Traditional White Wedding Cake

INGREDIENTS

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 6 egg whites (room temperature)
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 1/4 cups whole milk
• White buttercream or fondant (for decoration)
• Edible pearls, lace, and fresh or sugar flowers (for garnish)

Recipe

Step 1: Prepare the Batter

- Preheat the oven to 175°C (350°F). Grease and line 2 or 3 round cake tins.

- In a bowl, sift together flour, baking powder, and salt. Set aside.

- In another bowl, cream butter and sugar until light and fluffy.

- Add egg whites one at a time, beating well after each addition.

- Stir in vanilla and almond extracts.

- Alternately add flour mixture and milk, mixing until just combined.

Step 2: Bake

- Divide batter evenly into prepared pans.

- Bake for 25–30 minutes or until a toothpick comes out clean.

- Cool completely on wire racks.

Step 3: Assemble

- Level the cake layers if needed. Stack them using white buttercream between layers.

- Frost the entire cake smoothly with buttercream or cover with fondant.

Step 4: Decorate

- Use edible pearls, lace piping, floral accents, or elegant fondant drapes.

- Personalize with initials, ribbons, or themed toppers if desired.

Step 5: Serve

- Chill slightly before slicing. Serve this showstopper with elegance and love.