Wedding cake ideas to save money  

1/2 Cup better or margarine, softened

1/2 Cup Shortening

2 Cups sugar

2 Eggs

1 teas.vanilla

1/2 cup "dry" unsweetened cocoa

2 1/4 Cups un sifted all-purpose flour

1 1/4 teas. baking soda

1/2 teas.

salt1 1/3 Cups of water or buttermilk or sour milk (note to sour milk add 1 tbs. vinegar to milk)

Directions:

• Cream sugar, shortening, and butter in a large mixing bowl. Add eggs and vanilla; mix well. Combine dry ingredients; and then add alternately with water to creamed mixture.
• Pour into two greased and floured pans 8" pans.
• Bake at 350 degrees for 35-40 minutes. Test when toothpick comes out clean.
• Cool for approx. 10 minutes and then remove cake to rack. Cool completely before frosting.
• When baking for large pans, you may double, triple, etc. to fill the amount of pans you are baking.
• Bake at 350 degrees

1 Cup Cooking Oil

2 Cups sugar

4 Eggs

3 Cups of finely grated carrots

2 Cups un sifted all-purpose flour

1 teas. baking soda

1 teas. baking powder

1 teas. ground cinnamon

Directions:

• Cream sugar, oil, and eggs in a large mixing bowl. Mix well. Combine dry ingredients; and then add small portions at a time until mixture is creamed.
• Pour into two greased and floured pans 8" pans.
• Bake at 350 degrees for 30-35 minutes. Test when toothpick comes out clean.
• Cool for approx. 10 minutes and then remove cake to rack. Cool completely before frosting.
• When baking for large pans, you may double, triple, etc. to fill the amount of pans you are baking.
• Bake at 350 degrees

1/2 Cup Shortening, butter, or margarine

1 3/4 Cups sugar

4 Egg whites

1 teas."clear" vanilla

2 Cups un sifted all-purpose flour

1/2 teas. baking soda

1 teas. baking powder

1/8 teas. salt

1 1/3 Cups of buttermilk or sour milk (note to sour milk add 1 tbs. vinegar or lemon juice to milk)

Directions:

• Cream sugar, shortening, and butter in a large mixing bowl. Add eggs and vanilla; mix well. Combine dry ingredients; and then add alternately with milk to creamed mixture.
• Pour into two greased and floured pans 8" pans.
• Bake at 350 degrees for 30-35 minutes. Test when toothpick comes out clean.
• Cool for approx. 10 minutes and then remove cake to rack. Cool completely before frosting.
• When baking for large pans, you may double, triple, etc. to fill the amount of pans you are baking.
• Bake at 350 degrees

1 package of a dark chocolate cake mix

3 Eggs

1 teas. almond extract

1 (21 oz) can of cherry pie filling

Directions:

• In a large bowl blend cake mix, pie filling and extract until moistened. Then beat at for two minutes at highest speed.
• Pour into two greased and floured pans 8" pans.
• Bake at 350 degrees for 30-35 minutes. Test when toothpick comes out clean.
• Cool for approx. 10 minutes and then remove cake to rack. Cool completely before frosting.
• When baking for large pans, you may double, triple, etc. to fill the amount of pans you are baking.
• Bake at 350 degrees

1 Cup solid vegetable shortening (for pure white Frosting. Also when using shortening, use butter flavor extract "clear"

NOTE: For ivory or off-white frosting use butter.

OR - use 1/2 shortening and 1/2 butter

1 teas. vanilla or almond extract

1/8 teas. salt

4 cups confectioner's sugar

3 tbs. cool milk

(Makes about 3 cups of frosting)

Directions:

• Cream shortening with an electric mixer with vanilla and salt. Gradually add conf. sugar. Beat until fluffy.

NOTE: This icing is good for decorating and smoothing. It can can kept in the refrigerator for up to a week sealed.

1 Box of Confectioners sugar

1/2 cup of butter or margarine softened

8 oz. package of cream cheese

2 teas. vanilla

Directions:

• In a large bowl blend cream cheese and margarine. Add vanilla and mix. Gradually add confectioners sugar.

NOTE: This frosting is not stiff enough for tube decorating, but can be used to frost the cake. Other decorations can be made with butter cream, marzipan, etc.

2 - 1 oz. squares of unsweetened baking chocolate

3 cups granulated sugar

3 tbs. light corn syrup

1/4 teas. salt

1 Cup milk

1/4 cup butter or margarine

1 teas. vanilla

Directions:

1. Butter the sides of a heavy 3-quart sauce pan. In pan combine the 1st 5 ingredients. Cook and stir over low heat till sugar dissolves and chocolate melts. Cook to soft ball stage (234 degrees) without stirring.

2. Remove from heat; add butter and cool to warm (110 degrees) without stirring. Add vanilla; beat until mixture is spreading consistency.

Recipe will cover 2 - 9 " layers

4 3/4 Cups confectioner's sugar

1/2 cup cocoa (regular dry)

1/4 teas salt

1/3 cup boiling water

1/3 cup butter or margarine

1 teas. vanilla

1 egg

Directions:

• Combine chocolate, water, and sugar; blending with electric mixer.
• Beat in egg, then butter, then vanilla

NOTE: Frosting will be thin at this point due to warmth from water, place in refrigerator until cool, then re beat for spreading consistency.