Does anyone have a recipie for a white cake suitable for a wedding?

I would like a recipie for a wedding cake. I went to an american wedding once and they had the most awesome white cake with white frosting. I would appreciate a recipie if one could be found. Including the frosting. Thanks!

Does anyone have a recipie for a white cake suitable for a wedding?
Easy Vanilla Cake





560 grams butter and shortening ( 280g butter,280 grams shortening, crisco is fine)





1200 grams Sugar





1200 grams flour


56 grams baking powder


2 tea spoons salt





720 grams whole milk


420 egg yolks


2 table spoons vanilla





Pre heat oven to 350. In a mixing bowl, place butter/shortening and sugar, mix with a paddel until creamed ( light and fluffy). ONce the butter mixture is done, add all the other ingredients and mix well until most of the grains of sugar had dissolved ( the mix should not look grainy).





This mix will make a varity of cake sizes.





Butter Cream.


2 lbs egg whites


4 lbs sugar





2 - 2.5 lbs of butter.





Mix together egg white and sugar in a bowl that is heat safe. Place the bowl with sugar and eggs over a pot of steaming water. Stir ever once and a while until the sugar has dissolved (10-15 mins). When the sugar had dissolved the mix should be very hot, pour the mix into and electric mixing bowl and using a whisk, whip until fluffy. When fluffy and cool slowly add you butter (2 lbs), still whisking. The butter cream will look as if it has cracked (separated) but do not worry keep whisking it and it will come together. ( the other half lb of butter might need to be added depending how dry your butter is, if after whisking for a few minutes and it does not come together add some of rhe remaing butter until nice and fluffy.)





This recipe works, wee use it to produce over 25 wedding cakes a week. any other questions please ask.





Mark


Black Truffle Chocolates


Piece of Cake Inc.
Reply:White Wedding Cake





6 cups sifted cake flour


2 Tablespoons baking powder


1 1/2 cups butter or margarine


3 cups sugar


2 cups milk


1 teaspoon Pure Vanilla Extract


12 egg whites


Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.). Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.





With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.





Recipe Box


Buttercream Icing





(Medium Consistency)


Ingredients:


1/2 cup solid vegetable shortening


1/2 cup butter or margarine, softened


1 teaspoon Clear Vanilla Extract


4 cups sifted confectioners' sugar (approx. 1 lb.)


2 tablespoons milk


In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.





For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.





Recipe Box


Pastry Cream Filling





Rich, yet delicate, ideal for any cake and easy to vary. Fills a 9" cake.





3 Tablespoons flour


1/8 teaspoon salt


6 Tablespoons sugar


1 cup half %26amp; half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk


4 egg yolks


1 teaspoon Wilton Pure Vanilla Extract


Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.








The pastry filling is not nessisary but truat me its worth your time, i got the resipie from the first listed website but the others are other sites you should check out.
Reply:look at your local food store for cake flour and there you have it if you want color or diffrent taste to the flour other then vanilla white you add it to this is all you do it makes as good as bakery.
Reply:Wedding Cake


INGREDIENTS


1 cup butter, softened


3 cups white sugar


7 eggs


1 tablespoon vanilla extract


3 cups all-purpose flour


1/4 teaspoon baking powder


1/4 teaspoon baking soda


1 cup sour cream


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.


In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.


Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.





Best White Icing Ever


INGREDIENTS


4 cups confectioners' sugar


1 cup shortening


2 tablespoons water


1 teaspoon clear imitation vanilla extract


DIRECTIONS


In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!


Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.
Reply:White Wedding Cake





Use an 8, 12 and 16 round layer cake pans.


You may bake your cake up to 1-3 months ahead of time, and freeze wrapped in heavy duty aluminum foil. Always thaw cake completely before icing. Your cake will still be fresh and easy to ice because it will still be firm.


I use white Duncan Hines Super Moist cake mix. One box cake mix yields 4-6 cups of batter. To make layers follow directions on package.





Use 15 cups of batter for a 16 inch round layer (1/2 to 2/3 full. Use 10 cups of batter for a 14 inch round layer. Use 7 1/2 cups batter for 12 inch round layer. Use 3 cups batter for 8 inch round layer (1/2 to 3/4 full). Use 2 cups butter for 6 inch round layer.





To begin preheat oven to specified temperature on package mix. Generously grease the inside of the cake pans with solid vegetable shortening. Use pastry brush to spread the shortening evenly. Make sure all sides are evenly covered. Pan bottoms may be lined with waxed paper after greasing. There is no need to flour pans with this method. They unmold easily.





You can sprinkle flour inside of pan and shake the pan back and froth so the flour covers all the greased surface. Tap out excess flour and if any shiny spots remain, touch up with more shortening and flour. This important step will prevent cake from sticking to the pan.





Bake cake according to temperature and time specifications in recipe instructions on package. Remove cake from oven and let cool 10 minutes in pan on cake rack. Larger cakes need to cool about 15 minutes.





To remove cake from pan, place cake rack against top of cake and turn both cake and rack over. Lift pan carefully. If cake will not release from pan, return to warm oven 250 degrees for a few minutes. Repeat procedure if necessary. Cool cake completely, at least 1 hour. Then brush loose crumbs off cake and it is ready to ice. I use Butter Cream Frosting.








BUTTER CREAM FROSTING:





1/2 c. solid vegetable shortening


1/2 c. butter


1 tsp. clear vanilla flavoring


4 c. sifted confectioners sugar, approximately 1 lb.


2 tbsp. milk





Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing cover with damp cloth until you're ready to use it. For best results keep icing bowl in refrigerator when not in use. You can refrigerate icing in airtight container for 2 weeks. Rewhip before using. Yields 3 cups.


Substitute all vegetable shortening, clear vanilla, 1/2 teaspoon butter flavoring for pure white icing and stiffer consistency.





Add 2 more tablespoons milk or corn syrup per recipe to thin for icing cake. Add more confectioners sugar or chill icing to stiffen.