White Almond Wedding Cake
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
(From Allrecipes.com)
Marshmallow Fondant
2 lb powdered sugar (1 bag)
1 lb marshmallows (1 bag)
4 T water
1/4 C crisco (use the real thing)
Spread bowl with crisco. Add 1/4 C crisco to bowl. Melt 1 lb marshmallows w/ water in microwave on high for 30 sec. Stir. Cook 30 more sec. then stir again. Repeat if needed until all the marshmallows are melted. Pour in powdered sugar. Stir then knead on a greased surface. Knead in more powdered sugar if needed. If fondant is too dry and cracks, knead in some crisco. (Do not use water) If it is too sticky, add some powdered sugar. It should be elastic but not stick to your fingers. You can divide and knead in coloring now or the next day. Darker colors will darken the longer you wait. The coloring will also be easier to work in before letting it sit. It is better to wait at least overnight before putting it on the cake- all the ingredients will be better blended together. Store fondant in an airtight container or ziploc bag. Do not store in the fridge as this can make it sticky. Then, roll out on a greased surface and cut as needed. To stick shapes on the cake, you can use a little bit of water and talcum powder or just rubbing crisco on the bottom seems to work just fine.
contributed by Amber Parkinson, (my best adaptation from Libby's Class)
Wilton’s Buttercream Frosting
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.
Contributed by Amber Parkinson as received from Libby Christensen
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