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Silver White Cake (classic wedding cake)




Source of Recipe


Internet


List of Ingredients




2-3/4 Cups cake flour
1-2/3 Cups granulated sugar
2/3 Cup shortening
1-1/3 Cups milk
4-1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
5 Egg whites

Recipe



Heat oven to 350°
Beat all ingredients except egg whites in large bowl on low speed for 30-seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally
Beat egg whites on high speed for 2-minutes, scraping bowl occasionally.
Fold beaten egg whites in batter and blend thoroughly.
Pour in 2 greased & floured round pans (9x 1-1/2).
Bake for 25-30 minutes or until cake tests done.
Cool in pan for 10-min.
Remove from pans; cool cake completely on wire rack. Fill and frost as desired.

Buttercream Frosting and decorating icing

1/2 Cup butter (not margarine)
1/2 Cup shortening
1 tsp. vanilla
1/8 tsp. salt
4 Cups powdered sugar (10x)
3 Tbsp. milk

This can be used to frost and decorate the cake. The icing for decorating should be stiff but smooth. A thinner consistency is required for writing and string work.

Cream butter and shortening together; add salt and vanilla.
Beat in sugar, 1-cup at a time; scrape bowl often to make sure sugar is well blended.
Add milk, beat at high speed until light and fluffy.
Can be kept covered in fridge when not in use.
TIP: Thin icing with milk to get a thinner consistency.