Q: Chocolate pound cake recipe using Betty Crocker mix?
Only answer if you’ve done it please! I need a great chocolate pound cake recipe. I’m actually going to marble it with regular pound cake for a wedding cake in the near future.

Thanks!

A: google it to get all the information you need
good luck!!!

Q: I need a good recipe for an almond wedding cake that does not use box mix?
I misplaced my wedding cake book from culinary school and none of my other books have a good recipe for an almond wedding cake. I refuse to use any box mixes and I can not find any recipes online that don’t have a box mix in the recipe. Please help

A: Here’s a good almond lemon wedding cake recipe:

Ingredients:

1 1cup cup(250 mL) (250 mL) butter, softened
2 2cups cups(500 mL) (500 mL) granulated sugar
1 1tbsp tbsp(15 mL) (15 mL) grated lemon rind
4 4tsp tsp(18 mL) (18 mL) almond extract
4 4eggeggs
3 3cups cups(750 mL) (750 mL) all-purpose flour
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) baking powder
1 1tsp tsp(5 mL) (5 mL) baking soda
1 1tsp tsp(5 mL) (5 mL) salt
1 1cup cup(250 mL) (250 mL) ground almondalmonds
2 2cups cups(500 mL) (500 mL) sour cream
Lemon Cream Cheese Icing:
3 3lb lb(1.4 kg) (1.4 kg) regular cream cheese, softened
1 1cup cup(250 mL) (250 mL) butter, softened
2 2tbsp tbsp(25 mL) (25 mL) lemon juice
8 8cups cups(2 L) (2 L) icing sugar, sifted
2 2tbsp tbsp(25 mL) (25 mL) grated lemon rind
Garnish:
Fresh flowers or candied flowers
Lemon rind twists

Preparation:

1. Grease and flour 8-cup (2 L) and 12 cup (3 L) cake pans. Line bottoms with waxed or parchment paper and set aside.

In very large bowl, cream butter, sugar, lemon rind and almond extract until light and fluffy. Beat in eggs one at a time, beating well after each addition. Sift together flour, baking powder, baking soda and sa< stir in ground almonds. Stir into creamed mixture alternately with sour cream, making 3 additions of the dry mixture and 2 additions of the sour cream.

2. Pour 3 cups (750 mL) of the batter into small pan; pour remaining batter into large pan. Tap pans lightly on counter to release excess air bubbles. Bake in 325F (160C) oven for 40 to 50 minutes or until tester inserted in centre comes out clean. Let stand in pans for 10 minutes. Loosen edges and turn out onto racks. Remove waxed paper and let cool completely. Repeat recipe to make a total of 4 layers.

3. To level cakes, use ruler as guide and insert toothpicks around sides to mark even cutting line. With long serrated knife, cut off rounded tops. Remove toothpicks. (Cake layers can be wrapped and frozen for up to 1 month.)

4. Place one large layer, cut side up, on serving base; slip strips of waxed paper under cake to protect base from icing. Spread about 1-1/2 cups (375 mL) icing over top of layer for filling. Top with second large layer, cut side down; spread icing over sides and top. Dip palette knife into hot water and smooth icing. Refrigerate until firm.

Icing: In very large mixing bowl, beat butter and lemon juice until fluffy. Gradually beat in icing sugar. Fold in cream cheese. Spoon 1-1/2 cups (375 mL) into piping bag fitted with star tip, set aside for decorating. Beat lemon rind into remaining icing.

5. Place bottom layer of small tier on slightly smaller round of stiff foil-covered cardboard. Using about 3/4 cup (175 mL) icing for filling, assemble and ice as per large tier.

Using same 8-cup (2 L) cake pan, trace outline on bottom tier. Cut 7 plastic straws exact height of bottom tier. Insert evenly spaced straws 1 inch (2.5 cm) inside outline; insert remaining straw in centre.

6. Centre top tier on bottom tier, using traced outline as guide. Remove waxed paper strips. With reserved icing, pipe shell pattern around top and bottom edges of each tier. (Cake can prepared to this point end refrigerated for up to 2 days.)

Garnish: Just before serving, decorate cake with flowers and lemon rind.

Makes 60 servings.

Additional Information
Tip: To serve cake, remove top tier with 2 metal spatulas and set aside. Following outside shape of cake, cut border about 2 inches (5 cm) from outside edge; cut border into small slices. Repeat once more. Cut centre portion into wedges. Repeat with top tier, cutting only 1 border.

Q: What is a good chocolate cake recipe that stays moist for atleast 3 days?
I am making a wedding cake and i need a good chocolate cake recipe that stays moist but is also strong enough to work with and doesn’t crumble while assembling.

I read about using devil cake mix and adding instant pudding and mayo..yes mayo! has anyone ever tried this recipe? If so….can i work with it?

Any other suggestion will help me greatly!

Thank you all in advance for your help.= )

A: LOOKING for: A Rich Moist Homemade Chocolate Cake
1 Cup caster sugar (called superfine sugar in the US)
1 Cup brown sugar
2 eggs
250 g margarine (8 ounces)
2/3 Cup cocoa
1 Cup sour milk*
2 Tsp vanilla
1 Cup boiling strong coffee
3 Cup plain flour
2 Tsp bicarbonate of soda

http://ths.gardenweb.com/forums/load/recipex/msg0411273826387.html

Q: i dont use cake mixes to make cakes need recipes to make different sizes of cakes for wedding cakes etc?
am starting a new business and need recipes for differnet size pans.

A: Ingredients
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
dark chocolate cake
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2.In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3.Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Q: Does anyone have a copy or the recipe for converting Duncan Hines cake mixes into wedding cake or sheet cake?
It use to have the conversions for ingredients and cook times for both the white and chocolate. They changed their website and it is no longer available. I’m having trouble finding it on the internet elsewhere. I thought that maybe someone had it saved. Thanks for looking!
When modifying a cake mix into a wedding cake, you change the amount liquids that are added to the mix. The result is a very firm, dense and moist cake. Usually the oil and eggs are changed. Hopefully that helps.

A: I don’t know if you mean adding additional things to the recipe or just how many mixes to use. I have a link to a very good chart showing how many cups of batter for different pans and what temperature to bake them at. If you read below the charts it says,… AN AVERAGE YIELD OF A
CAKE MIX IS 5 CUPS. Using the chart will help determine how many mixes are needed to
make a particular size cake.

http://www.countrykitchensa.com/wedding/cakechart.aspx

Q: Wedding Cake Filling?
A friend of mine is making my wedding cake. She will use white box mix and make a buttercream icing. I would like a chocolate filling. Is chocolate buttercream filling a good choice? If so, is there a recipe one can share? If it’s not a good choice are there any recommendations for a chocolate filling? She is not a professional baker but has made a couple of wedding cakes. If I could buy a filling from a bakery that would be great. Wonder if that’s a possibility? I am trying to keep things simple for her.

A: i would say maybe a rasberry jam filling would be better then the chocolate buttercream where you already have a buttercream frosting.

Q: what make a cake dense (or firmer) most cakes?
I’ve been looking for a cake recipe for several months; however, I haven’t been able to decide on the cake recipe that I wanted because the cake recipe must a dense recipe. I thought about using a pound cake recipe/mix but it was too boring. I thought using a brownie box mix instead of dense cake recipe but I thought cake would be to dry or wet. I need this recipe for a wedding. Help is welcome. I just need to understand what makes a cake more denser than other cakes.

A: I would guess FLOUR

Q: Making a wedding cake…?
I looked at all the recipes and instructions and they say to use a box mix cake. My problem is my box mixes always come out so dang crumbly if I cut into them to create a layer. Are there any suggestions of a recipe that will create a stiffer type cake that will still taste great but be a little easier to work with? I have heard of using cake flour but all the recipes I find calls for all purpose flour. Could I substitute cake flour for a stronger consistency? Thanks.

A: i have this same problem at work. (cake being moist but crumbling apart) What i do is replace some of the called-for liquid (water) with an equal measure of liquid egg. My box called for 7 cups of water, but i only use 4 cups of water and replace the other 3 with liquid eggs. Of course the amount you need will be way less…but that’s just an example. It tastes the same, but the cake holds up WAY better.

Q: How to keep my cake from crumbling! HELP???!!!?
I’m baking my wedding cake and I’m very good with fondant and decorating but when it comes to the cake I have a problem! When I cut into it the cake crumbles and falls apart! I’m trying a new recipe for marshmellow fondant and am going to see if it cuts easier and helps with the crumbling.

Also I’ve been using box cake mix if that matters. This afternoon my friend and I are getting together to make a practice cake!

Please any advice on making my cake stick together when I cut it? Thanks!

A: I used to be very in to cake decorating especially working with fondant and let me tell you the best recipe you could possibly use is in the confetti cake book by Elisa Strauss I think you can probably look it up online if you can’t find it tell me and I can edit my answer and give it to you just add a detail to your answer to let me know btw the glycerin can be bought at like health food stores or places like whole foods its usually in the beauty section. I highly recommend you use a stand mixer if you don’t have one see if you can borrow one from somebody believe me before I had mine I once had a cake deadline and when I went to make my fondant I had so much of it to do I couldn’t move my wrists without screaming in pain after all the constant kneading it was HORRIBLE! So especially for a wedding cake use a stand mixer it will make your fondant smoother and a much better quality and don’t use one with two separate mixer things you need one with a paddle like in the kitchenaid mixers and if you are new to cake decorating or don’t have that much time to experiment with the marshmallow fondant before your wedding DO NOT do it personally I don’t really like the taste of it and it dries out so much easier than normal fondant also I find it to be gummier too. I personally have several food allergies so I could not order or buy my fondant and had to make everything from scratch but if you are going to buy, buy satin ice because I have a friend who also is a cake decorator and she has tried so many different kinds and satin ice is the best and also everyone on the blogs and youtube love satin ice and use it all the time. And as for cutting the cake if you are using a triangular spatula try cutting into the cake with the tip first and if you are using a straight spatula go in tip first as well. Good Luck with your cake and everything.

Q: How do I keep my cake from crumbling??? HELP!!?
I’m baking my wedding cake and I’m very good with fondant and decorating but when it comes to the cake I have a problem! When I cut into it the cake crumbles and falls apart! I’m trying a new recipe for marshmellow fondant and am going to see if it cuts easier and helps with the crumbling.

Also I’ve been using box cake mix if that matters. This afternoon my friend and I are getting together to make a practice cake!

Please any advice on making my cake stick together when I cut it? Thanks!
No I was using butter. It’s what it called for. So I can substitute oil? Which kind?
My mom said she does a jar of water in the oven too. And she freezes the cake over night. I know it’s easier to ice if u do that but does that help with the crumbling?

A: Marshmallow fondant isn’t going to help with cake crumbling. You need to use something a little bit sturdier than plain box mix, especially if it needs to support the weight of fondant.

Here is the recipe that I use:
2 boxes white cake mix
2 cups flour
2 cups sugar
2 cups sour cream
8 egg whites
2 2/3 cups water
2 tsp almond flavoring
2 tsp vanilla (use clear for a white cake)
2 tablespoons oil

Mix it all up, bake at 325 until tests done. Only fill your pans halfway full, and tap them a few times on the counter before you put them in the oven, to get the bubbles out. Use an upside down flower nail in the middle of your pan, and use the baking spray with the flour in it. When the cake comes out of the oven, let it cool ten minutes in the pan (set a timer!) and then turn it out of the pan onto a cooling grid.

If you don’t want almond, then just use double vanilla. For a really interesting flavor, go to a cake decorating supply shop and buy creme bouquet flavoring and use that in place of the almond.

Let the cake cool completely, then level it and fill it. Let the filled cake rest overnight wrapped in plastic wrap. It will settle and that way you won’t have bulges in your finished cake. After it has settled, crumb coat it and put it in the fridge until the buttercream is firm, then put the fondant on.

Good luck with your cake, I’m sure it will come out great!

Q: Do I have to use shortening?
I’ve been watching an “Amazing Wedding Cakes” marathon on WeTV and its got me dangerously craving cake. I want to make it from scratch because we don’t have any mix. I’ve looked at recipes but for all of them you need shortening….which i don’t have. I’ve heard you can substitute half of the shortening with margarine or butter, but would i be able to substitute ALL of it with margarine or butter? Will the cake come out ok? Will it still taste good? Oh and do you know of any yellow cake recipes that DON’T call for shortening? Thanks in advance!

A: WheneverI bake cookies that call for shortening, I always use margarine. I also melt it completely before I put it in because it makes my cookies softer. I don’t know how it would turn out with cake, but I guess now is your chance to find out. Nothing better than experimenting in the kitchen, especially when you are short an ingredient and seriously craving something sweet!! Good luck!!

Q: snowballs/snow cones?
I just bought a snowball maker yesterday, but I don’t know how to flavor them. I keep reading about this Kool-Aid recipe. I’m not really interested in doing that. My all time favorite flavor is wedding cake. I need to have this for tomorrow (Good Friday), which is why I’m not just ordering it. I can’t find this flavor in any grocery store. Does anyone know how to make this flavor syrup? Can I use daiquiri mix instead of flavored syrup?

A: I own a commercial shaved ice machine,and I buy my syrups at whole sale stores that cater to both businesses and the public…SAMS has it,as does Sysco,

Q: I have been having a problem finding a good recipe that is more explantory then just a recipe?
I had a recipe from wilton for buttercream icing and I know how to follow cooking instruction, trust me onm that, and I had all the ingredients from wilton but once I was finished it just tasted like I was just eating the sugar even though I used a mixer for such a long time. I have tried so many recipes for icing and they never tasted right. Im not sure how I could go wrong if the recipe is so simple. Here is the wilton recipe I used for anyone who dont know who wilton are, they are a school and the make professinol wedding cakes.

1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

A: Heres a different spin on a Buttercream Frosting. Maybe give this a try.

Best Buttercream Frosting

1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

1. In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
2. With an electric mixer, beat butter and sugar until fluffy.
3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

This may not be as sweet.

