Spring Wedding Cake

Birds are out and love is in the air. Time to mix up a pretty cake for a special day or to enjoy with company and listen to the birds chirp.

Spring Wedding Cake

 6 cups sifted cake flour  2 Tablespoons baking powder  1 1/2 cups butter or margarine  3 cups sugar  2 cups milk  
1 teaspoon Pure Vanilla Extract  12 egg whites

Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper. Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.

With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.

Makes 12 cups batter. 

Icing

 1 cup shortening  1/2 teaspoon salt  1 1/2 teaspoons vanilla extract  1/4 teaspoon almond extract 1/2 cup water  
8 cups sifted confectioners' sugar

Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes.  Add the rest of the powdered sugar and beat just enough to mix in.  Add additional water for desired consistency.

Makes 4 cups.

Decorate with sugar flowers.

While we live, let us live. - Anonymous