MINI-WEDDING CAKES
Steps:
- Heat oven to 350 degrees F. Butter and flour an 9 by 2-inch round pan and a 9 by 9 by 2-inch square pan. Combine the sugar and marzipan in a food processor. Pulse until combined into fine crumbs. Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar-marzipan mixture and mix. Add the vanilla and mix. Add the eggs two at a time, mixing after each one. Sift the flour, baking powder, salt, and ginger together. Working in batches, add the dry ingredients to the marzipan mixture, mixing after each addition just until combined. Bake for 40 to 45 minutes, until a tester inserted into the center comes out dry and clean (a few crumbs are okay) and let cool in the pan.
- Combine sugar and water and bring to a boil on a medium saucepan. Boil until a candy thermometer registers 240 degrees F. Whip egg yolks until light and fluffy and carefully pour the sugar water mixture into the yolks while the mixer is running at a moderate speed. Continue whipping until cooled. Add softened butter in small batches, stopping after each addition. Remove the 9-inch round cake from the pan, and cut a 5-inch and a 3-inch circle of cake from the 9-inch square pan. Cover them with butter cream and freeze. Dye fondant pastel pink, blue and yellow by kneading food coloring into it. Roll out on a powdered sugared surface and cut 1 circle out of each color to cover 1 layer of the cake, leaving 2 extra inches to hang over sides. Lay the fondant over the cake layers and with your hands, mold the fondant over the cake to fit. Trim the edge and tuck it slightly under the cake. On a large cake platter, stack the layers and run a long skewer down the center.
- Whip together powdered sugar and 3 to 4 tablespoons of the egg whites so it's pipe-able but not too thin that it runs on the cake. Decorate cake with piped royal icing using a plain small tip, starting at the bottom layer. You can embellish with silver balls, gum paste flowers on top, etc.
MEXICAN WEDDING CAKE
Delicious moist cake that can be for breakfast, brunch, or desert. Rich and sweet with a fruity flavor. Great with a good cup of coffee!
Provided by Donna Luckadoo
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- SIFT TOGETHER flour, soda, and sugar, and then add pecans.
- Next add slightly beaten eggs and the crushed Pineapples.
- Pour batter into a 9x13 cake pan that has been greased and flour.
- Bake 40 minutes at 350 degrees; cake will be dark.
- While cake is still hot, using a fork punch holes in top of cake.
- Mix icing with mixer until smooth and spread on cake while it is still hot!
- Let cake cool and serve.
- Enjoy!
WEDDING CAKE
This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.
Provided by Larisa Townsend
Categories Desserts Cakes White Cake Recipes
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
- 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.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 37.5 g, Cholesterol 78.8 mg, Fat 11.3 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 98.5 mg, Sugar 25.2 g
WEDDING CAKE
This came from an old country cookbook. it can be scaled down for smaller weddings. It takes a bit of effort but the results are worth it in flavor.
Provided by angelfan
Categories Dessert
Time 1h5m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- sift together flour, bp and salt twice.
- beat egg whites until foamy.
- add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
- cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
- Add flour mixture alternately with milk, beating after eah addition until smooth.
- Add egg whites and beat for one minute until smooth.
- Grease pans two nine inch square pans or one 13x9x2.
- Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
- Cool cake on racks 10 minute.
- Loosen from sides of pan turn right side up to cool.
- To keep from drying cover or wrap cake as soon as cooled.
- Make recipe 5 times to serve 100 guest.
- When cake is assembled frost the sides of whole cake.
- Start at the top and work toward bottom layers.
- Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
- Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
- Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
- Aply a thin glaze to cake before frosting to anchor crumbs.
- Make glaze by adding hot water to some of the frosting.
- About 1 tbs water to 1 cup frosting.
- To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
- Tint enough to frost whole cake as it is hard to match colors with another batch.
WEDDING CAKE ICING
Very Easy! Add a little more water to ice the cake and a little less to make the decorations!
Provided by CHAYES100
Categories Desserts Frostings and Icings White
Yield 16
Number Of Ingredients 6
Steps:
- Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)
- Add the rest of the powdered sugar and beat just enough to mix in.
- Add additional water for desired consistency.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 62.5 g, Fat 12.9 g, SaturatedFat 3.2 g, Sodium 73.5 mg, Sugar 61.4 g
SIMPLE ELEGANCE WEDDING CAKE
To make a three-tier wedding cake, all you need to do is multiply basic cake mixtures and icings, and take your time.