Q: Does anyone know a good coconut cake recipe, esp that could be made into a wedding cake serving 100?
Hello. We are trying to do our wedding reception on the cheap. We were married on 4-30 and decided to wait until July for our party. I also thought it would be kinda cool for me and my husband to make the cake together. We love coconut, and since it is white, perfect for wedding cake.

BTW we are trying to win our honeymoon since expenses are LOW! we have our baby daughter in a contest right now and she is one of 9 left. The winner gets a trip to VEGAS!!! If you have a second, go to http://www.clickondetroit.com/sponsors/8787830/detail.html
and vote for picture 8! thanks…isnt she cute????

A: I don’t have a coconut cake recipe, but you may want to try serving scrapple. If interested, here is the recipe:

1 hog’s head
4 to 5 quarts cold water
4 teaspoons salt
4 teaspoons powdered sage
yellow corn meal (about 3 cups)

Separate one hog’s head into halves. Remove eyes and brains. Scrape head and clean thoroughly.

Place in large kettle and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones.

Skim grease carefully from the surface; remove meat. chop fine, and turn liquor. Season with salt, pepper, and sage to taste.

Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of mush.

Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use.

Cut in thin slices and fry until crisp and brown. Makes 6 pounds.

Q: Can anyone give me a recipe for a perfect sponge cake ?
I am making my sisters wedding cake and I have got the fruit cake sorted but I am looking for a good sponge recipe for the top layer of the cake. I want the sponge to stay moist throughout the day, not to go dry like my other sponge cakes do. Also, has anyone got any good recipes for the buttercream I am going to put in the middle of the cakes.

A: Victoria Sponge Cake

Ingredients

Sponge
175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour

Filling
3 tbsp strawberry jam
500ml double cream

Method
1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

Here is the Buttercream
From the Magnolia Bakery. Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

Vanilla Buttercream

Ingredients
1 cup unsalted butter, softened
6-8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Method
1) Place the butter in a large mixing bowl.

2) Add in 4 cups sugar, then the milk and vanilla.

3) On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.

4) Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).

5) If desired, add a few drops of food coloring and mix thoroughly.

6) Use and store the icing at room temperature because icing will set if chilled.

7) The icing can be stored in an airtight container for up to 3 days.

**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner’s sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.

Q: Does anyone have a recipe for an excellent Red Velvet Cake?
I am making a wedding cake for my sister-in-law and I want the perfect recipe. I have a couple off of foodnetwork.com but I don’t know the difference between using vegitable oil and butter. Any suggestions?

A: Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons (15 grams) Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream

1 – 8 ounce (227 grams) cream cheese, room temperature

1 – 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

3/4 teaspoon pure vanilla extract

1 cup (115 grams) confectioners’ (icing or powdered) sugar, sifted

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one – 9 inch (23 cm) four layer cake.

The recipes on joyofbaking.com have never let me down

Q: Yellow Cake Recipe?
Does anyone have one? I need one that is similar to the ones that you can buy at like Giant (like birthday cake). i have been searching for the perfect recipe but all of them seem to turn out like a really sweet dense bread which is yucky. so basically, i need a “bakery” recipe. or one that a baker would use if making a wedding cake (can hold up well) not a ultra soft cake like boxed cake that is more like a sponge.

not like this

http://graphics.boston.com/bonzai-fba/Globe_Photo/2006/10/27/1161972486_6079.jpg

something more like this

http://www.usabirthdays.com/store/catalog/GENERAL%20CUSTARD%20168-6806_IMG_lg.jpg

http://1790restaurant.com/desserts/images/yellow-cake-06-12025-6×9.jpg

A: Cris LAYER CAKE – YELLOW

2 c. sifted plain flour
1 1/2 c. sugar
1/2 c. Crisco
1 tsp. salt
2/3 c. milk
3 tsp. baking powder
2 eggs
1/2 c. milk
1 tsp. vanilla

Cream with mixer for 2 minutes sugar, shortening, salt, flour and 2/3 cup milk. Then stir in baking powder, add eggs, 1/2 cup milk and flavoring. Beat on medium speed for 2 minutes. Bake in 2 (9 inch) layers at 350*F degrees for 20 minutes.
or untill a tooth pick comes out clean
FROSTING FOR LAYER CAKE – YELLOW:

1 lg. can crushed pineapple, well drained
1 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
2 pinches salt
Juice from pineapple

Add sugar, cornstarch and butter to pineapple juice; also salt. Cook until thick, add pineapple pulp and spread on layers
and sides of cake. After it cools.
If It look like the one you want Good for me
if not Bad for me! You can go to
www.cooks.com and see many yellow cake recipes.I have one that I made a living with
for many years but it is in pounds and ounces. and makes 50 — 8″ layers I know you wouldn’t want that much cake.Hope you
find the one you are looking for. jim b

Q: Wedding CAKE – what kind of recipe should I use?
http://s3.amazonaws.com/wedding_prod/photos/cake_61_m.jpg

The link above is a picture of a cake I’m going to bake & design for my Cooking project. The layers, shapes, and the exterior will almost be similar. (Since the cake in the picture was professionally done, and I’m just a student…my cake won’t be as perfect as the picture above.)

Anyone know which kind of recipe I should use? Chocolate? Angel Cake? Lemon? ..etc
Problem is, I don’t know which will be the best choice. Any suggestions/opinions/comments would be greatly appreciated!

Thanks!

A: What a coincidence, I’m making a wedding cake too! It’ll be like yours except round. I have 9 months to do it and I’ve been researching for weeks. I want everything to be perfect. I’m starting with some styrofoam to get an idea of how to carve the cakes. Then I’m moving on to a simple 2 layer to get a feel for cake carving and also to learn the quirks of fondant. I’m going to be making ALOT of cake in the next 9 months. First, I’ve heard that store bought fondant is nasty so I highly recommend making your own. I’ve heard alot of positive things about marshmallow fondant. Look around at recipes on the internet and decide for yourself.

Second, I found a really awesome recipe for wedding cake. It has great reviews and is easy as well as versatile:

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

Third, I also discovered a really informative video for topsy turvy cakes on youtube.

http://www.youtube.com/watch?v=xHY_F53ClJ8

Be sure to read her blogs (links located to the right of the youtube video), they have alot of good tips.

Finally, in case there aren’t any good baking supply stores in your area, here’s the website I go to for my baking needs:

http://www.youtube.com/watch?v=xHY_F53ClJ8

I hope this helps you. Good luck!

Q: How to create this wedding cake myself. Plus what baking supplies I’ll need.?
Specifically…How do I get the frosting so perfect? How do I make that perfect cherry blossom branch and the blossoms? Where do I get the big huge cake baking pans I’m going to need? Do I make the cake recipe from scratch?

http://blog.pinkcakebox.com/double-happiness-wedding-cake-2008-02-19.htm

A: You need to practice first. Make at least one tiered cake so you know you can do the supports in it, and practice covering with fondant. It’s not that easy to get a smooth bottom edge on fondant and that particular design doesn’t have a lot of detail to cover up mistakes.

About the pans, you can get them at the craft store or Walmart. You need two sizes with a 4″ difference in diameter…for example, a 14″ and a 10″ or if you’re having less people, a 12″ and a 8″. You’ll need to bake at least two layers for each tier.

To make the flowers, buy gumpaste and tint it red. You’re going to have to get blossom cutters, either the plunger type or the Wilton kit that you can find at the craft store, along with a ball tool and a package of tiny pearl stamens (also at the craft store). Make a bunch of flowers with different sizes of 5 petal cutters. Insert one stamen in the small ones and several in the larger ones. Dry them on crumpled foil or in flower formers or in an artist’s palette that has never been used for paint. The idea is to dry them with a curved shape so they stand out and add dimension to your design. When the flowers are dry, you can dust them with petal dust or paint them with red gel color mixed with vodka, if they’re not a dark enough red. Store the dried flowers in a covered box until you need them.

I would make the bottom board out of three thicknesses of foamcore board, covered with fondant. It should be four inches bigger than your largest tier. Finish the edge with a satin ribbon glued on with tacky glue. You could use a black ribbon around the edge and white fondant on the board, for a nice contrast and to bring out the color of the tree.

After you have the bottom board done, set it aside to dry. Cut a foamcore circle the same size as each of your tiers and cover it with press and seal wrap. It needs to be the same size as the cake, which is usually a bit smaller than the pan, so if you trace the pan to make the circle, cut inside your outline. If you’re doing a 14″ tier for the bottom, you need two thicknesses of foamcore so it doesn’t bend under the weight. Make a hole in the exact center of the board for the top tier, not a big hole.

Bake your cakes, cool them, level them, then fill. Wrap in plastic wrap and allow to settle overnight. The next day, crumbcoat them and put them in the fridge if they’ll fit. Let them firm up, then set the cake on something with a smaller diameter…for a 14″ layer, a regular plastic turntable will be smaller than the layer, for a 10″ layer you’ll want to use a smaller pan turned upside down, set on top of your turntable. The reason for this is that the fondant has to stretch to cover the cake without wrinkles. Usually wrinkles will form around the base, but if the fondant can hang past the bottom of the cake, the wrinkles will form below, in the part that you can cut off. Smooth the fondant with your hands or a smoother until it looks perfectly smooth, then use kitchen shears to trim the fondant just below the cake board so you have a perfect bottom edge. Transfer the bottom tier to the decorated board, keeping it on the board that it’s already on. Measure the height of your tier and cut the dowels to the right height. The dowels all have to be exactly the same height. The number of dowels will depend on the size of the cake. I use hollow plastic dowels and I use 6 of them in a 14″ cake. Arrange them in a circle where they will support the upper tier. Don’t push them all the way into the cake. Cut a center dowel to be two inches shorter than the height of your two cakes together and sharpen one end with a new pencil sharpener. Push the sharpened end into the center of the bottom tier until you feel it go through the cake board at the bottom. You can use a hammer if you need to. Next, cover the top tier with fondant and lower it onto the bottom tier, making sure the center dowel goes through the hole you made in the cake board before you put the cake on it. The weight of the upper tier will push the dowels the rest of the way into the cake and you’ll have time to get your hands out from underneath it.

Next, pipe a bead border with a medium round tip, maybe a 7, around the base of both tiers. Roll black fondant or gumpaste into snake shapes, tapering at the ends, and attach them to the cake using some gum glue (tylose mixed with water). Then use gum glue to attach the red flowers.

Paint the character on the top tier with red gel food coloring…don’t use Americolor super red because it darkens a lot, I would use Wilton’s no-taste red because it doesn’t darken much as it dries.

As long as you have a couple of months to make a few practice cakes, you should be able to do it with no problems. About the cake recipe, I don’t like to use straight box mixes, I use the white almond sour cream recipe that you can find posted a million different places on the web. I also make my own marshmallow fondant,

Q: I would really like the details that Lady Luck gave in her chef’s recipe for dense Chocolate mud cake?
Like the previous lady, I too am making a wedding cake for this November and the bottom tier is to be a dense Chocolate Mud Cake, the top tier to be fruit. The Chef’s recipe that Lady luck gave looks perfect but would someone please have the method details as I have only ever made fruit cakes before. Also I would like to know how long this cake will keep as I have been asked to put marzipan and fondant on both tiers.

A: Here’s my recipe which will last for one week as prepared.

CHOCOLATE MUD CAKE

CAKE:

1 c. butter, softened
2 c. granulated sugar
4 eggs, at room temp.
1 tsp. vanilla
1 1/2 c. flour
1/3 c. unsweetened cocoa

ICING:

1/3 c. unsweetened cocoa
3 c. powdered sugar
1/2 c. butter, melted
4-5 tbsp. milk
1/2 c. chopped pecans

Spray 13×9 inch baking pan with non-stick spray; set aside.

In large bowl, beat on high butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla.

In medium bowl, combine flour and cocoa; fold into butter. Spread batter into prepared pan. Bake 25-30 minutes at 350 degrees until toothpick comes out clean. Cool slightly.

For topping, in medium bowl, combine cocoa and powdered sugar. Stir in butter and enough milk to make a thick glaze. Spread over warm cake. (The heat from the cake will melt glaze slightly.) Sprinkle with pecans. Cool completely before cutting.

