White Wedding Cake!
One of my best friends got married this weekend. This cake traveled four hours and barely made it alive, with Matthew’s crazy driving I am shocked! This cake caused me so much stress. I had to bake the cake twice because the first time it didn’t come out of the pan clean. Then the dots…. oh the freaking dots.
We were going to use sugar paper but it wasn’t dark enough to make it look classy. So we used gold foil, no you can’t eat it, so I just warned Amber to eat around it. Here is the perfect white wedding cake!
White Wedding Cake
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (room temperature)
2 cups sugar
4 egg (room temperature)
1/2 cup milk (room temperature)
1/2 cup butter milk (room temperature)
1 teaspoon vanilla extract
1. Preheat 350 degrees.
2. Sift together flour, baking powder and salt. Set aside.
3. In the electric mixer cream butter and sugar. Add in one egg at a time, until well mixed.
4. Add in half of the flour, then the milk, then the rest of the flour and then the buttermilk. Last add the vanilla.
5. Grease a pan with Crisco and dust with flour. Fill the pan 1/2 way full and bake for 30 to 35 minutes or until the cake springs back with a light tap. Do not open the oven before the time is up or your cake will sink in the middle.