviews around here.
Hi there, I am intrigued by your recipe. So you use no butter in your cake, all shortening? What about butter flavored shortening?
In my experience, brides usually want my vanilla pound cake with "butter" bc icing. Neither of them are hard at all. Here goes:
Vanilla pound
1.5 cups shortening
3 cups sugar
7 eggs
3 cups all purpose flour
1 cup milk
2 tsp. vanilla flavoring
Cream together shortening and sugar. Add eggs one at a time. Combine flavoring with milk. Add flour and flavored milk alternately. Bake at 325
Buttercream
2 sticks room temp butter
1 cup shortening
1 tsp. clear vanilla
2 lbs. powdered sugar
pinch salt
Cream together butter, shortening, and flavoring. Add sugar and salt. Thin with water to desired consistency.
Neither of these are rocket science, but they are tried and true recipes from this southern cook and get rave reviews around here.
Hi there, I am intrigued by your recipe. So you use no butter in your cake, all shortening? What about butter flavored shortening?
You got it! The cake itself has no butter. I have never used butter flavored crisco, but it would probably be great. That cake recipe came from my grandmother. I have used all sorts of bc recipes on it, but the one above is the on I like the best.
Hey, no problem, Jack! I'm working on losing weight, too, and it's encouraging to see that someone is reaching their goal! So, hats off!
How large of a cake does that make,jammjenks ?
Not sure how many cups it ends up being, but I use two runs of it in my 11X15 pan. I don't have a bowl or mixer big enough to double the recipe. Most pound cakes aren't recommended for doubling anyway. Does that help?
For similar thread, please also see:
http://forum.cakecentral.com/cake-decorating-ftopict-579780-.html
HTH
Here is the Magnolia Bakery Traditional Vanilla Cake Recipe
On medium speed, cream until smooth:
1 cup butter, unsalted (softened)
Add gradually and beat until fluffy (about 3 minutes)
2 cups sugar (I only use Pure Cane such as Domino)
Add one at a time, beating well after each egg:
4 large eggs, room temperature
Combine the flours and add in 4 parts, alternating with the milk and vanilla extract, beating well after each addition:
1 1/2 cups self-rising flour *I use King Arthur or White Lily
1 1/4 cups all-purpose flour * I use King Arthur or White Lily
1 cup milk
1 teaspoon vanilla extract
Divide batter among Three 9 x 2 inch round cake pans which have been lined on the bottom with waxed or parchment paper, greased and lightly floured
Bake for 20 to 25 minutes @ 350 degrees F or until a cake tester inserted in the center comes out clean.
Cool in pans 10 minutes
Remove from pans and cool completely on wire rack.
Brush a simple syrup over the tops (2 cups water and 2 cups sugar which have boiled for a couple of minutes until dissolved)
My Best Butter Cream Icing
(For a 14 x 10 x 6 wedding cake)
Cream until Fluffy:
2 cups butter, unsalted (1 pound box)
2 cups Crisco * depending on the weather... sometimes I reduce the Crisco and use more butter... but always use 4 cups total
Add and Continue Beating:
16 cups 10X (powdered) sugar
2 Tablespoons Meringue Powder
1 teaspoon salt
*At this point, I add about 1/2 of the whipping cream and the extracts
2 teaspoons vanilla extract (only real, not imitation)
2 teaspoons almond extract
1 1/2 to 2 teaspoon clear butter flavoring
Add the rest of the whipping cream you did not put in previously.
2 to 2 1/4 cups whipping cream
Keeps for a week in the refrigerator and freezes well for months.
I have served this several times at weddings and everyone comments about how tender and moist the cake is and the fabulous butter cream icing. The men love it and always come back for seconds! (That is my barometer when it comes to wedding cakes and punch )
Oops! I forgot to mention, in my humble opinion, the scratch cakes are more tender and moist... that could be why I am not sold on the WASC for wedding cakes. Please do not take it as a criticism of all you who are WAXC fans; it is just a personal preference.
Sorry but I LOVE WASC cake and I get raves about it!!
Just my honest opinion
Well, I am usually a box baker myself, but that Pound Cake recipe sounded so good. I have it in the over right now!
Thanks for the recipe!
I have made the Magnolia Traditional Vanilla cake and substituted coconut milk for regular milk and it tasted great, a little moister then the regular recipe. You have to bake a few minutes longer.
I find magnolia's white cake recipe a little dry.
The pound cake sounds good, I'll have to try it.
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