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Cakes for Wedding

There are three separate clipping about wedding cakes.  I’ve never made one, but I did make a cake for my in-law’s 25th anniversary the year after we got married.  It was lopsided though.  Didn’t show if you took the picture straight on, but side photos revealed the angle.

The instruction about doubling the recipe and how to distribute it among three pans is rather muddy.  Although you might distribute the batter from the basic recipe among three eight-inch cake pans, you double it if you are using three separate pans of 6″, 8″ and 10″, all of which are 3″ deep. I would think anyone would be able to fit all three of these in an oven, but  I find the instruction interesting regarding keeping cake batter in fridge until ready to bake.  I understand that baking powder + water causes a reaction (bubbles) and that secondarily, when baking powder is exposed to heat another reaction makes a cake rise.  So, this contributor advises making a double recipe if you’ve got to make a three-tiered cake….I’m just wondering if the second batch you bake will rise the same way as the first.  Just sayin’…….Oh, and do you remember time before plastic wrap?  What did you use?  Apparently waxed paper and elastic bands was one solution.

Dear Hope:

Someone, I forgot who, requested information on bridal cakes.  So, I am sending what I can, hoping it won’t be too long.

First, here is a recipe for bride’s white cake.

3 cups cake flour
2 1/2 teaspoons baking powder
3/4 cup shortening
1 3/4 cups sugar
1 cup milk
1 1/2 teaspoons vanilla
6 egg whites

Sift flour, measure, add baking powder and salt and sift again.  Cream shortening, add sugar gradually and cream together until light and fluffy. Add dry ingredients alternately with milk stirring only enough after each addition to blend thoroughly.  Do not beat. Add vanilla.  Beat egg whites until stiff but not dry, fold into batter until thoroughly blended.  Pour into greased and floured layer pans.  Bake at 375 degrees about 25 minutes.  This amount makes two nine-inch or three eight-inch layers.

Now to make a three-tiered cake, prepare two times the above recipe and pour batter into three greased and floured cake pans of six, eight or ten-inch diameters, all three inches deep.  Fill each pan about two-thirds full.  Bake the two smaller pans about one hour in a moderate oven, 325 degrees.  The largest pan about one hour and twenty minutes.  If oven is not large enough to bake all three at once, cover pans which must wait with waxed paper and fasten with elastic bands and keep in refrigerator until ready to bake.


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