DIY wedding cake - Best wedding cake-white almond buttercream with strawberries

• Vegetarian

• Produce

  • 1 lb Strawberries

• Refrigerated

  • 8 Egg whites

• Condiments

  • 2 cups Strawberry fruit spread jam

• Baking & Spices

  • 2 cups All-purpose flour
  • 4 tsp Almond extract
  • 14 cups Confectionery sugar
  • 2 cups Granulated sugar
  • 1 tsp Salt
  • 5 tsp Vanilla
  • 2 (18.25 ounce packages White cake mix

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Dairy

  • 2 1/2 cup Butter
  • 10 tsp Milk
  • 2 1/2 cups Sour cream

• Liquids

  • 2 2/3 cups Water

Found on sweetphi.com

Ingredients

• 2 (18.25 ounce) packages white cake mix (see note to make your own cake mix – I like using mixes because it makes it so that there are fewer ingredients)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 8 egg whites
• 2 cups sour cream
• 2⅔ cups water
• 4 tablespoons vegetable oil
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1 lb strawberries, finely chopped
• 2 cups strawberry fruit spread jam
• Frosting for inside of cake & crumb coat:
• 1 cup (2 sticks) butter, at room temperature
• ½ cup sour cream, at room temperature
• 6 cups confectionery sugar (powdered sugar)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon milk
• 2 tablespoons milk for crumb coat of frosting
• Frosting for outside of the cake:
• 1½ cups (3 sticks) butter, at room temperature
• 8 cups confectionery sugar (powdered sugar)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 tablespoon milk

Directions

• Preheat oven to 325 degrees F (165 degrees C). Line the bottom of two springform cake pans (1 pan 10.25 inches, 1 pan 6 inches) with parchment paper and then spray liberally with cooking spray and set aside.
• In a bowl (make sure its big enough) stir together the white cake mix, flour, sugar, and salt and set aside.
• In the bowl of a stand mixer beat egg whites with the whisk attachment until soft peaks form (I beat them on medium-high for 3 minutes). Change the mixer attachment to the paddle attachment and add in the sour cream and beat on medium for 1 minute, then slowly pour in the water, vegetable oil, almond extract and vanilla extract and beat until combined.
• Slowly add in cup by cup of the dry mixture as the mixer is running. Mix on medium speed until well mixed and no big lumps remain.
• Divide batter, pouring it into prepared cake pans - batter should come ¾ way up the pan. Set cake pans on baking sheets, and bake until light golden brown and a toothpick inserted into the center of the cake comes out clean, about 45 minutes for the smaller cake, remove it from oven.
• Turn oven temperature up to 350 and continue baking the larger cake for another 25 minutes. Use a toothpick to check doneness, toothpick should come out clean. Remove from oven.
• Allow cakes to completely cool before frosting. Can be made up to three days ahead of time and stored in the fridge before frosting.
• Put cooled cakes in the freezer for 30 minutes. Then remove from freezer and remove outer cake pan part. Using a large sharp knife, cut each cake into three layers.
• Make the frosting for the inside of the cake while the cake is cooling.
• To make the inside of cake frosting: In the bowl of a stand mixer add the butter and cream on medium speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl with a spatula and add in the sour cream and beat for 1 minute. Add vanilla and almond extract. With the mixer on low, slowly add in the confectioners sugar. Scrape the sides and bottom of the bowl a few times to make sure everything is mixed in, then add in 1 teaspoon of milk and let the mixer mix for 2 minutes on medium high. Remove half the frosting and leave the other half in the bowl. Add 2 tablespoons of milk to the frosting for the crumb coat. Beat on medium high for 2 minutes, then turn mixer off.
• Put the frosting that you removed from the bowl into a piping bag (I just make one by putting the frosting into a ziplock bag and cutting a corner off.
• To assemble the cake: Place a layer of parchment paper onto the cake stand. Lay 1st layer of 10.25 inch cake onto the stand. Pipe a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place second layer of cake onto the strawberries. Pip a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place third layer of 10.25 inch cake onto the cake (I usually invert the top layer of baked cake – so the top is touching the strawberries – that way the top of the first tier will be flat). Now pipe a layer of frosting around where the smaller cake tier will go, then place the first layer of 6 inch cake on top of the 10.25 inch cake. Pipe a layer of frosting around the outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place the second layer of 6 inch cake on top of the strawberries, then pipe a layer of frosting around outer edge of the cake. Spread a thin layer of strawberry jam inside the layer of frosting, sprinkle a handful of strawberries around the cake. Place the last layer of cake on top. Pipe any remaining frosting onto the top of the cake and smooth it out with a spatula.
• Now take the crumb layer of frosting and frost both tiers of the cake. Put the crumb-coated frosted cake into the fridge for 2 hours to cool down.
• Make the frosting for the outside of the cake. In the bowl of a stand mixer add the butter and cream on medium speed for 2 minutes until light and fluffy. Add vanilla and almond extract. With the mixer on low, slowly add in the confectioners sugar. Scrape the sides and bottom of the bowl a few times to make sure everything is mixed in, then add in milk and let the mixer mix for 2 minutes on medium high. If the frosting seems to thick, add in additional 1 teaspoon of milk at a time and beat until desired consistency is reached. Using a spatula (I like using a special cake frosting spatula) frost the entire cake until smooth. Carefully remove piece of parchment paper and then enjoy your beautiful creation.
• I used 2 fresh roses and just removed the leaves and then cut them very short and stuck them into the cake for decorations.