WHITE ALMOND SOUR CREAM CAKE

Made my husband a "welcome home" cake in the shape of a house. After 3 years of serious commuting, he's finally going to be home everything now that his job is close to hom.
I'm a novice cake decorator, but thought I'd give a sculpted cake a try. The cake shape really isn't that impressive, but what's under that frosting sure is!!! White Almond Sour Cream Cake with Lemon Curd Filling and Vanilla Buttercream Frosting!!! WOW!!! Make it in any shape you want, just make it, it's incredible!!

Something came over me in the creation of this cake and I forgot to take pictures! I don't know what's wrong with me, but here is the finished product.

9x13 Sheet cake on the bottom that I torte split and filled with delicious lemon curd.

I'll have to show it in reverse. I then constructed the house and roof sections separately on a cake board. Then inserted straws in the bottom layer and on the inside of the house for supports. The roof shingles are made out of fondant that I colored with brown gel, cut in rows with a pizza cutter, sectioned and used a fork for the detail. Laid them out to dry for a couple of hours before putting them on the roof. Everything has lemon inside, even the roof. As you can see from the big cutout on the roof section, the kids were yelling as to who was going to get the first piece of the roof. It was a big hit!

The inside layers. Alternated Lemon Curd and Vanilla Buttercream. Next time I would just do all lemon, it was so yummy. The buttercream was great for making the dam to hold in the lemon and of course the outside. I remembered to do a crumb coating of frosting this time and wow, made a huge difference in being able to make the frosting smooth. Right before I did the sweeps for the siding and the little swells in the grass.

 

 

White Almond Sour Cream Cake

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Ingredients

• 2 (18 ounce) boxes white cake mix ( Betty Crocker or Pillsbury)
• 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

 

 

Directions

1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done.
6. Baking time varies according to the size and depth of pans being used.