Wedding Cake

The guiding principle of our wedding planning has always been, “We’re doing this our way.”

My way involves birthday pies instead of birthday cakes. Forrest has always been okay with birthday pies.

And then he said “But you have cake at weddings.” I might have looked at him like he had two heads. The boy who has advocated no invitations, adamantly believes we should have no seating chart, and no amplification for the ceremony thinks that cake is a necessity at the wedding.

I’m not a cake baker. I actually really like cake but I’d rather my cake be unfrosted. I don’t really like frosting. I don’t mind eating buttercream frosting from the bowl but in the end, I think frosting mars my cake yuminess. I’d much rather have pie but since Forrest actually has much more of an opinion on this than me, cake we shall have.

Attempt #1

My first attempt at a practice wedding cake was Sprocket’s birthday. I made the vanilla buttermilk cake and frosted it with the Swiss buttercream from Smitten Kitchen. I loved the frosting and wasn’t crazy about the cake. I’d made some adjustments to it according to the Joy of Cooking’s high(er) elevation directions (the >2,000 feet but <5,000 feet ones) and that might have been the problem. Turns out, Forrest doesn’t like buttercream.

Attempt #2:

I decided to simplify. I made a “wedding cake version” of boxed cake. That’s right. I took a normal white cake mix and doctored it up just a bit (according to miscellaneous internet recipes to give it the necessary density). SCORE.

Forrest convinced me to try a basic white frosting…fail. The frosting tasted like it belonged on a Safeway birthday cake. Fortunately, Forrest had convinced me to only frost one layer of my cake experiment so we had another layer waiting for me in the freezer for frosting attempt #3.

Attempt #3:

The good ol’ boxed wedding cake came out of the freezer after almost two weeks nice and moist. Win.

This time I tried Ms. Humble’s Whipped Cream Cheese frosting. I’d heard that whipped cream frostings wouldn’t hold up under warm conditions. Fortunately, my house sits at about 80 degrees with low humidity all the time in the winter which just so happens to be a whole lot like Moab in September. The frosting didn’t seem to have any issues at all.

Attempt #3. Yummy.
Boxed Wedding Cake:
1 box white cake mix
1 small box instant vanilla pudding
4 large egg whites
1/2 tsp vanilla extract
1 c. sour cream
1/2 c. milk
1/3 c. oil
Mix on low 30 seconds then on medium for 2 minutes. Bake in greased and floured pan according to the box directions. (I suspect the vanilla made it more yellowy than white but you can’t see it until it’s cut and then you’re about to eat it so I’m sticking with it. It was yummy.)

 

6 thoughts on “Wedding Cake”

  1. Isn’t it weird when all of a sudden our partners have a very specific wedding opinion? I wanted to have tiered doughnuts, as they were famously my favorite food when I was a kid. Nick was like “I can’t imagine a wedding without cake”. Um..what? So I put him in charge of the cake, haha.

    Also you are so cute. You look like young Catherine Keener.

    1. I find it so odd that I never really know what any of the bloggers I know look like. We tend to be the ones BEHIND the camera rather than in front of it. Either that or we don’t let pictures of ourselves make it on to the internet…

  2. Have you considered Rum Cake? You’d have to come up with the frosting, but the Original or Pina Colada could spice up your cake options. Check out Barabara Storey’s Rum Cakes…

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