Q: Does anyone have a not to sweet recipe for frosting for a rich chocolate cake?
So after many trials, I found this perfect recipe for a chocolate cake for a wedding I’m making a cake for in October. I’m relatively new at this, and cannot seem to find a frosting that fits my cakes taste. It’s a very rich chocolate cake with chocolate ganache in between the layers, but the customers don’t want chocolate frosting, fondant, or chocolate ganache for the topping…I’ve tried so many different frosting with this cake, and they all end up too sweet! I’m up to try almost anything…I do need to be able to color the frosting, and I am decorating the cake with designs, so I need to be able to use it to make a smooth surface, and also incorporate design into it. If anyone has any ideas, or has gone through something similar, please let me know what I can do! Much appreciated

A: Uncooked icings
Confectioners Sugar Glaze

* 2 tablespoons hot water, or milk or light cream
* 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
* 1 cup confectioners sugar

Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.
Chocolate Icing

* 1 square of chocolate, unsweetened
* 6 tablespoons boiling water
* 1/3 teaspoon vanilla extract
* 1 3/4 cups confectioners sugar

Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.
Coffee or Mocha Icing

* 3 tablespoons hot strong coffee
* 3 tablespoons dry cocoa
* 1/2 teaspoon vanilla
* 1 1/3 cups confectioners sugar

Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency
Lemon Icing

* grated rind of lemon
* 1 tablespoon lemon juice
* 1 tablespoon boiling water
* 1 cup confectioners sugar

Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.
Orange Icing

* 1 egg yolk
* 2 cups confectioners sugar
* 2 tablespoons orange juice
* 1 teaspoon lemon juice
* grated rind of 1 orange

Add yolk to sugar, mix well; add the rest.
Fruit Juice Icing

* 1 teaspoon lemon juice
* 2 tablespoons fresh fruit juice
* 1 1/2 cups confectioners sugar

Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.
Uncooked Frostings
Basic Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons milk, cream, sherry, rum or brandy
* 1/2 teaspoon vanilla

Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.
Caramel Butter Frosting

* 1/2 cup butter
* 2 cups brown sugar
* 1/4 teaspoon vanilla
* heavy cream

Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency
Chocolate Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 1/2 teaspoon vanilla
* 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa

Proceed as for Basic Butter Frosting
Coffee Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons strong, hot coffee
* 1 teaspoon dry cocoa
* 1/2 teaspoon vanilla

Proceed as for Basic Butter Frosting.
Orange or Lemon Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 1 tablespoon milk or water
* 1 tablespoon orange or lemon juice and a little grated rind

Proceed as for Basic Butter frosting
Cream Cheese Frosting

* 3 ounces cream cheese
* 1 tablespoon warm milk
* 2 1/2 cups confectioners sugar
* 1 teaspoon vanilla

Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.
Broiled Coconut Frosting

* 3 tablespoons melted butter
* 5 tablespoons brown sugar
* 2 tablespoons light cream
* 1/2 cup shredded coconut

Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!
Boiled Frostiings
Meringue Frosting

* 1 cup sugar
* 1/2 cup water
* 2 egg whites
* 1/2 teaspoon flavoring extract

Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.
Brown Sugar Marshmallow Frosting

* 2 cups brown sugar
* 1 cup granulated sugar
* 3/4 cup water
* 1/2 teaspoon vanilla
* 5 marshmallows
* 2 egg whites

Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.
Maple Frosting

* 1 cup maple syrup
* 2 egg whites

Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.
Sea Foam Frosting

* 2 egg whites
* 3/4 cup brown sugar
* 1/3 cup corn syrup
* 2 tablespoons water
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 teaspoon vanilla

Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.
Frostings Without Sugar
Corn Syrup Frosting

* 2 egg whites
* 1 cup light corn syrup
* 1 teaspoon vanilla

Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.
Chocolate Molasses Frosting

Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting
Whipped-Chocolate Frosting

* 2 squares unsweetened chocolate
* 1/2 cup light cream
* 1 teaspoon vanilla
* 2 egg whites, beaten stiff
* 1 1/2 to 2 cups confectioners sugar

Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.
Cooked Fudge Frostings
Creamy Chocolate Frosting

* 1/4 cup water
* 3/4 cup sugar
* 1 square unsweetened chocolate
* 2 egg yolks

Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread
Fudge Frosting

* 2 squares unsweetened chocolate
* 1/2 cup milk or light cream
* 1 1/2 cups sugar
* 2 tablespoons butter
* 1 teaspoon vanilla

Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.
Sour Cream Caramel Frosting

* 1 1/4 cups brown sugar
* 3/4 cup granulated sugar
* 3/4 cup sour cream
* 1 teaspoon butter

Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.
Chocolate Brandy Frosting

* 3 cups confectioners sugar
* 5 tablespoons butter
* 2 tablespoons light cream
* 3 tablespoons brandy
* 3 tablespoons strong coffee
* 1/2 grated, sweet chocolate.

Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.
Filling
Uncooked
Whipped Cream Filling

* 1 cup heavy cream
* 1/4 cup confectioners sugar
* 1/2 teaspoon vanilla

Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.
Whipped Cream filling with Pineapple and Nuts

* 1 egg yolk, beaten
* 2 tablespoons confectioners sugar
* 1/2 cup heavy cream, whipped
* 1/2 cup chopped nuts
* 1/2 cup chopped pineapple

Fold yolk and sugar into cream, add nuts and pineapple.
Cooked Filling
Vanilla Custard Filling

* 1 tablespoon cornstarch
* 1/2 cup sugar
* 1 cup scalded milk
* 2 egg yolks
* 1/2 teaspoon vanilla

Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.
Chocolate Custard Pudding

Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.
Cream Custard Pudding

* 3/4 cup sugar
* 1/3 cup flour
* 1/2 teaspoon salt
* 2 cups of milk or light cream, scalded
* 2 eggs
* 1 teaspoon vanilla

Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.
Sour Cream Filling

* 1 egg yolk
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 cup thick sour cream
* 1/2 teaspoon lemon or vanilla extract

Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.
Fruit and Nut Fillings
Apple-Lemon Filling

* 3/4 cup sugar
* 1 tablespoon flour
* 3 tablespoons lemon juice
* 1 tablespoon cold water
* 1 egg
* pinch of salt
* 1 apple, pared and grated

Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading
Whipped Fruit Filling

* 1 1/2 cups pared, grated apple, peach or mashed berries
* 1 1/2 cups sugar
* 2 egg whites
* grated rind of 1 lemon

Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.
Pecan Filling

* 1 tablespoon cornstarch
* 1 cup milk, heated
* 2 egg yolks
* 1/2 cup sugar
* 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.
Strawberry Cream

Q: how to make a chocolate wedding cake?
im making my own wedding cake we have over a year to practise so thought id play around so its perfect on the day. ideally we are wanting a chocloate wedding cake its going to be on a stand so it would be tiered.

is there any nice chocolate recipes out there that arent rich and how do i ice it tried looking on the net and they do fruit cake which i really dont want. once we have baked the cake whats next we are wanting either black or red icing too any ideas would be great ta

A: you want a chocolate wedding cake that’s not rich?!?!?!

I would try doing this cake from good food… http://www.bbcgoodfood.com/recipes/4577/wedding-cake-rich-dark-chocolate-cake

It’s originally the bottom layer of a three tier cake. they also give a handy guide on assembling it…

http://www.bbcgoodfood.com/recipes/4578/creating-your-wedding-cake

because the chocolate is the bottom layer, You’d be able to do all three layers chocolate and it’ll hold up ok. It is a fairly dense, cake, but it needs to be to be a tiered cake.

as for the icing, I would use the ready to roll icing (available in all supermarkets) they suggest here. You can either buy white, and add a little food colouring (you can get food colouring gel off ebay which is better) and knead it well until the colour is well distributed. If you have a hobbycraft nearby, they sell coloured ready to roll icing.

btw ready to roll icing is also called fondant icing.

good luck and enjoy practising!

Q: Corner Bakery has a new lemon ginger bundt cake out. Anyone know a recipe that might match that?
It’d be perfect for a dessert for our wedding. I know they’re knew, but I’m looking around and haven’t found anything that looking similar.

A: Martha Stewart has a recipe for Lemon-Ginger Bundt Cake.

http://www.marthastewart.com/recipe/lemon-ginger-bundt-cake

Another recipe for Lemon Ginger Bundt Cake appears at the link below (you’ll need to scroll down the page a bit to come to the recipe itself).

http://dubdew.com/2008/12/17/lemon-ginger-bundt-cake/

Q: How to plan a surprise 25th wedding anniversary party in a week?
I have already posted this in Food and Entertainment, but I think it may get more answers here. Sorry it’s so long, but I thought the more details the better.

Originally we offered my fiance’s parents an all inclusive trip to the Bahama’s, and they declined. I was a little taken aback, but have been searching for the perfect gift for about a month. Their daughter, Vanessa, decided that we should throw them a party. The problem is she decided this on Thursday night, and wants to have the party next Saturday. I understand her reasoning, the two have a weekend off together about every three months, so it would be hard to make it a surprise without having it sometime in June.

So, the plan is we decorate their basement while they are out to dinner and a movie, and serve snacks and such to the guests when they arrive.

So, I’m in need of some decorations that don’t require more than and hour to decorate at least the basement which is about 1200 square feet. Note – They have absolutely no family photo’s from over 5 years ago due to a fire.

I also need some recipes for awesome appetizers that will please everyone. I can’t use any type of seafood, because his mother won’t eat it or anything it touches. She claims she is allergic, but her mother says she isn’t. I have a recipe for a cake that I’m planning on making, but any decorative ideas for it would be helpful. Even the couple is unsure how their wedding cake looked, so I can’t take that route.

Also, if anyone knows of a website that will be able to ship cute 25th anniversary decorations to me, in Michigan, in less than 5 days, that would be great.

I’m very stressed out about this. I searched for some decorations today, but wasn’t able to find any. I thought that I would have better luck, but I couldn’t even find silver/gray plates or napkins.
l know I can’t expect a miracle, but I still want to make it special for them.

Note – Using the list that his mother gave me for the wedding, and my a little help from Vanessa I have already called about 45 people, 32 of which said they will definitely come, 3 maybe’s, and I have 11 more phone numbers to call tomorrow. Estimated guest count is 65 His family is very close, and everyone goes to everything. If I didn’t invite all of them than undoubtedly I would offend them all. You should see their thanksgiving.

We have a budget of $900. However, I ordered the liquor and beer today, so I only have $625 left.

A: You need to get busy!!! Here are some anniversary party ideas:

http://www.the-wedding-anniversary-site.com/anniversary-party-ideas.html

A bit of a planning overview:

http://www.the-wedding-anniversary-site.com/planning-an-anniversary-party.html

All the best, sounds like you will be busy!!

Q: Desperate cheese cake help needed!?
I am currently planning on making a cheese cake for a potluck two days later. [Bake on tues night, eat on weds night]

The recipe ive chosen: http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx

The problem: The only spring form i got is a 10inch one, I hope thats not much of a problem? but what should I do?

2nd, mine is a microwave oven, its temperature varies by 10 degrees. So i cant achieve a perfect 175 degrees, do I do it at 180 or 170 then? Or anything? Thank you!
Jeez.. er ppl its a microwave oven, meaning it works as a microwave, BUT , it has a function that makes it an oven at a certain temperature, ive made cakes with it before so putting in a springform WILL NOT blow me up.

based on answers below, i think ill do this:

follow recipe and advice, bake at 170 deg in the middle rack with a water bath below [with foil ard the base of the springform]. Rest for 5hrs, put in fride and deco it tmr. Nice?

A: I am guessing you mean an oven with digital controls rather than a microwave with 10 degree increments on the bake setting. In that case, I would use 170. It will not brown quite as much and will take a little longer but it will work. The 10 inch pan will work fine as well, you will just have a slightly thinner flatter cheesecake.

Bert

Q: Hi Everyone,?
I have to make a wedding cake soon and many cupcakes. They have requested caramel mud. Can someone give me a nice sweet heavy recipe? The perfect recipe if you will!!

Thanks

A: Caramel Mud Cake #1
Preparation Time 20 minutes Cooking Time 70 minutes

Ingredients (serves
Melted butter, to grease
200g butter, cubed
200g white chocolate (Nestle brand), chopped
200g (1 cup, firmly packed) dark brown sugar
180ml (3/4 cup) hot water
1 tbs golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) plain flour
150g (1 cup) self-raising flour
Icing sugar, to dust
Method
Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool.
Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. Dust with icing sugar.
Notes & tips
Prep: 20 mins (+ 40 mins standing time)
Microwave tip: Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heatproof microwave-safe bowl. Heat, uncovered, on High stirring with a wooden spoon, for 3-4 mins until chocolate melts.

#2: Makes 2 small cakes (serves 12).
4 oz unsweetened chocolate, chopped
3 oz fine-quality bittersweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces
1 1/2 cups strong brewed coffee
5 tablespoons bourbon (preferably 80 proof)
2 large eggs, lightly beaten
1 teaspoon vanilla
2 cups cake flour (not self-rising)
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
Special equipment: 2 (7- or 8-inch) springform pans

Accompaniment: sweetened whipped cream and fresh berries
Preheat oven to 275°FButter springform pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. Wrap bottom and 1 inch up side on outside of each springform pan with foil (to catch drips).
Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth. Remove from heat and cool 10 minutes. Beat in bourbon, eggs, and vanilla. Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin).

Divide batter between springform pans (about 3 cups batter in each). Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering. Remove from oven and cool in pans on racks 20 minutes. Run a thin knife around edge of each pan, then remove sides. When cool, remove pan bottoms and wax paper.

********************************
MUD CREEK TURTLE CAKE

1 box German chocolate cake
3/4 c. melted butter
1/4 c. evaporated milk
14 oz. bag caramels
1 c. chopped pecans
1 c. chocolate chips

Prepare cake mix. Grease 9×12 pan. Pour 1/2 batter into pan and bake at 350 degrees for 15 minutes. Melt caramels with milk and butter. Pour over baked cake, sprinkle with chocolate chips and 3/4 cup nuts. Cover with remaining cake – top with remaining nuts. Bake at 350 degrees for 20 to 25 minutes.

**********************
ALABAMA CHOCOLATE – PRALINE JUMBO
CHRISTMAS MUD SQUARES

3/4 c. graham cracker crumbs
3/4 c. finely chopped pecans
1/4 c. firmly packed brown sugar
1/4 c. butter, melted
1 (12 oz.) jar commercial caramel flavored topping
3 tbsp. all-purpose flour
1 c. butter
4 (1 oz.) sq. unsweetened chocolate
1 1/2 c. sugar
1 c. all-purpose flour
4 eggs, beaten
1 tsp. vanilla
Chocolate Frosting
Sifted powdered sugar (optional)
Pecan halves (optional)
Candied cherries (optional)

Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9 inch square pan. Bake at 350 degrees for 6-8 minutes. Cool slightly.
Combine caramel topping and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4 inch from edge of pan. Set aside.

Combine 1 cup butter and unsweetened chocolate in a heavy saucepan. Cook over low heat until melted. Stir in sugar and next 3 ingredients; pour mixture over reserved caramel topping in pan. Bake at 350 degrees for 50 minutes. Cool slightly and spread with chocolate frosting. Lightly sift powdered sugar over frosting if desired. Garnish with pecan halves and candied cherries, if desired. Yield 16 squares.
**************************

Q: How to plan a surprise 25th wedding anniversary party in a week?
Originally we offered my fiance’s parents an all inclusive trip to the Bahama’s, and they declined. I was a little taken aback, but have been searching for the perfect gift for about a month. Their daughter, Vanessa, decided that we should throw them a party. The problem is she decided this on Thursday night, and wants to have the party next Saturday. I understand her reasoning, the two have a weekend off together about every three months, so it would be hard to make it a surprise without having it sometime in June.

