White Wedding Cake with Raspberry Filling

Name: White Wedding Cake with Raspberry Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 72
Cuisine: Global
Ingredients: 4 teaspoons almond extract; 24 egg whites; 72 servings Royal icing flowers; 1 each of 6-, 8- and 12-inch square cake pans (2 inches deep); 4 Tbsps meringue powder; 473 milliliters milk; 4 kilograms 32 cups powdered sugar (about; 72 servings Wooden dowel rods for cake (1/4 inch in diameter); 414 milliliters raspberry filling; 946 milliliters shortening; 8 teaspoons vanilla; 631 milliliters vegetable oil; 2 liters water; 8 boxes Betty white cake mix; 1 bag Decorating with decorating tips; 72 servings Serving tray (16x16-inch)

White Wedding Cake with Raspberry Filling might be a good recipe to expand your dessert recipe box. This recipe serves 72. One serving contains 676 calories, 4g of protein, and 19g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Wedding. com. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of vanilla, shortening, betty cake mix, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 325F. Generously grease bottoms and sides of each square cake pan with solid shortening.

Ingredients you will need

Shortening

Equipment you will use

Cake Form

Oven

Sprinkle with flour to coat pans; tap to remove excess flour.

Ingredients you will need

All Purpose Flour

To make batter for 6- and 8-inch pans, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Egg Whites

Cake Mix

Water

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Spread 2 1/4 cups batter in 6-inch pan and 4 1/4 cups batter in 8-inch pan. Cover remaining batter with plastic wrap; refrigerate.

Ingredients you will need

Spread

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Place both pans about 3 inches apart on middle oven rack in oven.

Equipment you will use

Oven

Bake 6-inch cake 40 to 45 minutes and 8-inch cake 45 to 50 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes.

Equipment you will use

Toothpicks

Oven

Remove cakes from pans; place top sides up on cooling racks. Cool completely, about 1 hour.

To make batter for 12-inch pan, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Egg Whites

Cake Mix

Water

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Frying Pan

Add batter to batter set aside in refrigerator; stir to combine.

Spread 9 cups batter evenly in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 12-inch cake 50 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack 25 minutes.

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

Remove cake from pan; place top side up on cooling rack. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Frying Pan

Each tier is made up of 2 layers of cake. To make another 6- and 8-inch layer, wash and dry both pans. Prepare pans again as directed in Step

Fill pans as directed in Step

Bake and cool as directed in Step

Equipment you will use

Oven

Wash and dry 12-inch cake pan. Prepare pan again as directed in Step

Equipment you will use

Cake Form

For second layer, make batter, fill pan, bake and cool as directed in Steps 4 and

Equipment you will use

Oven

Frying Pan

To make frosting, in large bowl, stir together 8 cups powdered sugar and 1 tablespoon meringue powder. With electric mixer on low speed, beat in 1 cup shortening, 1/2 cup milk, 2 teaspoons vanilla and 1 teaspoon almond extract; beat on medium speed until smooth.

Ingredients you will need

Almond Extract

Powdered Sugar

Shortening

Frosting

Vanilla

Milk

Equipment you will use

Hand Mixer

Bowl

Add additional milk, 1 tablespoon at a time, to make frosting spreadable consistency.

Ingredients you will need

Frosting

Milk

Transfer frosting to another large bowl; cover with plastic wrap. Make frosting as directed 3 more times.

Ingredients you will need

Frosting

Wrap

Equipment you will use

Plastic Wrap

Bowl

To assemble cake, with serrated knife, cut off domed top crust of each cake layer to form a flat surface. Carefully brush off crumbs from cakes.

Ingredients you will need

Crust

Equipment you will use

Serrated Knife

Place about 1 tablespoon frosting on serving tray where first cake layer will be placed to keep cake from sliding on tray.

Ingredients you will need

Frosting

Place 1 (12-inch) layer, cut side up, on tray.

Place large round decorating tip in decorating bag; fill with frosting. Pipe around top inside edge of cake layer, forming a thick frosting border about 3/4 inch high.

Ingredients you will need

Frosting

Spread 1 cup raspberry filling over top of cake inside frosting border. Top with second 12-inch cake layer, cut side down.

Ingredients you will need

Raspberries

Frosting

Spread

For 6- and 8-inch layers, make cardboard square to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge.

Equipment you will use

Frying Pan

Cut out with scissors. For 6-inch tier, place small amount of frosting on center of cardboard square to hold cake in place.

Ingredients you will need

Frosting

Equipment you will use

Kitchen Scissors

Place 6-inch cake layer, cut side up, on cardboard. Pipe a frosting border around top inside edge of cake.

Ingredients you will need

Frosting

Spread 1/4 cup raspberry filling over top of cake inside border. Top with remaining 6-inch cake layer, cut side down. Repeat for 8-inch tier, using 8-inch cardboard square, both 8-inch cake layers and 1/2 cup raspberry filling.

Ingredients you will need

Raspberries

Spread

To frost 6- and 8-inch tier, stir frosting. Using large spatula, carefully spread thin layer of frosting over sides of cakes, then over tops. Use spatula to push frosting, never allowing spatula to touch cake. (The purpose of this technique is to seal the crumbs to make frosting the cake easier.) Apply second thicker layer of frosting to sides and tops of cakes, spreading until smooth.

Ingredients you will need

Frosting

Spread

Equipment you will use

Spatula

For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods. To mark where to place 8-inch tier on top of 12-inch tier, center 8-inch cake pan, turned upside down, on top of 12-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod into center of 12-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod.

Equipment you will use

Cake Form

Cut 7 more rods to marked length. Insert rods into 12-inch cake, spacing evenly 1 1/2 inches apart within imprinted outline on 12-inch tier.

Place 8-inch tier on top of 12-inch tier.

Mark 8-inch tier with imprint of 6-inch cake pan; remove pan.

Equipment you will use

Cake Form

Cut and insert 8 dowel rods for 8-inch tier as directed in Step 1

Top 8-inch tier with 6-inch tier.

Use remaining frosting to decorate cake as desired.

Ingredients you will need

Frosting