Wedding Cake

Recipe by angelfan
READY IN: 1hr 5mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • sift together flour, bp and salt twice.
  • beat egg whites until foamy.
  • add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
  • cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
  • Add flour mixture alternately with milk, beating after eah addition until smooth.
  • Add egg whites and beat for one minute until smooth.
  • Grease pans two nine inch square pans or one 13x9x2.
  • Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
  • Cool cake on racks 10 minute.
  • Loosen from sides of pan turn right side up to cool.
  • To keep from drying cover or wrap cake as soon as cooled.
  • Make recipe 5 times to serve 100 guest.
  • When cake is assembled frost the sides of whole cake.
  • Start at the top and work toward bottom layers.
  • Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
  • Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
  • Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
  • Aply a thin glaze to cake before frosting to anchor crumbs.
  • Make glaze by adding hot water to some of the frosting.
  • About 1 tbs water to 1 cup frosting.
  • To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
  • Tint enough to frost whole cake as it is hard to match colors with another batch.
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