Wedding Cake Recipe

Traditionsl Cake Tops
Cake Tops

Make Your Own Wedding Cake

White Wedding Cake

Heat oven to 325ºF.

Generously grease cake pans using solid shortening and lightly flour.
Do not use nonstick cooking sprays.

Mix 1 package white cake mix according to package directions. 

One package of mix yields 4 1/2 cups batter. 

Two packages of cake mix can be mixed at once; beat the same amount of time as for one mix.

Use cup measurements below to fill greased and floured pans. 
Bake at 325º F. as directed.

Pan Size Cake Batter Bake Time
6-inch round 2 cups 45-55 min.
8-inch round 4 cups 50-60 min.
10-inch round 6 cups 50-60 min.
12-inch round 9 cups 50-60 min.
14-inch round 12 cups 50-60 min.
16-inch round 16 cups 55-65 min
16 x 11 x 1 1/2 inch sheet cake (foil pan) 9 cups
(2 mixes)
30-40 min.

Cakes are done when toothpick inserted in center comes out clean.

Cool in pans 20 minutes. Run knife around edges to loosen.
Carefully remove cakes from pans; cool completely.

For less crumbs when removing cake from pan...put in freezer first for approximately one hour.

Decorate with cut flowers (edible only) and icing; use a basket weave pattern.  Coordinate flowers with your colors and theme.
(Check with your florist for the best choice of flowers)

Butter Icing

3 cups powdered sugar 2 tbsp. milk
1/3 cup melted butter 2  2/3 tbsp. lemon juice
1/8 tsp. salt Food coloring if desired*

Sift sugar. Combine with melted butter, lemon juice, salt, and milk. 

Beat until creamy. 

*Divide in several parts. Tint each portion with a different food coloring if desired.

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