Non-Traditional Wedding Cakes
Tuesday, September 28th, 2010
Ingredients;
16 eggs separated
3 cups sugar (sifted)
12 tbsp fresh lemon juice
8 tsp fresh lemon zest
2 tsp real vanilla extract
6 cups whipping cream
12 tbsp sugar (sifted)
Instructions;
Beat whipping cream with electric mixer until it becomes whipped cream. Set aside. Mix together egg yolks, 3 cups of sugar, lemon zest and lemon juice in a medium bowl. Transfer to a double boiler and heat over simmering water. Stir constantly until mixture becomes thick.
Remove from heat and place mixture into the refrigerator for cooling. Once mixture is cool, add vanilla and whipped cream. In a separate bowl, beat egg whites and slowly add remaining sugar. Beat whites until soft peaks form. Fold egg white mixture into cooled lemon mixture and chill until set (about 2 hours.)
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Sunday, September 26th, 2010
Ingredients;
2 2/3 cups cake flour (sifted)
1 tbsp baking powder
1/3 tsp salt
4 ½ egg whites
1 cup plus 2 tbsp milk
¾ cup unsalted butter cut into tablespoon pieces
1 cup plus 2 tbsp sugar
1 ½ tsp vanilla extract
Instructions;
Preheat oven to 350. Spray cake pans with nonstick spray and line with parchment paper; spray parchment. Sift baking soda, flour and salt; set aside. Whisk the milk and egg white together in a separate bowl; set aside. Beat butter until soft and creamy. Gradually add sugar and cream butter and sugar until light and fluffy (3 minutes.) Add vanilla and beat until mixed.
Alternately add flour mixture and milk mixture in 4 additions. Divide batter evenly between pans and bake for roughly 25 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs sticking to it. Cool on racks for 5 minutes. Remove cakes from pan and parchment and cool on racks until completely cooled.
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Tuesday, September 21st, 2010
Ingredients;
White Chocolate Icing
• 2 cups (500 mL) unsalted butter at room temperature
• 16 ounces (450 g) good quality white chocolate, melted and cooled to room temperature
• 2 cups (500 mL) icing sugar, sifted
• 2 teaspoons (10 mL) vanilla extract
• 1/4 teaspoon (1 mL) salt
White Chocolate Berry Wedding Cake
• 2/3 cup (175 mL) unsalted butter at room temperature
• 1 1/3 cups (325 mL) sugar
• 4 large eggs at room temperature
• 2 teaspoons (10 mL) vanilla extract
• 2 1/4 cups (560 mL) all-purpose flour
• 2 teaspoons (10 mL) baking powder
• 1/2 teaspoon (2 mL) salt
• 1 1/4 cups (310 mL) 2% milk at room temperature
• 8 ounces (240 g) white chocolate, chopped
• 3 cups (750 mL) mixed fresh berries
Cake Decorating
• 1 14-inch (35 cm) round cake pan, 3-inches (7.5 cm) tall
• 1 10-inch (25 cm) round cake pan, 3-inches (7.5cm) tall
• 1 8-inch (20 cm) round cake pan, 3-inches (7.5 cm) tall
• 1 6-inch (15 cm) round cake pan, 3-inches (7.5 cm) tall
• 3 cardboard cake bases, 10, 8 and 6-inches (25, 20 and 15 cm) respectively
• 1 cake platter, at least 16-inches (40 cm) across
• untreated wooden doweling
• 1 offset spatula
• piping bags and tips
• small fondant leaf cutters
• green satin ribbon, 1-inch in diameter, about 2 metres of dark green, and 1 metre of light green
• cake wheel or Lazy Suzan
Royal Icing
• 1/2 cup (125 mL) warm water
• 4 1/2 cups (1125 mL) icing sugar, sifted
Directions;
White Chocolate Icing
In a stand-up mixer or in a large bowl with electric beaters, beat butter until fluffy. Beat in cooled melted chocolate on medium speed. Reduce speed and beat in icing sugar, vanilla and salt (icing will be a little soft). Chill for about an hour to set before using.