Provided by Jane Hornby
Categories Treat
Time P3D
Yield Cuts into about 90 slices
Number Of Ingredients 21
Steps:
- MAKING THE CAKES: Make the basic Easy vanilla cake recipe (see 'Goes well with'), following the instructions below for each tier, then cool and drench with the syrup. The cakes can be frozen ahead, without icing. However, if you bake them three days before the wedding, the cake will be fine until the big day.
- For the bottom tier, triple the quantities for the basic cake mix, then spoon into a ready-lined deep round 30cm cake tin. Bake for 2 hrs 15 mins on the middle shelf until risen and cooked through as before. While this cooks, make up a quadruple batch of the syrup - this will be enough for all three cakes. Cool and drench the cake with syrup as before.
- For the middle and top tiers, double the quantities for the basic cake mix, then spoon it into ready-lined 15cm and 23cm cake tins, filling each to about two-thirds full. Bake them together on the middle shelf, taking the small cake out after 1 hr 15 mins, and leaving the larger cake to cook for 1 hr 30 mins in total. If you know that your oven has hot spots, quickly move the cakes around after 50 mins. Cool and drench with syrup as before.
- LAYER AND COVER THE CAKES: Make the buttercream as in the basic recipe. You will need 5 x basic quantity - this is a lot, so split your weighed-out quantities in two before you start mixing. You may have some left over, but better too much than too little. Weigh out the buttercream - you will need approximately 400g for the 15cm cake, 600g for the 23cm cake and 1.3kg for the 30cm cake. Spread a little buttercream over the 15cm cake board. Level the top of the cake if you need to, then upturn the 15cm cake onto it. Split into three using a bread knife. I like to mark the front of the cake on each layer before lifting it off, using toothpicks, so I can reassemble it in exactly the right way. Take the top third off first (what was the bottom of the cake) and set aside. Carefully cut the middle layer and set that aside, too. A flat baking sheet or cake lifter can be very helpful here to slide the cake layers off and then back onto each other.
- Spread a layer of buttercream over the cake on the board. Return the middle layer, lining up the toothpick markings, then spread another layer of buttercream on top. Add a little jam if you like, dotting it over, then spreading evenly. Top with the final piece of cake, then dust off any crumbs on or around the cake. Now brush the whole cake with a thin layer of apricot jam. This should stop you getting too many crumbs in the buttercream. Sit the whole cake on a large sheet of baking parchment.
- Spread the rest of the buttercream over, starting with the top, then smooth and paddle it around the sides and down to the board. Repeat the whole process with the remaining cakes, using the corresponding boards and the different quantities of buttercream. The cakes are now ready to be iced. You can leave them overnight if needed, loosely covered with cling film.
- COVERING THE CAKE WITH ICING: You will need about 500g icing for the 15cm cake, 1kg for the 23cm cake and 1.7kg for the 30cm cake. Dust the work surface with icing sugar, knead the icing until pliable, then use your rolling pin to roll it into a circle large enough to cover the sides and top of the cake, with a little left over. Use string to check the size. Use your rolling pin to help you lift the icing over the cake.
- Smooth the icing around the cake with your hands, easing it over the edges and down to the board. Then trim off the excess with a sharp knife, flush with the bottom of the cake board. Smooth any marks with the flats of your hands, buffing the icing to a slight shine.
- Once you've iced all the cakes, cover the thick base board. Lightly brush with cooled boiled water, then lay the icing over. Trim to the edge of the board with a knife (I tend to do this like I would a pie crust, holding the board in my left hand, and knife in my right), then leave the board and the cakes to dry overnight.
- STACKING THE CAKES: Dowels, which are basically plastic sticks, provide stability and strength to tiered cakes, and polystyrene blocks allow you to add a 'floating' layer of flowers. By measuring and cutting the dowels to the same length as the polystyrene, you'll provide an even platform for the next cake to sit on, even if the cake below is a bit wonky.
- Sit the 15cm dummy centrally on top of the biggest cake. Insert four of the dowels into the cake, around the outside of the dummy, in a square shape. Push them right down until they meet the cake board. Mark with a pen where the top of the dummy comes to.
