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White Almond Wedding Cake
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This is by far the absolute BEST tasting white almond wedding cake I've EVER tasted! From its delicate picture-perfect moist crumb, to its perfectly light almond flavor... it's just pure WASC perfection! And no one would ever guess this cake started from a box mix! Enjoy! :)
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To begin this recipe, pour 1 box of Duncan Hines Classic White cake mix  into a large mixing bowl.
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Next, add 1 cup of All Purpose flour to the bowl.

Note: For a whiter cake, use bleached All Purpose Flour.
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Pour 1 cup of granulated sugar into the mixing bowl.
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Next, add 3/4 teaspoon of salt to the bowl.
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Using a wire whisk, mix and fluff dry ingredients together. Break up any clumps.
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A separate small bowl will be used for the wet ingredients. Add 4 large egg whites to the small mixing bowl.
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Add 3 tablespoons of vegetable oil to the small mixing bowl.
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Next, add 1 cup of full fat sour cream to the mixing bowl.
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Add 1 teaspoon of almond extract.
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Add 1 teaspoon of pure vanilla extract to the mixing bowl.

Note: For a whiter cake, use clear vanilla extract. But I prefer pure vanilla extract for best flavor.
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Next, add 1 1/3 cup of water to the small mixing bowl.
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Use a wire whisk to lightly blend the wet ingredients together.
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Next, pour the wet ingredients into the large bowl of dry ingredients.
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Using an electric mixer, blend all ingredients together until well mixed. Do not over mix!

For cupcakes, bake at 350 degrees until done.

For cakes, bake at 335 degrees F for a more level cake (or at 350 F for quicker baking), until done.
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And that's how you make this out-of-this-world white cake! I hope you have enjoyed this tutorial! God bless!!

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