? whats a good filling for ??
a Almond white wedding cake recipe ? looking to make and wedding cake flavor cake ! or something I have never made b-4 , any ideas , it will be covered in buttercream and fondant !
Replies to This Discussion
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Permalink Reply by art deco cakes by galidink on
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hum ??
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Permalink Reply by Sandra Smiley on
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I didn't know there WAS a Wedding Cake flavor. If you are looking for an Almond cake, I make a white cake flavored with Almond that I use for Coconut Cake. It is a little tricky to keep it from become tough, but divine when is is right. I will be happy to share, if you are interested...just let me know.
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...I made a cake for a friend who actually prefers cake mix! Go figure! I used a white cake mix and added two teaspoons of Almond extract and was surprised how good it turned out. A lot easier and more fool proof than my "from scratch" recipe.
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I have heard that b4 ! , to add to a box cake ! , yes almond ,van, butter I think is wedding cake flavor ! I have a recipe to mix with a box , but never tried it ! I love coconut cake ! that sounds yummy !
Sandra Smiley said:...I made a cake for a friend who actually prefers cake mix! Go figure! I used a white cake mix and added two teaspoons of Almond extract and was surprised how good it turned out. A lot easier and more fool proof than my "from scratch" recipe.
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cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
Instructions
1. In bowl mix together dry ingredients. It’s helpful to use a wire
whisk; important w/choco cake not so much for other flavors. In mixer
bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and
blend together, then add the rest of the dry ingredients & blend.
Mix for 2 minutes.
2. Pour into prepared pans * and bake as usual.
3. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump
all ingredients into the bowl together others say they sift all dry
ingredients together.
4. Match the flavoring to the cake flavor such use lemon/almond mix for
lemon cake; strawberry for a strawberry cake etc, etc. For most flavors
you can use a mixture of vanilla, butter, and almond which is what I do
most of the time.
5. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
6. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
7. Most of the time I forget to add the salt:)
8. On rare occasions I have used other brands of mix.
9. This makes the amount of batter as if you used 1 1/2 mixes and is
perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two
8″rounds OR a 12″ round; and other combinations of pans.
10. I prefer to bake at 300 degrees for about 20-30 minutes (depending
on size of cake) then turn oven up to 325 for about an equal time. If
cake has pulled away from sides it is overbaked. After cooling, the top
might be a bit sticky.
11. Some people have told me they use plain or flavored yogurt instead of sour cream.
12. I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.
13. The flavoring I most often use is this mixture:
14. 1 part vanilla extract
15. 1/2 part butter flavoring
16. 1/4 part almond flavoring
17. A “Part” is any measure be it teaspoon; tablespoon; cup or quart
Smile Since I made many wedding cakes I usually mixed it up by the cup:)
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how do you think this recipe would be Sandra ?
art deco cakes by galidink said:
cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
Instructions
1. In bowl mix together dry ingredients. It’s helpful to use a wire
whisk; important w/choco cake not so much for other flavors. In mixer
bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and
blend together, then add the rest of the dry ingredients & blend.
Mix for 2 minutes.
2. Pour into prepared pans * and bake as usual.
3. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump
all ingredients into the bowl together others say they sift all dry
ingredients together.
4. Match the flavoring to the cake flavor such use lemon/almond mix for
lemon cake; strawberry for a strawberry cake etc, etc. For most flavors
you can use a mixture of vanilla, butter, and almond which is what I do
most of the time.
5. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
6. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
7. Most of the time I forget to add the salt:)
8. On rare occasions I have used other brands of mix.
9. This makes the amount of batter as if you used 1 1/2 mixes and is
perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two
8″rounds OR a 12″ round; and other combinations of pans.
10. I prefer to bake at 300 degrees for about 20-30 minutes (depending
on size of cake) then turn oven up to 325 for about an equal time. If
cake has pulled away from sides it is overbaked. After cooling, the top
might be a bit sticky.
11. Some people have told me they use plain or flavored yogurt instead of sour cream.
12. I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.
13. The flavoring I most often use is this mixture:
14. 1 part vanilla extract
15. 1/2 part butter flavoring
16. 1/4 part almond flavoring
17. A “Part” is any measure be it teaspoon; tablespoon; cup or quart
Smile Since I made many wedding cakes I usually mixed it up by the cup:)how would this be Sandra !
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Permalink Reply by Kay Behrens on
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The recipe I use is the same as above but has 2 TBSP of oil plus an additional 1/3 cup of water. I think it is really good and I always get a lot of compliments.
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THANK YOU Kay ;x
Kay Behrens said:The recipe I use is the same as above but has 2 TBSP of oil plus an additional 1/3 cup of water. I think it is really good and I always get a lot of compliments.
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I am glad Kay responded because I have never done this type of cake. It does sound good, though. Regarding the ratio of flavoring, I use equal parts of Vanilla and Almond, usually about twice as much as the recipe calls for.
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thank you ladies , its in the oven 10'' x3'' wish me luck , yes I used heat strips ! oven is on 310 ! I will show yaz all how it turns out !
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its smells real good , !
art deco cakes by galidink said:thank you ladys , its in the oven 10'' x3'' wish me luck , yes I used heat strips ! oven is on 310 ! I will show yaz all how it turns out !
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Permalink Reply by June Kowalczyk on
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Just seeing this post now Gail. Don't know how I missed it. I have a "Caribbean " flavouring I used. Found at my local grocery store in the Inernational section. It's gone now, but I make my own. The extracts are, pear...(I use lemon), vanilla, cherry and almond, and kola. Kola, from the kola nut. They say that's where Coca Cola gets it's unique taste....from kola nut extract. I measure out enough of the extracts + coke into a small bottle, keep in the fridge. Give a good shake before I use it. I also have this wonderful champagne flavoing.....got it at a cake decorating retailer. A very little goes a long way, and it is a wonderful flavour.
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