wedding cake recipe
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wedding cake recipe

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Q: I want a cake recipe for a wedding cake, that is light and fluffy.?
I am getting married in July. It is going to be an outdoor wedding and reception. I want a light and fluffy wedding cake recipe. I have tried a few wedding cakes recipes, and they are very heavy. I am having a tiered cake, but I will be using support. I will be decorating it with MM fondant as well. Anyone know of a light fluffy tasty cake recipe, please send it along. Thanks.
I think I should add more. I tried a white chocolate cake. It was delicious before it was cooked, then it was soooo heavy that I could feel it for two days in my stomach and still taste it in my mouth. I am not fond of cake, but I want a cake recipe that will hold up being 3 tiers with fondant, but that is tasty enough and not soooo heavy that people will eat it and not just throw it away.

HELP! I am proficient in decorating and I know that I can decorate this cake without issue. I have even started to practise using fondant, so that I can work with it easily. I found a great fondant recipe that is made with marshmellow.

I don’t want a fruit flavoured cake. So no orange, lemon, coconut. I don’t mind a coloured cake, so chocolate is fine.

A: Maybe you should try a pound or sponge cake made with sour cream?

It’s hard to do light and fluffy when tiered, and to support fondant.

Or, you could always have a ‘fake cake’ decorated with fondant for looks and cut pieces of your favorite dessert/cake to serve. Good luck…

Q: I would like a very good wedding cake recipe and also frosting for the wedding cake.?
My daughter may be getting married in Fort Knox after her boyfriend graduate from basic. I would like to surprise them with a small wedding cake, but a very good tasting cake. I would appreciate any recipes. Also, when a recipe calls for you to beat until fluffy, how many minutes does it normally take? I either beat too long or not long enough.Thank you all in advance for the help.

A: wedding cake:
INGREDIENTS:
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract 3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

frosting:
INGREDIENTS:
1 cup butter
1 cup shortening
1/2 cup milk 2 teaspoons clear imitation
vanilla extract
8 cups confectioners’ sugar

DIRECTIONS:
1. Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.

beat until fluffy: about 3 minutes
Enjoy!!

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: Sri Lankan Traditional Wedding Cake recipe?
Hi everyone, I am from Sri Lanka and planning on getting married next year. Currently, I am in USA. I am a pretty good baker and I would love to bake the traditional wedding cake myself. If anyone have a good recipe for certain number of people, do you mind sharing it with me. I am planning on baking the cake for atleast 125 people. Thank you so much for your help.

A: Sri Lankan Traditional Wedding Cake

2 lb. rulang 50 yolks of eggs
1/4 lb. flour
25 whites of eggs
4 lb. soft sugar
2 wine glasses each of brandy,
2 lb. butter
rose-water, and honey
2 lb. raisons
2 tablespoon each of essence of vanilla and almonds
2 lb. sultanas
1 lb. currants
1 tablespoon each of powdered cardamoms and cinnamon
1 lb. mixed candied peel
1 lb. candied cherries
1 lb. ginger preserve
1/2 teaspoon powdered cloves
1 lb. chow-chow preserve
1 nutmeg (grated)
1 lb. pumpkin preserve
Almond icing
1 lb. shelled almonds
royal icing

First prepare the fruit. Remove seeds and cut the raisons in three or four pieces, wash and stem the sultanas, wash, pick and dry the currants, cut the pumpkin preserve, ginger preserve, and chowchow preserve in small pieces, shred the candied peel finely and skin and chop the cadjunuts.

Mix the different kinds of fruit together with brandy, rose water and honey and soak five (05) or more days. Put the butter and sugar into a large basin and beat well with a wooden spoon till very light and smooth. Then add the yolks of eggs, one at a time, beating well after each is added and mix in the rulang gradually, and then add the fruit, cadjunuts and spices.

Beat the whites of eggs to a stiff froth. Have ready a large round cake tin lined with two or three folds of paper to the bottom of the tin. Pour in the mixture to the prepared tin and bake in a (175 F) steady oven from 2 to 3 hours.
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Q: I need a recipe for a chocolate professional wedding cake?
Help from all you professional bakers out there that went to culinary school I need a professional wedding cake recipe please help!

A: I’ve held off posting, waiting to see if any “pros” step up to the plate. From what I know – professional bakers use their own recipes – which are pretty much the same thing we use – just on a bigger scale. I’ve used this recipe, and have always had good success with it. This is enough for three 8 or 9 inch cake pans, so you can adjust the recipe as you need it.

My Favorite Chocolate Wedding Cake Recipe

Butter for greasing the cake pans. This is very important, do don’t forget!

