White Almond Wedding Cake
White Almond Wedding Cake
A Elegant Confectionary Masterpiece
Ingredients:
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup whole milk
- White fondant for frosting and decorating
Directions:
1. Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in almond extract and vanilla extract.
5. Gradually add the sifted dry ingredients to the wet ingredients, alternating with buttermilk and whole milk. Begin and end with the dry ingredients.
6. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Once cooled, frost and decorate the cake with white fondant to create an elegant confectionary masterpiece.
Prep Time: 20 minutes | Baking Time: 25-30 minutes | Cooling Time: 1 hour | Total Time: 1 hour 50 minutes
Serves: 16