Whether your wedding budget is small or you just love the idea of having a homemade wedding cake, baking cakes can be quite a challenge. After searching long and hard and baking cake after cake I have finally settled on the best white cake and frosting combination that tastes delicious. Hopefully you will love this cake as much as I do.
Before you get started it is important to have a reasonably accurate head count so you have plenty of cake for everyone. Each batch will serve about twenty guests so you will want to multiply the ingredients as necessary. Please refer to the chart below for accurate amounts of each ingredient.
Once you know how many people will be showing up for the wedding it is time to decide what cake shape you want. Different pans will accommodate different amounts of batter. Each batch creates about twelve cups of batter or enough to fill two 9 x 1-1/2 inch round cake pans. If you choose to do a rectangular or square shape cake then you can substitute the two round pans for two 8 x 8 x 1 -1/2 inch square pans. As long as the pans are the same depth then you do not have to increase cooking time.
On the other hand if you want to make more of a sheet cake then you will have to buy the pan you want and measure how much batter will fit into the pan. You can do this by filling the pan about 1/8 of an inch from the top with water and measuring how much water it holds. Remember that each batch will give you about twelve cups of batter, so plan accordingly.
For large rectangular pans make sure you buy them 1 and ½ inches thick so you do not have to do much altering to the baking time.
Making the Batter
You must begin by getting all your ingredients out and preheating your oven to 375 degrees. This will ensure you have everything you need to make the batter and the oven is ready to bake the cake.
• First melt your butter in a pan on low and once it is melted blend it with your sugar and vanilla until it becomes creamy. Set aside.
• In a second mixing bowl mix together your cake flour and baking powder.
• Add dry ingredients to your bowl of wet ingredients and add milk. Mix together thoroughly.
• In a separate mixing bowl beat egg white until they become very stiff.
• Fold egg whites into batter gently.
Once you have all the batter you need to make the cakes according to the pans you purchased, grease and lightly flour your pans and bake for about 18 to 20 minutes or until golden brown. Take the cake out of the oven and cool for about 10 to 15 minutes before removing from the pan. Once the cake is out of the pan let it cool completely.
The most delicious and easy frosting you can make for this white cake is butter frosting. You will want to make enough to completely cover your cake and fill in between the layers. Based on the number of guests you approximated above, use the same number for the frosting ingredient chart shown below.
• Melt butter in a pan on low and add to mixing bowl once melted.
• Add vanilla and heavy cream to butter and mix thoroughly.
• Slowly add powdered sugar to wet ingredients and mix until frosting is creamy. I highly recommend using electric beaters for this process as it makes your job a lot easier.
Once you have your frosting made you should immediately frost the cake before the frosting sets. If you are layering the cake then make sure you put the layers together with frosting before frosting the edges.
Enjoy the process of making the cake and have a wonderful time at your wedding.
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