Sharon P Recipe

My Wedding Cake Recipe

By Sharon P MKLadyS7


Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Bake

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.

Ingredients

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

Directions Step-By-Step

1
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.
2
To the mixture add all the flavors/extracts ( 1 tsp each). This cake will not be pure white, but white enough for any wedding.
3
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.
4
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)
5
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

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16 Comments

user
Sharon P MKLadyS7
Mar 24, 2012
Thank you for your nice comments!
user
Bernice Mosteller candychristmas
Mar 24, 2012
I give you 5 stars.
user
Bernice Mosteller candychristmas
Mar 24, 2012
The cake looks amazing!!! You go girl, you've talent.
user
Bernice Mosteller candychristmas
Mar 24, 2012
The cake looks amazing!!!!!!!!!1
user
sue zamora suzirose
Feb 27, 2012
the cake was good,,,but the icing was to much,,,,think i want to try a different icing,,,maybe creamcheese or even chocolate would be good,,or just a white icing and maybe one extract flavor not all of them,,,