Monday, February 7, 2011

White Almond Sour Cream Wedding Cake

Katie's birthday cake
This is my family's favorite cake. I made it last year for my daughter's and my husband's birthdays. I tried to talk them into chocolate (at least chocolate icing) but they wouldn't hear of it. They are both crazy about almond. So it was the traditional cake with an almond butter cream frosting. Well, I also added a layer of whipped cream with almond flavoring and crushed raspberries. I have to admit it was an amazingly good cake. Katie's cake had sugar coated flowers (from our garden) on her cake. A special note - I make my own vanilla extract. All other extracts I try to get from Penzeys Spices.

Who says you can't have your cake and eat it too?

This time I decided to make the cake I want.  This cake is to celebrate the "actual" birthday of my friend's daughter who was born premature. We can't be there so we are celebrating separately. Happy Birthday Elisa!You are wondrous!

I used Kakeladi's White Almond Sour Cream (WASC) Cake Recipe
(This recipe makes the amount of batter of 1 1/2 cake mixes)

1 Box of White Cake Mix 
1 Cup (125 g) Unbleached All Purpose Flour
1 Cup (225 g) Granulated Sugar
Generous Dash of Salt

1 Cup (242 g) Sour Cream

1 Cup (250 ml) Water
3 Whole Large Eggs

1 Tbsp Almond Extract


In medium size bowl mix together dry ingredients. Set aside.   

In mixing bowl add next 4 ingredients. Slowly add the dry ingredients. Once all of the dry ingredients are added, mix on medium for 2 minutes.  

Pour batter into prepared pans (grease sides and bottom of the pans). I used two 8 inch round pans.   

Bake the cakes per the instructions on the cake mix. (I made two 8 inch rounds and cooked them at 325F for 30 minutes (well one for 30 minutes in the light pan and one in the dark pan 35 minutes)).
    Chocolate Almond Butter Cream Icing


    1/4 Cup (57 g) of Butter, Softened
    1 1/2 Cups (170 g) of Powdered Sugar
    1/3 Cup (28 g) of Cocoa
    1 Tsp Almond Extract
    2 Tbsp of Cream

    Beat the butter; Alternate adding the powdered sugar and cocoa and the cream and extract. Scrape the bowl and beat until creamy. Add more cream or sugar until you get the desired consistency. I made mine thick because I used it as the icing layer between two 8-inch round cakes. This makes just enough.

    Almond Butter Cream Frosting


    1/2 Cup (114 g) of Butter, Softened
    4 Cups (452 g) of Powdered Sugar
    6 Tbsp of Cream
    2 Tbsp of Almond Extract

    Beat the butter; add the sugar alternating with the cream and extract. Add cream or sugar to get the correct consistency. Makes enough to ice two 8-inch round cakes.

    1 comment:

    1. And hopefully she will be able to taste it herself someday!! It sounds delicious!