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Large Quantity Recipe: Antique Satin Wedding Cake

This wedding cake recipe is from the folks at Pillsbury, as my Tip of the Day tells you… I’m posting this to give you an idea about amounts of batter needed and baking times for odd size pans.

This was specially developed for Pillsbury Plus White Cake Mix…. They can’t guarantee successful results for any other cake mix (I am assuming other brands).

I hope you find this information helpful.

Antique Satin Wedding Cake Recipe:

All you need for each package of cake mix:

1 pkg. Pillsbury Plus White Cake Mix
1 egg
1 ¼ cups water

All you need to do:

Preheat oven to 325 degrees F.

Generously grease and flour 2 inch deep cake pans.

In a large bowl, blend all cake ingredients until moistened.

Beat 2 minutes at the highest speed.

Fill cake pans one-half full or use the amounts listed below.

Bake at 325 degrees F as directed or until a toothpick inserted in the center comes out clean and top springs back when touched lightly in center.

Top will be golden brown. (Do not underbake)

This makes 4 ½ cups cake batter.

Pan Size...................Cake Batter...........Baking Times
6-inch round layer...............1 ¾ cups................35 to 45 minutes
8-inch round layer...............3 cups...................40 to 50 minutes
10-inch round layer..............5 cups...................45 to 55 minutes
12-inch round layer..............7 ½ cups...............50 to 60 minutes
14-inch round layer..............11 cups..................55 to 65 minutes
16-inch round layer..............14 ½ cups.............55 to 65 minutes

Cool 15 to 20 minutes on a cooling rack, then remove the cake from the pan and cool thoroughly. Be sure the cooling rack is large enough to support each layer to avoid cracking of layers.

General Notes:

A typical wedding cake made up of a 12-inch, a 10-inch and a 6-inch tier requires seven packages of Pillsbury Plus White Cake Mix. About 1 ½ cups of batter will be left over.

Remember each tier is made up of 2 layers frosted together.

Approximate Number of Servings from Layers

6x4-inch round layer = 15 servings
8x4-inch round layer = 25 servings
10x4-inch round layer = 40 servings
12x4-inch round layer = 65 servings
14x4-inch round layer = 90 servings
16x4-inch round layer = 110 servings

Number of servings is based on a 2x2-inch piece of cake.

High altitude; Above 3500 feet – Heat oven to 350 degrees F. Add 3 tablespoons flour for each package of dry mix. Increase water to 1 1/3 cups. Bake at 350 degrees F. Decrease baking time by 5 minutes.

Source: Pillsbury Classics No 27 from 1983

1 comments:

girlichef May 17, 2009 at 9:38 AM  

Great info, thanks Linda!!!

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