wedding cake recipe

perfect wedding cake recipe

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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.

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.

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.

WEDDING CAKES

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