So, the plan is we decorate their basement while they are out to dinner and a movie, and serve snacks and such to the guests when they arrive.

So, I’m in need of some decorations that don’t require more than and hour to decorate at least the basement which is about 1200 square feet. Note – They have absolutely no family photo’s from over 5 years ago due to a fire.

I also need some recipes for awesome appetizers that will please everyone. I can’t use any type of seafood, because his mother won’t eat it or anything it touches. She claims she is allergic, but her mother says she isn’t. I have a recipe for a cake that I’m planning on making, but any decorative ideas for it would be helpful. Even the couple is unsure how their wedding cake looked, so I can’t take that route.

Also, if anyone knows of a website that will be able to ship cute 25th anniversary decorations to me, in Michigan, in less than 5 days, that would be great.

I’m very stressed out about this. I searched for some decorations today, but wasn’t able to find any. I thought that I would have better luck, but I couldn’t even find silver/gray plates or napkins.
l know I can’t expect a miracle, but I still want to make it special for them.

Note – Using the list that his mother gave me for the wedding, and my a little help from Vanessa I have already called about 45 people, 32 of which said they will definitely come, 3 maybe’s, and I have 11 more phone numbers to call tomorrow. Estimated guest count is 65 His family is very close, and everyone goes to everything. If I didn’t invite all of them than undoubtedly I would offend them all. You should see their thanksgiving.

We have a budget of $900. However, I ordered the liquor and beer today, so I only have $625 left.

A: Here are some recipes:

Mini Wonton Quiches

4 eggs
1 ounce finely chopped cooked ham or use cooked hamburger
2 tablespoons chopped green onions with tops
2 tablespoons chopped sweet red bell pepper
1 tablespoon flour
cooking spray
24 3 1/4 x 3 inch wonton wrappers
sweet & sour sauce, optional
hot mustard, optional

In medium bowl, beat together eggs, ham, onions, pepper & flour until well blended. Set aside. Evenly coat 24 miniature muffin cups with spray. Gently press 1 wrapper into each cup, allowing ends to extend above edges of cup.

Spoon about 1/2 tablespoons egg mixture into each wrapper-lined cup. Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 12 – 15 minutes. Serve with sweet & sour sauce and/or mustard, if desired.

=====================

Crazy-Creamy Spinach Artichoke Dip
Yields: 8 servings

Skinny Dippin’! No need to order a super-fatty version of this at a restaurant. Our Crazy-
Creamy Spinach Artichoke Dip is GREAT, hot or cold. Serve it with raw
veggies and/or baked pita or tortilla chips! Mmmmm…

One 10-oz. package frozen chopped spinach, thawed & drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well & chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained & chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan-style grated topping, divided
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper

If you want to serve this dish hot, preheat oven to 350 degrees. In a large bowl, combine cream cheese, sour cream, mayo, & 3 tbsp. of the parm-style topping. Add the salt & cayenne pepper, & then stir until smooth.

In a pan sprayed with nonstick spray, cook the shallots & garlic over medium heat until soft (1 – 2 minutes). Set aside.

To the large bowl, add spinach, artichoke hearts, water chestnuts & garlic/shallot mixture. Stir well.

If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, & then bake for 30 minutes (or until bubbly).

===============

Mom’s Cheese Ball

2 (8 ounce) cream cheese
15 ounce crushed pineapple (drained well)
1/4 cup finely chopped green pepper
2 tablespoons grated onion
2 teaspoons seasoned salt
1/2 cup chopped nuts (pecans or walnuts)
1/2 cup chopped nuts (to roll cheese ball in)

Mix all ingredients together & refrigerate for an hour or so then roll into a ball & roll into chopped nuts. Best if made 24 hours ahead. This cheese ball freezes well.

======================

Asian Glazed Wings

2 tablespoons vegetable or olive oil
12 whole chicken wings, drummers & tips
Salt & pepper
3/4 cup plum sauce
1/2 cup orange juice, eyeball it
2 inches ginger root, peeled
3 tablespoons tamari, dark soy sauce, eyeball it
1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves

Preheat oven 400 degrees F.

Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt & pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari & hot pepper flakes.

Bring up to a simmer & lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven & roast for 20 minutes, flipping the wings once half way through the cooking time.

Remove the wings from the oven, if the glaze is not syrupy & thick, place the skillet of wings on the cook top & turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze & finish with the fresh cilantro & basil.

Serve hot or room temperature.

========================

Hummus

Quick, easy, & healthy what more could you ask for?

1 (15 ounce) can chickpeas, rinsed & drained
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
2 teaspoons olive oil
1/2 teaspoons salt
1/2 teaspoons ground cumin
1 tablespoons tahini

Mix all ingredients together in a food processor or blender. Mix until smooth.

Note: Tahini is roasted sesame seed paste. This can be found in the ethnic food section. If this is unavailable, you may substitute creamy peanut butter for this.

Q: what is the best chocolate cake recipe you’ve ever tasted?
I’m making a wedding cake and I’d like to try something different. What’s the best recipe you’ve used? I’ve been thinking about doing a dark chocolate cake.

A: I love Julia Child’s chocolate almond cake. I’m not sure how easy it would be to make it into a wedding cake, but it’s moist and wonderful every time Good luck with your cake, and congrats to the happy couple!

Q: I need the absolute BEST chocolate cake recipe!?
It’s for a friend’s wedding… not her actual wedding cake but an additonal one for her mehndi party. I need the most delicious recipe!
Thanks in advance.

A: Chocolate Fudge Cake, never fails to impress

For the cake:
6 oz (175 g) self-raising wholemeal flour
1 rounded teaspoon baking powder
6 oz (175 g) very soft butter
6 oz (175 g) light soft brown sugar
3 large eggs, at room temperature
1 rounded tablespoon cocoa powder

For the chocolate fudge filling and topping:
4½ oz (125 g) light soft brown sugar
1 x 170 g tin evaporated milk
4½ oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
2 oz (50 g) soft butter
2 drops vanilla extract

To decorate:
4 oz (110 g) whole almonds
cocoa powder or icing sugar, for dusting
Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two 7 inch (18 cm) sponge tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment.

First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa. The tablespoon of flour you take out won’t be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.

Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre. After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.

To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken. Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar

Q: Best recipe for butter cream cake icing? cream cheese icing?
I want to make a chocolate cake with white icing –either buttercream, wedding cake (the bakeries here call these cakes silver cakes), or cream cheese icing. Any good recipes? Thanks! Also, if you have a recipe for a moist chocolate or white cake, please share! Thanks again

A: this is the icing i use cream cheese it is good

1 cup (2 sticks) butter
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners’ sugar
2 tablespoon milk

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

i usually use that on my red velvet cake

but this is a recipe i have used before choco cake it was good

INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Q: Wedding CAKE – what kind of recipe should I use?
http://s3.amazonaws.com/wedding_prod/photos/cake_61_m.jpg

The link above is a picture of a cake I’m going to bake & design for my Cooking project. The layers, shapes, and the exterior will almost be similar. (Since the cake in the picture was professionally done, and I’m just a student…my cake won’t be as perfect as the picture above.)

Anyone know which kind of recipe I should use? Chocolate? Angel Cake? Lemon? ..etc
Problem is, I don’t know which will be the best choice. Any suggestions/opinions/comments would be greatly appreciated!

Thanks!

A: What a coincidence, I’m making a wedding cake too! It’ll be like yours except round. I have 9 months to do it and I’ve been researching for weeks. I want everything to be perfect. I’m starting with some styrofoam to get an idea of how to carve the cakes. Then I’m moving on to a simple 2 layer to get a feel for cake carving and also to learn the quirks of fondant. I’m going to be making ALOT of cake in the next 9 months. First, I’ve heard that store bought fondant is nasty so I highly recommend making your own. I’ve heard alot of positive things about marshmallow fondant. Look around at recipes on the internet and decide for yourself.

Second, I found a really awesome recipe for wedding cake. It has great reviews and is easy as well as versatile:

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

Third, I also discovered a really informative video for topsy turvy cakes on youtube.

http://www.youtube.com/watch?v=xHY_F53ClJ8

Be sure to read her blogs (links located to the right of the youtube video), they have alot of good tips.

Finally, in case there aren’t any good baking supply stores in your area, here’s the website I go to for my baking needs:

http://www.youtube.com/watch?v=xHY_F53ClJ8

I hope this helps you. Good luck!

Q: chocolate sponge recipes and filling?
my friend wants a chocolate cake as the top tier of her wedding cake any special recipes and different fillings. It will have to be covered in white icing so can’t be to creamy. bottom tier is going to be fruit ,2nd tier victoria sandwich and top tier Chocolate sponge. Always making victoria sponges and make christmas cakes every year so they are no problem, but don’t make chocolate cake often. any sensible suggestions will be made and taste tested by bride and groom and i’ll let them choose the best cake. thanks
don’t need any instructions on what equipment i need or questions weather or not i can make cakes. Yes i bake i run a catering business my best mate wants me to make her wedding cake in january and i just wanted to know of your favorite chocolate cake/sponge recipes so we can do some taste testing and see which one they like best. Yes i could just use my chocolate victoria sponge mixture but i thiught u guys would have something a bit special. DO NOT PATRONISE ME BY TELLING ME ABOUT ALL THE EQUIPMENT I NEED TO BACK A CAKE. just special favorite recipes
don’t need any instructions on what equipment i need or questions weather or not i can make cakes. Yes i bake i run a catering business my best mate wants me to make her wedding cake in january and i just wanted to know of your favorite chocolate cake/sponge recipes so we can do some taste testing and see which one they like best. Yes i could just use my chocolate victoria sponge mixture but i thiught u guys would have something a bit special. DO NOT PATRONISE ME BY TELLING ME ABOUT ALL THE EQUIPMENT I NEED TO BAKE A CAKE. just special favorite recipes PLEASEEEEE…

A: http://www.cacaoweb.net/

Q: I am looking for a cake recipe that uses almond extract and tastes like wedding cake?
I have searched the web to no avail. What I want to make is basically a white cake that uses almond extract and tastes like the traditional wedding or birthday cake. Any ideas please?

A: I was also going to suggest simply using almond extract in place of vanilla in a traditional white (or yellow) cake recipe. Make a small cake or cupcakes to see how it turns out; you may need to tweak the recipe/add more almond in order to get the specific taste you desire.

Here is my favorite yellow cake recipe, and a white cake recipe is listed in Sources.

Yellow Cake

2 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups sugar
¾ cup margarine or butter, softened
1 teaspoon vanilla
3 eggs
1 cup milk

1) Heat oven to 350 degrees F. Grease and flour two 8 or 9 inch round cake pans*. In medium bowl, combine flour, baking powder and salt; mix well.
2) In large bowl, combine sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Alternately add dry ingredients and milk, beating after each addition. Pour batter into greased and floured pans.
3) Bake at 350 degrees F. for 27 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled. Fill and frost as desired.

*Cake can be baked in greased and floured 9×13 inch pan. Bake at 350 degrees F. for 33 to 40 minutes. Cool 1 hour or until completely cooled.

Happy Baking!
~Maria

Q: Wedding cake, how do I make the white icing that goes over the Almond paste/Marzipan?
I am a man who has no baking experience whatsoever, I made a nice fruit cake & coated it with the traditional yellow Marzipan/Almond paste, I rolled it out and it looks ok, now I need help please to make the white sugar cream that goes hard over the top, I cant find the recipe or instuctions anywhere, I am grateful for the help.
I am getting married on Saturday 22nd September 2007
HELP!!
Thanks

A: Do you mean Royal Icing?

http://www.deliaonline.com/recipes/royal-icing,1040,RC.html

Buttercream will not work over marzipan. It is too soft and will soak through.

Q: what is the best chocolate cake recipe you’ve ever tasted?
I’m making a wedding cake and I’d like to try something different. What’s the best recipe you’ve used? I’ve been thinking about doing a dark chocolate cake.

A: I love Julia Child’s chocolate almond cake. I’m not sure how easy it would be to make it into a wedding cake, but it’s moist and wonderful every time Good luck with your cake, and congrats to the happy couple!

Q: Wedding cake from a far-off land?
I’m in love with a cake that I’ve had as a special treat at a local bakery since I was a child. I recently took my fiance there and he agrees that it’s the best cake ever. We want it for our wedding cake, but the problem is that the bakery is in Chicago and our wedding is in Minneapolis.

1. Are there any creative ways of getting a wedding cake for 150 people to travel 400 miles? We aren’t rich.

2. If we took a piece of the cake to a local bakery in MN, would they be able to replicate it by taste? Any way the Chicago bakery might give us the rights to the recipe?

I know it’s a long shot, but I figured if anyone knew the solution it would be this forum.
The cake is unique and perfect because of the quality and subtlety of flavors. The frosting has nothing to do with it.

A: 1.-This is possible. You might need to get a friend who owns a mini van or SUV with air conditioning to pick it up for you. Offer them something for their time and trouble. Maybe they can spend the night in Chicago and bring it to you in the morning. To make it easier order a cake that has seperated tiers so you don’t have to worry about the cake tipping over or setting it up. The cake stand can be rented or bought in Minneapolis. This way you don’t have to travel back to return it! Below is a link to the style of cakes I mean.

2.-No bakery would reproduce another bakeries recipe. That’s a big no no as well as a bakery giving away it’s recipe.

Your idea can be done. Just make sure whoever picks it up has plenty of space in their vehicle, not in their trunk! And has A.C. you could also place those non-slip rubbermaid mats for extra safety.

http://images.google.com/images?svnum=10&um=1&hl=en&rlz=1T4ADBF_enUS236&q=floating+tiers

Q: tight wedding need simple recipe for 3 tier wedding cake?
hi on tight budget so making my own wedding cake im looking for a simple cake recipe for a 3 tier wedding cake white and a good cool whip frosting thanks so much!

