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

Procedure:

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.