f 3 deep, round, 20cm cake tins with baking paper.
-inch thickness. Cut 18 wedding cake shapes from dough, re-rolling
0 mins.
Using a wedding cake cutter, cut 12 shapes from
Prepare cake as directed in 13x9 pan,
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
inch square cake. Place the 10 inch cake on a large
nch plastic straws
Make cake layers:.
Preheat oven to
Grease and flour 2 9-inch cake pans; set aside.
Beat all ingredients on low speed until mixed.
Batter will be thick.
Beat on medium speed about 2 minutes.
Batter will be slightly lumpy.
Pour into greased and floured pans.
Bake at 350\u00b0 for 30- 35 minutes or until cake tests done. Do not overbake.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten.
Cream sugar and Crisco together well.
Sift flour, baking powder and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly.
Fold in the egg whites. Pour batter into a 14-inch, a 12-inch and an 8-inch greased and floured cake pan for a tiered Wedding Cake.
Bake at 350\u00b0 for 25 to 30 minutes.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Cream butter and sugar until fluffy.
Beat eggs well and add to mixture.
Chop nuts and fruits; mix with part of flour and fold into mixture.
Sift remaining flour and baking powder together and fold in.
Add flavorings and mix well.
Pour into greased tube pan (paper lined) or small loaf pans.
Place in cold oven and bake at 250\u00b0 for 3 hours.
(Small loaves may be done in 2 1/2 hours.) This cake keeps well, wrapped and in a tin, for at least two months.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Make any white box cake as directed and bake.
Cool 15 minutes and use handle of wooden spoon to poke holes over cake.
Mix milk, sugar and 2 cups coconut.
Mix together, stirring constantly, over heat until mixture boils for 1 minute.
Spoon over cake holes.
Top with a layer of Cool Whip and sprinkle coconut.
Refrigerate.
Bake white sheet cake; let cool.
Mix pineapple and sugar and boil for 10 minutes.
Punch holes in cake so pineapple mixture won't run to sides.
Pour over cake and let cool.
Mix pudding with milk; pour over cake and let set.
Top with Cool Whip. Sprinkle coconut over Cool Whip.
Top with nuts (optional).
Grease 9 x 13-inch pan.
Pour pineapple into the pan.
Over this pour cherry pie filling.
On top of cherries, sprinkle yellow or white dry cake mix and chopped nuts.
Slice 1 or 2 cubes of butter, very thinly over the top.
One cube is usually enough. Bake at 350\u00b0 for 1 hour.
Serve with whipped cream topping.
Real good and easy.
eased and floured cake pans, filling
-inch square cake pan.
Make the Cake: In a medium
oyal icing, lightly whisk egg white in a small bowl. Whisk