Baby Shower Cake # 2

Hi,

At a request of a special friend, I was asked to bake a baby shower bump cake. A favorite of mine to do. A new baby is a symbol of new life and inspiration and blessing to make a mark during their journey. The baby bump is a recipe found in Coup de Pouce magazine. The bottom layer is a sour cream cake (one of my fav recipes) this cake is almost soft and moist and very strong to hold buttercream and fondant.

The recipe was adapted from website http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

SERVES 40 -50 (change servings and units)

Change to: Servings US Metric

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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.
7. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans. In 2" deep pans, this recipe makes: One 14" round and one 6" round; or One 16" round or One 12" round and one 10" round or One 12 X 18" sheet cake or One 12" round and one 8" round and one 6" round or Two 9" squares or 5 dozen cupcakes.

Half the recipe makes: Two 7" rounds or Two 6" rounds and 6 cupcakes.

For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.