9 ounces chopped butter
7 ounces of chopped white chocolate
1/2 C. milk
2 C. sugar
2 eggs; beaten slightly
1 orange zest; grated finely
1/3 C. Grand Marnier
1 3/4 C flour

Frosting:

2 C. powdered sugar
3 C. cream, thickened
14 ounces chopped white chocolate
18 ounces chopped cream cheese

Instructions

First, grease and line 3 -8 inch or 9 inch round cake pans. Next, preheat oven to 320 F.

After this, combine chocolate, butter, sugar and milk in a sauce pan. Use a medium heat. Stir until melted and remove from heat. Then, pour melted chocolate mixture into a large bowl and allow to cool.

Stir in the flour, eggs, orange zest and Grand Marnier using a wire whisk, until smooth.

Pour batter carefully into buttered pans. Bake until knife inserted into the center of cake comes out clean. To prevent cakes from over browning; cover halfway with foil.

Allow cake to cool in cake pan for a few minutes.

Frosting Instructions:

Melt chocolate in a double boiler and allow to cool for a few moments.

Using half the cream cheese and powdered sugar, mix in a small bowl with electric mixer until smooth. Next, stir in the melted chocolate and beat until mixed.

Whip the cream until you see soft peaks form. Fold it through the cream cheese mixture.

Next, cover and refrigerate for 1 to 2 hours or until firm enough to spread on the cake. Tip: You may need to stir the mixture just before icing the cake. The next step will be to begin assembling and icing the cakes. Place the bottom layer cake on a plate or cake board and smooth the top with 1/4 C. icing; leaving about a 1/2″ border around the edge with no icing. Next, carefully place and center the second cake on top and repeat the same procedure.

Finally, you will place the top layer cake, center it and frost it completely.

Special Tip 1: You will need to invert the top cake layer so that there is a smooth surface for icing. Use three cake skewers to secure the cake.

Special Tip 2: You may need to cut the skewers down to the right size to keep them from protruding from the cake; so that you can ice over them smoothly. Ice assembled cake completely.

Special Note: You can ice this cake the day before you plan to serve it as long as it is kept refrigerated or you can make it up to three months in advance and freeze it; then ice it on the day you plan to serve it.

Q: help I need a cake frostinf recipe for a wedding cake?
I am making cakes and the person it is for does not want my usual frosting…. Does anyone know a good wedding cake recipe…..I heard there was some with eggwhites does anyone know any? the cake frosting must be thick enough for roses.—Thanks for the help!!

A: 1. Classic Wedding Cake
WEDDING CAKE

2 1/2 c. sifted cake flour
3 tbsp. dry milk
3 tsp. baking powder
1 tsp. salt
1 3/4 c. sugar
2/3 c. white shortening
1 c. water
1 tsp. white vanilla
1/4 tsp. almond flavoring
5 egg whites, unbeaten

Sift together in large mixing bowl flour, dry milk, baking powder, salt and sugar. Add shortening, water, vanilla and almond flavorings. With mixer beat at medium high speed 2 minutes. Add egg whites and beat 1 more minute. Pour in 2 layer pans or 1 oblong cake pan. Bake at 350 degrees for 30 minutes or until cake tests done. Cool. Decorate with following icing.

WEDDING CAKE ICING:

1/2 c. shortening
1 box powdered sugar
2 egg whites
1/2 tsp. vanilla
1/4 tsp. almond extract
1 tsp. glycerine

Beat in egg whites to creamed shortening. Then add sugar and mix well. Next add vanilla and almond extract. Then if wanted, add glycerine.

2. Chocolate Blackout Wedding Cake with Coconut Buttercream

Cake:
1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder (best quality like Valrhona)
3 tablespoons ancho chile powder, optional
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
1/2 cup hot coffee
Whipped Ganache Filling:
2 cups heavy cream
1/2 pound bittersweet chocolate, finely chopped (recommended: Valrhona)
1/2 pound semisweet chocolate, finely chopped (recommended: Callebaut)
1/2 cup toffee bits

Coconut Buttercream:
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 tablespoon vanilla extract
1/2 cup sweetened coconut milk (recommended: Coco Lopez)
2 pounds thick flaked unsweetened coconut (can be found at health food stores)

Cake:
Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease 2 (9-inch) cake pans and line the bottoms with disks of parchment paper.
Sift the flour, cocoa, ancho chile powder, baking soda, baking powder, and salt onto a sheet of waxed paper. Sift again.

Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.

Spread the batter evenly in prepared pans. Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.

Whipped Ganache Filling:
Bring heavy cream to a simmer in a small saucepan. Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute. Gently whisk until combined.

Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally. Remove ganache from the ice and whip with a whisk until light and fluffy. Fold in the toffee bits.

Coconut Buttercream:
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.

In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered heat proof measuring cup to halt the cooking.

Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.

Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.

Assembly:
Slice each cake in half horizontally to make 4 layers total. Place the first layer down and spread with a thin layer of the Ganache. Repeat with the remaining cake layers and ganache, ending with a cake layer.

Spread a thin layer of the buttercream over the entire cake. This is called a crumb coat. Chill the cake for about 30 minutes. Frost entire cake with the remaining buttercream. Press coconut into the sides of the cake.

3. MEXICAN WEDDING CAKE

2 eggs
2 c. brown sugar
2 c. flour
3 tsp. vanilla
2 tsp. soda
20 oz. can crushed unsweetened pineapple
1 c. chopped cherries
1 c. chopped nuts

Beat together eggs and sugar; then add the remaining ingredients. Do NOT drain pineapple; add with liquid. Put in a greased, but not floured 9 x 13 inch pan. Bake at 350 degrees for 35 minutes.

FROSTING:

8 oz. cream cheese
1 c. granulated sugar
1 tsp. vanilla
1 stick butter (1/4 lb.)

Q: Reduce size of a wedding cake recipe?
I would like to know the best way to reduce large cake recipes. I have wedding cake book, with many of the recipes serve 100+. I would like to size them down to about 12-17 servings.

Does anyone have tips, tricks, or a great website or free software that will do this?

A: Baking needs to be fairly precise so if you divide your recipe down to say 10 or 20 and you are left with using half an egg be careful with adding more flour and things like that to make the batter thicker as you may affect your cake rising. Instead why not try and convert the recipe to grams and litres (Pounds and pints) and measure your ingredients that way. ie; 1 egg is 65 grams the recipe calls for 200 grams of egg mix 4 eggs together and take out the excess. Most recipes call for the medium sized eggs which are around 55 grams which may help your conversions.

Q: The wedding cake recipe?
I´m from Argentina and descendant of Scottish settlers, when my mother died we lost the recipe of the scottish wedding cake, please could you help me?
Thanks a lot!

A: Try the Internet for a rich fruit cake recipe. You must make the cake at least 6 weeks in advance. You then need to smear the cake with sieved apricot jam and cover it with marzipan (you can probably get a recipe for this on the Internet, but try to buy it). Let it rest for a few days and decorate with royal icing. This is icing sugar (powdered sugar) mixed with egg white and possibly a little lemon juice. It sets rock hard, so make an appointment with the dentist for a couple of days after the wedding.

Q: Where can I find a marble wedding cake recipe?
I ‘m making a cake for my sister in law’s mother, she wants a marble cake. She is having a small ceramony and the cake only needs to feed 20. But I want to make it three tears.

A: 1 (18.25 ounce) package chocolate cake mix
1 (3.5 ounce) package instant chocolate pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9×13 inch pan.
In a large bowl, combine cake mix, pudding mix, oil and water. Beat until moistened. Add eggs and beat well. Add flavorings. Beat 6 to 8 minutes on medium high speed. Batter will be very thick.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until tester comes out clean.

You can do the exact same thing with yellow cake mix and vanilla pudding, and marble the two together. Delish.

Q: QAnyone have a good homemade Wedding Cake Recipe?
My niece is having a small wedding and we are thinking of making a cake
Great answers so far!
Anyone Know how long the pre prepared cake layers can be frozen?

A: here it is..

Italian Wedding Cake

1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 1/4 cups buttermilk
3 egg whites
1 tablespoon vanilla extract (recommended: McCormick)
1/4 teaspoon almond extract (recommended: McCormick)
1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
1/2 cup sweetened flake coconut (recommended: Baker’s)
2 cups chopped pecans, divided (recommended: Diamond)
2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)

Preheat oven to 350 degrees F.
Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.

In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.

WEDDING CAKE

2 1/2 c. sifted cake flour
3 tbsp. dry milk
3 tsp. baking powder
1 tsp. salt
1 3/4 c. sugar
2/3 c. white shortening
1 c. water
1 tsp. white vanilla
1/4 tsp. almond flavoring
5 egg whites, unbeaten

Sift together in large mixing bowl flour, dry milk, baking powder, salt and sugar. Add shortening, water, vanilla and almond flavorings. With mixer beat at medium high speed 2 minutes. Add egg whites and beat 1 more minute. Pour in 2 layer pans or 1 oblong cake pan. Bake at 350 degrees for 30 minutes or until cake tests done. Cool. Decorate with following icing.

