In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
Guest blogger: Allison Silber, founder and creative director for engagedandinspired.com. Engaged & Inspired is a wedding publication for crafty brides who strive to fill their wedding day with loads of personality. The team of real brides post about the highs and lows of wedding planning and what it takes to pull off their big day. Aside from running Engaged & Inspired, Allison also offers planning and design services to the Carmel Valley area.
Finally, and most importantly, there are no rules! Want to have a BYOM (bring your own meat) picnic on blankets in the park? Do it. Don’t care for cake? Do without it. As someone who has worked in the wedding industry, I’ve seen it all too often become just that—an industry! Don’t buy into it if you don’t want it. Pick what is most important to you and prioritize based on that, not on convention or expectations. Don’t get so wrapped up in everything else that it takes away from being there in that moment."  —Sophie and Bobby
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