Baking our Wedding Cake

White Velvet Wedding Cake

Makes 7½ cups batter, enough for two full 8″ round pans or one 9×13″ sheet.  Use 6 cups batter for one 10” round pan.

1 1/3 cups water
1 tsp vanilla or almond extract
¼ tsp Creme Bouquet by Magic Line (optional)
3 eggs
½ cup melted unsalted butter
1 cup sour cream
18.25 ounces Pillsbury or Betty Crocker White (or Yellow) cake mix (this is approximately 1 of the new size boxes plus 3/4 cup of mix from a second box
1 cup granulated sugar
1 cup + 2 tbsp cake flour (NOT all-purpose flour)
1/8 tsp salt

1. Preheat oven to 325 degrees. Grease bottom of pan. Insert a parchment circle. For a 10” cake pan or larger:  grease and flour a “rose nail” and then place it upside down in the center of the pan and poke it through the parchment circle.  Grease and flour entire inside of pan.
2.  In the bowl of a stand mixer, put water, extract, Creme Bouquet (optional), eggs, melted butter and sour cream. Mix well with a paddle attachment.
3. Add cake mix, sugar, cake flour, and salt.  Mix with paddle attachment at medium speed for 2 minutes, or until most lumps are worked out. It is not necessary to work out all the lumps.
4.  Pour into prepared pans.  Bake until a toothpick inserted into the center comes out clean, or with just a crumb or two clinging to it.  For a 10” cake, it will be about 50 minutes.

5. Cool for 7-10 minutes and then turn out cakes onto a cooling rack.

Size of Round Pan Number of servings
(2 layer cake)
Cups of batter for each 2-inch high pan Baking
Baking Time
Approx. Cups
Icing to Ice
& Decorate 2 Layer Cake
25 – 30
30 – 35
30 – 35
30 – 35
35 – 40
50 – 55
55 – 60
3 1/2
4 1/2
7 1/2


Nutella Cloud Filling
1 cup (2 sticks) unsalted butter, softened but still cool
1 cup powdered sugar
1/3 cup Nutella
2 Tablespoons heavy whipping cream
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, melted and cooled slightly
1 ½ cup marshmallow fluff (or use entire 7 ounce package of fluff)

In the bowl of a stand mixer with a paddle attachment, beat butter until smooth and creamy.  Add powdered sugar and whipping cream and beat until combined.  Add melted/cooled chocolate, beat until just combined, scraping bowl as necessary.  Add Nutella, vanilla and marshmallow fluff.  Beat until smooth and satiny.


Woodland Bakery’s Swiss Meringue Buttercream (SMBC)

Yields 6 cups

6 large egg whites (180g) (or pasteurized egg whites in a carton, or reconstituted powdered egg whites)
¼ teaspoon cream of tartar
300g granulated sugar (1½ cups)
240g powdered (confectioners) sugar (2 cups)
170g shortening (¾ cup) or preferably SWEETEX high ratio vegetable shortening
454g unsalted butter (2 cups/4 sticks/1 box)
1 Tablespoon vanilla
¼ teaspoon Cream Bouquet by Magic Line (optional)
¼ teaspoon salt (optional)

Dampen a paper towel with lemon juice or vinegar and wipe down all of your items to ensure that there is no fat residue on anything.  Fat will prevent the egg whites from whipping up into a meringue.

Simmer 1” or 2” of water in a pan.  Do not allow the water to boil.

In a room temperature bowl, whisk together the granulated sugar, cream of tartar and the egg whites.  Place the bowl on top of the pan of simmering water, ensuring that the pan does not touch the water.  Whisk constantly until the mixture reaches 160 degrees F and the sugar grains have dissolved and are no longer gritty.

Pour the mixture into a room temperature Kitchen Aid mixer bowl.  Attach the whisk and whip mixture on high speed until it is thick, glossy and has stiff peaks.

Sift the powdered sugar to ensure that there are no lumps.  Add this all at once to the meringue and stir on low speed.  Once the sugar is incorporated, turn the mixer speed up to medium high and continue until it is all mixed.  At this point, be sure that the meringue is at room temperature.  If not, continue to mix on low speed until it cools to room temperature.

Switch to the paddle attachment.  Be sure that the butter and the shortening are also at room temperature.  Add butter and shortening to the mixer bowl in three additions.  Then add the vanilla, Cream Bouquet and the salt.  Mix on LOW (not even medium low).  Beat on low for up to 15 minutes.  This allows the fat in the butter to emulsify with the meringue followed by the water in the butter.  The mixture will probably turn soupy and then curdled during this time.

If you want to color the buttercream use gel paste (such as Americolor or Chefmaster) or an oil-based color.  Turn the speed up to high and mix until smooth.

The buttercream can be stored:  4 days room temperature, 2 weeks in the refrigerator, or 2 months in the freezer.

If you store it in the refrigerator or freezer, be sure to take it out hours before you need it and allow it to return to room temperature.  Then use the paddle attachment and beat the buttercream for low or medium.  It will look broken or curdled at this point.  Then turn the speed up to medium-high and continue beating until smooth.  If buttercream still doesn’t have its satiny finish after re-whipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.