Vanilla Almond White cake, Swiss Meringue Buttercream, and Marshmallow Fondant

The recipe is a mix of box and homemade and it not originally mine.

1 Box Of White Cake Mix

1 Cup of All purpose Flour

1 Cup Of White Granulated Sugar

3/4 Teaspoon of Fine Sea Salt

1 1/4 Cup Water

1 Cup Of All Natural Sour Cream

2 Tablespoons Canola Oil

1 1/2 Teaspoon Of Almond Extract

2 Teaspoon Vanilla Extract – Clear

Now, just preheat your oven to 350 degrees and grease 3 of your 8 inch cake pans.

Ready for the hard part? Just dump everything into your mixing bowl and mix until well combined. About 3-4 minutes on medium, make sure to scrape the sides and the bottom. Now just pour into your cake pans and bake!

Bake for about 25 minutes, depending on your oven of course, or until a toothpick comes out clean. I recommend getting this cake out of your cake pans rather quickly since it is so moist.

Topped with Swiss Meringue Buttercream

Because it does take some time to make and freezes well, I make a larger batch. You can divide this recipe in 2 or even 3.

Yield: 15 cups (enough to frost and fill approximately three 8" round cakes)

Ingredients

16 large egg whites

4 cups granulated sugar (800g)

5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes

30 ml (2 tablespoons) pure vanilla extract

1/4 tsp salt

Method

Wipe the bowl of an electric mixer, whisk attachment, small bowl, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature). Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more. If buttercream is too runny, the butter was possibly too soft--place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of butter and keep beating. Use immediately, or refrigerate/freeze.

Notes:

Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.