Sharon P Recipe

My Wedding Cake Recipe

By Sharon P MKLadyS7

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:
Cooking Method:

Sharon's Story

Years ago when I 1st started to make wedding cakes, I set out to make them not taste like cardboard. I experimented; this is what I came up with, and people have told me every time that it's the best wedding cake they've ever had. Hope you enjoy it too.


1 box
duncan hines classic white cake mix
whole, xl eggs
1/4 c
canola oil
1 1/3 c
1 tsp
each of: almond, banana, butter, coconut, lemon, orange, pineapple & vanilla extracts or flavorings
2 c
2 lb
powdered sugar
1/3 c
1 tsp
each of: almond, banana, butter, coconut, lemon, orange, pineapple & vanilla flavorings/extracts
of salt, if desired

Directions Step-By-Step

Spray pan with non-stick spray, and line with parchment paper. Mix cake according to directions. Whole eggs will give it a better texture and fuller flavor.
To the mixture add all the flavors/extracts ( 1 tsp each). This cake will not be pure white, but white enough for any wedding.
Bake as directed (350°) until toothpick comes out clean. This recipe can be doubled or tripled. Cool cakes on cake racks until completely cooled. Cakes may be wrapped and frozen, if desired.
For icing/frosting:
Cream shortening. Alternate adding powdered sugar and 1 T. milk as needed. When ½ the sugar has been added, add the flavorings/extracts (1 tsp each). Then continue to add the rest of the sugar and milk. Mix on slow speed until incorporated. Then after each addition is blended, turn up mixer for a few seconds. This lightly fluffs the frosting. Remember to turn mixer back down before adding more ingredience. For frosting, you will need a thinned mixture; for decorating a stiffer icing is needed. Depending on the size of your cake, I usually make one recipe thin, one stiffer. To thin you can add more milk or clear corn syrup, until you have the consistency of mayonaise.(it may take more or less milk than called for. Add as needed for the consistency you want)
Frosting may be tinted with any cake color, and will keep well refrigerated in a tightly covered container for up to 2 weeks.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

  • Comments

  • 1-5 of 16
  • user
    Penny Hall FantasyFaery54 - Oct 2, 2011
    Penny Hall [FantasyFaery54] has shared this recipe with discussion group:
    Weddings, Showers, and Party Recipes/Ideas
  • user
    Penny Hall FantasyFaery54 - Oct 2, 2011
    Sounds great Sharon!
  • user
    Darla Hill ladyhill - Oct 2, 2011
    love it! Sharon
  • user
    Sharon P MKLadyS7 - Oct 2, 2011
    Thank you, Penny and Darla. Hope you bake one soon, even if not for a wedding. My friends & family love it. Thanks again!
  • user
    sapa all sapa - Oct 3, 2011
    this sounds like what i am looking for but i have a question or 2 in the list of ingredients you say 2 teaspoons of each of the 8 extracts listed. that means i need a total of 16 teaspoons of extract. then in the direction you state 1 teaspoon of each extract. i am sure it is a typo but am not sure which one is the mistake. 16 teaspoons of something added to a cake sounds like a lot, but so does 8 teaspoons.