A: When I got married we had a friend to make out cake. She just used a generic white cake mix from Sav-A-Lot grocery store and it was SO GOOD!!! When I make a cake to be decorated I use the recipe at the folowing link so I can adjust the consistency of the frosting. It’s SO EASY to make and tastes really yummy!! Congratulations!

Q: I need a simple recipe for a wedding cake. Vanilla is the preferred flavoured.?
I would like it to be easy to make and I would also like the cake to have 3 tiers. Any recipes that others have would help. I need to know what type of cake to bake because I have no idea what kind of cake is light enough and easy to ice.

A: The Wilton site has loads of valuable information about recipes, fillings, frostings — along with advice on assembling wedding cakes. There is a chart that tells how much batter is needed for the different sized pans needed for the tiers, bake times, how much frosting is needed to cover and decorate.

A few years ago I made my niece’s wedding cake and this site was a tremendous help. After baking, decorating and sampling many different scratch recipes, we decided that the Duncan Hines White Cake Mix was by far the best for taste, ease in decorating and stability.

Also, to make frosting easier, make your layers in advance, level, freeze, crumbcoat, freeze again, then frost while layers are frozen. Hope your cake turns out wonderful.

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-recipes.cfm

http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cutting-guide.cfm

http://www.wilton.com/cakes/tiered-cakes/serving-amounts-all.cfm

http://www.wilton.com/wedding/wedding-cakes/transporting-wedding-cakes.cfm

http://www.wilton.com/ideas/browse.cfm?cat=Cakes&cel=Wedding

Q: Does anyone know a simple recipe for a wedding cheese cake?
I’m getting married in July.
Need to fee atleast 20 people

A: Stop Here!!! 5 Star and absolutely DELISH!!!

INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Q: Anyone have a simple-read recipe to make a small mini wedding cake?
or a petit four? something that looks like these cakes?

http://allrecipes.com/HowTo/Petit-Fours/Detail.aspx

A: http://www.countrykitchensa.com/whatshot/minicake.aspx

Hope this helps you..

Q: Wedding Cake Recipe?
I need a good recipe for a wedding cake. I want to put a filling in the middle. I originally was going to do a coconut one but not to many people like coconut. So if anyone could give me a simple recipe. I am using butter cream frosting or else a cream cheese one. But I would like for my cake to be made from starch. No box cake here.

I need this like ASAP I am baking the cakes on Monday for a trial run on Thursday,
CORRECTION THAT SHOW BE FROM : SCRATCH

A: Hawaiian Wedding cake::

1 1/2 cups white sugar
1 teaspoon baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup chopped walnuts
3/4 cup flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
Bake for 35 to 40 minutes. Cool on wire racks
_____________________________________________
Moist yellow Cake::

1 cup butter
2 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups buttermilk
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 1/2 teaspoons baking soda

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

[with yellow cake you can fill it with really anything, pineapple, raseberrys, etc.]

Q: Can i use white fluffy icing or 7 minute frosting for very simple wedding cake?
i will use super moist chocolate cake and its three layer…if its possible to use white fluffy icing or 7 minute frosting , can u give me the exact recipe n procedure? i like this icing cuz its not too sweet…pls help

A: I tried it once and it was to hard to get every batch of 7 minute frosting to turn out the same.I had to throw a couple batches out as the water had touched the bottom of the pan and it got crystalized.I added flowers after the frosting set up a while on the cake.It was fun piping the decorated swirls on the edges and sides.
But it sure did look nice.
Good Luck on whatever you decide.

Q: Wedding cake recipes for frosting and tips on decoration?
i have to make my first wedding cake in a couple weeks and really am starting to panic and second guess myself, if you guys could give me some tips for the frosting or for the decorations (simple please) i would really appreciate it!

A: Here is a great site with thousands of ideas and lots of people to ask for help plus loads and loads of pictures.

http://cakecentral.com

Q: Does anyone have a simple but good recipe for white chocolate brownies?
As stated in a previous question I am doing the food for my reformed harlot friend’s third wedding. Instead of a cake I was thinking about doing white chocolate brownies stacked up in the form of a wedding cake. Any recipes?

A: 6 tb Unsalted butter
1 tb Vanilla
8 oz Grated white chocolate
1 c Flour
2 ea Eggs
1 c Heaped semi-sweet choc chunk
1/2 c Sugar

White Chocolate Brownies Preparation1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand — do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_

Q: sweet wedding cake frosting ?
I love the really really sweet frosting that is used on most wedding cakes. Does anyone have a good simple recipe for this kind of frosting ? thanks

A: Ingredients:

* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine*
* 1 teaspoon Clear Vanilla
* 4 cups sifted confectioners’ sugar (approx. 1 lb.)
* 2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

THIS IS WHAT YOU WOULD DO FOR THE COLORED ICING:
*Substitute all-vegetable shortening and 1/2 teaspoon Wilton Butter Flavor for pure white icing and stiffer consistency. Just add food coloring to reach desired color. (I use the paste food coloring)

Chocolate Buttercream
Ingredients:

* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine
* 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
* 1 teaspoon Clear Vanilla Extract
* 4 cups sifted confectioners’ sugar (approx. 1 lb.)
* 3-4 tablespoons milk

Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

Chocolate Mocha Icing: substitute freshly brewed strong coffee for milk in recipe.

For a unique change of pace, add Wilton Candy Flavors, in place of vanilla extract.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

Q: wedding cake help needed?
i have been somehow volunteered to do a wedding cake on a budget!.there will be 100 guests well 100 been invited.they want a simple square cake decorated.any advise on where i cam get recipe quantities and sizes of cake from .how many cuts can you get out of a square cake.
its times like this i wish i were an only child……only kidding love bro to bits

A: How did you manage to be volunteered?

The below link has a lovely traditional wedding cake recipe, with a icing.

Do they want a traditional wedding cake with fruit, or mud cake type of cake? Do they want a one or two layer cake?

For decorating, I would use the colours of the brides maids gowns. If doing layers, you could use sherry glasses as the pillars, having a thin dowel (wood) which was wrapped in ribbon, which was positioned into the bottom cake layer, and then placed the little glasses over the dowel. This worked really well for my wedding cake.

Do a small practise sized cake first, and if the bride & groom to be are happy with it, you can try the bigger cake.

Good luck and happy baking & decorating.

Q: Help with making a wedding cake. ANY help welcome!10 points!!!?
I need to make a fairly simple wedding cake for Friday. My plan is a square vanilla sponge cake, iced, with decorations.
Help! It should serve 30 people, I need a recipe for the icing using icing/confectioner’s/powdered sugar. Preferably without shortening, don’t know what it is or where to get it.
Also, can you give me an easy vanilla sponge recipe, with measurements please? Any decorating ideas? I thought of a ribbon around the edge, little silver-ball decorations, writing icing, and/or a little statue of a bride and groom.
I only have two hours to make it, including the baking.
Oh, one other thing. Can i make the icing sugar a day or two in advance, and if so, do i keep it in the fridge, or what?
Thankyou SO much! Even if you can only answer one question, i would be greatful!!!!
Remember…10 points!!!!!!!
Is ‘ff’ supposed to help me make a wedding cake? Hmmm…. or to get two points?

A: Here’s a wedding cake I made for my sister’s wedding:

For the assembly:
2 (12 by 2-inch) round layers sponge cake, recipe follows
2 (9 by 2-inch) round layers sponge cake, recipe follows
2 (6 by 2-inch) round layers sponge cake, recipe follows
12 inch cardboard cake round
9-inch cardboard cake round
6-inch cardboard cake round
2 1/2-inch thick long wooden dowels
Small saw
Buttercream, recipe follows
Marzipan flowers
Fresh flowers
Fruit
Cake decorations
Colored buttercream in pastry bags with assorted tips
SPONGE CAKE FOR WEDDING CAKE:
**This recipe will need to be made twice, each time you will bake 1 (12 by 2-inch) layer, 1 (9 by 2-inch) layer and 1 (6 by 2-inch layer. Do not double this recipe — make it twice, separately.**
15 ounces flour
1 teaspoon salt
12 large eggs, separated
15 ounces sugar
8 ounces butter, melted and cooled
2 teaspoons vanilla extract

Preheat the oven to 375 degrees. Line the bottom of 1 of each size of the pans with parchment paper. Sift the flour with the salt. In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume. Beat the egg whites with the remaining 7 ounces of the sugar until soft peaks form. Fold the egg yolks gently into the egg whites. Gently fold in the sifted flour. Gently fold in the melted butter and the vanilla. Pour the batter into each of the 3 pans. Bake for 20 to 25 minutes, or until center is set. Remove from the oven and run a knife around the edge of the pan to loosen it and cool on wire racks. Repeat this procedure to make 1 more layer of each size.

BUTTERCREAM:
4 cups sugar
1 3/4 cups water
16 egg whites
1 teaspoon salt
5 pounds butter, softened to room temperature and cut into pieces
4 tablespoons vanilla

In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees F on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks. With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup. Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes. Turn the mixer down to low and add the softened butter, piece by piece. **It is very important that the butter and the meringue are the same temperature. If the buttercream begins to break, Slowly heat it up to about 95 degrees F. over a double boiler, while whisking. Return to the mixer and beat until it comes back together. Continue adding butter*** Mix in the vanilla.
To assemble: Cut each of the cooled cakes in half horizontally. Stack each of 4 layers of each size, icing in between each layer on a corresponding size cake circle. Make 3 separate 4-layer cakes. Ice each of the cakes separately. Place the 12 by 2-inch cake on a large platter. Cut 3 lengths of the wooden dowel that are as long as the 12-inch cake is high. Insert the dowels in a triangle pattern in the center of the 12-inch cake. Cut 3 more dowels that are as long as the 9-inch cake is high. Carefully place the 9-inch cake on top of the 12-inch cake in the center, on top of the dowels. Insert the dowels into the center of the 9-inch layer in a triangle pattern. Carefully place the 6-inch layer on top of the 9-inch layer. Decorate with fruit, flowers and marzipan.

*Note: If you don’t have a marzipan flowers you can always just use the fruit.

Hope you enjoy it!

Q: When should I make my wedding cupcakes?
Rather than have a wedding cake, we are having a cupcake tower which I am making with the help of my sister! We will be married on Tuesday and we were planning to make and decorate the cakes on Sunday. Will they still be ok for Tuesday? I was planning to use a simple vanilla recipe for some cakes and a chocolate recipe for the others. Any advice would be gratefully received!

A: I say make the cupcakes on sunday and refrigerate them on airtight containers, and decorate on Monday (buttercream or boiled icing are fine), come tuesday, your cupcakes will still be fine.

the nearer the date of putting frostings on your cupcakes the better, unless its covered with fondant.

Q: how long will “wedding” cupcakes keep for?
Rather than have a wedding cake, we are having a cupcake tower which I am making with the help of my sister! We will be married on Tuesday and we were planning to make and decorate the cakes on Sunday. Will they still be ok for Tuesday? I was planning to use a simple vanilla recipe for some cakes and a chocolate recipe for the others. Any advice would be gratefully received!

A: They’ll be fine, especially if you keep them in an airtight container. Try to make sure the icing covers the entire top of the cake, all the way to the paper.

Q: I’m making my first wedding cake, and I need some help!!!!?
My sister asked me to make her wedding cake and the grooms cake, and I have too many ideas, I can’t narrow down my plans! Plus, she has to be difficult and be allergic to nuts, and her fiance hates chocolate, the nerve!!! Lol. Anyway, I am making a simple white wedding cake, with buttercream icing. What I want to know is, am I supposed to use the buttercream icing in the layers of the individual tiers? I really want to do some kind of fruity, light filling in between the layers, but I can’t find any recipes. Also, is it ok to use real fabric ribbon on a wedding cake?? Somebody help me!!!
Sorry, I forgot to mention that I’m making a 4 or 5 tiered wedding cake, to serve about 150 people. I am also making the groom’s cake, but I think I might just cheat and order that cake from the grocery store to save time.

A: Coconut Cream Filling
Yield: 12 Servings

1/3 c Sugar
3 tb Cornstarch
1/8 ts Salt
1 1/2 c Skim milk
2 Egg yolks
1/2 c Shredded coconut
1/4 c Light cream cheese
3/4 ts Vanilla extract
1/4 ts Coconut flavoring

Combine sugar, cornstarch and salt in a medium saucepan. Stir in
milk and egg yolks. Place over medium heat and cook for 5 minutes,
or until thickened and bubbly, stirring constantly. Remove from heat
and stir in coconut, cream cheese, vanilla extract and coconut
flavoring. Cool completely.

LEMON CREAM
CHEESE FILLING

1 angel food cake (round or square)
1 package instant lemon pudding
8 oz. softened cream cheese
l cup cold milk
whipped cream

. Mix pudding with cream cheese, leaving cream cheese chunky. Add milk, spread over layers of cake. Top off with whipped cream.
Serve chilled.

White Fudge Frosting
1/2 cup butter
1 cup granulated sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Melt butter in saucepan. Add granulated sugar and milk. Stir until blended. Add vanilla extract, stirring occasionally. Bring to a boil; let cool. Add confectioners’ sugar gradually until of spreading consistency.

Covers 2 layers.

PINEAPPLE FILLING:

3/4 c. sugar
3 tbsp. corn starch
Lg. can crushed pineapple with juice

Filling: Put all ingredients in pot, bring to a boil, boil 1 minute. Let cool, put on cake.

COCONUT-PINEAPPLE CAKE FILLING

1 c. sugar
1 tbsp. flour
1/2 c. pineapple juice
Juice and rind of 1 lemon
1 egg yolk, beaten
1 coconut, grated fresh or moist shredded
1/2 c. crushed pineapple
1 tbsp. butter

Mix sugar with flour; add pineapple juice, lemon juice and juice and cook until thick. Stir in beaten egg yolk and cook another minute. Remove from heat; add coconut, pineapple and butter. Cool. Use as filling for white cake, 1 egg cake or spice cake. Frost cake with boiled frosting and top with toasted coconut.

