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Congrats and here is a white cake recipe that does well in tiers. >>

Veteran Member
10150 posts
Joined: Dec 19, 2005


Posted to Thread #1681 at 6:32 pm on May 3, 2006

I can't remember the source :( , and the notes are not mine, but the recipe is quite nice and might help.


The lady who gave me this excellent recipe
called it "Sweet Water Mountain Cake." We
find that it makes a very good tiered cake.
If multiplied five times, the recipe will
make a 3-tier cake, with a 4-inch, an 8-
inch, and a 12-inch layer. It also makes
very good cupcakes, and a good loaf cake.
With the exception of the water, which
should be ice cold, all ingredients should
be at room temperature.

3 and 1/4 cups sifted pastry or cake flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup butter or margarine
2 cups superfine granulated sugar
1 and 1/2 cups ice water
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional) (I
used 1/2 teasp. almond extract)
1/2 cup (about 4) egg whites

Sift the flour with the salt and baking
powder. Cream the butter or margarine and
gradually add 1 and 1/2 cups of the sugar.
Beat until mixture is light and fluffy.
Combine ice water and flavorings. Add sifted
dry ingredients to the creamed mixture
alternately with the ice water, beginning
and ending with dry ingredients. Beat until
smooth, but do not overbeat. In another
bowl, beat the egg whites until foamy,
gradually beat in the remaining 1/2 cup
sugar, and beat until stiff and glossy. Very
carefully fold this merringue into the
batter, folding just until no traces of
white can be seen. Turn batter into 2 9-inch
round layer pans that have been buttered and
floured. Bake in 350 degree oven for 25 to
30 minutes, or until cake tests done. Cool
in pans for 5 minutes before turning out
onto racks. Fill and frost as desired.

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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