- Carefully pull out the dowels; then, using scissors, score around each dowel where you marked it. Snap the plastic cleanly. Re-insert the dowels in their original holes, rounded end down. Repeat the process with the 23cm cake and the 12cm dummy.
- Position the biggest cake in the middle of the covered board. Run a thin line of glue around the base board and fix the ribbon around it. Fix the ribbon around each cake, using a spot of the glue on the ribbon to secure it to itself. If you're moving the cake to a venue, put the cakes into their boxes now. Make a little kit to take with you - glue, scissors, etc - just in case you have to re-do anything.
- ON THE DAY - STACKING AND DECORATING THE CAKE WITH FLOWERS: I used hydrangeas - they're beautiful, in season and you can achieve a dramatic effect with relatively few blooms. On the day, save putting the flowers on the cake until as late as you reasonably can. Cut the stems of the hydrangeas to about 2-3cm. Split your least-favourite bloom into smaller pieces - this will help you fill any awkward gaps later. Make sure you save one beautiful bloom for the top.
- Insert a length of floristry wire into each stem (or wind it around the stem), leaving a spike of wire about 3cm long. Push this into the polystyrene dummy. Repeat until the two dummies are surrounded with a halo of flowers. The bottom cake should be in its permanent position now - out of direct light and away from any radiators. Lift the 23cm cake onto the bottom polystrene dummy, taking care not to squash any petals, then repeat with the top cake. Fill any gaps with the broken-up flower head you reserved earlier. Sit the final bloom on top of the cake, and you're done!
- CUTTING THE CAKE: Cut the cake across, in a grid, rather than into wedges. You should be able to get 50 servings from the large cake, 30 from the middle and 12 from the top, when cut into 2.5 x 5cm pieces.
WEDDING CAKE FROSTING
My husband goes bonkers over wedding cake but it has to be REAL wedding cake icing!! This is easy and is just right.
Provided by Sharon the Rocket
Categories Dessert
Time 10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients at low speed on mixer till well blended and easy to work with.
- Spread on cake after cake is completely cooled.
- This is enough frosting for 1 - 2 layer cake or 1 sheet cake.
CREATING YOUR WEDDING CAKE
Jane Hornby's wedding cake is our simplest ever. And each tier is flavoured differently, so there's something for everyone...
Provided by Jane Hornby
Categories Dessert, Treat
Time 4h
Number Of Ingredients 32
Steps:
- COVER THE FRUIT CAKE WITH THE MARZIPAN: How to do it: Boil the apricot jam with 2 tbsp water and sieve into a bowl. Brush the 15cm cake board with a little of the apricot jam. Cut off the rounded top of the cake and turn upside-down onto the board. Measure across the top and sides of the cake with string, cut to length and set the string aside. Brush the cake all over with a thin layer of apricot jam.
- Dust the work surface with icing sugar and roll the marzipan into a circle big enough to cover the cake top and sides, using the cut string as a guide. Lift over the cake and smooth with your hands. Trim the marzipan to the base of the cake (so you can't see the board) and leave to dry for one day if time. If not, the cake can be iced straight away.
- FILL & COVER THE CHOCOLATE & LEMON CAKES WITH BUTTERCREAM: Adding good-quality lemon curd or silky chocolate ganache transforms simplebuttercream into an indulgent filling.
- How you do it: First make the buttercream. Beat the butter until creamy, then gradually beat in the sifted icing sugar. Weigh 600g/1lb 5oz of the mix and stir 5 tbsp of the lemon curd into it.
- In a small pan, bring the cream just to the boil, then pour over the chocolate. Leave to stand for 2 mins, then stir until smooth. Once cool but still liquid, fold into the remaining basic buttercream.
- Once each cake is completely cool, level off the top using a long serrated knife. Spread a little of the corresponding buttercream over the matching thin cake board. Turn cake upside down onto the board and brush all over with a thin layer of the sieved apricot jam - this helps to prevent stray crumbs getting into the buttercream.
- Cut into three layers horizontally - don't worry if you cut the layers unevenly as it won't affect the finished cake. If it's a hot day or warm in your kitchen, refrigerate the cakes for a while - it will firm them up and make cutting and lifting much easier. Lift off each layer as you cut it, and set it aside so that when you re-stack the layers they are in the right order.
