How the wedding cake is served will influence the amount of wedding cake ordered. If the wedding cake is not the main (more…)

Although there are many variations on the Italian Wedding Soup recipe, the basic ingredients are:

pasta

little meatballs

spinach

broth

Use half of these ingredients to make the 12-inch cake and half to make both the 9- inch and the 6-inch cakes. Sift the flour first, then measure it.

11 cups sifted cake flour
11 teaspoons baking powder
2 1/2 teaspoons salt
3 cups buttermilk
6 tablespoons thawed frozen orange juice concentrate
5 tablespoons vanilla extract
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INGREDIENTS
5 1/4 cups sifted cake flour
6 teaspoons baking powder
2 teaspoons salt
2 cups white sugar
8 egg whites
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butter, for greasing
200 g white chocolate, chopped
250 g butter, chopped
2 cups caster sugar
1/2 cup milk
1 orange, zest finely grated
1 3/4 cups plain flour
1/2 cup self raising flour
1/3 cup Grand Marnier
2 eggs, lightly beaten
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preparation
Lemon Curd
Make the curd in two separate batches. It’s used as a filling between the cake layers and as a component in the mousse.
Makes about 10 1/2 cups.

6 cups sugar
9 teaspoons cornstarch
3 cups fresh lemon juice
36 large egg yolks
3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes
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2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites
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ingredients
For each batch of batter
12 large eggs
3/4 cup milk
2 tablespoons vanilla
1 1/2 teaspoons salt
6 cups cake flour (not self-rising)
6 sticks unsalted butter (1 1/2 lb), softened
3 cups sugar
For assembly
4 cups lemon syrup
2 1/3 cups rose hip, rose fruit, or seedless blackberry jam (about 3 jars, 12 oz. each)
Cream-cheese frosting
8 (1/2-pint) containers blackberries (about 8 cups)
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1¼ hours 30 min prep
Change to: servings US Metric
3 cups cake flour
4 teaspoons baking powder
1 1/2 teaspoons salt
5 egg whites
6 tablespoons sugar
2/3 cup shortening
1 2/3 cups sugar
1 1/3 cups milk
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
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CAKE
2 cups all-purpose flour, sifted three times
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
2 eggs
1/2 cup butter
3/4 cup milk
1 teaspoon quality almond extract
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ingredients
Cake Layers
7 1/2 cups unbleached all purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature
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15 ounces flour
1 teaspoon salt
12 large eggs, separated
15 ounces sugar
8 ounces butter, melted and cooled
2 teaspoons vanilla extract
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Ingredients
2 recipes Old-Fashioned Butter Cake
Apricot Glaze
2 recipes Almond Buttercream Frosting
Crystallized Roses and Leaves
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ingredients
2 boxes pound cake mix
6 tablespoons butter, melted
3 cups whipping cream
1 cup sugar
2 cups mixed berries (we used strawberries, raspberries, and blueberries)
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1/2 cup butter
1 1/2 cups sugar
3 egg yolks
1/2 cup milk
2 1/2 cups flour
3 1/2 teaspoons Calumet Baking Powder
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2 1/2 cups sugar
16 ounces marzipan
20 ounces (5 sticks) unsalted butter, slightly softened
2 teaspoons vanilla extract
12 eggs
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ingredients
2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour
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INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
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3/4 cup firmly packed brown sugar
3/4 cup butter, softened
3 1 oz squares unsweetened
1 baking chocolate, melted
1 tsp vanilla
2 cup all-purpose flour
1 cup chopped nuts
1/2 tsp salt
1 powdered sugar
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3/4 cup butter or margarine
1 cup sugar
3 eggs
3/4 cup milk
1 3/4 cups flour
1/2 teaspoon mace
1 1/4 teaspoons cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 tablespoons lemon juice (more…)

1/4 cup sugar
1/4 cup boiling water
2 lbs currants
1 lb sultana raisins
2 lbs seedless raisins
1 lb chopped mixed candied peel
3/4 lb candied cherries, halved
1/2 lb blanched slivered almonds
1/4 lb slivered brazil nuts
2 teaspoons grated fresh lemon rind (more…)

ingredients
3 batches fluffy white cake
1 batch lemon curd
9 cups (36 ounces) fresh raspberries or 3 (12-ounce) bags frozen raspberries, thawed and drained
3 batches meringue buttercream
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ingredients
For cake
13 large eggs
5 1/2 cups sugar
2 2/3 cups vegetable oil
2 2/3 cups part-skim ricotta cheese (about 21 ounces)
1/4 cup orange juice
1/4 cup grated lemon peel (from about 8 lemons)
3 tablespoons orange liqueur
2 1/2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
8 3/4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt (more…)

INGREDIENTS
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup margarine
2 cups white sugar
5 egg yolks (more…)