The stores are filled with the next seasonal focus. Red & pink hearts are everywhere. My most memorable Valentine’s Day had absolutely nothing to do with the boy/girl relationship normally associated with the holiday.
My mother worked full time as a local hospital Administrator and Registered Nurse Anesthetist. She could never physically BE at the school for holiday events, but the year I was in the second grade, my mother showed up with the treat for the class party.
Mother wasn’t able to stay longer than the drop off, but I remember that very good feeling of just seeing her when I didn’t expect it. I know I grinned at her and she right back at me.
Mother didn’t really enjoy baking, so she had purchased little heart shaped bakery cakes. They were iced with red frosting & with a white border piped along the top & bottom. They rested on a white paper doily.
My teacher gave me the job of sitting beside that bakery box serving up the treat to each classmate. I wonder if my love and desire to bake and feed others was kindled that day. I remember feeling so pleased that MY mother had made the day extra special!
Years later, when I reminded her of this, she laughed & said she paid 25 cents each for those little cakes-quite a sum back then! But the memory for me was priceless!!
I’m sharing today a recipe for White Almond Sour Cream Cake & Buttercream Frosting. These would make a great addition to any class party. It’s an easy recipe that starts with boxed cake mixes. With the addition of the other ingredients, this recipe yields 5 dozen cupcakes! That’s a whole lotta ‘lovin’ from the oven.’ — Confectionately Yours, Sue
White Almond Sour Cream Wedding Cake
SERVES 40 -50
2 (18 ounce) boxes white cake mix
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
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° F oven until cake tests done, by inserting a toothpick in the center. If it comes out clean, it is done. Baking time varies according to the size and depth of pans being used.
1 c. butter or margarine
1 c. shortening
2 lbs. powdered sugar
1/2 tsp salt
1 T. meringue powder
1 tsp almond extract
1 tsp. vanilla extract
1/2 to 1 tsp. clear butter flavoring
4-6 oz whipping cream
Cream butter & sugar until fluffy. Add a portion of the sugar, half of the cream, & the meringue powder. Slowly cream the ingredients until they are incorporated, adding the rest of the sugar a little at a time. Add salt, flavoring, & enough of the whipping cream to make the consistency you desire. Beat at medium speed until icing is fluffy.
You may substitute all shortening for the butter to get a pure white frosting, but it won’t taste as good. This frosting is a pale ivory color.
Note: This is a great cake for a wedding or if you need a large quantity of cupcakes for a bake sale. It freezes beautifully. Be sure to put 2 pieces of wax paper between the layers if you freeze them so the layers come apart easily.
Sue Murphy is a Xenia resident may be contacted at email@example.com. Her Christian radio segments share about her journey and her passion for baking. Find other recipes and more at www.Confectionatelyyours.info. Find her cookbook at Parker’s General Store on the courthouse square in Xenia.