Theresa Wright (Teesha1966)

My name is Theresa Wright and I am the owner of Theresa’s Sweet Treats N Treasures. I am 52 years young and plan on working with sugar forever!

I have two grown sons and two precious grand-daughters. I work from a home studio and I also work part time as a cake decorator at a bakery in Nashville. I have been in sugar art for 8 years and it is my passion! I am also a very active member of Icing Smiles and am honored to be a Icing Angel.

Vanilla Bean Cake:

3 cups cake flour
2 cups sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup butter (room temp)
1 cup sour cream
1/2 whole milk
1 tbsp vegetable oil
1 tbsp vanilla bean paste
1/2 tsp almond emulsion
3 eggs

Pre-heat oven to 350 degrees (turn down to 325 degrees when placing the cakes in the oven).

Prepare 2 8” round pans or 3 6” round pans.

Combine flour, sugar, baking powder, baking soda, and salt in mixing bowl with whisk.

In another bowl combine, sour cream, milk, oil, vanilla bean paste, almond and eggs. Mix well with a whisk.

Now cut butter into chunks. Turn mixer on low and add butter into the dry ingredients. Mix on low to medium speed until all the flour is coated with the butter and the mixture is crumbly.

Pour in about one third of the liquid mixture. Mix on low to medium until combined, about 3 minutes.

Pour the last of the liquid mixture and mix again until combined. Don’t over mix the batter.

Use a rubber spatula and scrape the sides of the bowl, Mix again for 10-15 seconds.

Pour into prepared pans

Place pans into oven and turn oven temp down to 325 degrees.

Bake approx. 40-45 minutes at 325 degrees

Cool for 10 minutes in pans on wire racks, then turn out of pans and cool completely.

Cake layers can be frozen for later use.

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