- If you've made the buttercream in advance and it has hardened slightly, warm in the microwave on Defrost for 10 secs and beat well. Using a palette knife, spread approx 1/4 of the buttercream over the first layer of the cake. For the lemon cake, swirl another tbsp or so of lemon curd over the icing. Stack the remaining layers this way, spreading all of the remaining icing over the top and sides of the cake, smoothing it down to meet the cardboard cake base. Smooth all over with your palette knife and set aside. The cakes are now ready for covering with ready-to-roll icing. Filled with buttercream and iced, the cakes will keep for up to 3 days.
- COVER ALL THE CAKES WITH READY-TO-ROLL ICING: The next stage is to subtly colour the different tiers with the ivory, dusky pink and cream colouring pastes.
- How to do it: For the marzipanned fruit cake only, first lightly brush with cooled, boiled water to help the icing stick. For all the cakes, dust the work surface with icing sugar and knead the icing until pliable. Add a few specks of the food colouring with a toothpick or the end of a skewer - be very sparing as a little goes a long way. Work the colour in until you have an evenly coloured, smooth paste. Add more and knead again if you want the colour to be more intense.
- Lightly dust the work surface again and roll the icing into a circle large enough to cover the sides and top of the cake, with a little excess. Use string to measure as before. Lift the icing over the cake, using your rolling pin to help you.
- Smooth the icing around the cake with your hands, then trim off the excess with a sharp knife. Leave overnight to dry. Once iced, keep for 3 days.
- Once you've iced the cakes, cover the 35cm base. Lightly brush with cooled, boiled water and cover with ivory-coloured icing. Trim and leave overnight to dry.
- STACK THE CAKES: Dowels give stability and strength to tiered cakes. By measuring and cutting the dowels to the same length, you're providing an even platform for the next cake to sit on, even if your cake is a bit wonky. For this cake, the tiers are stacked like steps, just off centre.
- How you do it: In a large bowl, gradually beat icing sugar into the egg white until thick and smooth. Cover with cling film until ready to use.
- Starting with the chocolate cake, insert three dowelling rods in a triangle, slightly offset to one side and no wider than the base of the lemon cake that's going to sit on top. With a permanent pen, lightly mark where the top of the icing comes to on the dowel.
- Carefully pull out the dowels and line up on the work surface. Using a ruler, re-mark each rod to the highest point. Score the dowels with scissors around the new marks and snap the plastic cleanly.
- Re-insert the rods in their original holes, rounded end down. Cut the thin ivory ribbon to fit around the thick base board, securing at the back with glue or double-sided tape. To stack the cakes, spoon a little royal icing over each of the dowel holes. Carefully lift the chocolate cake onto the covered board, then stack cakes on top of one another, positioning each cake and gently lowering one side of it onto the base or cake below. Slide your palette knife under it at this point and gently lower the cake down. Slide the knife out at the last minute. (If you're moving the cake to the venue, put the cakes into their boxes and take the icing with you.)
- THE TIME PLAN: UP TO A MONTH AHEAD: 1. Make the fruit cake and cover with marzipan. 2. Make the chocolate and lemon cakes if freezing - they will freeze for up to 1 month (although they are best made fresh if you can).
- UP TO 4 DAYS AHEAD: 1. Make the chocolate and lemon cakes if making fresh - keep well rapped in baking parchment and cling film in a cool place. 2. Make the chocolate and lemon buttercream and keep in the fridge. 3. Make the chocolate and lemon cakes if making fresh - keep well wrapped in baking parchment and cling film in a cool place. 4. Make the chocolate and lemon buttercream and keep in the fridge.
- UP TO 3 DAYS AHEAD: 1. Fill and cover the chocolate and lemon cakes with buttercream and cover all of the cakes and the board with icing. 2. Insert the dowelling rods.
- UP TO 2 DAYS AHEAD: 1. Frost the rose petals.
- ON THE DAY: 1. Stack the cakes and decorate with petals once the cakes are in place.
BRIDAL CAKE FROSTING
I've made wedding cakes for 15 years. I use box mixes but created my own frosting recipe. It has a nice flavor, plus it pipes and sets up well. I used this frosting on the cake when our daughter, Delores, married cowboy Les Jensen.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream 2 cups shortening. Gradually beat in 7 cups confectioners' sugar. Add 1/2 cup milk; beat until light and fluffy. Beat in 2 teaspoons vanilla and 1 teaspoon almond extract. Repeat four times. Store in the refrigerator. Bring to room temperature before decorating cake.
