WEDDING CAKE WEDDING CAKE RECIPES

Steps:

• 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.

Steps:

• Begin by gathering your ingredients.
• Preheat oven to 350° F. Prepare a 9x13 cake pan with non-stick cooking spray. Prepare cake mix according to the package directions (using egg whites to make the cake as white as possible). Bake as directed, removing from oven when a toothpick inserted into the center comes out clean and the cake springs back to the touch.
• Allow to cool completely, then cut the cake into 12 big pieces. For perfectly white cake pops inside, skim off the golden tops and bottoms of the cake pieces with a sharp knife. Finely crumble the remaining white cake into a large bowl.
• Add 3/4 of the tub of frosting to the cake crumbs and mix it in with the back of a big spoon. Reserve the remaining 1/4 tub of frosting for another use. (Do not add it to the crumbs or the mixture will become too moist.)
• Roll cake mixture into 48 balls, each about 1-1/2 inch in diameter.
• Place balls on a wax-paper-lined tray or baking sheet. Cover loosely with plastic wrap and allow to cool in the refrigerator for an hour.
• Melt 16 oz. of white chocolate candy in the top of a double boiler (or microwave). Keep the candy warm and fluid while you work. Dip about 1/2 inch of the end of a stick into the melted candy, then push it about 1/3 of the way into a cake ball. Set the ball upside down on the wax-paper-covered tray. Repeat until all cake balls are done. Allow the sticks to set up so they are secure in the cake balls. (Set tray in the fridge to chill if necessary.)
• Holding the end of each stick, dip the cake ball quickly and completely into the melted candy. Tap the stick gently on the side of the pan or bowl to allow excess candy to drip off, then poke the stick into a styrofoam block and allow the cake pop to set up upright until hard.
• For the brides: Pipe white candy onto the cake pop in any pattern you desire, then immediately sprinkle with food glitter or white sugar so the design pops like lace. Add dots to the top to look like a necklace.
• For the grooms: Melt 12 oz. of semi-sweet chocolate chips in the microwave or double boiler. Dip each side of the cake pop into the chocolate to form the tux coat. Decorate with piped chocolate or mini-chocolate chips for the bow tie and buttons.
• When the cake pops are completely set and dry, place them in small plastic candy bags and tie with ribbon or beads.