- 3/4 cup shortening
- 1-1/2 cups sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup cold water
- 4 egg whites
- 2 cups shortening
- 6 cups confectioners' sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 to 3 tablespoons milk
- Lilac paste food coloring
- Edible pansies
- In a large mixing bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. In another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- In a large mixing bowl, beat shortening, confectioners' sugar, extracts and salt until light and fluffy. Add enough milk to achieve frosting consistency.
- Place one cake on a serving plate; spread with 1 cup frosting. Top with remaining cake. Tint 2 cups frosting with lilac food coloring; spread over top and sides of cake.
- Cut a small hole in the corner of a pastry or plastic bag; insert #10 tip and fill with remaining white frosting. Pipe a border of "pearls" around bottom and top of cake. With #3 tip, pipe smaller "pearls" on sides of cake. Garnish with pansies. Yield: 14-16 servings.
Reviews forSpecial-Occasion White Cake
"I followed the directions for this cake exactly like it said, and it turned out flat as a pancake. Though it did have a nice flavor, I would not recommend this recipe."
"I would recommend this recipe to adults and teenagers who are interested in decorating and making. It could be something to do with there future. They learn from there Parents. :)"
"This is the cake recipe that my 11-yr-old daughter made for her cake decorating class. It filled out a 10 in round pan and consistently made a white dense, moist cake that held up well to the rigors of her decorating attempts. It was made with both the almond extract and substituting vanilla for the almond extract. The adults preferred the almond. The kids liked the all vanilla. Either way, a good, reliable cake that was a PERFECT platform for decorating."
"I have made this several times, and every time, it has been delicious. My family loves it."
"can i use unsolted butter for shortening"
"I found the cake to be very, very dry. I was very disappointed. I would not make this recipe again"
"The cake was very good, although I think I would decrease the almond extract to 3/4 tsp next time. I did decrease the almond extract in the icing, though - to 1/4 tsp and I'm glad I did. The icing tasted awesome and made it easy to pipe decorations on the cake. The only other substitution I made was to use hi-ratio shortening instead of regular. I definitely will make this again!"