BANANA FILLING:

May be used to ice cake but is not real sweet. 4 tbsp. flour 3/4 c. cold water 2 sm. mashed bananas 1 egg, well beaten 2 tbsp. butter 1 tsp. vanilla 1/2 c. chopped nuts
Combine and cook until thick sugar, flour, water, egg, butter and vanilla. Then add 2 bananas and chopped nuts.

Q: Wedding Cake Filling?
A friend of mine is making my wedding cake. She will use white box mix and make a buttercream icing. I would like a chocolate filling. Is chocolate buttercream filling a good choice? If so, is there a recipe one can share? If it’s not a good choice are there any recommendations for a chocolate filling? She is not a professional baker but has made a couple of wedding cakes. If I could buy a filling from a bakery that would be great. Wonder if that’s a possibility? I am trying to keep things simple for her.

A: i would say maybe a rasberry jam filling would be better then the chocolate buttercream where you already have a buttercream frosting.

Q: Yellow Cake Recipe?
Does anyone have one? I need one that is similar to the ones that you can buy at like Giant (like birthday cake). i have been searching for the perfect recipe but all of them seem to turn out like a really sweet dense bread which is yucky. so basically, i need a “bakery” recipe. or one that a baker would use if making a wedding cake (can hold up well) not a ultra soft cake like boxed cake that is more like a sponge.

not like this

http://graphics.boston.com/bonzai-fba/Globe_Photo/2006/10/27/1161972486_6079.jpg

something more like this

http://www.usabirthdays.com/store/catalog/GENERAL%20CUSTARD%20168-6806_IMG_lg.jpg

http://1790restaurant.com/desserts/images/yellow-cake-06-12025-6×9.jpg

A: Cris LAYER CAKE – YELLOW

2 c. sifted plain flour
1 1/2 c. sugar
1/2 c. Crisco
1 tsp. salt
2/3 c. milk
3 tsp. baking powder
2 eggs
1/2 c. milk
1 tsp. vanilla

Cream with mixer for 2 minutes sugar, shortening, salt, flour and 2/3 cup milk. Then stir in baking powder, add eggs, 1/2 cup milk and flavoring. Beat on medium speed for 2 minutes. Bake in 2 (9 inch) layers at 350*F degrees for 20 minutes.
or untill a tooth pick comes out clean
FROSTING FOR LAYER CAKE – YELLOW:

1 lg. can crushed pineapple, well drained
1 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
2 pinches salt
Juice from pineapple

Add sugar, cornstarch and butter to pineapple juice; also salt. Cook until thick, add pineapple pulp and spread on layers
and sides of cake. After it cools.
If It look like the one you want Good for me
if not Bad for me! You can go to
www.cooks.com and see many yellow cake recipes.I have one that I made a living with
for many years but it is in pounds and ounces. and makes 50 — 8″ layers I know you wouldn’t want that much cake.Hope you
find the one you are looking for. jim b

Q: Does anyone have a recipe for an amazing white or yellow cake with light/fluffy frosting and berries, etc.?
Maybe kind of like a wedding style or summer cake? Thank you so much!
I’m looking for a white cake recipe, not a sponge cake. Maybe white cake with lemon curd and fresh raspberries? Something along those lines. Thank you in advance!

A: This Victoria sponge cake recipe has a strawberry or raspberry jam filling and whipped cream topping.

http://www.delightful-cake-recipes.com/victoria-sponge-cake-recipe.html

This strawberry cake recipe uses a white sponge cake as its base, and is decorated with a strawberry filling, kirsch syrup, and meringue topping with fresh strawberries.

http://www.delightful-cake-recipes.com/strawberry-cake-recipe.html

Q: Orange marble/swirl cake recipe?
I’d like to make a white cake that has orange and/or yellow swirls or marbling when you cut into it.
I’d like a fruit flavour (lemon, orange, pineapple, peach, ANY orange or yellow fruit..) but would be happy with any cake as long as it’s the right colours with the marbling effect.
It’s for a wedding cake.

Please share your recipes with me if you have made a cake like this. Pictures would be appreciated too if you can find them!

Thanks folks!

A: To keep it simple, make your favorite vanilla or white cake and reserve about 1/3 or less, depends on how much marbling you want, of the batter and add which ever flavoring and color you want then dollop this flavored/colored batter on the top of the vanilla in the pans and swirl with a knife or straw or such then bake as usual. Enjoy!

Q: Wedding cake, how do I make the white icing that goes over the Almond paste/Marzipan?
I am a man who has no baking experience whatsoever, I made a nice fruit cake & coated it with the traditional yellow Marzipan/Almond paste, I rolled it out and it looks ok, now I need help please to make the white sugar cream that goes hard over the top, I cant find the recipe or instuctions anywhere, I am grateful for the help.
I am getting married on Saturday 22nd September 2007
HELP!!
Thanks

A: Do you mean Royal Icing?

http://www.deliaonline.com/recipes/royal-icing,1040,RC.html

Buttercream will not work over marzipan. It is too soft and will soak through.

Q: i need a cake recipes for a 14″ 10″ and a 6″ round cake pan?
im trying to get ingredients to make my sister wedding cake but i can not find it any ware and im stressing out so i need help i will be white cake or yellow lol idc i just need help!

A: just use a regular cake recipe, and make sure you only fill your pans halfway. That’s what I would do. Make sure you make enough batter for the pans. Most cake recipes are 2 – 8″ pans, or a 13×9 inch pan, so I’d say as long as you do the recipe AND a half, you should be fine.

Honestly, they say that you can’t beat boxed cake mixes…but I realize you probably want to make your sisters wedding cake from scratch. So, Martha Stewart (believe it or not) has the best cake recipes that I’ve found so far. Just browse her site and see what you can find. Also, if you need ideas on decorating it, she has TONS of pictures of cakes in her wedding section.
You can also find ideas if you go to Walmart and look in their wedding crafting section. They sell tons of Wilton items, including cake decorating books (I’m sure AC Moore and Michaels does too).

Good luck

Q: Do I have to use shortening?
I’ve been watching an “Amazing Wedding Cakes” marathon on WeTV and its got me dangerously craving cake. I want to make it from scratch because we don’t have any mix. I’ve looked at recipes but for all of them you need shortening….which i don’t have. I’ve heard you can substitute half of the shortening with margarine or butter, but would i be able to substitute ALL of it with margarine or butter? Will the cake come out ok? Will it still taste good? Oh and do you know of any yellow cake recipes that DON’T call for shortening? Thanks in advance!

A: WheneverI bake cookies that call for shortening, I always use margarine. I also melt it completely before I put it in because it makes my cookies softer. I don’t know how it would turn out with cake, but I guess now is your chance to find out. Nothing better than experimenting in the kitchen, especially when you are short an ingredient and seriously craving something sweet!! Good luck!!

Q: Icing and pound cake question!?
Do they have an icing for cakes out there that you can spray on cupcakes or cakes? I am planning on making cakes for my tables at my wedding and instead of gobbing it up with just frosting, I was wondering if you could spray it on instead? They will be the shapes of sunflowers and daisies. The other question is does pound cake have to have frosting of can you use powdered sugar and/order sprinkles instead. I want to use brown and yellow for the sunflowers and maybe white sugar and yellow sprinkles for the middle of the daisies. Any help would be fantastic! Also, any really good pound cake recipes that any one has would be great too! Thanks in advance!!!

A: Pound cake often has powdered sugar or sprinkles.

Q: Would a “computer programming support environment”, or its people, need to “identify their foe” ?
Otherwise wouldn’t quality fall off ? As in the following lyrics.

“Spring was never waiting for us ’til it ran one step ahead
As we followed in the dance

MacArthur’s park is melting in the dark
All the sweet green icing flowing down
Someone left the cake out in the rain
I don’t think that I can take it ’cause it took so long to bake it
And I’ll never have that recipe again, oh, no

I recall the yellow cotton dress foaming like a wave
On the ground beneath your knees
Birds like tender babies in your hands
And the old men playing Chinese checkers by the trees

MacArthur’s park is melting in the dark
All the sweet green icing flowing down
Someone left the cake out in the rain
I don’t think that I can take it ’cause it took so long to bake it
And I’ll never have that recipe again, oh, no

MacArthur’s park is melting in the dark
All the sweet green icing flowing down
Someone left my cake out in the rain
I don’t think that I can take it ’cause it took so long to bake it
And I’ll never have that recipe again, oh, no”

“I remember waking in the morning
To the sound of the rooster’s crow
Mamma cooking in the kitchen
Arthur Godfrey on the radio
Me and Dad were just like strangers
We never did see eye to eye
Came to blows one Sunday morning
So I packed my bags and I said goodbye
CHORUS
When you leave that way you can never go back
A train won’t run on a torn up track
Sometimes I wish I’d never roamed,oh no
‘Cause when you leave that way you can never go home
Then I met a girl in Knoxville
Oh, we set our wedding day
I left her standing at the alter
With a baby on the way
REPEAT CHORUS
Lord I’d love to see my mom and daddy
And what I’d give to hold that boy of mine
I’d get down on my knees and I’d say I’m sorry
If I could only go back one more time
But I killed a man in Houston
When he caught me with his wife
And I told the preacher man to leave me alone
When he came to read my rights
CHORUS
He said son,when you leave this way you can never come back
A soul won’t roll on a torn up track
All through eternity you’ll roam alone
‘Cause when you leave this way you can never come home
All through eternity you’ll roam alone
‘Cause when you leave this way you can never come home”

A: No it’s not nessecery to know who is responsable for giving you adversity . a good programmer knows they are going up against the best and they need to be better then that , besides this song writer was writing his own song , and also sang it,,, most singers sing someone elses song , so they can afford to pick and choose ,

Q: recipe for vegan (or gluten-free) wedding cake?
i am trying to start a small out of home wedding cake business, and i know i will be getting requests for vegan and-or gluten free cake, and i need recipes! they need to be very “dense” cakes, as they need to be stacked. anyone have any ideas?

A: get this cookbook: http://www.amazon.com/Sinfully-Vegan-Decadent-Desserts-Satisfy/dp/1569244766

It has really good cake recipes.

Q: Gluten free wedding cake?
Iv’e been asked to make one. Anybody got a recipe?

A: Servings:
10 Serving
so you will have to adjust per the amount of people there

INGREDIENTS:

1/4 tsp baking powder
1/4 tsp baking soda
1/3 tsp salt
1/3 cup unsalted butter or margarine
3/4 cup buttermilk (or 1 tbsp lemon juice plus enough non-dairy milk to equal 3/4 cup)
1 cup sugar
1 cup white or brown rice flour
1 tsp xanthan gum
1 tsp vanilla extract
2 tsp grated lemon peel
6 tbsp potato starch
2 tbsp tapioca flour
2 large eggs, beaten
STEP BY STEP:

Preheat oven to 325?F. Generously grease 8 x 4-inch nonstick loaf pan or two 8-inch nonstick round cake pans. Line cake pans with waxed paper or parchment paper. Set aside.
Using an electric mixer and a large mixer bowl, cream together the butter and sugar on medium speed until light and fluffy. Mix in the eggs on low speed until blended. Add the grated lemon peel.
In a medium bowl, sift together the flours, xanthan gum, baking powder, baking soda, and salt.
In another medium bowl, combine the buttermilk and vanilla. On low speed, beat the dry ingredients into the butter mixture, alternating with the buttermilk — beginning and ending with the dry ingredients. Mix just until combined. Spoon the batter into the prepared pan and smooth the top.
Bake the loaf pan for about 50 minutes, cake pans for 25-30 minutes or until top is golden brown and tester inserted into center comes out clean. Cool cake in pan(s) for 5 minutes, then remove from pan(s) and cool o

Q: This question is about the new TV show parenthood?
As a person with Asperger’s, I already developed some misgivings about that show because the parents of Max Braverman act like it’s the end of the world. They even looked into the gluten-free diet, but that’s another story. My question pertains to this recent episode about the Lauren Graham character freaking out because her 14-year-old masturbates a lot. What adolescent boy doesn’t flog the bishop during his wonder years? No wonder she’s a single mom. I wouldn’t date some nervous train wreck like her, either. That’s nothing uncommon with healthy young males with raging hormones. I don’t understand why so many women have a hard time understanding men don’t think like them. We don’t sit around sharing cake recipes or love sewing. We don’t worry how fat our clothes make us look or get all emotional and sentimental over the smallest things. When I see an attractive women, I don’t romanticize about riding into the sunset in a horse and carriage with her or envision a nice fanciful wedding with several hors d’oeuvres and a three-layered cake amid an elaborate church. Alas, I don’t picture us living in a bucolic cottage with the effervescent moonlight gleaming over the picturesque landscape or a beautiful sunrise while listening to the cacophany of songbirds in several oak trees and cute little bunnies hopping around a cornucopia of flowers. Most men don’t think that way. Don’t you think that woman is overreacting to her son’s habits which are really nobody else’s business? I know I wouldn’t be so kind if I knew people took a keen interest in what I was doing in the privacy of my bathroom. They should have bigger things to worry about.

A: Parenthood is, without a doubt, the toughest job in the world, and raising teenagers can make the hair fall out of your head. I had 5 teenagers at one time in my large family and I must admit that I overreacted to some of the habits they discovered throughout puberty, but after the initial challenge I became more tolerant, understanding and accepting. I think I may have had a hard time in the beginning of those teen years because I wanted my children to be “perfect.” Aha, I quickly realized that “perfect” is not in the family dictionary and once I accepted that fact, I became a relaxed mother and enjoyed the results of my labor pains. By the time I had my 11th child, I was the most relaxed woman in town and because of that, I enjoyed motherhood and the challenges and love that went with it. Adolescence is just a phase that all kids go through and if parents can manage to survive it with patience and understanding, the rest is a piece of cake.

