Help I am doing my first wedding cake soon and need some advice on how to "extend" my from scratch recipes. I will be making a 3 tiered square cake. Sizes probably 14 10 and 8" and the pans are 3" deep. I would much appreciate any help I can get from fellow cc members. Seeing as I am an american living in germany it is hard to get advice on an american wedding cake!
thanks
1
reply
NewbeeBaker
Posted 27 Mar 2007 , 7:32pm
post #2 of 2
I have read that a lot of members use this recipe for wedding cakes...
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
Really durable for stacking and said to be delicious! Gonna try this one real soon=)
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