Icing can be made ahead and chilled for up to a week, or wrapped and frozen up to a month (thaw refrigerated). Once thawed, beat to make fluffy, then use.
White Chocolate Berry Wedding Cake
Preheat oven to 325 F (160 C). Grease and flour a 10-inch (25 cm) cake pan with 3-inch (8 cm) sides and line bottom with parchment paper. In a stand-up mixer or in a large bowl with electric beaters, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, and stir in vanilla. In a separate bowl, sift flour, baking powder and salt. Add flour to butter mixture in 4 additions, alternating with milk, blending well after each addition. Melt chocolate in a bowl over barely simmering water, stirring until almost melted. Remove from heat and continue to stir until melted. Pour warm chocolate into cake batter while blending. Pour into prepared pan and bake until a tester inserted in the center of the cake comes out clean, about 45 minutes. Allow cake to cool 30 minutes, then remove from pan to cool completely. Wrap cake and store frozen or at room temperature until ready to assemble.
To assemble, slice cake horizontally into three layers. Spread about 2/3 cup (150 mL) of icing on bottom layer, and spread 1/3 cup (75 mL) of icing on next layer. Sprinkle mixed berries over iced bottom layer and place next layer on top, with iced-side down, so that icing holds berries in place. Repeat with next layer. Ice outside of cake on top and sides to cover and level. Chill.
Cake Decorating
To prepare rolling fondant To tint fondant, add a little of the colour paste to a small ball (about ½ cup) of fondant and knead well. Add this ball to a larger portion of fondant (about 3 lbs, for the 14-inch, 1 ½ lbs for the 10-inch, 1 lb for the 8-inch and ½ lb for the 6-inch tiers) and knead by hand or in a mixer fitted with the paddle attachment (not electric beaters) Adjust colour as needed by adding more colour to intensify the tone, or more fondant to lighten the tone. This cake uses a darker green for the base, gradually working up to a pale green for the 6-inch tier.
Lightly dust your rolling surface with icing sugar and start by rolling the darkest green fondant for the 14-inch tier. Roll out a circle ¼ -inch (5 mm) thick. Keep remaining fondant covered at all times. Use your rolling pin to roll up fondant and lift it gently over the 14-inch (35 cm) tier Unroll fondant over cake and gently use your hands to adhere fondant to icing. Trim fondant from base of cake and rub surface of fondant in a circular direction to create a smooth surface. If any airpockets appear, use a pin to release the air and rub the spot gently with your finger to erase the hole. Repeat this process with the remaining tiers. Take advantage of trimmed excess fondant to cut out small leaf patterns with a small leaf cutter and set aside (it is OK if they dry out).
To stack tiers, they must be stabilized with wooden doweling. Insert a length of doweling into base tier, at least 4-inches (10 cm) from the outside edge. Mark on the doweling where the cake reaches and remove. Cut doweling at that mark and cut 4 more identical in length (this ensures the cake will sit level). Insert the dowelling into cake in a circle and gently place 10-inch (25 cm) tier on top. Repeat this step with the 10-inch (25 cm) and 8-inch (20 cm) tiers.
To transport a cake of this size and weight, it is recommend to take it in two pieces and assemble on-site. Stack the bottom 2 tiers together, and stack the top two tiers. To decorate cake, start with the bottom tier, wrapping with green ribbon. Fill a piping bag fitted with a small plain tip with green royal icing and pipe a stem design sprouting from the ribbon. Use royal icing to adhere leaves onto stem design. Repeat desired patterns and piping on each tier (use your own creativity or follow the photo of this cake for design inspiration).
Royal Icing
For royal icing, stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes Tint icing as desired. Cover surface of icing directly with plastic wrap and store at room temperature until ready to use.