Q: does anyone have a recipe and picture for an easy wedding cake?
i am having a small home wedding in may and my mother wants to make me a home made wedding cake but we are having problems finding recipes and instructions online. can any one help? pictures of the recipes would be nice. thanks

A: On an episode of Semi-Homemade Cooking with Sandra Lee she did an entire wedding at her home for a friend. Here is a link to the website that has the recipe, instructions and picture of the cake (along with other helpful info): http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27589,00.html

Q: How to make a box cake taste homemade? Any wedding cake recipe?
I am wanting to get in to the wedding cake business and would like to find some easy yet wonderful recipes.

A: Old Time Wedding Cake

1 c Butter + 1 tsp. for pans
2 c Sugar
1/2 ts Baking soda
1/2 ts Almond extract
1/2 ts Lemon extract
1 1/3 c Milk
10 Egg whites
pn Salt
4 c Flour
1 ts Cream of tartar

At least 1 hour before starting set out all ingredients to come to
room temperature. Butter one 10″ pan & one 8″ pan. In large bowl
cream butter with wooden spoon until fluffy. Use back of spoon, blend
in sugar until mixture is no longer grainy. Add soda & extracts to
milk & beat into butter-sugar mixture. Place whites on 16″ platter,
add salt & beat until they are too stiff to slip from platter, about
10 minutes. Heat oven to 350. In small bowl sift together flour &
tartar. Sift a second time. Fold flour into butter mixture, a large
spoonful at a time, alternate with a spoonful of whites. Continue
until ingredients are blended. Divide batter between buttered pans &
bake 50 minutes or until cakes begin to pull away from pan edges.
Cool layers in pans 10 minutes before turning them out onto clean
cloths to cool further.

Wedding Cake Frosting

4 1/2 c Powdered sugar
1 c Shortening
6 tb Milk
4 tb Flour or cornstarch
1 ds Salt
1 ts Butter flavoring
1 ts Almond
1 tb Meringue powder

Beat all ingredients together for about 5 to 10 minutes. Use cake
decorating colors instead of food coloring. This frosting is wonderful for
use with cake decorating apparatus. It keeps its shape yet stays soft to
eat for many hours.

Q: What is the easiest recipe for wedding cake fondant?

A: Practice early on, at least a miniature version and Knead, Knead, Knead…… Here is your recipe.

Found at:

http://whatscookingamerica.net/PegW/Fondant.htm

16 ounces white mini marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY – palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

or Easiest

Purchase Rolled Fondant at:
http://www.bakedeco.com/rolled_fondant_gum_paste.html
Even Martha uses Rolled Fondant, just look at her recipes, you’ll find Buttercream, but not Fondant recipes.

Q: need a recipe for a easy wedding cake?

A: Not sure there’s any such thing but here you go

http://www.wilton.com/wedding/recipes/index.cfm

Q: Does anybody know the whole recipe to Sam’s Cake Made Easy Marshmallow fondant (it’s icing) for wedding cakes?
It has veggie oil, mini marshmallows, clear vanilla flavor, butter flavor, water, powdered sugar. I need to know how to mix the indregients.

A: Oil? In fondant? Use 1/4tsp of your flavoring per batch, give it a nibble and see if it’s enough
MM (Marshmallow) Fondant Recipe

16 ounces white mini marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY – palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. You will immediately see why you have greased your hands.
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
Fondant will hold very well in the refrigerator for weeks.

Q: Has anyone ever attempted a wedding cake? Recipes?
I am thinking about making a wedding cake. Does anyone who has ever tried this have any good tips or advise? Also does anyone have a recipe that they have used that has turned out well?

I have scoped around online and well it doesn’t look easy it doesn’t look impossible either.

A: I have to say that I am appalled! The person above stole my answer from another very similar answer that I contributed. The fact that the person is a so called top contributor makes things worse. Here is a link showing what I wrote for someone else. They’re the same!

http://answers.yahoo.com/question/index;_ylt=Ai82ybrDGpEEj9I.pgXTfR_sy6IX;_ylv=3?qid=20080408211322AAn0QbJ&show=7#profile-info-iC2cL076aa

This may seem as I am being childish but I simply do not appreciate someone taking credit for something that they did not come up with originally.

Q: wedding cake dilema im making a 3 tier wedding cake and need recipes and cooking times?
I am baking a wedding cake for a friend she wants 3 tiers and have discovered i need to do a 16inch 12 inch and 8 inch cake to give me enough portions for 250 guests i am struggling on cooking times and a good easy fruitcake recipe i may down size the cake yet and produce a slab of cake to cover the excess guests. But help please i am in need of sensible answers other than buy one

A: I hope this hasn’t come too late.

It depends on the design of the cake that will determine the scale of the cake and whether you should go with 3 inches between each tier for example 6,9,12 or 2 ” in between 6,8,10.
If for example you have flowers sat on tiers go with a scale of 3 inches as they will need a nice ledge to sit on. This will also allow your slab cakes to be smaller as the tiered cake will yield more portions. Go to my website for portion guides:
http://www.tea-partycakes.com/wedding_pricing.html
Use the celebration chart to determine the slab size you require: http://www.tea-partycakes.com/celebration_pricing.html

Now, I don’t know how much time you have to make this but your fruitcakes will take hours to bake. They also need cooling time. So allow at least a day for this process in itself.
If its alcoholic make it as far in advance as possible to allow it to mature. If it’s non-alcoholic make it closer to the date as due to there being no alcohol content it doesn’t preserve as well.

You will need to scale this recipe up so read beyond the link to follow: Here is a quick, easy recipe: http://www.bbc.co.uk/dna/h2g2/A830341

Scaling up the recipe (based on the 8″ round) If you are baking square cakes the 8″ = 7″ square, 12″ = 11″ square etc.

multiply recipe by .5 for 6″
by .75 for 7″
by 1 for 8″
1.33 for 9″
2 for 10″
2.5 for 11″
3.25 for 12″
3.75 for 13″4.25 for 14″

All the best!!

Q: I need a simple recipe for a wedding cake. Vanilla is the preferred flavoured.?
I would like it to be easy to make and I would also like the cake to have 3 tiers. Any recipes that others have would help. I need to know what type of cake to bake because I have no idea what kind of cake is light enough and easy to ice.

A: The Wilton site has loads of valuable information about recipes, fillings, frostings — along with advice on assembling wedding cakes. There is a chart that tells how much batter is needed for the different sized pans needed for the tiers, bake times, how much frosting is needed to cover and decorate.

A few years ago I made my niece’s wedding cake and this site was a tremendous help. After baking, decorating and sampling many different scratch recipes, we decided that the Duncan Hines White Cake Mix was by far the best for taste, ease in decorating and stability.

Also, to make frosting easier, make your layers in advance, level, freeze, crumbcoat, freeze again, then frost while layers are frozen. Hope your cake turns out wonderful.

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-recipes.cfm

http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cutting-guide.cfm

http://www.wilton.com/cakes/tiered-cakes/serving-amounts-all.cfm

http://www.wilton.com/wedding/wedding-cakes/transporting-wedding-cakes.cfm

http://www.wilton.com/ideas/browse.cfm?cat=Cakes&cel=Wedding

Q: Getting married and need to learn to make a cake…?
I am getting married in a few months and I need to know how to make a cake. My finance is deathly allergic to nuts so we can’t have one made for us because of the fear of cross-contamination.

Does anyone know where I can find a good/easy recipe for making a small but nice wedding cake?

A: This one looks really good!!! And it seems relatively easy!!! Congrats!!!!

Q: How to make white chocolate icing for a wedding cake.?
I am looking for an extract or flavoring for making white chocolate icing for a wedding cake. My icing needs to be bright white and I need an easy no fail way to do it. Does anyone have any suggestions. I have seen recipes where you melt white chocolate but that looks difficult and more time consuming. And I’m not sure how truly white that would be.

A: For the 7-Minute Frosting:
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 1/2 teaspoon vanilla extract

Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.

Good luck!!

Q: Making my first wedding cake- help!?
I got into cake making a year ago and recently have been selling big princess cakes, and now I’ve been asked to do my first wedding! She want a two tiered square pound cake, with the top tier offset (like a diamond instead of straight stacking- get what I mean?)

So I have a ZILLION questions if someone could help me out!

1. What is the best pound cake recipe to use? Links to your favorties?
2. What should I use as filling, or should I use straight butter cream throughout the whole thing?
3. Is it easier to work with the cake when it is frozen? Any special precautions about working with frozen cake?
4. Should I trim off all the edges after I fill it so that it’s perfectly square or is this not necessary? I’m going to frost it and then cover it in marshmellow fondant.

Any other suggestions you might have for me I would greatly appreciate! Thank you so much!

A: 1.I don’t use pound cake. I use the WASC recipe that’s been floating around the web for years now. It’s dense and moist and delicious without being too heavy. It holds up very well to the weight of fondant. Here’s the recipe: http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc

2.Usually the bride will request a filling that she wants or will specify just using regular buttercream. Just ask her.

3.I will not cover a frozen cake with fondant. I do freeze them if I bake ahead of time, and also you can freeze and carve them, so if you have to use Wilton’s square pans, you can get a more square corner to your cake that way. Let it thaw before you cover it with fondant to prevent bubbling and bulging. You can chill it once the buttercream is on and then cover it with fondant while it’s cold, to get more square corners.

4.Trim the edges if they come out too dark or if you’re using wilton’s pans with the rounded corners. If you can, invest in Fat Daddio’s square pans and you’ll get true square corners.

Other suggestions:

Take your pans and stack them up to be sure there’s enough size difference for an offset stack to look right.

I use hollow plastic dowels and foamcore boards for supports in my cakes. Easy to trim and fairly stable, plus you can get them at the craft store and they don’t have the cheesy scalloped edge that plastic plates have.

Cut your cake boards to the exact size of the baked cake, not the size of the pan. Wrap the foamcore in press and seal wrap and trim off any bulky parts on the underside. When you put the fondant on the cake, first set the cake on something with a smaller diameter than the cake board, so that the excess can drape past the board and you don’t get wrinkles. Trim it with kitchen shears, smooth (top first, then corners then sides) and trim again just below the cake board. Put the finished cake, still on it’s board, on a larger board that has been covered with marshmallow fondant a couple days in advance, and has a ribbon glued around the edge (I use tacky glue but I know some people who attach the ribbon with pins).

Plan the cake transport…be sure you have room in the car for all of the cake parts and boxes to put it in. Cover the tops of the boxes with foil if they’ll be in direct sunlight.

Q: Help with a strawberry shortcake wedding cake?
I am a journeyman baker and I have had a request to make a traditional sweet strawberry shortcake for a wedding cake. They want icing instead of whip cream to base ice the cake, and they want probably 3 tiers. I’m looking for any suggestions for recipes for the cake or a filling made with real strawberries. Any other advice to make this easier and look good and taste great would help!
And they just want it plain. It is going to be decorated with artificial flowers.
They want me to use a basic sweet white cake

A: Been decorating for 30+ years in California, where the berries are excellent! And I actually had a strawberry cake for my own wedding.

You can do it a couple of different ways. The cake you’re planning is fine. If you’re in Cali, Ariz or New Mex, go to Smart & Final and get “Pastry Pride”. It’s a non-dairy whipped icing. All you do is whip it.
(Sounds like a song, huh?) You can frost with it, pipe it and use it for flowers. It aerates quickly though, so use it immediately. Once it’s on the cake it’s fine.

If you’re not in one of those states, then make a swiss meringue. It’s sturdy enough to hold up to decorating, but light enough to compliment the fresh berries and not compete for the sweetness.

For my cake, it was filled with bavarian cream and had the fresh sliced berried on top. Then iced around the sides and bordered with the whipped cream. We had five tiers, but that many guests. So you can scale that down to what you need.

If they don’t want berries showing, then put a layer of whatever icing you choose afterall, on each layer and lay the sliced berries on that. The thin layer of icing will prevent the berries from seeping juice into the cake and making it soggy. Don’t use preserves or it will be too sweet with an artificial taste.

In Calif, fresh strawberries are the number one filling choice of my clients. Especially April thru June!

Q: Help with making a wedding cake. ANY help welcome!10 points!!!?
I need to make a fairly simple wedding cake for Friday. My plan is a square vanilla sponge cake, iced, with decorations.
Help! It should serve 30 people, I need a recipe for the icing using icing/confectioner’s/powdered sugar. Preferably without shortening, don’t know what it is or where to get it.
Also, can you give me an easy vanilla sponge recipe, with measurements please? Any decorating ideas? I thought of a ribbon around the edge, little silver-ball decorations, writing icing, and/or a little statue of a bride and groom.
I only have two hours to make it, including the baking.
Oh, one other thing. Can i make the icing sugar a day or two in advance, and if so, do i keep it in the fridge, or what?
Thankyou SO much! Even if you can only answer one question, i would be greatful!!!!
Remember…10 points!!!!!!!
Is ‘ff’ supposed to help me make a wedding cake? Hmmm…. or to get two points?

A: Here’s a wedding cake I made for my sister’s wedding:

For the assembly:
2 (12 by 2-inch) round layers sponge cake, recipe follows
2 (9 by 2-inch) round layers sponge cake, recipe follows
2 (6 by 2-inch) round layers sponge cake, recipe follows
12 inch cardboard cake round
9-inch cardboard cake round
6-inch cardboard cake round
2 1/2-inch thick long wooden dowels
Small saw
Buttercream, recipe follows
Marzipan flowers
Fresh flowers
Fruit
Cake decorations
Colored buttercream in pastry bags with assorted tips
SPONGE CAKE FOR WEDDING CAKE:
**This recipe will need to be made twice, each time you will bake 1 (12 by 2-inch) layer, 1 (9 by 2-inch) layer and 1 (6 by 2-inch layer. Do not double this recipe — make it twice, separately.**
15 ounces flour
1 teaspoon salt
12 large eggs, separated
15 ounces sugar
8 ounces butter, melted and cooled
2 teaspoons vanilla extract

Preheat the oven to 375 degrees. Line the bottom of 1 of each size of the pans with parchment paper. Sift the flour with the salt. In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume. Beat the egg whites with the remaining 7 ounces of the sugar until soft peaks form. Fold the egg yolks gently into the egg whites. Gently fold in the sifted flour. Gently fold in the melted butter and the vanilla. Pour the batter into each of the 3 pans. Bake for 20 to 25 minutes, or until center is set. Remove from the oven and run a knife around the edge of the pan to loosen it and cool on wire racks. Repeat this procedure to make 1 more layer of each size.

