f 3 deep, round, 20cm cake tins with baking paper.
br>Butter three 9\" round cake pans and line them with
Cream shortening.
add extracts and salt mix till blended.
Then add little powdered sugar and little water.
mix on med speed till all sugar and water is used.
this makes about 2 c.
I figured that for a wedding cake 3 tier 6 10 14 takes 5 batches of icing for a finished cake if you are doing flowers need to add a little more powdered sugar to get a stiffer icing.
Mix Crisco with 1/2 of powdered sugar, then beat.
Mix very well before adding water, then add rest of powdered sugar.
This is very important!
Four recipes will do a 6 layer wedding cake.
nch plastic straws
Make cake layers:.
Preheat oven to
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.
Cake:
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13\" x 9\" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.
-inch thickness. Cut 18 wedding cake shapes from dough, re-rolling
ke two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
to greased and floured cake pans, filling each
eanwhile, to make the royal icing, lightly whisk egg white in
boxes of cake mix in a Wilton doll cake pan.
Remove
Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
Divide among three greased and floured 9-inch layer cake pans and bake at 350\u00b0F, about 20 minutes or until cake tests done.
Cool on rack. When layers are cool, ice between layers, sides and top.
Icing directions:
Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
ater overnight.
Sift the icing sugar into a large bowl
0 mins.
Using a wedding cake cutter, cut 12 shapes from
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer.).
br>After baking all the cake rings, cool to nearly cold
Mix everything by hand in order.
Pour into greased and floured 9 x 13 inch pan.
Bake at 350\u00b0 for 45 minutes.
Ice with icing recipe below when cake is cool.