Desperate for some wedding cake recipes!!!!!!!?!


Question: i really need a delicious, traditional wedding cake recipe, durable enough 2 stand multiple layering, but not 2 tough!!!

seriously im desperate!!!!!


Answers: i really need a delicious, traditional wedding cake recipe, durable enough 2 stand multiple layering, but not 2 tough!!!

seriously im desperate!!!!!

I use an Italian Cream Cake. Everyone I make these for raves about them.

Cake: -2C flour -2Csugar -5eggs -1Cbuttermilk -1 Tsp. baking soda -2tsp. vanilla -1/2C butter -1/2 C oil

1. Cream together butter and oil in a large bowl with a mixer. 2. Mix in sugar. 3. Add egg yolks one at a time. 4. Mix together flour and baking soda. 5. Add flour mix to butter/sugar mix alternately with the buttermilk. 6. Mix in the vanilla and egg whites. 7. Pour it evenly into several greased circular cake pans and bake at 350 for 35-40 minutes.

The best frosting for this cake is cream cheese frosting:
-8oz. cream cheese -1/2C butter -2 Tbs. vanilla -1tsp. lemon juice -1 lb. powdered sugar

1. Cream together cream cheese and butter. 2. Gradually mix in sugar. 3. Mix in vanilla and lemon juice.

I decorate cakes as a side business, and I can tell you a big secret...many folks like me use plain ol' off-the-shelf cake mixes! Most of us "doctor" up the mix (for example, a box of instant pudding powder and an extra egg) to make it taste more like homemade. But here's the thing...cake mix companies have had decades, expensive equipment, scientific testing, etc., to improve and make the mix tasty, light, and perfect every time.

So...my suggestion is to try out your favorite flavors of cake mixes, do the additions I spoke of, and find your own "secret recipe"!

Luci Johnson Nugents Chocolate Wedding Cake

1 stick butter
2 c. sugar
2 c. regular flour, sifted
2 eggs
1 tbsp. vanilla
1/2 c. buttermilk
3 sq. unsweetened chocolate
1 c. hot water
1 tsp. soda

Procedure:

Melt chocolate in double boiler first. Cream butter and sugar, add eggs. Sift flour and add alternately with milk. Then add 1/2 cup hot water to melted chocolate. Put other 1/2 cup water in a pan and bring to a boil (THIS IS MOST IMPORTANT). To this add soda and immediately add this to chocolate mixture. Pour chocolate mixture into the batter, add vanilla. Bake in greased loaf pan at 325 degrees. Cake will pull away from sides of pan when done.

Best by the third day, grows more moist with age. Wrap in foil and keep it indefinitely in refrigerator.
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Buttercream Icing I
Makes about 3 ? pounds

2 sticks butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon vanilla (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered cane sugar
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)*
Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)
* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate.
NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.
You can make roses, but the drying time is 3 or more days depending on the humidity.

GO TO THE GROCERY STORE THEY R GOOD OR IF U WANNA,MAKE URSELF GO TO INTERNET TO GET U CAN GET ALL KINDS OF RECIPES THAT R GOOD I DO IT ALL THE TIME FOR CHICKEN WINGS AND SUM OTHER STUFF

Martha Stewart did a great one one her show, with hints about when to freeze it etc. Maybe you can find it in the library.

my hubby made my sisters wedding cake (white cake mix 2 boxes ) after each one cooled he added lemon pie filling then added the top cake........ or you could make 1 white cake after it cools slice it length wise add pie filling and again top it .
he also made 2 round spice cakes after cooked and cooled he cut round circles out of the middle making 2 oval to represent wedding rings he placed on top of the white lemon filling cake frosted with frosting butter cream bought from the bakery real cheap coloured the part of rings a golden color rest white very yummy!
**************************************...
Prep Time:
35 minTotal Time:
1 hr 35 minMakes:
16 servings, one slice each1 pkg. (2-layer size) white cake mix 1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream 2/3 cup powdered sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 1-1/2 cups sliced strawberries PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.

BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.





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