The Cake Chica

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Wedding Cake No. 3 Yellow Cake with Chocolate Buttercream Filling and Frosting

I did this cake this past weekend. I am very happy with it. I went with a new chocolate buttercream recipe. It tasted good but I am still struggling to find a buttercream that will hold up nicely with Houston humidity. I would like to get some hi-ratio shortening, (I hear so many good things about it) but it's only shipped out at certain times of the year because it can melt during shipping.

I didn't have any problems with this one so that made me very happy. It was my first time doing any sort of floral arranging. I think it came out pretty good for my first try. I think I have watched so many how-to videos that I think I am ready to do some gumpaste floral sprays so that's something to look forward to on this cake journey of mine. I went with the silk flowers on this one due to the short notice of the cake (just a 1 week) and to keep the cost down some.

Happy Baking!!!

White Almond Sour Cream Cake aka WASC

This is the cake recipe I make for most of my custom cakes. I love it.

White Almond Sour Cream Cake

Recipe By : Rebecca Sutterby

Serving Size : 40 Preparation Time: 0:10

2 18 ounces boxed white cake mix

2 cups all purpose flour

2 cups granulated sugar

1 1/2 tsp salt

2 2/3 cups water

1/4 cup vegetable oil

2 tsp vanilla extract

2 tsp almond extract

2 cups sour cream

8 large egg whites

1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

2. Add the remaining ingredients and beat on medium speed for 2 minutes.

3. Pour into greased and floured cake pans, filling each pan a little over half full.

4. Lightly tap cake pans on counter to bring air bubbles to top.

5. Bake in preheated 325° F oven until cake tests done.

6. Baking time varies according to the size and depth of pans being used.

7. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.

8. In 2" deep pans, this recipe makes:

9. One 14" round and one 6" round

10. or One 16" round

11. or One 12" round and one 10" round

12. or One 12 X 18" sheet cake

13. or One 12" round and one 8" round and one 6" round

14. or Two 9" squares.

15. or 5 dozen cupcakes.

16. Half the recipe makes:

17. Two 7" rounds

18. or Two 6" rounds and 6 cupcakes.

19. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

20. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

21. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

22. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

23. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
Recipe Author: Rebecca Sutterby