The Wedding Cakes

Cup Cake Applesauce

Ingredients;

• 1 cup whole wheat flour

• 1 1/2 cups all purpose flour

• 1 1/2 cups sugar

• 1 cup finely chopped, peeled apple (I prefer to use Granny Smith or Jonagold apples for baking)

• 1/2 cup chopped walnuts

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoon cinnamon

• 1/2 teaspoon freshly grated nutmeg

• 2 large eggs

• 1 1/2 cups applesauce

• 1/2 cup melted butter

Directions;

Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts.

Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper
or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.

Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.

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Sponge Cup Cake Special

Ingredients;

• 1 cup sugar

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

• 6 large eggs, separated

• 2 tablespoons ice water

• 1 teaspoon lemon juice

• 1/4 teaspoon almond extract

Directions;

Before you begin mixing these low fat cupcakes, warm your oven to 325 degrees and line cupcake pans with liners. Place ice water in bowl with egg yolks. Set aside.

In a separate bowl, beat egg whites until just frothy. Add cream of tartar and continue beating until stiff. Set aside.

Beat egg yolks until they are lemon colored. Add sugar to beaten egg yolks gradually and mix until well blended. Fold flour and salt into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks.

Add lemon juice and almond extract to the egg yolk mixture. Fold egg yolks into the stiff egg whites.
Spoon this easy sponge cake recipe batter into cupcake liners and bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.

Cool sponge cake cupcakes completely in the cupcake pans.

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Healthy Cherry-Pistachio Wedding Cookies

Ingredients:

• 1/2 cups cake flour (about 6 ounces)

• 3/4 cup all-purpose flour (about 3 ounces)

• 1 1/4 cups powdered sugar, divided

• 2 teaspoons cornstarch

• 1/4 teaspoon salt

• 1/2 cup chilled butter, cut into small pieces (add 1/4 cup additional butter for a moister cookie)

• 3 teaspoons ice water

• 1 1/2 teaspoons vanilla extract

• 1/2 cup dried tart cherries

• 1/4 cup finely chopped salted dry-roasted pistachios

• 1/4 teaspoon almond extract

• cooking spray

Directions;

Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.

Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.

Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.

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Bisquick Cookies

Ingredients;

• 1 c. confectioners’ sugar shopping list

• 1 c. softened margarine

• 4 c. Bisquick baking mix

• 1 c. chopped walnuts

• 2 tsp. almond extract

• 4 T. water

Directions;

• Mix sugar and margarine then add Bisquick. Add nuts, almond extract and

• water. If not moist enough, add a little more water. Shape into balls.

• Bake in 350 degree oven for 10-12 minutes on ungreased cookie sheets.

• When slightly cool, roll in confectioners’ sugar, then roll again. Makes

• approximately 6 dozen.

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Cherry Cake

Ingredients;

1 1/2 cups self-rising flour

2 cups quick oats

1 1/2 cups brown sugar (or 1 cup brown sugar + 2 tsp. Sweet ‘N Low Brown)

3/4 Cup liquid Butter Buds (or 3/4 cup Promise Ultra Fat-Free margarine)

1 (21 oz.) can pie filling (strawberry, cherry, apple, or blueberry) (regular or “lite”) If using “lite” add 1 packet Sweet ‘N Low and 1 tsp. almond extract.

Directions;

Mix everything together, except the pie filling. Reserve 1 cup of the crumb mixture for topping.

Pat into a 9 x 13 x 2-inch casserole dish that has been sprayed with a non-fat cooking spray.

Pour can of pie filling on top of crumb mixture. Sprinkle the rest of crumb mixture (1 cup) on top of pie filling.

Bake 45 min.-1 hour in a slow oven. 300°F.

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Wedding New Cupcakes

Ingredients;

Icing Mixture

* 180 g butter

* 500 g icing sugar, sifted

* 180 g caster sugar

* 500 g icing sugar, sifted

* 3 medium eggs, beaten

* food colouring as desired

* 1 tsp vanilla essence

* 180 g self-raising flour

* 1⁄2 tsp baking powder

* 1 Tbsp milk

Directions;

Preheat Oven; Heat oven to 190C/fan 170C/gas 5. Line two 12-hole bun tins with paper cake cases.

Cake Mixture; Cream 175g butter and 175g caster sugar together until light and fluffy. Add 1 teaspoon vanilla essence and gradually beat in 3 beaten eggs little by little, if the mixture curdles add a table spoon of flour and continue beating. Sift in 175g self-raising flour and 1/2 teaspoon baking powder and gently fold in. The mixture should easily drop off the spoon. If it doesn’t, add a little milk and keep stirring.

Bake; Divide the mixture between the cake cases filling each on about 3⁄4 full, and bake for 12-15 mins, until they are pale golden and springy to the touch. (if one tray is on a lower shelf in the oven it may need a little longer). Cool on a wire rack.

