Bridal Shower Cake Recipes
BRIDAL SHOWER CAKE
For those of you contemplating making a friend or family member a bridal shower cake, here is a good white cake recipe.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.
- Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
- Bake in preheated oven until cake springs back when lightly touched with a finger and a toothpick inserted in the center comes out clean, about 25 minutes.
- Allow to cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Cover with white butter icing, and decorate as desired.
Nutrition Facts : Calories 568.2 calories, Carbohydrate 94 g, Cholesterol 48.2 mg, Fat 18.3 g, Fiber 0.9 g, Protein 7.9 g, SaturatedFat 11.4 g, Sodium 499.1 mg, Sugar 51.8 g
BRIDAL SHOWER CAKE
Categories Apple
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees. Butter and flour one 8 inch and one 9 inch cake pan. Finely grind almonds in processor. Sift flour, baking powder. Set aside. Cream butter with sugar until blended. Beat in almond paste a few pieces at a time. Beat until mixture resembles a smooth paste. Add eggs, one at a time - add vanilla and beat until batter increased slightly in volume (about 5 minutes). Mix in almonds, then dry ingredients. Bake about 55 minutes - for 8 inch and 65 minutes for 12 inch. Turn cake onto racks and cool completely. (It also can be made in large rectangular pan.) ASSEMBLY: Using serrated knife - cut each cake horizontally into 3 layers. Spread bottom layer with 2/3 cup berry filling, leaving 1/2 inch border uncovered. Carefully spread 2 cups frosting over entire layer. Top with middle layer and repeat steps above. Top with top layer and spread frosting all over. NOTE: If doing layer cake, place smaller 8 inch cake on a piece of cardboard. Cut four dowels - so they are 1/8 inch above top of cake when pressed in bottom layer. Gently place 8 inch cake on cardboard on top of bottom cake tier, centering carefully, with cake resting on dowels. Refrigerate until frosting is set - about 1 hour. Decorate as desired. Combine berries in heavy saucepan, sprinkle with sugar. Bring to boil and reduce heat and simmer until reduced to 2 cups (about 20 minutes). Refrigerate until chilled Melt chocolate in top of double boiler. Stir until smooth. Cool until slightly warm. Beat butter in large bowl, gradually add cream cheese until combined. Beat in both extracts. Add sugar and beat until smooth. Add melted chocolate and mix until just combined; stir in sour cream. Chill if needed to spread.
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- Preheat oven to 350° F. Prepare a 9x13 cake pan with non-stick cooking spray. Prepare cake mix according to the package directions (using egg whites to make the cake as white as possible). Bake as directed, removing from oven when a toothpick inserted into the center comes out clean and the cake springs back to the touch.
- Allow to cool completely, then cut the cake into 12 big pieces. For perfectly white cake pops inside, skim off the golden tops and bottoms of the cake pieces with a sharp knife. Finely crumble the remaining white cake into a large bowl.
- Add 3/4 of the tub of frosting to the cake crumbs and mix it in with the back of a big spoon. Reserve the remaining 1/4 tub of frosting for another use. (Do not add it to the crumbs or the mixture will become too moist.)
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