This is a fantastic recipe. I used it for my wedding cake and for several tiered cakes since then. I make one recipe and split it between a 10-inch circle pan and a 6-inch circle pan. After torting each layer and frosting them the final cake ends up being almost 4 inches each layer. My favourite filling with this cake is custard - simply take a box of vanilla pudding mix (the kind you cook) and replace 1/2 of the milk with heavy cream (33% MF, e.g. whipping cream). I use a simple syrup over each layer too. People constantly rave about the cake when I use this recipe, the simple syrup, and the vanilla custard filling. If you are looking for a good recipe for a tiered cake that is easy and delicious, this is it.
I love this recipe! I haven't had much luck with the variations, but the original recipe makes the most amazing cake! I find that Duncan Hines cake mix works best. Pillsbury is too wet, and I don't like the way Betty Crocker's mix tastes. In a pinch, Aldi's white cake mix works, too. But I get so many compliments whenever I make it. Someone told me just today that it's one of the best cakes she's ever eaten. So there you go. :)
I used this recipe to make a 1st birthday cake for my nephew. I left the almond out to make a white cake for some of the tiers. I also made the chocolate version for a tier. I filled the white cake with strawberry filling and filled the chocolate with bavarian cream.
I ended up making a 2 tier cake with a barn sculpted out of cake on the top tier. I also make a small "smash cake". All of the cake was covered with a thin layer of buttercream, then covered in fondant. It was then decorated to look like a barnyard.
The cake was a hit. Absolutely everyone loved it. I don't think there was one person who didn't like it. I do wish that I had made another tier that was chocolate, because we ended up running out. I have already had requests to make a wedding cake and a birthday cake for people who attended the party.
I can't wait to make this cake again and try out other variations.
one of the best cakes I have ever made! My family loved it, my hubby loved it!! I loved it!
I wanted to make a cake for my husband for Valentines day. The store did not have white cake, so I used Betty Crocker yellow. I cut the recipe exactly in half, since this was only for our family.
I miss the 'Champagne' cake I can get in Bakersfield from Smith's bakery where I'm from, so I took inspiration from that. I don't have a ton of equipment, but I made up for that with the use of parchment paper. LOL!
I baked one round and one square cake and lined the pans with parchment. Cut the round in half, arrange the square cake so it looks like a diamond then put each 1/2 circle on the two top sides, making the heart shape. My long thin bread knife took care of any leveling, but honestly it was minimal. I didn't have a pan quite large enough for this...but two things made it easy for me to house the cake once together...the bottom of my roasting pan and a small countertop chopping block (in case you are like me and need ideas to enable your cooking!!).
Once the cake was together, I frosted it with Wilton's Whipped Icing Mix (because I prefer the Whipped topping over buttercreme). I then sprinkled a little plain cocoa powder over the cake for both color and flavor (I just shook it through my mesh collander), then shaved some Wilton's red melting chips with my cheese grater and sprinkled them on top (I use a Salad Shooter so this took less than a minute and a half to shave all of it).
I have posted a picture of this. I do not typically make 'pretty' food...usually just good tasting and baking is particularly difficult for me...following directions and all. This recipe was EASY to work with and was VERY tasty!!! I appreciate the use of the box mix approach because the ingredients are all pre-measured and there are plenty of other things I can make from scratch so this very pretty, very very tasty cake was also quite simple and straightforward with just a little patience and a couple hours of my morning. Thank you!
Yum! I got numerous compliments on this cake. It was moist, and dense enough to cut and decorate. The only thing I didn't like about it was that it used an actual box of cake mix. I'd love to be able to make a cake like this completely from scratch. I halved the recipe and it turned out perfect. Thanks!
This is a fabulous recipe, but PLEASE note that this takes TWO standard cake mix boxes, not ONE. It had been a while since I made this and only added 1 box (failing to look at the ounces) and wound up having to add about another cup of flour becaus the batter was way too runny. It was still OK, and I still got amazing compliments on the taste of the cake, but it's not as good that way--more airy/less dense. So please add that second box of cake mix, and you'll get sheer perfection!!!!
This was very tasty, but if you don't watch it while cooling...it will stick like crazy! I put one of my layers on a plate when it was almost cool, and I didn't even think about it sticking! Next time I will put the cooling layers on waxed paper or something to avoid ruining them! I halved the recipe and it made 2 very nice 9" layers that I cooked for 50 minutes.
Donna M. I made this cake for a silver anniversary party. I used yellow cake mix and 4 eggs instead of egg whites. I made the 12 x 18 sheet cake. It took about 60 minutes to bake. I cut it in half and filled it with lemon pudding and frosted it with fluffy frosting. We got rave reviews...the cake was delicious and so moist...this is a keeper...thanks
I cut the recipe in half. One half recipe made 32 mini cupcakes, a 10" x 15" pan and about 9 regular size cupcakes. I thought the cake by itself was not very flavorful. But once I added a nice cream cheese frosting, the flavors all came together.