Nutrition Facts : Calories 863 calories, Fat 49g fat (12g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 105g carbohydrate (98g sugars, Fiber 0 fiber), Protein 1g protein.
WEDDING CAKE FROSTING
I got this recipe some place on the internet. It makes a nice buttercream frosting for wedding cakes. I really like this frosting recipe it does taste just like basic wedding cake frosting. You can use dark vanilla extract but it will discolor the frosting.
Provided by internetnut
Categories Dessert
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cream together softened butter, shortening and milk with an electric mixer.
- Next add the clear vanilla extract.
- Then add the powdered sugar slowly.
- Note: 2 pounds of powdered sugar is 8 cups.
Nutrition Facts : Calories 3637.2, Fat 197.2, SaturatedFat 85.4, Cholesterol 252.6, Sodium 688.8, Carbohydrate 481.5, Sugar 470.6, Protein 3
WEDDING CAKE FROSTING
Buttercream icing for wedding cakes.
Provided by Jeannine
Categories Desserts Frostings and Icings White
Yield 20
Number Of Ingredients 5
Steps:
- Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 50.3 g, Cholesterol 24.9 mg, Fat 19.6 g, Protein 0.3 g, SaturatedFat 8.5 g, Sodium 68.4 mg, Sugar 49.4 g
WEDDING CAKE ICING WITH CRISCO
Incredibly fluffy and easy!
Provided by Lindy V.
Time 20m
Number Of Ingredients 6
Steps:
- Start by placing the Crisco all-vegetable shortening into the bowl of a stand mixer. A stand mixer works best because you can leave the shortening to cream at a high speed for a long time. This will ensure that it creates extra light and fluffy frosting. Use the whisk attachment. Cream the Crisco shortening at a high speed for roughly 10 minutes. The shortening should be extremely light in color and have a very fluffy texture.
- While the shortening is being creamed in the stand mixer, start making the milk mixture. Gently heat the milk inside of a small saucepan over very low heat. Then, add the salt and the flavoring you are using. Gently stir the mixture until all of the fine salt has dissolved. Then, remove the milk from the heat and allow it to cool completely before using.
- Once the shortening has been creamed, sift in the icing sugar (powdered or confectionery's sugar). Start by only adding about 3 cups of icing sugar first. Slowly whisk it in before increasing the speed of the mixer and beating it on high for about 2 minutes. Then, add the remaining icing sugar and again, beat it in slowly before increasing the speed. Beat the mixture at a high speed for 5 minutes. Make sure to scrape the sides using a silicone or rubber spatula. This will prevent lumps and some shortening from not becoming part of the creamy frosting.
- After your frosting has been whipped for about 5 minutes, you can now add the milk mixture. Start by only adding half of the milk and giving the frosting a mix. This will allow you to slowly adjust the consistency while you are working. Continue adding milk until you are happy with the consistency. Then, increase the speed of the mixer and beat the frosting at high speed for 10 minutes.
- Now, wedding cakes are usually made with white frosting. However, today, there are a ton of fun and colorful trends making their rounds. So, if you want to add food coloring, do so after your frosting has been made. This way the color won't be diluted with other additives (like milk or powdered sugar).
More about "wedding cake icing food"
32 BEAUTIFUL BUTTERCREAM WEDDING CAKES - BRIDES
From brides.com
Author Molly AllenPublished 2020-09-03Estimated Reading Time 8 mins
- Include a Surprise. This cake is dressed in classic buttercream on the outside but it's anything but boring. Inside, it's filled with a fun surprise: Funfetti filling!
- Decorate With Fresh Fruit. This is such a classic design for a buttercream wedding cake. With two tiers paired with fresh apricots, figs, and greenery, it’s a gorgeous look for an outdoor wedding.
- Decorate With Fresh Blooms. Have you ever seen a cake more ready for a gorgeous garden wedding?! Accomplish this look by pairing fresh blooms with a slightly textured buttercream frosting, as this couple did with pink garden roses and ferns at their North Carolina reception.
