Duncan Hines Wedding Cake Guide Recipes

WHITE CAKE WITH VANILLA BEAN BUTTERCREAM

Steps:

• For the White Cake: Preheat oven to 325 degrees. Prep 3 6" cake rounds (or 2 8" cake rounds) with a wipe of shortening and dust of powdered sugar. Set aside.
• In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
• Sift in the white cake mix. Stir until just combined (don't overmix!), then divide between prepared cake rounds.
• Bake for 25-27 minutes until center is baked through (don't overbake!). Remove from oven, let cool in pan for 5 minutes, then flip out onto a cooling rack until room temperature. I usually wrap mine in plastic wrap and freeze for at least a day before frosting.
• For the buttercream: In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Scrape down the sides, then add in the vanilla, paste, salt, and heavy cream.
• Slowly add in the powdered sugar until you're desired consistency is reached. Add in more heavy cream if you want to thin it out.
• Turn mixer on a high speed for 2 minutes and whip up the buttercream until it's light and fluffy and lighter in color. Turn the mixer to the lowest speed for about 30 seconds to beat out any air bubbles. Hand stir with a wooden spoon to further beat out any air bubbles.
• Assembly: Tape a 6" cardboard cake board to a 8" cake board and place onto a turntable.
• Pipe on a little buttercream in the center and spread around to act as glue for the first cake round.
• Place on the first cake round in the center, then pipe on about a ¼ inch layer of buttercream. Add on the next cake round and repeat.
• Crumb coat the cake, then freeze for at least 10 minutes.
• Add on the final coat, press sprinkles onto the bottom rim of the cake. Hand place any little sprinkles up the sides.
• Using a 1M Wilton piping tip, pipe on swirls on the top, and top with additional sprinkles.

MY WEDDING CAKE RECIPE

Steps:

• Spray pan with non-stick spray, and line with parchment paper. Mix cake according to directions. Whole eggs will give it a better texture and fuller flavor.
• To the mixture add all the flavors/extracts ( 1 tsp each). This cake will not be pure white, but white enough for any wedding.
• Bake as directed (350°) until toothpick comes out clean. This recipe can be doubled or tripled. Cool cakes on cake racks until completely cooled. Cakes may be wrapped and frozen, if desired.
• For icing/frosting: Cream shortening. Alternate adding powdered sugar and 1 T. milk as needed. When ½ the sugar has been added, add the flavorings/extracts (1 tsp each). Then continue to add the rest of the sugar and milk. Mix on slow speed until incorporated. Then after each addition is blended, turn up mixer for a few seconds. This lightly fluffs the frosting. Remember to turn mixer back down before adding more ingredience. For frosting, you will need a thinned mixture; for decorating a stiffer icing is needed. Depending on the size of your cake, I usually make one recipe thin, one stiffer. To thin you can add more milk or clear corn syrup, until you have the consistency of mayonaise.(it may take more or less milk than called for. Add as needed for the consistency you want)
• Frosting may be tinted with any cake color, and will keep well refrigerated in a tightly covered container for up to 2 weeks.