Icing; Combine 500g icing sugar with 5 tablespoons water and stir until it reaches a smooth consistency. Divide the mixture into 2 or 3 bowls and colour each bowl with your chosen food colouring, mixing thoroughly.
Top each cake with icing and a sugar flower or cherry, leave to set.

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Sweet Strawberry Mousse Cake

Ingredients:

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs

3 tablespoons melted butter or margarine

2 pint baskets California strawberries, stemmed and halved

2 cups (12 ounces) semisweet chocolate chips

1/2 cup water

2 tablespoons light corn syrup

2 1/2 cups whipping cream, divided

1 tablespoon sugar

Directions;

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold
cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

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Blackberries and Roses Wedding Cake

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 pounds), 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 ounces each)

Directions;

Cream-cheeBake cake layers:
Preheat oven to 350°F. Grease cake pans and line bottom of each with a round of wax paper. Grease paper and dust pans with flour, knocking out excess. Wet Magi-Cake strips and fasten around each pan. Whisk together eggs, milk, and vanilla. Whisk salt into flour in another bowl. Beat butter (it should be room temperature) with sugar in a 5-qt. standing electric mixer on medium speed until light and fluffy, about 5 minutes. Add flour and egg mixture alternately in 3 batches, ending with egg mixture and beating on low speed just until incorporated.

Divide batter among pans so each is filled to 1 inch from top. (If you have a wall oven or other small oven, see cooks’ notes, below.) Bake in upper and lower thirds of oven, with 12-inch pan on upper rack, 20 minutes. Gently turn pans in place so that part of cake that was toward back of oven now faces front and bake cakes until a tester comes out of each with a few crumbs adhering, 10 to 20 minutes more, depending on cake size. Transfer each cake as done to a rack to cool. Cool cakes slightly (9-inch and 6-inch cakes for 10 minutes; 12-inch cake for 20 minutes) and invert onto racks, peeling off paper. Turn cakes right side up and cool completely.

Clean pans. Make second batch of batter; bake and cool cakes in same manner. Assemble cake: Work with 12-inch cakes first. Trim top of each with long serrated knife to make level, then cut cakes horizontally in half. Put each 12-inch layer, cut side up, on an 11-inch cardboard round. Brush cut sides generously with syrup. Stir jam until smooth and spread about 2/3 cup on a 12-inch layer. Invert another 12-inch layer (with cardboard), cut side down, onto jam. Discard top cardboard round and spread about 2 1/2 cups frosting on top. Sprinkle with 1 layer of blackberries to cover frosting. (If berries are 1 inch or larger, halve them lengthwise.) Slide the third 12-inch layer, syrup side up, onto berries, discarding cardboard, and press gently. Spread about 1/2 cup jam on layer and invert the last 12-inch layer (with cardboard), cut side down, onto jam, then discard cardboard.

Spoon 2 cups frosting onto 12-inch tier and cover cake with a thin coating. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices.) Chill 12-inch tier while working on remaining tiers.

Trim and halve 9-inch cakes similarly and put on 8-inch rounds. Brush cut sides generously with syrup. Assemble and crumb-coat 9-inch tier in same manner (use about 1/3 cup jam and 1 1/4 cups frosting between layers; crumb-coat with about 1 1/2 cups frosting). Chill 9-inch tier.

Repeat procedure to make 6-inch tier (use about 2 1/2 tablespoons jam and about 3/4 cup frosting between layers; crumb-coat with about 3/4 cup frosting) and chill until firm. Reserve 2 cups frosting for piping. Place 12-inch tier on cake base (preferably on a cake turntable) and frost. Then frost remaining tiers. Chill frosted tiers (do not stack) at least 4 hours.

Cut 3 straws in half and insert 1 straw piece in center of 12-inch tier all the way to bottom. Insert remaining 5 straw pieces in a circle about 1 1/2 inches from center straw and trim straws level with top of tier. (Straws support tiers.) Carefully put 9-inch tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in similar manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch tier (still on cardboard) on top, in center of middle tier. Fill in any gaps between tiers and any imperfections with frosting and transfer the remainder to pastry bag fitted with 3/16-inch tip. Pipe a decorative border around the bottom edge of each tier. Save remaining frosting for touch-ups—just in case.

Cake should come to room temperature before serving (it may stand at cool room temperature about 6 hours). Garnish cake with roses and serve slices with blackberries.

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Strawberry Pink Torte

Ingredients

• 1 (18.25 ounce) package white cake mix

• 1 cup all-purpose flour

• 1 cup white sugar

• 3/4 teaspoon salt

• 1 1/3 cups water

• 1 cup sour cream

• 2 tablespoons vegetable oil

• 1 teaspoon almond extract

• 1 teaspoon vanilla extract

• 4 egg whites

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the

water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix

on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light

golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes.

Allow to cool before frosting.

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Mexican Wedding Cookies

Mini Wedding Cakes

2 1/2 cups sugar
16 ounces marzipan
20 ounces (5 sticks) unsalted butter, slightly softened
2 teaspoons vanilla extract
12 eggs
(more…)

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