Best Wedding Cake - White Almond Buttercream with Strawberries Recipe
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Make the cake batter... |
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Ingredients: |
Ingredients: 2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
8 egg whites
2 cups sour cream
2 ⅔ cups water
4 tablespoons vegetable oil
2 teaspoons almond extract
2 teaspoons vanilla extract
1 lb strawberries, finely chopped
2 cups strawberry fruit spread jam
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Directions: |
Directions:1. Preheat oven to 325 degrees F (165 degrees C). Line the bottom of two springform cake pans (1 pan 10.25 inches, 1 pan 6 inches) with parchment paper and then spray liberally with cooking spray and set aside.
2. In a bowl (make sure it's big enough) stir together the white cake mix, flour, sugar, and salt and set aside.
3. In the bowl of a stand mixer beat egg whites with the whisk attachment until soft peaks form (I beat them on medium-high for 3 minutes). Change the mixer attachment to the paddle attachment and add in the sour cream and beat on medium for 1 minute, then slowly pour in the water, vegetable oil, almond extract and vanilla extract and beat until combined.
4. Slowly add in cup by cup of the dry mixture as the mixer is running. Mix on medium speed until well mixed and no big lumps remain.
5. Divide batter, pouring it into prepared cake pans - batter should come ¾ way up the pan. Set cake pans on baking sheets, and bake until light golden brown and a toothpick inserted into the center of the cake comes out clean, about 45 minutes for the smaller cake, remove it from oven.
6. Turn oven temperature up to 350 and continue baking the larger cake for another 25 minutes. Use a toothpick to check doneness, toothpick should come out clean. Remove from oven.
7. Allow cakes to completely cool before frosting. Can be made up to three days ahead of time and stored in the fridge before frosting.
8. Put cooled cakes in the freezer for 30 minutes. Then remove from freezer and remove outer cake pan part. Using a large sharp knife, cut each cake into three layers.
9. Make the frosting for the inside of the cake while the cake is cooling.
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Make the inside of cake frosting & crumb coat... |
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Ingredients: |
Ingredients: 1 cup (2 sticks) butter, at room temperature
½ cup sour cream, at room temperature
6 cups confectionery sugar (powdered sugar)
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon milk
2 tablespoons milk for crumb coat of frosting
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Directions: |
Directions:1. In the bowl of a stand mixer add the butter and cream it on medium speed for 2 minutes until light and fluffy (you're just mixing the butter adding air to it to make it fluffier, this step is called 'creaming the butter'.)
2. Scrape down the sides of the bowl with a spatula and add in the sour cream and beat for 1 minute. Add vanilla and almond extract. With the mixer on low, slowly add in the confectioners sugar. Scrape the sides and bottom of the bowl a few times to make sure everything is mixed in, then add in 1 teaspoon of milk and let the mixer mix for 2 minutes on medium high.
3. Remove half the frosting and leave the other half in the bowl. Add 2 tablespoons of milk to the frosting for the crumb coat. Beat on medium high for 2 minutes, then turn mixer off.
4. Put the frosting that you removed from the bowl into a piping bag (I just make one by putting the frosting into a ziplock bag and cutting a corner off.
To assemble the cake:
1. Place a layer of parchment paper onto the cake stand. Lay 1st layer of 10.25 inch cake onto the stand. Pipe a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake.
2. Place second layer of cake onto the strawberries. Pip a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake.
3. Place third layer of 10.25 inch cake onto the cake (I usually invert the top layer of baked cake – so the top is touching the strawberries – that way the top of the first tier will be flat). Now pipe a layer of frosting around where the smaller cake tier will go, then place the first layer of 6 inch cake on top of the 10.25 inch cake. Pipe a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place the second layer of 6 inch cake on top of the strawberries, then pipe a layer of frosting around outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake.
4. Place the last layer of cake on top. Pipe any remaining frosting onto the top of the cake and smooth it out with a spatula.
5. Now take the crumb layer of frosting and frost both tiers of the cake. Put the crumb-coated frosted cake into the fridge for 2 hours to cool down. |
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Make the frosting for the outside of the cake... |
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Ingredients: |
Ingredients: 1½ cups (3 sticks) butter, at room temperature
8 cups confectionery sugar (powdered sugar)
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon milk
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Directions: |
Directions:1. In the bowl of a stand mixer add the butter and cream on medium speed for 2 minutes until light and fluffy.
2. Add vanilla and almond extract. With the mixer on low, slowly add in the confectioners sugar. Scrape the sides and bottom of the bowl a few times to make sure everything is mixed in, then add in milk and let the mixer mix for 2 minutes on medium high. If the frosting seems to thick, add in additional 1 teaspoon of milk at a time and beat until desired consistency is reached.
3. Using a spatula (I like using a special cake frosting spatula) frost the entire cake until smooth.
4. Carefully remove piece of parchment paper and then enjoy your beautiful creation.
You can use 2 fresh roses and just removed the leaves and then cut them very short and stuck them into the cake for decorations. |
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Personal
Notes: |
Personal
Notes: Beautiful and delicious. This is an awesome cake for any occassion! This one is sure to impress your family or guests!!!
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This recipe for Best Wedding Cake - White Almond Buttercream with Strawberries is from