Frank's Recipes! Wedding Cake for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Wedding Cake for 100

4 eggs
2 tsp. pure vanilla extract
1 tsp. almond extract
2 cup all-purpose flour
2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter
1 cup milk

Preheat oven to 375 degrees. Cut circles of wax paper to fit pans by tracing them with a metal skewer, then cutting out. Grease pans with vegetable shortening, insert circles and grease the paper. Beat eggs with electric mixer until thick. Add vanilla and almond extracts. Start mixer and gradually add sugar, beating until all is added. Turn off mixer.

Measure and mix together flour, baking powder and salt. Set aside. Place butter and milk in saucepan and heat until butter melts. Do not let it come to a boil. Add flour mixture to egg-sugar mixture and beat together until dry flour disappears. Immediately add hot milk and beat into the batter, slowly, or it will splash out of the mixer bowl. As soon as the hot mixture has been incorporated, increase speed and beat batter for 1 minute. Pour into pan and bake as follows: one recipe will make one 14-inch round layer, baked 30 minutes or two 10-inch round layers, baked 25 minutes. Half this recipe will make two 7-inch round layers, baked 25 minutes. A three tier cake consisting of two 7-inch layers, two 10-inch layers and two 14-inch layers will require this recipe to be made 3 1/2 times. This will be enough cake for 100 servings. When all layers are baked and cooled, assemble each tier by spreading your favorite buttercream or seedless raspberry jam between each matching layer.

Prepare two recipes of wedding cake icing and assemble the following: one 16-inch pressed board circle, covered with foil; one 18-inch paper doily; one 14-inch white ceramic souffle dish, with florists oasis cut to fit.

ICING
1/2 lb. unsalted butter, room temperature
2 1/2 lb. confectioners sugar
1/2 cup milk

In large bowl of electric mixer, beat butter until soft and smooth. Add 1 pound confectioners sugar and beat until smooth. Add milk, mix thoroughly. Add remaining sugar, 1/2 pound at a time, beating until smooth after each addition. Keep icing in covered container until ready to apply. You may need to thin it with milk, adding a teaspoon at a time, until of spreading consistency.