Today’s guest post is from fabulous Kristen of the blog Dine and Dish.
Not only does Kristen take gorgeous photographs, but her blog is full of wonderful recipes like Homemade Chicken and Noodles (on my MUST try list), Cinnamon Roll Cookies, and Godiva Chocolate Martinis (for real).
Kristen is a mom to four (seriously, I am such a slacker in that department) and a freelance writer…it is AMAZING to me that she is able to maintain such a beautiful blog, too!!
And although you’d expect such a busy woman to be half crazed and grumpy, Kristen is such a joy to talk to. She is sweet and kind and I hope to meet her someday!!
It is just slightly intimidating coming over to Kristan’s blog to post about a cake, especially considering that her decorating skills are incredible, and mine are…well… I’ll just say, not so much. When I took a cake decorating class 7 years ago, my teacher commented that my roses look a lot like cabbages. Since that class, I have had zero requests from people to decorate their cake. I try not to take it personally. Apparently cabbages aren’t a hot look for decorated cakes. Oh well.
Nonetheless, I can’t help but not adore this white wedding cake recipe from Allrecipes.com. I don’t decorate it all pretty and things like a wedding cake. I just slather on my favorite white wedding cake icing recipe, add a few glittery sprinkles, and call it good!
White Wedding Cake (from Allrecipes.com)
This is the full recipe, but since I’m not doing a cake for any big, fancy weddings, I always halve the recipe and bake it in a 10 inch cake pan. If you only want a standard sized cake, I recommend you do the same…or leave it as is, bake two 10 inch cakes, and freeze one for later!
- 5 1/4 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 1/2 teaspoons orange extract
- 1 teaspoon almond extract
Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.
In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer.
Add remaining milk and the meringue mixture; beat for 1 minute more.
Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.
Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.
Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.