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moist wedding cake recipe

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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.

8) **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.

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