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Show " Baking your own cake? It can be a family affair V:" y?v J , . ' Xn A I, iw 14-inch round Nine cups 55 minutes 6-inch square Two cups 35-40 minutes 10-inch square Five and one-half cups 45-50 minutes 12-inch square Eight and one-half cups 50-55 50-55 minutes 14-inch square Ten cups 55-60 minutes Note 2: One package cake mix yields about four and one-half cups batter. Your wedding cake may be round, square or tiered, according to the sizes and shapes of the pans you use. A variety of fluffy or creamy white or colored I'rostings is available at your supermarket. A decorating cone will help you decorate the happiest hap-piest cake of your life. After you have acquired one from a neighbor or the store, follow these directions: Fit decorating tip tightly into decorating cone with one finger. Fill cone about half full with frosting. Fold top over to keep frosting in cone. Hold cone with one hand near top; use other hand to guide tip. Hold cone at 45-degree angle for most work, such as writing and borders. Hold cone at 90-degree 90-degree angle for drop flowers, stars and dots. Press out frosting; twist cone and release. For best results, practice on waxed paper before decorating cake. Note 3: The number of decorating cones and decorating tips will be determined by the numbers of colors to be used in decorating cake. To cut the cake, use a thin, sharp knife. Insert knife into cake keeping point down and handle up. Slice, pulling knife toward you. If frosting sticks, dip kniffe in hot water or wipe with damp paper towel after cutting each slice. And , remember, traditionally the top layer is removed and frozen for the newly weds anniversary. How about baking your own wedding cake'; Or better yet, why nol make ira family affair? ,It can be fun and save you a lot of money. . Caterers are expensive these days.V So get mom and sis together and give it a whirl. A home-made-wedding cake is always a smash hit at the reception. And this one will go well with any beverage. First of all, you'll need a package of white cake mix. Then one and a third cups of water and four egg whites. Standing Stan-ding by must be a fluffy wedding cake frosting. If you prepare yellow cake, the white may be substituted with one package of yellow cake mix; one cup of water, a third of a cup of vegetable oil and three eggs. Now follow these instructions in-structions from Betty Crocker and you can't miss, especially if Aunt Jane is overseeing the project. Heat oven to 325 degrees. Grease sides of pans generously, dust with flour. Line bottoms of pans with heavy brown paper (do not grease and flour paper). Beat cake mix, water and egg whites in large mixer bowl on low speed, scraping constantly, con-stantly, until moistened. Beat on medium speed. scraping bowl frequently, two minutes (do not overheat). Pour batter into pans. (Use a ruler to measure batter in pan. Batter should be three fourths inches deep. If batter is deeper, layers may be too rounded and difficult to stack. Bake as directed below. Cake is done if it springs back when touched lightly in center and when it pulls away from side of pans. Cool small layers 15 minutes, large layers 20 to 25 minutes. Remove from pans; cool completely. Prepair frosting as needed, one recipe at a time. Assemble cake on tray or serving plate, spreading frosting between layers; frost side and top of cake. Note 1 : Two packages cake mix can be prepared at one time (do not prepare more than two packages at one time; do not increase beating time). Pan Size Amount of Batter Baking time 6- inch round One and three-fourths cups 35 minutes 7- inch round Two and one-fourth cups 40-45 minutes 10-inch round Four and one-third cups 40-45 40-45 minutes 12-inch round Five and one-half cups 45-50 minutes Wedding cakes have always been standard fare at wedding receptions. recep-tions. Recently, however, an old flare has returned baking one's own cake. |