Tag Archives: royal wedding

Wedding Cake

1 1/2 cups granulated sugar
3/4 cup shortening (12 tablespoons)
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
5 stiff-beaten egg whites
Wedding Cake Frosting (see Recipe Card 19-H)
Flaked coconut
Food coloring

For bottom and middle layers: Cream first 3 ingredients. Stir together the flour, baking powder, and 1 teaspoon salt. Add to creamed mixture alternately with milk; beat after each addition. Fold in egg whites. Bake in greased and floured 13x9x2-inch baking pan in 350° oven about 30 minutes. Cool 10 minutes in pan; remove. Cool. Prepare recipe two more times; bake and cool as above.

For top layer: Halve above recipe, except use 3 egg whites. Spread in greased and floured 9x5x3-inch loaf pan. Bake and cool as above. Cover all cakes; let stand overnight to firm.

Prepare two recipes Wedding Cake Frosting. Thin 4 cups frosting with 2 tablespoons water; thinly frost all layers to set crumbs.

Place two 13×9-inch cakes with long sides together on serving tray; frost seam. Mark position for middle layer atop center of bottom layer. Sprinkle marked area with coconut; top with remaining 13×9-inch cake. Likewise, mark position for top layer; sprinkle with coconut. Top with 9×5-inch cake. Dry 1 hour.

Tint 1/2 cup of the remaining frosting with food coloring; cover. Set aside 3 1/2 cups white frosting; cover. With remaining frosting, repeat frosting cake; smooth with wet knife. Using reserved white frosting and No. 30 decorator tube, pipe rosettes around base of each layer. With same tube, pipe shells atop edge of each layer. Using tinted frosting and No. 5 tube, place dot between alternate shells. Let dry. Before serving, top with fresh flower arrangement. Serves 45.

(From Card 19-H) Wedding Cake Frosting

In large mixer bowl blend 1 cup shortening, 1 1/2 teaspoons cream of tartar, 1 1/2 teaspoons vanilla, and dash salt. Beat in 3 pounds sifted powdered sugar alternately with 3/4 cup water. Beat till frosting is smooth. Blend in additional water, 1 teaspoon at a time, if necessary to thin the frosting to spreading consistency.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Sundae Bubble Crown

1 cup water
1/2 cup butter
1 cup Gold Medal flour
4 eggs
1 package of our chocolate fudge frosting mix
2 tablespoons light corn syrup
3 tablespoons butter or margarine
2/3 cup milk
2 quarts any flavor ice cream

Heat oven to 400°. Heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes.

In top of double boiler, combine frosting mix (dry), corn syrup and 3 tablespoons butter. Slowly stir in milk. Heat over boiling water 5 minutes, stirring occasionally. Cool to room temperature.

To assemble crown, soften ice cream. In 10-inch tube pan with removable bottom, place a layer of cream puffs. Spread with 1 quart of the ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top. Freeze 8 hours or until firm.

Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas, lift crown from bottom of pan to serving plate. Serve with remaining sauce. 16 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.