The stores are filled with the next seasonal focus. Red & pink hearts are everywhere.
My most memorable Valentine’s Day had absolutely nothing to do with the male/female relationship normally associated with the holiday.
My mother worked full time as a local hospital administrator. She could never physically BE at the school for holiday events, but the year I was in the second grade, my mother showed up with the treat for the class party.
Mother wasn’t able to stay longer than the drop off, but I remember that very good feeling of just seeing her show up when I didn’t expect it. I know I grinned at her, & she right back at me.
Mother didn’t really enjoy baking, so she had purchased little heart shaped bakery cakes. They were iced with red frosting & with a white border piped along the top & bottom. They rested on a white paper doily.
My teacher gave me the job of sitting beside that bakery box & serving up the treat to each classmate. I wonder if my love of baking & serving it to others was kindled that day. I remember feeling so pleased that MY mother had made the day extra special!
Years later, when I reminded her of this, she laughed & said she paid 25 cents each for those little cakes. Quite a sum back then! But the memory for me was priceless!!
I’m sharing today a recipe for White Almond Sour Cream Cake & Buttercream Frosting. You can find the recipe at my website, Confectionatelyyours.info.
These would make a great addition to any class party. It’s an easy recipe that starts with boxed cake mixes. With the addition of the other ingredients, this recipe yields 5 dozen cupcakes!
That’s a whole lotta ‘lovin’ from the oven.
White Almond Sour Cream Wedding Cake
SERVES 40 -50
2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1-1/2 teaspoons salt
2-2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done, by inserting a toothpick in the center. If it comes out clean, it is done.
Baking time varies according to the size and depth of pans being used.
SERVES 40 -50
1 c. butter or margarine
1 c. shortening
2 lbs. powdered sugar
1/2 tsp salt
1 T. meringue powder
1 tsp almond extract
1 tsp. vanilla extract
1/2 to 1 tsp. clear butter flavoring
4-6 oz whipping cream
Cream butter & sugar until fluffy. Add a portion of the sugar, half of the cream, & the meringue powder. Slowly cream the ingredients until they are incorporated, adding the rest of the sugar a little at a time. Add salt, flavoring, & enough of the whipping cream to make the consistency you desire.
Beat at medium speed until icing is fluffy.
You may substitute all shortening for the butter to get a pure white frosting, but it won’t taste as good. This frosting is a pale ivory color.
Note: This is a great cake for a wedding or if you need a large quantity of cupcakes for a bake sale. It freezes beautifully.
Be sure to put 2 pieces of wax paper between the layers if you freeze them so the layers come apart easily.
Use the leftover yolks for burnt cream, homemade pudding, or pastry cream.