Tuesday, April 12, 2011

Daisy Wedding Cake

This cake not only looks good, its taste good. I finally found a winner for white cake! LET ME TELL YOU, IT TASTE AMAZING. And rightfully so, it has a colossal amount of butter. I make all my pound cakes from scratch. Recipe below (for this cake, 10 inch x 6 inch rounds, I double the recipe)!
Cream Cheese Pound Cake

3 cups granulated sugar
1 cup (2 sticks) margarine
1/2 cup (1 stick) butter
3 cups all-purpose flour
1 tablespoon vanilla extract
8 ounces cream cheese
6 jumbo eggs, beaten
Pinch of salt

Begin with softened cream cheese, margarine and butter. Cream the cream cheese, margarine, butter, sugar and add beaten eggs and flour alternately. Mix very well. Pour into greased and floured tube pan. Bake in cold oven at 300 degrees F for 1 hour and 15 minutes or when cake pulls away from sides of pan. Frost when completely cooled or leave plain.


Twigglebox.com said...

Beautiful cake! You're awesome! And your pictures are great too!

Suzette said...

It is truly beautiful! Now that we will live closer, I may hire you to make ALL the kid's birthday cakes! Would it be too much to ask to deliver? ;)

Samuel said...

This is beautiful Cels...Just printed off the recipe to try next craving. So proud of you!!!!

Samuel said...

Ok I am not Samuel, not sure what it showed him, this is Paula....