The Perfect White Cake

The cake saga continues.

I’m four cakes in to my wedding cake prep and I’m starting to feel pretty good about the wedding cake I have to make come September.

And I’m freaking out at the same time.

For the wedding cake, I am going to attempt (attempting being the key word) a three tiered cake with three different flavors.

The flavors are not my issue. Flavors, I’m crushing.

My problem is the decorating.

I guess I’m not talented in the cake decorating department.

I’ve been making these cakes for four months now and my decorating skills are leaving something to be desired. It takes me forever to ice the cakes and I always end up uneven and crumbly.

My brother Josh agreed to help me on this bad boy.

In ten minutes and on his first try he had this cake iced better than all of the cakes I’ve done combined.

Guess who I’m recruiting to help me for the real thing?

Regardless of my lack of icing skills, this cake was bomb.

It was so moist and airy and packed with ton of flavor.

I don’t even like white cake and I gobbled this thing down.

You will need…

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

½ cup shortening

2 eggs

1 ½ cup sugar

½ teaspoon vanilla extract

½ teaspoon almond extract

¾ cup buttermilk

½ cup milk

Start by preheating the oven to 350 degrees F.

Start by combining the flour, baking powder and salt in a medium bowl.

In a large bowl, or in the bowl of a stand mixer combine the shortening and sugar on a high speed.

Lower the mixer to a lower speed and add in the eggs, extracts and the milk.

When the wet ingredients are completely combined, slowly add in the dry ingredients.

Pour the cake into your floured baking dish of choice and bake for 40 minutes.

Make sure the cake is done by sticking it with a toothpick and making sure it comes out clean.

When the cake is done, let it cool in the pan for twenty minutes.

Turn out the cake and allow it cool completely.

Ice with your favorite icing and serve.

Love and Beer Floats

Angela