AMANDA BRIDGER’S MOST-REQUESTED WEDDING CAKE
Oven 350. Prepare 2 8” pans: Lay a sheet of waxed paper a little bigger than width of pan on cutting board. Set pan on paper and trace all the way around bottom of pan, close as you can get, with the tip of a paring knife. Cut out pattern with scissors and drop into bottom of pan.
No greasing or flouring necessary; in the words of the nice lady who taught Amanda the trick: “Run a knife around the edges and it can’t do nothing but fall out.” Peel off paper and flip right-side up on rack to cool.
This 8” cake will serve twelve nicely---six if they’re your brothers, and hide it if you want a taste yourself. This recipe is mighty tasty, like a buttery orange velvet cake, despite its weird ingredients.
1 BOX DUNCAN HINES BUTTER RECIPE GOLDEN CAKE MIX
¼ CUP DRY TANG DRINK MIX
1 STICK MELTED BUTTER
½ CUP WATER OR ORANGE JUICE
Mix dry ingredients, then beat all with mixer for 4 minutes. Divide between pans.
Bake 25-30 minutes; cool 10, then peel off paper and flip right-side up on rack to cool. Flat-trim layers by sliding perfectly level serrated knife across top with a little sawing motion. If layers rise above pan, you can do the leveling slice before taking them out.
1 stick softened butter or Crisco
1 box powdered sugar, sifted
2 or 3 t. Pet Milk
1 t. white vanilla
½ t. butter flavoring (NOT butter-nut).
Cream butter and add half of powdered sugar. Beat until incorporated, then add other ingredients and whip 8 minutes, til like marshmallow. You can do two recipes at once, with a heavy duty mixer such as Kitchen-Aid.
Amanda knows that this cake recipe makes two eight-inch layers, which exactly fill the pans when baked. She follows the Wilton “how many cups of batter per size of pan” for all the tiered cakes---some will hold one, and some 12. She measured out a whole making of batter once, a cup at a time, and wrote it all down, so it’s just a matter of multiplying.
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