There are thousands of cake recipes in the world but some types of cakes simply have the buoyancy, mass and support that is needed to support fillings and icing.
Here's a traditional and fail-proof recipe for an Icing Friendly Cake...
Butter Cake
Butter cake has a firm, moist texture that makes it perfect for tiered designs.
The almond extract is optional but if you are making a wedding cake it is a very traditional additive.
You could also add extra vanilla, rum flavoring, cognac or brandy, orange blossom water or rosewater instead of the almond flavoring if you prefer.
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Almond Flavoring (optional)
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
- Preheat oven to 350°F. Spray pans with vegetable pan spray or grease pans.
- In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and almond (or other) flavorings. Mix in flour with baking powder and salt.
- Add flour mixture alternately with milk, starting with the flour.
- Pour into prepared pans. Bake until toothpick comes out clean. Cool ten minutes in pan. Loosen sides and remove.
- Cool completely before decorating.
- Makes 7 1/2 cups batter which will give you either two 8" round cakes or one 6" and one 9" round cake.
