commercial cakeSpoons asked,
"I do wedding cakes. (fondant,lots of painting,embossing,etc..)I would like a no-brainer,industrial strength,shelf life keeper type of cake. A neutral vehicle. "
Here ya goes, perfect for wedding cakes.
6 1/2 lb sugar
2 lb 12oz butter uns
6 1/2 cake flour
2 oz BP
1/2 oz tartar
5 1/4 lbs milk
Cream butter and sugar til light/fluffy
add sifted dry ingr alternately with the milk and scrape down bowl (60 qt machine).
whip 3 lbs egg whites, when fluffed up, steadily add 2 lbs sugar , whip stiff and quickly fold into batter. 350 degs or 325 in wedding cake molds.
Makes 8 sheetpans or 26lbs batter, the cake is firm enough for multi layering and tiers but light in the mouth due to the meringue.
Calculate batter requirements in wedding cake molds using water.
Fill molds 75%.
Freezes and handles very easily.