Horseshoe-Layer Wedding Cake Recipe | Taste of Home Recipes

Ingredients

  • 4 Grecian spiked pillars (9 inches)
  • 4 Grecian spiked pillars (7 inches)
  • 3 cups butter, softened, divided
  • Silk or edible fresh flowers
  • Dowel rod (3-feet x ¼-inch diameter)
  • Pastry tips-#48 basket weave and #21 star
  • 2 pastry or heavy-duty resealable plastic bags
  • + 14 more ingredients
    • 3 covered boards (two 16-inch square and one 20-inch square)
    • 2 round separator plates (one 14 inches and one 12 inches)
    • Bridal Cake Frosting (recipe also in Recipe Finder)
    • 1 cardboard cake base (6-inch round)
    • 4 tablespoons vanilla extract, divided
    • 6 cups egg whites (about 42), divided
    • 12 cups milk, divided
    • 6 teaspoons salt, divided
    • 12 tablespoons baking powder, divided
    • 24 cups all-purpose flour, divided
    • 18 cups sugar, divided
    • 3 cups shortening, divided
    • Waxed paper
    • Baking Pans-two 6-inch round, two 10-inch round, two 14-inch round and six 12-inch horseshoe-shaped

1. Line baking pans with waxed paper; grease and flour waxed paper and set aside. Note: Cakes may need to be baked in batches depending on number of pans and oven space available. 2. In a large bowl, cream 3/4 cup butter, 3/4 cup shortening and 4-1/2 cups sugar. Combine 6 cups flour, 3 tablespoo...

View full recipe at SpringPad

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