Butter, softened – 1 1/2 cups
Sugar 1 1/2 cups white sugar
Eggs – 2
Buttermilk – 1 cup
Baking soda – 1tsp
All-purpose flour -2 cup
Salt – ½ tsp
Butter flavoured shortening – ½ cup
Cream cheese – 1 (8 ounce) package
Sifted confectioners’ sugar – 4 cups
Milk – 1tbsp
Preheat oven to 325 degrees F,165 degrees C. Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
Beat butter and sugar until light and fluffy. Add eggs and mix well. *Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans. Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
For a bigger size, you can change the quantity of ingredients.
To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)
Tip for Wedding Cake
You can also personalize your wedding cake with the decorations you place on it. Fresh, fragrant garden flowers make lovely decorations, and can be matched to the wedding flowers. Porcelain decorations, his and her cake toppers, or beads make a statement and can create a very elegant appearance. Adorn the cake with an heirloom lace and fancy frosting ribbons for a sophisticated wedding cake.
A trick to creating a fancy wedding cake on your own is to use bunt cake pans, and layer several cakes on top of each other. Once you have a tall stack of layered cakes, cover all with frosting and place a vase in the centre of the cake (in the hole created by the bunt cake pans) and fill with beautiful flowers. The flowers will look like they are coming out of your cake!