Hi everyone and wedding cake bakers in particular,
I'm a groom's very frazzled mother--wedding is June 10, and I'm making the wedding cake. I am NOT a professional baker. I've posted about this subject before and received some very helpful advice. 
Well...my question today is...what's your best wedding cake recipe from a mix? I'm all confused from baking too many test cakes. I've tried some of the recipes here, baked two this past weekend, and was just getting ready to test another one...when it hit me that I can't keep baking test cakes! I've got to find a recipe, do a final test, and then focus on getting the rehearsal dinner in order!
Please...will some of you experienced wedding cake bakers guide me to a favorite, very delicious recipe from a mix with me?
Thanks very much. And thanks to all who have patiently given advice to me on this subject in the past!
Linda
Hi Linda.
You might try a Dream Cake. It is a white cake from a mix. Add one package of Dream whip, 4 eggs, and 1 cup cold water.
This makes a high yield, and very managable cake. The recipe is on the Dream Whip package.
You can then fill it with your favorite filling, and frost it with your best Frosting recipe.
Good luck!
Hi! I have my first wedding cake on June 10 too! I couldn't imagine doing it as a mother of the groom!! I'm planning a scratch cake, but I've always had great success with a from mix recipe - it's called White Almond Sour Cream cake. I'm pretty sure it's posted in the recipe section here. If not, let me know!
Hi beachcakes,
I did test the White Almond Sour Cream cake recipe. I liked it, except that I'm not crazy about the almond flavor in general. Also the cake layers did not come out 2" high, but maybe I didn't put enough batter in the pans.
Maybe I could leave out the almond flavor, and maybe add a little more vanilla? Do you think that would make a good flavored cake?
I also tried another recipe I got from this site, that included a cup of butter and also a cup of sour cream......that one tasted good, but was very dense. I had used a cake mix with pudding already in it. Do you think that could have made the cake more dense than it normally would be? Also, with all the butter, that one could be a tad expensive as there will be a 14", 12", 10" and 8" cake on the tall tier cake stand.
I had originally planned to use the scratch yellow cake recipe I always use for other cakes. But somehow when I doubled it, when baking a test cake, it did not taste good at all. That's why I'm looking for a mix recipe here at the last minute. And getting a bit frazzled!
Linda
i just did a bridal shower cake & knox -on here- told me to use DH white cake mix & someone else told me to add an extra egg, so i did this & i added clear vanilla, just a little almond & butter extracts (i'm like you w/the almond)--i also goof and added whole eggs to all 3 mixes -so i asked advice about that-come to find out most everyone came back with they always add the whole egg to this cake mix-everyone loved the cake, which was filled strawberry filling.
good luck, everyone on here has been so helpful to me, i know that they'll help you to
EDIT---
OH YEAH- FORGOT TO SAY BEST WISHES TO THE COUPLE
I did test the White Almond Sour Cream cake recipe. I liked it, except that I'm not crazy about the almond flavor in general. Also the cake layers did not come out 2" high, but maybe I didn't put enough batter in the pans.
Here is a guide by wilton on how many cups you need per pan. I usually add another 1/4 to 1/2 of a cup to make sure that it domes over the top edge of the pan. Then I can just cut off the dome while it is still in the pan and it is even all the way across the top.
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
There are guidlines on the bottom for 2" and 3" pans with wedding and party servings. not sure what size pans you are using.
I had originally planned to use the scratch yellow cake recipe I always use for other cakes. But somehow when I doubled it, when baking a test cake, it did not taste good at all. That's why I'm looking for a mix recipe here at the last minute. And getting a bit frazzled!
As for the scratch recipe this can get complicated. Squirlley has posted information on this topic before and if i remember correctly you should not double scratch recipes b/c of the chemistry that takes place when you are adding all the ingredients. The recipe is set up for certain reactions to take place with a amount of time allowed for it. When you start doubling the recipe you can be changing some of the timing. I hope i told you right.
If you want to use the scratch recipe is there another mixer you can borrow of someones? Mix up two batches at the same time then put them in the pan?
Don't worry we're here to help you through this. You'll do just fine! Congratulations to you and the couple.
Leily
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I always use Betty Crocker mixes and I like the golden vanilla for my wedding cakes. I always add a little almond and vanilla to mine...but you could substitute some butter extract in place of the almond. My most requested filling is strawberry...I make it from scratch and it is REALLY good...and easy to do. PM me if you want the recipe. An apricot filling is awesome in this cake too.
Hi,
Thanks for the suggestions! I just now took the layers of my latest practice/test cake out of the oven. I cooled it a bit then leveled it, and tasted the scraps. Very good. I will definitely use this latest recipe...it's the White Almond Sour Cream Cake recipe with these changes--no almond flavoring , whole milk instead of water, whole eggs instead of egg white, 1/2 butter, and 1 T of vanilla. hmm...I guess there were a lot of changes.
Anyway...it tastes good. It's time to stop looking for the perfect recipe.
Now I'll put it together, and decorate it and see how the finished cake will look.
One more question. Do most of you wedding cake bakers torte your layers into 4? Or do you just go with 2 layers. I'm considering whether or not to do this. I'm wondering if torting a larger cake (12 or 14") would be difficult. Maybe I should be happy if I can get two layers of each tier together.
Thanks very much!
Linda
Glad you found a recipe that works for you! Around here, wedding cakes are torted. I put a parchment circle in the bottom of my pans so there is less chance of sticking, and I find that if I leave the parchment on the cake, it's easier to torte. It kind of helps hold it together. Then after you assemble, just peel the parchment off the top.
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