I am not a baker; but you wouldn't know it from the results of this recipe. The cupcakes I made were beautiful, moist, and so, so tasty. I did not change anything other than halving the recipe. This goes into the Keep Forever file! What a fabulous recipe to share with the world, Donna!
WOW---Enough said, possibly the best cake I have ever had!
I made this for my mom's surprise birthday party. Usually most people don't eat cake after a huge meal but most of this was gone. I made the original almond, but with butter flavored cake. I'm thinking of trying it with pineapple juice instead of the water next time. I baked mine as tori1216 suggested. On 340 degrees, checking in 10 minute intervals after the first 35 minutes. It took exactly 57 minutes.
Love this cake recipe! I bake it for just a few minutes more in my oven. Everyone raves about it. I have used a homemade raspberry filling and a homemade blueberry filling. Very, very good!!!
I have always hated white cake and then I made this for a wedding cake yesterday. OMG...I think white cake is my new favorite. I made Italian Meringue Butter Cream flavored with Lorann's Princess Emulsion. It was a smash hit at the wedding...everyone said it was so light and creamy with the IMBC. I used it again today to make a pull apart Power Ranger cupcake cake and again next week for a Boston Redsox cake. I will recommend this as my go to recipe for all of my customers. Mmmmm...I want some now!
So, i just made comment about this cake. I though i m not gonna eat this cake but i cant stop myself. Very very moist, melt in your mouth, not very sweet, just perfect. I can easily finish 6
I LOVE This Recipe!!! it is EXCELLENT!! It is not light and fluffy it is very moist and almost reminds me of a pound cake!! Delish!!! I did frost it with a coconut buttercream frosting :) I use this recipe often thank you...
I was ask to make a wedding cake for some friends renewing their wedding vows. They only gave me a two week notice. I have made many cakes over the years but this was my first wedding cake. There were suppose to be 50 people in attendance. I found this wonderful recipe and by the reviews gave it a try. I made a three layer cake and used the lemon recipe instead of the almond. Since I had only a basic decorating class I knew I could not make the cake fancy myself. I had the idea of using edible flowers and ordered them on-line. They were gorgeous spring flowers. Came in a airtight container. I used the shell and star accents around the bottom of each layer. Wow! Stacked two top layers and used pedestal between bottom and second layer. Laid some flowers bottom center and top. I even surprised myself. The cake was delicious, held up well, moist. Used lemon cream cheese icing. Bought some Wilton buttercream icing from our party store to make my stars, added some lemon oil. Cream cheese icing was not good for decorating. Made for a good day and a happy bride and groom.
My daughter asked me to make her wedding cake for her even though I had never made a wedding cake before. I tried several different recipes that promised to be "the best" that were disappointing. I came across this recipe, read all of the reviews, and prepared a sample cake. Incredible! For the final cake I made the lemon version, halved it before putting it into the pan, then added blueberry pie filling (sieved) to one half. I "zebra"'d it, then when it was in the pan I dolloped (2 Tbs) the same sieved filling over the top and swirled it. I brushed it all over with a slightly rum-flavored simple syrup before freezing. For the icing I made the most delicious lemon buttercream (2:1 butter to shortening, lemon juice, and milk to thin). The cake was the most incredibly moist cake I have ever had. Even people who said they don't like cake were raving about it, and, most importantly, my daughter was amazed. The only mistake I made was not bringing take-home boxes for the family and guests, because several had to go looking for their own. (She also asked me to make a pirate ship for her cake - another first - so I made out out of rock-hard peanut butter rice krispies and fondant. Another hit. I thought there were paparazzi around the cake!)
This recipe, with it's variations, has become The Family Birthday Cake recipe. Three layers tall, in the flavor of choice, and the recipient is always thrilled. It is just a delicious cake, no matter how you flavor it. Chocolate, with raspberry preserves for filling, white cake with lemon curd and lemon frosting, strawberry cake with strawberry frosting, they are all great. It has never failed to make me look like a great baker!