Horseshoe-Layer Wedding Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 100 |
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My husband, Richard, and I got hitched in a little country church. His sister, Donna Epperson, made our wedding cake using this delicious white cake recipe. It's moist with wonderful homemade taste and texture. Ingredients:
baking panstwo 6-inch round, two 10-inch round, two 14-inch round and six 12-inch horseshoe-shaped |
waxed paper |
3 cups butter, softened, divided |
3 cups shortening, divided |
18 cups sugar, divided |
24 cups king arthur unbleached all-purpose flour, divided |
12 tablespoons baking powder, divided |
6 teaspoons salt, divided |
12 cups milk, divided |
6 cups egg whites (about 42), divided |
4 tablespoons vanilla extract, divided |
1 cardboard cake base (6-inch round) |
bridal cake frosting |
2 round separator plates (one 14 inches and one 12 inches) |
3 covered boards (two 16-inch square and one 20-inch square) |
2 pastry or heavy-duty resealable plastic bags |
pastry tips#48 basket weave and #21 star |
4 grecian spiked pillars (7 inches) |
4 grecian spiked pillars (9 inches) |
dowel rod (3-feet x 1/4-inch diameter) |
silk or edible fresh flowers |
Directions:
1. Line baking pans with waxed paper; grease and flour waxed paper and set aside. Note: Cakes may need to be baked in batches depending on number of pans and oven space available.
2. In a large bowl, cream 3/4 cup butter, 3/4 cup shortening and 4-1/2 cups sugar. Combine 6 cups flour, 3 tablespoons baking powder and 1-1/2 teaspoons salt; add to creamed mixture alternately with 3 cups milk. Beat on medium speed for 2 minutes.
3. In another bowl, beat 1-1/2 cups egg whites and 1 tablespoon vanilla until stiff peaks form. Fold into batter. Repeat three times.
4. Pour into prepared pans, filling each 6-in. pan with 2 cups batter, each 10-in. pan with 6 cups batter and each horseshoe-shaped pan with 4 cups batter. Bake the 6-in., 10-in. and horseshoe cakes at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Fill each 14-in. pan with 10 cups batter.
5. Bake 14-in. cakes at 325° for 50-55 minutes or until cakes test done. Cool in pans for 10 minutes before removing to wire racks to cool completely. Level tops of cakes.
6. To Begin Decorating the Cake:
7. Each frosted layer of the wedding cake consists of two cakes with frosting in between. Place one 6-in. cake base; spread with frosting to within 1/2 in. of edge. Place second cake on top. Frost top and sides with a thin layer of frosting to coat crumbs. With additional frosting, frost top smooth. Place 10-in. cake on the 12-in. separator plate and one 14-in. cake on the 20-in. covered board. Frost and layer following the directions for the 6-in. cake.
8. Place one horseshoe cake on the 14-in. separator plate and each of the 16-in. covered boards. Frost and layer following the directions for the 6-in. cake. Also frost the sides of the horseshoe cakes, smoothing with an icing knife until surfaces are flat.
9. For Basket-Weave Design:
10. Cut a small hole in the corner of pastry of plastic bag; insert basket weave tip. Fill bag with frosting. Pipe one vertical line down the side of the 14-in. cake. Working from the top edge, cover the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in. space between each. Pipe another vertical line to the right of the first vertical line, overlapping ends of horizontal lines. Starting to the right of the first vertical line, pipe 1-1/2-in. horizontal lines over second vertical line to fill open spaces. Repeat process until entire side of cake is covered with basket-weave design. Repeat procedure for 10-in. and 6-in. layer cakes.
11. For Rope Border:
12. Prepare another bag; insert star tip. Fill bag with frosting. Touch tip to top edge of the 14-in. layer cake. Pipe frosting down, up and around to the right forming an S curve. Tuck tip under bottom arch of first S and repeat procedure. Continue joining S curves to from a rope border. Repeat on bottom edge. Pipe a rope border on top and bottom edges of each horseshoe cake.
13. To Assemble Cake:
14. Mark pillar placement by centering the separator plate with the horseshoe cake over the 14-in. layer cake; gently press onto cake surface. Lift plate off. Repeat procedure with 12-in. separator plate over the horseshoe cake. Insert 7-in. pillars into marks on 14-in. cake and 9-in. pillars into marks on the horseshoe cake.
15. Cut dowel into six pieces, about 1/8 in. above the height of 10-in. cake. Insert dowels 1 to 2 in. apart into 10 in. cake center to support 6-in. layer cake. Center and place the 6-in. cake on top of the 10-in. layer cake. To assemble, place separator plate with the horseshoe cake on the 7-in. pillars. Center separator plate with 6-in. and 10-in. tiered cake on the 9-in. pillars. Pipe rope border along top and bottom edges of 6-in. and 10-in. layer cakes. Arrange one horseshoe cake on each side of wedding cake. Decorate cakes with flowers. Yield: 100 servings (60 cups batter).
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