BUTTERCREAM:
4 cups sugar
1 3/4 cups water
16 egg whites
1 teaspoon salt
5 pounds butter, softened to room temperature and cut into pieces
4 tablespoons vanilla

In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees F on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks. With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup. Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes. Turn the mixer down to low and add the softened butter, piece by piece. **It is very important that the butter and the meringue are the same temperature. If the buttercream begins to break, Slowly heat it up to about 95 degrees F. over a double boiler, while whisking. Return to the mixer and beat until it comes back together. Continue adding butter*** Mix in the vanilla.
To assemble: Cut each of the cooled cakes in half horizontally. Stack each of 4 layers of each size, icing in between each layer on a corresponding size cake circle. Make 3 separate 4-layer cakes. Ice each of the cakes separately. Place the 12 by 2-inch cake on a large platter. Cut 3 lengths of the wooden dowel that are as long as the 12-inch cake is high. Insert the dowels in a triangle pattern in the center of the 12-inch cake. Cut 3 more dowels that are as long as the 9-inch cake is high. Carefully place the 9-inch cake on top of the 12-inch cake in the center, on top of the dowels. Insert the dowels into the center of the 9-inch layer in a triangle pattern. Carefully place the 6-inch layer on top of the 9-inch layer. Decorate with fruit, flowers and marzipan.

*Note: If you don’t have a marzipan flowers you can always just use the fruit.

Hope you enjoy it!

Q: I want to make Mexican wedding cakes or Russian Tea cakes (whatever you call them) and Shortbread cookies.?
Can i put chopped walnuts i them with dried cranberries and with white chocolate. Is there a simple easy recipe for them so i can make.. An what about Shortbread cookies. Simple easy recipe.. What do you guy’s think about theses cookies for Christmas?
and do the dried cranberries have to be tart?

A: http://allrecipes.com/Recipe/Russian-Tea-Cakes-I/Detail.aspx
http://www.joyofbaking.com/Mexican%20Wedding%20Cakes.html

http://www.joyofbaking.com/shortbreads/shortbreadcookies.html

Q: Picnic recipes for wedding reception????
I am having a small and informal outdoor wedding at a plantation bed and breakfast next May. I want to do the cooking myself, and I am planning on making individual picnic baskets for each guest. I want the food to be a little more special than just lunchmeat or whatever, kinda old-fashioned, southern….

Preliminary menu–
Shaved prime rib w/horseradish mayo on mini yeast rolls.
Southern fried chicken
Garden Pasta Salad
Sliced Cucumbers and Onions
Kettle Style Chips
Chocolate Sandies Cookies
Cupcake Wedding Cake

Any comments or alternate ideas would be appreciated. Keep in mind that they must be able to be individually wrapped and packed in boxes. Must not need to be cold, and must be easy to eat outside.

A: We had a picnic for our wedding in England, but we had a caterer for each “table” so between 10 people (all seated on blankets in a meadowy part of a central london park) they shared a hamper. None of the food went to waste and everyone had a great time……I don’t have the menu to hand, but I can email it you , or I will find it and post it here.

Q: I need a good wedding cake recipe?
I’ve tried a few of the wilton recipes and they just come out nasty. the box taste better. I want a good moist recipe.

A: Oh my goodness — when sampling cakes for my niece’s wedding cake, I discovered how dry and bland most white scratch cakes are. I used Duncan Hines for her cake and it turned out really good.

If you are determined to use a scratch cake, I would suggest this one:

White Velvet Cake
1 1/2 cups butter, softened
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.

Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.

Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.

Best wishes with your quest.

Q: What is a good chocolate cake recipe that stays moist for atleast 3 days?
I am making a wedding cake and i need a good chocolate cake recipe that stays moist but is also strong enough to work with and doesn’t crumble while assembling.

I read about using devil cake mix and adding instant pudding and mayo..yes mayo! has anyone ever tried this recipe? If so….can i work with it?

Any other suggestion will help me greatly!

Thank you all in advance for your help.= )

A: LOOKING for: A Rich Moist Homemade Chocolate Cake
1 Cup caster sugar (called superfine sugar in the US)
1 Cup brown sugar
2 eggs
250 g margarine (8 ounces)
2/3 Cup cocoa
1 Cup sour milk*
2 Tsp vanilla
1 Cup boiling strong coffee
3 Cup plain flour
2 Tsp bicarbonate of soda

http://ths.gardenweb.com/forums/load/recipex/msg0411273826387.html

Q: Is there a difference in ingredients for a wedding cake versus a regular cake?
I know that wedding cakes are made in advance, usually a few days to a week, of the wedding day. I’m wondering if there is something unique about a wedding cake recipe that differs from a typical cake recipe so that the cake stays moist for so long. We’re looking for a great chocolate wedding cake recipe if anyone as any! THANKS!

A: Nothing different about the cake itself just the decorations and the size of course.

Q: Anyone has a wedding cake recipe?
I’d like to have a nice moist, old-fashioned white cake (preferably) recipe. But to also be quite dense so it could handle the cakes on top of it.

A: http://allrecipes.com/Recipe/White-Velvet-Cake-II/Detail.aspx

http://allrecipes.com/Recipe/Champagne-Cake-With-Buttercream-Icing/Detail.aspx

Q: is there a difference in ingredients for a wedding cake versus a regular cake?
I know that wedding cakes are made in advance, usually a few days to a week, of the wedding day. I’m wondering if there is something unique about a wedding cake recipe that differs from a typical cake recipe so that the cake stays moist for so long. We’re looking for a great chocolate wedding cake recipe if anyone as any! THANKS!

A: Each recipe is tailored to each baker. If you have someone telling you that the cake is made a week in advance, then you should find someone else to make it!! Chances are a cake made that far in advance is then frozen and defrosted cake does not taste good at all. Any cake recipe should be fine … and if you want to do a search on food network or something that might work. Make sure you find a recipe that uses sour cream … I know it sounds bad, but it makes the cake VERY moist and your guests will love it!!

Q: i want a recipe for a plain cake made out of scratch so i could make a wedding cake but i want it moist?

A: use about a cup of sour cream. It makes cakes so moist.

Q: Recipe for a really moist sponge?
I make lots of cakes for weddings, Christenings, etc and have a great recipe for fruit cake but I feel my sponges are not that good. Does anyone have a recipe for a moist sponge cake. I have made a wonderful chocolate cake using sunflower oil and it was beautifully moist and kept like that for days but ordinary plain vanilla sponges seem to turn out a bit dry. I have yet another wedding cake to make soon so any help would be much appreciate.

A: I have a recipe for you…try this!

This is a very moist, flavorful cake and it’s easy to make too!

Moist White Wine Cake

1 (18 1/4 ounce) package moist white cake mix
1 (5 ounce) package vanilla instant pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup white wine
4 eggs

Preheat oven to 350 degrees F.

Grease and flour one 10 inch bundt pan.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs.
Beat with an electric mixer for 5 minutes.

Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack.

Let cake cool completely before slicing. Garnish with a dusting of confectioners’ sugar if desired.

Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust.

Mmm…enjoy!

Q: What flavor icing would compliment a ginger cake? And how do I make the cake super moist and dense?
This is the recipe I’m using.

http://allrecipes.com/Recipe/Boscobel-Beach-Ginger-Cake/Detail.aspx

I can follow a recipe but otherwise I don’t know much about cooking. Does it look like it will make a dense moist cake? I had this ginger wedding cake once that had the texture of fudge.. it was soo good and I’m trying to reproduce it.

A: SUMMER GINGER CAKE

1 1/2 cups flour
1/2 cup sugar
1/2 cup molasses
1/2 cup shortening (butter/Crisco)
1 egg, beaten
1 teaspoon cinnamon
1 teaspoon rum
1 teaspoon nutmeg
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 cup boiling water

Preheat oven to 350°F.
Use any combination of butter and Crisco to equal 1/2 cup in total. In a large mixing bowl, cream together shortening and sugar.

Beat egg until foamy and add to mixture. Beat in spices. Mix together baking soda and flour, then stir in. Add molasses and rum.

Just before you are ready to bake the cake, stir in boiling water. Pour into a pan lined with buttered wax or parchment paper.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Serve warm, with vanilla or rum custard sauce, or allow to cool slightly and drizzle with confectioners icing before serving.

Variation: Double the amount of ginger in recipe. Prepare cake in a loaf pan and split into two layers by slicing lengthwise horizontally. Make a filling by mixing 1 package cream cheese, at room temperature, with 1/2 cup apple pie filling. Spread between layers. Drizzle with vanilla icing or serve topped with Cool Whip or French Vanilla Ice Cream.

Q: Anyone know where I can find a sweet taro cake recipe?
I recently went to a local asian supermarket (Viet Hoa in Denver, CO) and had a slice of packaged taro cake from California. It was a sweet, moist, and absolutely amazing slice of cake. Viet Hoa sells peeled and sliced fresh taro however I can only find savory cake recipes on the web. I am making a friend’s wedding cake and would love to make sweet taro cake as part of the cake tasting. Any help would be appreciated.
The taro mousse cake is close but I am looking for a recipe that uses taro in the cake.

A: http://www.epicurious.com/recipes/food/views/TARO-ROOT-CAKE-WOO-TUL-GOW-100780

Q: Best recipe for butter cream cake icing? cream cheese icing?
I want to make a chocolate cake with white icing –either buttercream, wedding cake (the bakeries here call these cakes silver cakes), or cream cheese icing. Any good recipes? Thanks! Also, if you have a recipe for a moist chocolate or white cake, please share! Thanks again

A: this is the icing i use cream cheese it is good

1 cup (2 sticks) butter
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners’ sugar
2 tablespoon milk

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

i usually use that on my red velvet cake

but this is a recipe i have used before choco cake it was good

INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Q: What is the best recipe for white cake?
One that’s moist, and fluffy. The wedding cake type. THANKS!

A: This is a really popular one:http://www.recipezaar.com/69630

You can also halve the recipe if you don’t need that much cake. The recipe would be:

1 white box cake mix (no duncan hines)
1 cup flour
1 cup sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons oil
1 teaspoon vanilla
1 teaspoon almond extract
4 egg whites
1 cup sour cream

Mix dry ingredients. Add wet ingredients and mix on medium speed about 2 minutes until well blended. Bake at 325 in prepared pans.

The half recipe will make 2 9″ rounds.

Q: Boyfriend says his favorite kind of cake is Marzipan. Not sure of a good recipe, please help ?
I don’t know anything about this kind of cake or how to make it. I would like to be able to make him something homemade that tastes as good as a really nice wedding cake- very moist and soft. Something that will leave him speechless… in a good way.

Any help would be very much appreciated

A: Actually, if you have an IKEA nearby, you can buy a ready-made marzipan in their deli (frozen).

Q: Can i use white fluffy icing or 7 minute frosting for very simple wedding cake?
i will use super moist chocolate cake and its three layer…if its possible to use white fluffy icing or 7 minute frosting , can u give me the exact recipe n procedure? i like this icing cuz its not too sweet…pls help

A: I tried it once and it was to hard to get every batch of 7 minute frosting to turn out the same.I had to throw a couple batches out as the water had touched the bottom of the pan and it got crystalized.I added flowers after the frosting set up a while on the cake.It was fun piping the decorated swirls on the edges and sides.
But it sure did look nice.
Good Luck on whatever you decide.

Q: Can anyone give me a recipe for a perfect sponge cake ?
I am making my sisters wedding cake and I have got the fruit cake sorted but I am looking for a good sponge recipe for the top layer of the cake. I want the sponge to stay moist throughout the day, not to go dry like my other sponge cakes do. Also, has anyone got any good recipes for the buttercream I am going to put in the middle of the cakes.

A: Victoria Sponge Cake

Ingredients

Sponge
175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour

Filling
3 tbsp strawberry jam
500ml double cream

Method
1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

Here is the Buttercream
From the Magnolia Bakery. Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

Vanilla Buttercream

Ingredients
1 cup unsalted butter, softened
6-8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Method
1) Place the butter in a large mixing bowl.

2) Add in 4 cups sugar, then the milk and vanilla.

3) On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.

4) Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).

5) If desired, add a few drops of food coloring and mix thoroughly.

6) Use and store the icing at room temperature because icing will set if chilled.

7) The icing can be stored in an airtight container for up to 3 days.

**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner’s sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.

Q: Chocolate Cake recipe, anybody?
I need a really good recipe for a moist, rich, chocolatey 10″ sponge cake, preferably using real chocolate?
It’s for 1 tier of a Wedding Cake, the other tiers are fruit, lemon sponge and carrot cake, all of which are very moist. I’m not happy with my chocolate cake as it sometimes goes a little dry. Any suggestions would be very much appreciated.
Yes of course …the cake is very lemony and always moist.

6 eggs
1 cup flour
1 cup sugar
2 tablespoons lemon juice (freshly squeezed)
Zest of 1 lemon
1 -2 table spoons lemon curd
1/4 teaspoon salt

Beat egg whites until stiff
Beat egg yokes until thick and pale.
Gradually beat in the sugar, grated lemon rind, lemon curd and juice.
Fold in half of the stifly beaten egg whites then cut in the sifted flourand salt, then the remaining egg whites.

Bake in the oven at 375 F for about an hour or until a skewer inserted in the center of the cake comes out clean.
Thank you mtn.camp…I will definately try that.

A: Check here to look for a chocolate cke recipecof your choice —>

http://allrecipes.com/Recipes/Desserts/Cakes/Chocolate-Cakes/ViewAll.aspx?SortBy=Rating&Direction=Descending

Do you mind giving me your lemon sponge cake recipe, please?
Thank you in advance.