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Saturday, September 18th, 2010
Ingredients;
4 ounces whole wheet honey graham crackers
3 tablespoons olive oil(preferable) or margarine at room temperature
1 cup pineapple juice
2 tablespoons gelatin or agar-agar
1 pound soft tofu
5 tablespoons honey
6 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon peel
1 teaspoon candied ginger, minced
Directions;
Preheat the oven to 350 degrees. Lightly grease a 9-inch pie pan plate with margarine. In a food processor, or by hand, crumble the grham crackers, add olive oil and work to a fine crumb. Press the cracker mixture onto the bottom of the pie plate until the surface is smooth and even. Bake for 10 minutes. Cool.
Heat the pineapple juice to a near boil. Stir in the gelatin or agar-agar gradually and simmer until it is dissolved, about 5 minutes. Cool for at least 10 minutes. In a blender or food processor, combine all the other ingredients with pineapple juice mixture and blend for a minutes. Pour into the baked crust. Refrigerate 3 to 4 hours.
Posted in Non-Traditional Wedding Cakes | No Comments »
Wednesday, September 15th, 2010
Ingredients;
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Directions;
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
To Cover a Torte or Cake:
If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.
Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped.
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Tuesday, September 14th, 2010
Ingredients;
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
13 tablespoons (185 grams) unsalted butter, room temperature
Directions;
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.
In a medium bowl lightly combine the eggs, milk, and vanilla extract. In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months. Makes one 9 x 5 x 3 inch loaf.
Posted in Wedding Pound Cake | No Comments »
Monday, September 13th, 2010
Ingredients:
2 cups of sugar
Rind of 1 lemon
4 medium or large eggs
1 cup of vegetable oil
1 tsp vanilla
2 cups of flour
1/2 tsp allspice
1/2 tsp nutmeg
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 large tart apples, grated
1/2 cup of raisins
Serves approximately 12 people (depending upon individual appetites)
Directions:
Mix the sugar and lemon rind quickly in the food processor. Add eggs and blend until it becomes a nice cream. Continue blending while slowly adding the oil. Blend until it is well mixed then add the vanilla.
In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon). Mix the dry ingredients slowly into the batter blending until it becomes a nice thick cream. Add grated apples and blend quickly into batter just to mix. Be sure not to overblend as this may shred the apples too much. Add raisins and pulse the processor as to just mix them in and not shred them.
Bake for 55 minutes at 325°F or until sticking a knife into center comes out clean.
Posted in Non-Traditional Wedding Cakes | No Comments »
Sunday, September 12th, 2010
Ingredients;
2 C water
3/4 C sunflower or other light oil
2 T white vinegar
4 t vanilla
3-1/2 C sifted flour (I sift twice for a springy cake)
2 C sugar
1 t salt
2 t baking soda
Directions;
Preheat over to 350 F, or 180 C. Combine first 4 ingredients in a large bowl. Mix together last four ingredients in another bowl and sift together well.
Add the dry mixture to the liquid and mix well with a hand mixer until its smooth and perfect with no lumps. Let stand 5 minutes.
Pour into baking pan after you’ve sprayed it. Do not worry about air bubbles, they will settle on their own..
Bake about 35-40 minutes or until a wooden pick comes out clean, the cake springs back, and tops are slightly golden.
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Saturday, September 11th, 2010
Ingredients;
1-1/4 cup butter
3/4 cup semisweet chocolate chips
4 medium eggs
1/2 cup sugar
3/4 cup flour
12 caramel candies
1/4 cup evaporated milk, divided
Directions;
Preheat oven to 325 degrees. Grease 12 muffins cups.
Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly.
Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about five minutes. Add f lour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about three minutes.
Fill prepared muffin cups two-thirds full. Bake the cakes for five minutes.
Meanwhile, combine caramels and 2-tablespoons evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for eight minutes longer. Invert cakes onto individual serving plates.
Stir remaining evaporated milk into remaining caramel mixture. Serve with warm cakes.
Goes well with flavored coffee for the adults, and chocolate milk for the kids.
Posted in Chocolate Cakes | No Comments »
Friday, September 10th, 2010
Ingredients;
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:
Directions
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.
