08/24/2025
Have you ever wondered what your grandmother’s wedding cake tastes like? Books given to me by my grandmother (in-law) told me exactly how they rolled back then. Super sweet with citrus and floral notes was icing of choice. By today’s standards this would be the frosting preference for a royal family wedding. But in all honesty, I don’t make wedding cakes or even like to. I just eat them, which is why I created the “Cake Without the Commitment” line for the bake shoppe in the past. I baked a Wedding cake and conversely a Divorce Cake, cut it up, and sold it by the slice to the masses…. no dressing up, no pretense, just good cake. Below is an excerpt recipe from an old moldy book written by women in horned rim glassed with names like “Mrs. John Smith”. Try it and beat it up in the comments if you feel.
WEDDING CAKE FROSTING (circa 1967)
In the stand mixer bowl place the following:
1 cup vegetable shortening (preferably Crisco)
4 egg whites (or meringue powder)
½ tsp. cream of tartar
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Beat 1 minute on slow speed then add:
1 lb. powdered sugar
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Beat until smooth then add:
1 lb. powdered sugar
2 Tbsp. lemon juice
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Beat until smooth then add:
1 lb. powdered sugar
2 Tbsp. lemon juice
2 Tbsp. hot water
3 drops of butter flavoring
½ tsp. glycerine
1 ½ tsp. almond extract
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Beat until smooth and creamy. Store in an air-tight container and refrigerate until ready to use. Perfect for heavy borders. But be advised, you may have to sub out ½ of the Crisco for butter. Today’s shortening has no trans-fats and thus less emulsion capability unlike that of the 1900’s.