50th Anniversary Cake

Jean and Dale Harris wed October 21, 1961. To celebrate their 50th anniversary we went to

Branson, MO. I made this cake to celebrate. The top and bottom layer are the white cake from the

cake mix dr. The icing is from a Wilton recipe. The middle layer is a styroform round block that I attached

pictures to. Happy Anniversary to a wonderful couple!

Bride's Cake

shortening and flour for pans
1 pkg. plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
2 t pure vanilla extract

 Preheat oven to 350*. Generously grease and then flour two 9 inch round cake pans. Set aside.

Place cake mix, milk, melted butter, eggs and vanilla in large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide batter between the 2 pans and smooth it out with the rubber spatula. Place in oven. Bake until they are light brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around the edge of the cakes and invert each onto a rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

Wilton Snow White Buttercream Icing

      2/3 cup + 3 tablespoons water, divided

1/4 cup Meringue Powder

12 cups sifted confectioners' sugar, (about 3 lbs.) divided

1 1/4 cups solid vegetable shortening

3 tablespoons light corn syrup

3/4 teaspoon salt

3/4 teaspoon no-color almond extract

3/4 teaspoon clear vanilla extract

1/2 teaspoon no-color butter flavor 

Makes:

About 7 cups of icing.

I doubled this to make a 12 inch base and a 6 inch topper.

Stiff Consistency:

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.