My wedding cake tests were successful. The cake was delicious and beautiful. I used Wilton’s White Cake recipe, I used a delicious Swiss Buttercream frosting from Smitten Kitchen and my own homemade strawberry preserves were in the middle.
The only modification I made to the frosting recipe was that I used pasteurized egg whites (egg white in a carton). These worked great and the frosting was super easy to work with. The sweetness to butter ratio is right on the money!
Photos courtesy of Mercetta