One of the most fun things about planning our wedding was cake tasting. We *may* have been especially indecisive about this particular decision just so we could taste more cakes. Some of the bakers only gave us a teeny, tiny piece to taste...and then we found "the one." This particular baker just made wedding cakes as a hobby because she loved it. When we went to meet with her, she sent us away with a dozen full-size cupcakes. Definitely made a good impression on this cake lover, that's for sure! I remember taking them straight to my sister's house and she, my brother-in-law, my niece, Daniel, and I all stood around the kitchen counter testing them out. They were amazing! We realized a little too late that we didn't save any for my parents. Oops. I had to order another dozen so they could taste them, too. I wasn't mad about it. ;)
Anyway, when we placed our order with this lady, she told us to go ahead and eat our top tier whenever we wanted after the honeymoon because she would just bake us another mini cake for our one year anniversary. We ate our top tier after one month and were already looking forward to getting another cake for our anniversary. We did and it was just like we remembered it.
When our two year anniversary was coming up, I e-mailed her to see if I could order another mini cake only to find out that she wasn't making cakes anymore. I was devastated...okay, maybe that's a little strong, but I was really sad about it. It became my mission to recreate this cake for our anniversary. It was serious business.
I scoured the internet, Pinterest, and some of my favorite blogs and kept seeing the same recipe come up time after time and it had great reviews everywhere I looked. I decided to give it a try and it. was. awesome. It wasn't an exact match, but it was so incredibly close. Definitely a worthy replacement.
I'm pretty sure that I started a tradition last year and will be making this cake every year for our anniversary. It just makes us happy and brings back so many memories of that wonderful day. Hopefully, as I continue this tradition over the years, my cake decorating skills will improve. :) Definitely not as pretty as the pictures above, but it sure tasted amazing.
Check out this post for an amazing buttercream frosting recipe!!! I could eat it with a spoon!
White Almond Sour Cream Cake
Makes one three-layer cake or 36 cupcakes
1 box white
cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract (This is optional, it's delicious with or without the almond!)
1 cup sour cream
4 large egg whites
Preheat oven to 325.
Place all dry ingredients in a large mixing bowl and stir together with a whisk to get rid of any lumps. Add remaining ingredients and beat on medium speed for 2 minutes until batter is smooth and fluffy. Pour into three greased and floured cake pans or cupcake tins. Fill about halfway full.
Bake for 28-31 minutes for cake or 18-21 minutes for cupcakes.
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract (This is optional, it's delicious with or without the almond!)
1 cup sour cream
4 large egg whites
Preheat oven to 325.
Place all dry ingredients in a large mixing bowl and stir together with a whisk to get rid of any lumps. Add remaining ingredients and beat on medium speed for 2 minutes until batter is smooth and fluffy. Pour into three greased and floured cake pans or cupcake tins. Fill about halfway full.
Bake for 28-31 minutes for cake or 18-21 minutes for cupcakes.
I LOVED your wedding cake. Now I want to make this!
ReplyDeleteIt's so easy and SO good! No one would ever think it started with a cake mix!
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