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Horseshoe-Layer Wedding Cake

 Horseshoe-Layer Wedding Cake
My husband, Richard, and I "got hitched" in a little country church. His sister, Donna Epperson, made our wedding cake using this delicious white cake recipe. It's moist with wonderful homemade taste and texture.
100 ServingsPrep: 1 hour Bake: 1 hour 20 min. + cooling


  • Baking Pans—two 6-inch round, two 10-inch round, two 14-inch round and six 12-inch horseshoe-shaped
  • Waxed paper
  • 3 cups butter, softened, divided
  • 3 cups shortening, divided
  • 18 cups sugar, divided
  • 24 cups all-purpose flour, divided
  • 12 tablespoons baking powder, divided
  • 6 teaspoons salt, divided
  • 12 cups milk, divided
  • 6 cups egg whites (about 42), divided
  • 4 tablespoons McCormick® Pure Vanilla Extract, divided
  • 1 cardboard cake base (6-inch round)
  • Bridal Cake Frosting
  • 2 round separator plates (one 14 inches and one 12 inches)
  • 3 covered boards (two 16-inch square and one 20-inch square)
  • 2 pastry or heavy-duty resealable plastic bags
  • Pastry tips—#48 basket weave and #21 star

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Horseshoe-Layer Wedding Cake (continued)

Ingredients (continued)

  • 4 Grecian spiked pillars (7 inches)
  • 4 Grecian spiked pillars (9 inches)
  • Dowel rod (3-feet x 1/4-inch diameter)
  • Silk or edible fresh flowers


  • Line baking pans with waxed paper; grease and flour waxed paper and
  • set aside. Note: Cakes may need to be baked in batches depending on
  • number of pans and oven space available.
  • In a large bowl, cream 3/4 cup butter, 3/4 cup shortening and 4-1/2
  • cups sugar. Combine 6 cups flour, 3 tablespoons baking powder and
  • 1-1/2 teaspoons salt; add to creamed mixture alternately with 3 cups
  • milk. Beat on medium speed for 2 minutes.
  • In another bowl, beat 1-1/2 cups egg whites and 1 tablespoon vanilla
  • until stiff peaks form. Fold into batter. Repeat three times.
  • Pour into prepared pans, filling each 6-in. pan with 2 cups batter,
  • each 10-in. pan with 6 cups batter and each horseshoe-shaped pan
  • with 4 cups batter. Bake the 6-in., 10-in. and horseshoe cakes at
  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Fill each 14-in. pan with 10 cups batter.
  • Bake 14-in. cakes at 325° for 50-55 minutes or until cakes test
  • done. Cool in pans for 10 minutes before removing to wire racks to
  • cool completely. Level tops of cakes.
  • To Begin Decorating the Cake:
  • Each frosted layer of the wedding cake consists of two cakes with
  • frosting in between. Place one 6-in. cake base; spread with frosting
  • to within 1/2 in. of edge. Place second cake on top. Frost top and
  • sides with a thin layer of frosting to coat crumbs. With additional
  • frosting, frost top smooth. Place 10-in. cake on the 12-in.
  • separator plate and one 14-in. cake on the 20-in. covered board.
  • Frost and layer following the directions for the 6-in. cake.
  • Place one horseshoe cake on the 14-in. separator plate and each of
  • the 16-in. covered boards. Frost and layer following the directions
  • for the 6-in. cake. Also frost the sides of the horseshoe cakes,
  • smoothing with an icing knife until surfaces are flat.
  • For Basket-Weave Design:
  • Cut a small hole in the corner of pastry of plastic bag; insert
  • basket weave tip. Fill bag with frosting. Pipe one vertical line

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Horseshoe-Layer Wedding Cake (continued)

Directions (continued)

  • down the side of the 14-in. cake. Working from the top edge, cover
  • the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in.
  • space between each. Pipe another vertical line to the right of the
  • first vertical line, overlapping ends of horizontal lines. Starting
  • to the right of the first vertical line, pipe 1-1/2-in. horizontal
  • lines over second vertical line to fill open spaces. Repeat process
  • until entire side of cake is covered with basket-weave design.
  • Repeat procedure for 10-in. and 6-in. layer cakes.
  • For Rope Border:
  • Prepare another bag; insert star tip. Fill bag with frosting. Touch
  • tip to top edge of the 14-in. layer cake. Pipe frosting down, up and
  • around to the right forming an "S" curve. Tuck tip under bottom arch
  • of first "S" and repeat procedure. Continue joining "S" curves to
  • from a rope border. Repeat on bottom edge. Pipe a rope border on top
  • and bottom edges of each horseshoe cake.
  • To Assemble Cake:
  • Mark pillar placement by centering the separator plate with the
  • horseshoe cake over the 14-in. layer cake; gently press onto cake
  • surface. Lift plate off. Repeat procedure with 12-in. separator
  • plate over the horseshoe cake. Insert 7-in. pillars into marks on
  • 14-in. cake and 9-in. pillars into marks on the horseshoe cake.
  • Cut dowel into six pieces, about 1/8 in. above the height of 10-in.
  • cake. Insert dowels 1 to 2 in. apart into 10 in. cake center to
  • support 6-in. layer cake. Center and place the 6-in. cake on top of
  • the 10-in. layer cake. To assemble, place separator plate with the
  • horseshoe cake on the 7-in. pillars. Center separator plate with
  • 6-in. and 10-in. tiered cake on the 9-in. pillars. Pipe rope border
  • along top and bottom edges of 6-in. and 10-in. layer cakes. Arrange
  • one horseshoe cake on each side of wedding cake. Decorate cakes with
  • flowers. Yield: 100 servings (60 cups batter).
Editor's Note: Decorated cake does not need refrigeration.