Posted in Chocolate Cakes, Coconut Wedding Cakes | No Comments »
Wednesday, September 8th, 2010
Ingredients;
1 ½ cup organic, unbleached flour, sifted
1 ¼ cup vanilla soy milk
1 tsp baking powder
3 tbsp organic cocoa powder, sifted
½ tsp baking soda
5 tsp canola oil
¾ cup evaporated cane juice (organic sugar)
1 tsp raspberry vinegar, optional
¼ tsp salt
1 tsp vanilla extract or ½ tsp almond extract
Directions;
Preheat the oven to 350°F. Place cocoa, flour, sugar, baking soda, baking powder and salt in a medium-size mixing bowl. Whisk to mix together. Pour oil, vanilla, soy milk and vinegar into the flour mixture. Mix well the wet and dry ingredients together, until the mixture becomes smooth. Then pour it into the baking pan. Spray the pan with a nonstick cooking spray before pouring the batter. Bake at 350°F for about 25-30 minutes.
Posted in Non-Traditional Wedding Cakes | No Comments »
Sunday, September 5th, 2010
Ingredients;
1 cup (250 mL) butter, softened
2 cups (500 mL) granulated sugar
1 tbsp (15 mL) grated lemon rind
4 tsp (18 mL) almond extract
4 eggs
3 cups (750 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) ground almonds
2 cups (500 mL) sour cream
For the Lemon Icing:
3 lb (1.4 kg) regular cream cheese, softened
1 cup (250 mL) butter, softened
2 tbsp (25 mL) lemon juice
8 cups (2 L) icing sugar, sifted
2 tbsp (25 mL) grated lemon rind
Garnish:
Fresh flowers or candied flowers Lemon rind twists
Directions;
Grease and flour 8-cup (2 L) and 12 cup (3 L) cake pans. Line bottoms with waxed or parchment paper and set aside.
In very large bowl, cream butter, sugar, lemon rind and almond extract until light and fluffy. Beat in eggs one at a time, beating well after each addition. Sift together flour, baking powder, baking soda and sa< stir in ground almonds. Stir into creamed mixture alternately with sour cream, making 3 additions of the dry mixture and 2 additions of the sour cream.
Pour 3 cups (750 mL) of the batter into small pan; pour remaining batter into large pan. Tap pans lightly on counter to release excess air bubbles. Bake in 325F (160C) oven for 40 to 50 minutes or until tester inserted in centre comes out clean. Let stand in pans for 10 minutes. Loosen edges and turn out onto racks. Remove waxed paper and let cool completely. Repeat recipe to make a total of 4 layers.
To level cakes, use ruler as guide and insert toothpicks around sides to mark even cutting line. With long serrated knife, cut off rounded tops. Remove toothpicks. (Cake layers can be wrapped and frozen for up to 1 month.
Place one large layer, cut side up, on serving base; slip strips of waxed paper under cake to protect base from icing. Spread about 1-1/2 cups (375 mL) icing over top of layer for filling. Top with second large layer, cut side down; spread icing over sides and top. Dip palette knife into hot water and smooth icing. Refrigerate until firm.
Icing: In very large mixing bowl, beat butter and lemon juice until fluffy. Gradually beat in icing sugar. Fold in cream cheese. Spoon 1-1/2 cups (375 mL) into piping bag fitted with star tip, set aside for decorating. Beat lemon rind into remaining icing.
Place bottom layer of small tier on slightly smaller round of stiff foil-covered cardboard. Using about 3/4 cup (175 mL) icing for filling, assemble and ice as per large tier.
Using same 8-cup (2 L) cake pan, trace outline on bottom tier. Cut 7 plastic straws exact height of bottom tier. Insert evenly spaced straws 1 inch (2.5 cm) inside outline; insert remaining straw in centre.
Centre top tier on bottom tier, using traced outline as guide. Remove waxed paper strips. With reserved icing, pipe shell pattern around top and bottom edges of each tier. (Cake can prepared to this point end refrigerated for up to 2 days.)
Garnish: Just before serving, decorate cake with flowers and lemon rind.
Posted in Almond Wedding Cake, Lemon Wedding Cakes | No Comments »