WEDDING CAKE ICING:

1/2 c. shortening
1 box powdered sugar
2 egg whites
1/2 tsp. vanilla
1/4 tsp. almond extract
1 tsp. glycerine

Beat in egg whites to creamed shortening. Then add sugar and mix well. Next add vanilla and almond extract. Then if wanted, add glycerine.

HAWAIIAN WEDDING CAKE

2 c. flour
2 c. sugar
2 eggs
1 c. coconut
1 tsp. baking soda
1 (20 oz.) can crushed pineapple
1 c. chopped macadamia nuts

Mix all ingredients well by hand. Pour into 13×9 inch ungreased pan and bake at 350 degrees for 40 minutes. Let cool completely before icing.

HAWAIIAN WEDDING CAKE ICING:

1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
1/2 c. confectioners’ sugar
1 stick butter

Mix all ingredients with hand mixer. Ice cooled cake.

here’s the answer for your second question.
you can fresh it for about 3 month and it will still taste fresh.

Q: A good “Mexican Wedding Cake” recipe?
I just had some homemade “Mexican Wedding Cake” cookies and they were delicious. I want to try making them. There are lots of different recipes online but can someone help me out by posting a good recipe and maybe some tips? Thanks!

A: Mexican Wedding Cakes – makes 5 dozen
1 cup softened butter
1/2 cup granulated sugar
1/2 tsp. salt
1 tsp. almond extract (or 2 tsp. vanilla)
2 cups sifted all-purpose flour
1 to 2 cups ground nuts

Grind nuts in food processor or blender. We normally use almonds – blanched or sliced and the almond extract, but walnuts or pecans are good also with the vanilla extract. I probably use 2 to 2 1/2 cups of nuts before grinding.

Cream together sugar and butter
Add balance of ingredients except nuts and mix well. Add ground nuts and mix well.

Chill dough until easy to handle. Shape dough into 1″ balls and flatten slightly with your fingers.

Bake 12 minutes in a 325 F preheated oven.

***Dredge cookies in powdered sugar while still warm.

More hints…
I use a regular spoon to get some of the dough out, then the heat in my fingers warms it enough to shape into a flattened 3/8″ high by 1 1/2″ round and place it on the cookie sheet. The cookies don’t spread much while baking. I put some powdered sugar in a shallow bowl to cover the warm cookies and then put them back onto the cooling racks. I put wax paper under the cooling racks to catch the sugar that falls off. When we put the cooled cookies into a cookie tin, we then shake the extra sugar into the tin off the paper.

Forgot to tell you the cookies don’t brown in the oven, but you can tell they’re done because they get dry around the edges.

It wouldn’t be Christmas for us without these cookies.

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: Does anyone know a terrific traditional wedding cake recipe?
Sweet lemon flavored frosting and cake would be awesome!

A: The traditional wedding cake is a three- tiered vanilla confection with white icing, a miniature bride and bridegroom on top and lots of buttercream roses.

but this one sounded good…
White Velvet Cake Recipe – Any Flavor

Makes 2, 8- or 9-inch cake layers

4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 – 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams

Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.

In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.

In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.

Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.

Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.

Q: Does anyone know of a good wedding cake recipe?
This cake needs to be 4tiers. It needs to be white & chocolate for alternating layers. I want to use whip cream and strawberries to join layers of the cake together. If this does not work, then I will use buttercream frosting instead. It needs to be able to hold up in the weather, because we are having an outdoor reception and ceremony in july 2007. I want something that I can start to make about a week in advance. Maybe freeze the cakes to be stacked and decorated later. I will be using fondant to decorate the cake and make the accents. Does anyone know how long fondant accents will last? I have made and decorated many cakes in the past, but never a tiered cake. All help would be greatly appreciated. Thank you everyone.

A: Have you thought of using Mock Marzipan Strawberries?

Also fondant coating will be moist and pliable if stored in the refrigerator.

Q: Wedding Cake Recipe?
I hvae to make a 3 layer wedding cake for saturday
i need a vanilla cake and possibly a buttercream recipe
i will be testing both brfore actualy making this cake
any reccomendations would be great!! best turned out recipe gets 10 pts!!!!!!!!!!!!!

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

Instructions:
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.

White Cake Icing

Ingredients:
3 c Sugar
1/8 ts Cream of tartar, (scant)
3/4 c Water
6 Whole egg whites, beaten
-stiff

Instructions:
Put all ingredients in a pan with a candy thermometer (cover with foil
until it is boiling good).

Have 6 egg whites beaten stiff when syrup is at 246 on the thermometer.
Pour syrup slowing into egg whites (while still beating) 1/3 at a time.

Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar.

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