Will buy and go from there.....pics and more to come soon!
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons salt
- 2 2/3 cups water
- 1/4 cup vegetable oil
- 2 teaspoons real vanilla
- 2 teaspoons almond extract
- 2 cups sour cream
- 8 large egg whites
1Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2Add the remaining ingredients and beat on medium speed for 2 minutes.
3Pour into greased and floured cake pans, filling each pan a little over half full.
4Lightly tap cake pans on counter to bring air bubbles to top.
5Bake in preheated 325° F oven until cake tests done.
6Baking time varies according to the size and depth of pans being used.
7I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
8In 2" deep pans, this recipe makes:
9One 14" round and one 6" round
10or One 16" round
11or One 12" round and one 10" round
12or One 12 X 18" sheet cake
13or One 12" round and one 8" round and one 6" round
14or Two 9" squares.
15or 5 dozen cupcakes.
16Half the recipe makes:
17Two 7" rounds
18or Two 6" rounds and 6 cupcakes.
19For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
20For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
21For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
22For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
23For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
- 16 ounces white mini marshmallows (use a good quality brand)
- 2-5 tablespoons water
- 2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
- 1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
1Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
2It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
3Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
4Start kneading like you would bread dough. You will immediately see why you have greased your hands.
5Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
6Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
7Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
8Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
9MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.