Which Cake Recipe To Use For Wedding Cake
Decorating By kittyfartz Updated 16 Sep 2006 , 3:57am by Lazy_Susan
I am making a wedding cake for my sons wedding next week. I am using a "5, "7 and 10 pans (Wiltons) I have the plates and what have you for tiering the cake the only thing I do not have is a recipe for the cake its self.
I have made alot of Birthday cakes but never a Wedding.
Do I use boxed mixes? Are the boxed mixes dense enough to hold the support columns? or do I need a home made recipe? If so Will some one share one they use with me? I have the recipess for the frosting and for the filigree which I plan to decorate with.
Please respond I want to make a "pre" mini cake to test my new skills.
also how much batter is needed for each pan? ("5."7 and "10)
Kittyfartz 
Kittyfartz - I love that - I'm giggling over here!
As far as recipes - I haven't found a white cake recipe I'm too fond of yet, but have saved the one from the home page that is listes as the Best White cake - or something like that. To answer your question - yes, a cake mix cake is definitely able to be used for wedding cakes, as that's what I have used, and had no problems. I usually make mine a couple of days ahead, and freeze them, just so they are easier to work with.
And - the amount of batter - well, I think it would say in your pans, but I know it's been asked here, and I think there's a list if you do a search on it. One cake mix says it will make 2 8" cakes, but I find I have tons left over, so I usually end up making cupcakes. Not that I mind that too much!
I use box mixes, either as they come or "doctored." They do fine for tiering or stacking. What flavor of cake are you planning to make for the wedding?
Deanna
I've never done a wedding cake, but I would imagine a box mix would be fine. I just wanted to put a vote in for the White Almond Sour Cream cake. I love the taste. I think it would make an awesome wedding cake, if you're looking for white. I've never tried a flavor variation of it so I can't attest to how it turns out. Here's the recipe if you want it. I got it off of the forums here on CC.
White Almond Sour Cream Cake
2 boxes white cake mix (I prefer Betty Crocker)
2 cups all-purpose flour
2 cups granulated sugar
1 ½ tsp salt
2 2/3 cups water
1/4 cup vegetable oil
2 tsp real vanilla
2 tsp almond extract
2 cups (16 oz) sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
This recipe makes:
One 14 round and one 6 round or
One 16 round or
One 12 round and one 10 round or
One 12 X 18 sheet cake or
One 12 round and one 8 round and one 6 round
Half the recipe makes:
Two 8 rounds or
Two 6 rounds and 6 cupcakes
Double the recipe makes:
one 18" round + one 10" round
all 4 sizes in the Wilton petal pan set
For chocolate cake: use chocolate mixes, omit almond extract and substitute 6 whole eggs for the whites.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe
For berry flavors: Substitute one 3oz pkg Jell-o in a coordinating flavor for part of the sugar in the recipe. Use a 16 oz pkg frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. *You'll need to add a little extra batter to each pan for this version.*
Thank you for the recipes. I am making this one ofr and annerverary party next month! 
I have a wedding coming up on the 23rd of this month and the Bride has requested Chocolate Cake, Red Velvet Cake and Carrot Cake. I think what ever cake they want is the perfect wedding cake 
Lazy_Susan
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