- Show Off With Succulents. A wedding cake doesn’t always have to be sleek and smooth. Utilizing buttercream can serve as the perfect canvas to add a rustic vibe, such as chocolate drip!
- Channel the Season. Speaking of statements, just look at this sweet treat! By mixing fresh berries with fresh blooms, this cake looks equal parts romantic and rustic—the exact vision of this hyper-personalized real wedding in San Diego.
- Add a Cake Topper. This cake may be small, but it's definitely sweet. Here, lemon cake and buttercream frosting make for a fresh flavor combination, while the ruffled buttercream texture makes for a simple yet elegant look—especially when paired with a special cake topper.
- Consider Cascading Blooms. This confection stands tall in the most stunning way! It's assembled with a super smooth buttercream that makes for the most beautiful backdrop to the cascading florals, which add just a touch of romance.
- Add Notes of Citrus. We love the idea of infusing elements of citrus into the big day, and this confection was the perfect complement at this California wedding.
- Think Petite. Looking for a cutting cake? Consider decorating a petite buttercream cake with any extra flowers from your bouquet and table settings. We're all about this mix of dusty orange roses, dried ferns, and orchids.
- Keep It Simple. This cake embodies outdoor elegance. We can’t get enough of this simple look, which shines with textured buttercream tiers wrapped in beautiful olive leaves.
THE ULTIMATE GUIDE TO WEDDING CAKE FROSTING
BEST FROSTING AND ICING RECIPES - FOOD COM
From foodnetwork.com
ICING (FOOD) - WIKIPEDIA
From en.wikipedia.org
35 NAKED WEDDING CAKES WE LOVE - BRIDES
From brides.com
Occupation Contributing Writer at BridesPublished 2020-08-20Estimated Reading Time 10 mins
- Chocolate Drip Semi-Naked Cake. This unfrosted cake is dripping with a chocolate glaze and dotted with lush pink flowers and figs. It would be such a lovely addition to a late summer wedding—the perfect cake for the couple wanting something completely out of the ordinary.
- Simple and Sweet Summer Naked Cake. This naked cake with fluffy white filling is topped with a bundle of pink-hued blooms and rosy-red strawberries. This is such a gorgeous option for a low-key outdoor wedding.
- Bright Fall Inspired Semi-Naked Cake. According to Lattier, one of the best ways to design a naked cake for a wedding is to view the cake as a blank canvas.
- Rustic Semi-Naked Cake With Florals. This classic-yet-rustic cake comes lightly frosted with white buttercream and garnished with fresh flowers and succulents.
- Indulgent Berry Naked Cake. This cake style is perfect for the couple wanting to stray from tradition. The rustic hazelnut cake is filled with mascarpone cream and blackberries throughout the layers, with additional berries and greenery to top it off.
- Fruity Semi-Naked Cake. What a way to make a statement with fresh fruit! "A fun idea that we have done is to substitute fresh fruit instead of flowers for a summer wedding," says Lattier.
- All-Chocolate Naked Cake. A naked chocolate cake fit with berries and figs is perfect for a whimsical, woodland wedding. We love the simplicity of this chocolate confection, complete with the sweetest cake topper.
- Sweet Pink Ombré Semi-Naked Cake. This pink ombré confection is a subtle way to use the trend, and it has a more classic feel thanks to the pink tulips that are bunched on top.
- Chocolate Semi-Naked Cake With Caramel Drizzle. Adding a drizzle of caramel or chocolate is such a great way to make a semi-naked cake that much more irresistible.
- Towering Tall Naked Cake. This three-tier vanilla cake with fresh flowers and delicious buttercream is a showstopper that's ready to be put on full display at a preppy, nautical wedding.
SIMPLE HOMEMADE WEDDING CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (31)Category Dessert
- Before beginning this recipe, watch the video tutorial above, read the entire blog post, read the recipe instructions, and review the recipe notes. Make sure you’re prepared with the recommended special tools, which are listed right above this recipe.
- Preheat oven to 350°F (177°C). Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the cake flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Whisk it all by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. You’ll have 8-9 cups of cake batter. Pour batter evenly into cake pans. Weigh them to ensure accu
TRADITIONAL WEDDING CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 100Category Cakes And Baking
- To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal.
- Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened.
- Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin.
- For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined.
- Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean.
- Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean.
- When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely.
- Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size).
- Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide).
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