wedding cake recipe

easy wedding cake recipe

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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.

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.

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.

WEDDING CAKES

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wedding cake recipe

easy wedding cake recipe

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