Cake Recipes

I had a few people ask for the cake recipe when we celebrated Heidi's birthday at my parent's house, so I decided to post it on the blog.  Hope this helps and have fun!!

White Almond Wedding Cake  (From AllRecipes.com)

Ingredients

1 (18.25 ounce) package white cake mix

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Nutritional Information  Amount Per Serving  Calories: 211 | Total Fat: 6.6g | Cholesterol: 5mg

I have had a lot of fun decorating cakes with fondant!   I call it "playdoh for mommies." 

Marshmallow Fondant

2 lb powdered sugar (1 bag)

1 lb marshmallows (1 bag)

4 T water

1/4 C crisco shortening

Spread bowl with crisco.   Add1 lb marshmallows and water and melt in microwave on high for 30 sec.  Stir.  Cook 30 more sec. then stir again.  Repeat if needed until all the marshmallows are melted.   Add powdered sugar, stir then knead on a shortening greased surface.   Knead in more powdered sugar if needed.  If fondant is too dry and cracks, knead in some crisco.  If it is too sticky, add some powdered sugar.  It should be elastic but not stick to your fingers.  Store fondant in an airtight container or ziploc bag for 24 hrs before putting on a cake.   You can knead in the coloring the night before or the next day.  Coloring will darken over time.  Then, roll out on a greased surface and cut as needed.  

Do not store fondant in the fridge.  It will keep at room temp for weeks in the cupboard.  If it hardens a little, you can even "revive" it several weeks later by kneading in some crisco.   To stick pieces of fondant together, use a little bit of crisco like "glue".  Do not use water, which will dry it up.  

Wilton’s Buttercream Frosting

Spread the buttercream frosting over the cake before adding the fondant over it.  The frosting holds the fondant in place.  

1 C shortening

1 C butter

2 T vanilla (yes, this is 2 tablespoons)

2 lb powdered sugar (1 bag)

2 T milk

Cream the first 3 ingredients, then slowly add powdered sugar and milk at the end.