Inspiration: Rustic Vintage

For the past few weeks my team and I have been preparing the details for an upcoming "vintage inspired" photo shoot.  Our color palette of soft pink, antique white, and gray (with a little chippy paint and a few sequins thrown in for good measure) has gotten us all a flutter.  With oodles of confetti poms still to assemble, you can guess how we'll be spending our holiday weekend.  Oh, we'll also be adding a few of these delicious treats to our tablescape too.  If you're looking for something yummy to bake post turkey dinner, this recipe will not disappoint...

WHITE ALMOND CAKE
INGREDIENTS:
1 (18.25 ounce) package white cake mix

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites


DIRECTIONS:

1.  Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11 x 13 inch cake pan.

2.  Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts.  Add egg whites and beat with an electric mixer on low until all of the ingredients are mixed together and moistened (some lumps still remain, about 4 minutes).

3.  Pour the batter into the prepared cake pan and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean (about 25 minutes). Allow cake to cool before frosting.

Please note:  This recipe is for a cake. For cupcakes, decrease the baking time and watch them carefully. They will be done when a toothpick inserted in the center comes out clean.

VANILLA BUTTER CREAM:

1 lb confectioners sugar (4 cups)

1/3 cup shortening

1/2 cup unsalted butter (the Target brand is great!)

3 tbsp milk

1 1/2 tsp vanilla

1/2 tsp salt

Beat half the sugar with the shortening and the butter.  Gradually add milk and continue beating. Gradually add vanilla, remaining sugar and salt until the right consistency is reached.  This recipe makes enough frosting for 24 cupcakes.