Oh yeah, and quick story about our wedding cake. After the wedding, my mom was really concerned because there was quite a bit of cake left, but when she asked the catering staff about it, they said they didn’t know what had happened to it. For the entire week of our honeymoon we all thought the catering staff had eaten the rest of it without telling us. Well, the Vanishing Wedding Cake mystery was solved when we arrived back to our apartment in Athens (about 2 weeks after the wedding) to unpack our wedding gifts. At the bottom of the pile, was a white box with grease stains on it, when we opened it up, there was our cake! Totally gross, considering it was cream cheese frosting! We threw it away immediately, trying to forget the monetary value….Luckily, someone did get the top layer in the right hands and we enjoyed it about 1 month after our wedding.
And into the jelly roll pan!
Finished, this is after I had my first slice. No, I wasn’t patient enough for frosting…
YUM!
Pioneer Woman’s Red Velvet Sheet Cake
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 24
Difficulty: Easy
Ingredients:
- 1 cup Shortening
- 1-¾ cup Sugar
- 2-½ cups Cake Flour
- 1-¼ teaspoon Salt
- 2 whole Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1-½ teaspoon Vinegar
- 1-½ ounce, fluid Red Food Coloring
- 1-½ teaspoon Cocoa Powder
Preparation Instructions:
Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
Sift together cake flour and salt. Set aside.
In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
In a separate small bowl, mix together cocoa and red food coloring. Set aside.
Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.
Cream Cheese Frosting Recipe (I veered from Pioneer Woman on this…)
Ingredients:
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
