Cake Recipe And Buttercream Forsting

Decorating By elga1977 Updated 12 Nov 2008 , 9:30pm by kakeladi

elga1977 Posted 11 Nov 2008 , 2:00pm
post #1 of 3

Hi I want to make a cake for an activity and I need a great cake recipe batter and how to make the buttercream frosting. I tried to make the frosting before but was a desaster. Please can anyone help me. Thanks a lot!!!!!!!!!!!!!!!

2 replies
kakedecorator Posted 12 Nov 2008 , 5:47pm
post #2 of 3

Do a search on here for the cake recipe and the buttercream frosting recipe. There are great recipes on this site.

kakeladi Posted 12 Nov 2008 , 9:30pm
post #3 of 3

Here's a great recipe!

The *original* WASC cake recipe by kakeladi
1 box cake mix (I prefere Betty Crocker) *see notes at end
1 cup flour
1 cup granulated sugar
generous dash of salt

1 cup sour cream
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire wisk, but optional. In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk, cream or even juice for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 or 5 to mix the batter.
Most of the time I forget to add the salticon_smile.gif
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR two 8" or three 6" round; or a 12" round; and other combinations of pans.
I prefere to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. Use your nose - if you smell it most likely it is done. If cake has pulled away from sides it is overbaked After cooling, the top might be a bit sticky.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart. Since I made many wedding cakes I usually mixed it up by the cup about once a monthicon_smile.gif

Some people have told me they use yogurt instead of sour cream....I never tried that.
And that's right.......there is NO oil/butter/margerine used in this recipe.

For icing I strongly suggest you find SugarShack's b'cream. There are many threads on here regarding it w/the recipe. Super great b'creamicon_smile.gif

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