The Wedding Cakes

Sour Cream White Cake with Almonds

Ingredients;

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 1/2 teaspoons salt

• 2 3/4 cups water

• 1/4 cup vegetable oil

• 2 teaspoons real vanilla

• 2 teaspoons almond extract

• 2 cups sour cream

• 8 large egg whites

Directions:

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° F oven until cake tests done. Baking time varies according to the size and depth of pans being used.
I used Wilton’s Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming– I highly recommend these, or good quality professional baking pans.

In 2″ deep pans, this recipe makes: One 14″ round and one 6″ round 10 or One 16″ round 11 or One 12″ round and one 10″ round 12 or One 12 X 18″ sheet cake 13 or One 12″ round and one 8″ round and one 6″ round 14 or Two 9″ squares. 15 or 5 dozen cupcakes. 16 Half the recipe makes: 17 Two 7″ rounds 18 or Two 6″ rounds and 6 cupcakes 19 For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. 20 For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. 21 For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn’t bake up quite as high as the original, so add a pinch more batter to the pans.

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Raspberry Lemon Cake

Ingredients;

• 2 1/2 cups cake flour (not self-rising)

• 2 1/2 teaspoons baking powder

• 1 1/4 teaspoons salt

• 1 stick (1/2 cup) plus 2 tablespoons unsalted butter, softened

• 1 1/4 cups sugar

• 3 large eggs

• 1 1/2 teaspoons vanilla

• 1 cup milk

• 1 1/2 tablespoons freshly grated lemon zest

• Note: 2 separate batches of this batter are required in this recipe (do not double)

Ingredients for the syrup:

• 2/3 cup sugar

• 1 cup water

• zest of 1 large lemon removed in strips with a vegetable peeler

• 1/3 cup fresh lemon juice

• 2 tablespoons eau-de-vie de framboise

Directions;

two 9-inch cardboard round two 7-inch cardboard rounds two 6-inch cardboard rounds, trimmed to form 5-inch rounds Lemon Meringue Buttercream about 5 cups raspberries, picked over five 8-inch plastic straws
Decoration:
crystallized edible flowers and mint leaves

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Pineapple Twist Mexican Cake

Ingredients;

• 16 or 20 ounce (large) can of crushed pineapple, in its own juice

• 2 cups flour

• 2 cups sugar

• 2 tsp. baking soda

• 2 eggs

• 1 1/2 cup walnuts or pecans

• 2 tsp. vanilla

Directions;

The directions couldn’t be simpler. Grease and flour 13 x 9 x 2″ baking pan and preheat the oven to 350*. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched

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The Wedding Cake

Ingredients;

1 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 cup butter

1 cup brown sugar

1 1/2 cups oatmeal or rolled oats put through chopper

FILLING:

1/2 lb. dates, chopped

1/2. cup brown sugar

1/2 cup water

Direction;

Sift dry ingredients; rub in butter with tips of fingers; add sugar and oatmeal. Spread one half crumbs in greased shallow pan 8″xl4″, pat lightly to make smooth. Cover with cooled date filling, then with remaining crumbs and bake at 350° F. 30 to 35 minutes. Cut in squares while hot and allow to cool in pan. Cook until thick.

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Buttercream Frosting Vanilla

Ingredients;

22 tbs salted butter, softened (about 3 sticks)

2/3 c. Crisco shortening

5-7 tbs heavy cream

2 tsp clear vanilla

2 lbs powdered sugar (about 8 cups)

1-3 tbs corn syrup

Direction to create buttercream

Add sticks of butter and crisco shortening. Beat on low just to get it started.

After 1 minute turn off mixture and hand stir ingredients to ensure nothing is left behind. Turn mixture back on again to a much faster speed for another 2 minutes, this depends on the softness of the butter. Test the constistency of the mixture with a spatula.

Turn off mixer and test the constistency of the mixture with a spoon. It should be soft and smooth.

Turn mixer back on again but on low, add 2 teaspoons of clear vanilla.

Slowly stream in 5 tablespoons of heavy cream. Turn off mixer and hand stir ingredients to ensure nothing is stuck or left behind. Turn on mixer until it all perfectly blends together. You may need the other 2 tablespoons if the buttercream mixture is too thick.

Next, let the mixer run on low speed while adding 2 lbs powdered sugar. This may take a while.

Turn mixer off. Do another scrape down with the spatula, make sure you scrape all the loose sugar.

At this stage you may or may not need the other 2 tablespoons of cream in this cake frosting recipe. In the video, the buttercream was too thick so 2 more tablespoons of heavy cream were added and 1 extra tablespoon of corn syrup.

Stop and start the mixture so the liquid does not slosh out of the bowl, then run mixer on low speed and keep mixing.

After 1 minute of mixing, turn off mixer and check thickness of buttercream, this is to see if more liquid is needed.

(The thicker buttercream is perfect for piping and making buttercream flowers and decorations. However, it needs to be a little thinner for spreading icing on a cake.)

Another tablespoon of corn syrup to make it a little thinner. Keep mixer running until corn syrup is mixed completely through.

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Sponge Cake of Madeir

Ingredients;

Unsalted butter

Sugar

3 Eggs

1 tbsp flour

1 lemon

Directions;

Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and mix in. If the mixture looks as though it’s going to curdle, mix in 1tbsp flour. Fold in the remaining flour with the lemon juice and zest. Bake at 170°C (150°C fan oven) mark 3.
FOR A 15cm (6in) SQUARE or 18cm (7in) ROUND TIN
175g (6oz) each of softened unsalted butter and golden caster sugar; 3 medium eggs; 175g (6oz) sifted self-raising flour; 75g (3oz) sifted plain flour; grated zest and juice of 1 lemon

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Dark Chocolate in Truffle

Ingredients;

800g (1¾lb) chocolate (70% cocoa fat)

20 large eggs

625g (1lb 6oz) caster sugar

450g (1lb) ground almonds

3 level tbsp ground coffee

For the chocolate truffle filling

500g (1lb 2oz) chocolate (70% cocoa fat)

750ml (1¼ pints) double cream

For the chocolate marzipan

2 x 500g pack ready-made white almond marzipan

3½ level tbsp cocoa powder

3 level tbsp liquid glucose syrup

To decorate the top and the sides of the cake

6 level tbsp apricot jam

4 level tbsp cocoa powder

Directions;

Follow the recipe as indicated in the Dark Chocolate Truffle Cake recipe, with the following exceptions…

For the 25.5cm (10in) cake, at step 2 separate all but four of the eggs, then proceed as normal.

For the 30.5cm (12in) cake, at step 2 separate all but six

For the 35.5cm (14in) cake, separate all but eight

In step 4 of the cake recipe, you’ll need to use a food mixer with a whisk attachment – a handheld mixer won’t be able to cope with the large quantity of egg whites.

You will need a large food mixer – the bowl should have at least a 4 litre (7 pint) capacity. Two extra mixer bowls would be handy to put the cake mixture in while you’re whisking the egg whites for the larger cakes, but otherwise just have an extra-large basin to hand.

The cooking times are generous. For softer cakes (which may be more difficult to handle), reduce the coking time by 30min for each cake.

For step 2 of the recipe, roll out the marzipan to about 51cm (20in) square for the 25.5cm (10in) cake. For the two larger cakes we recommend that you roll out a square slightly larger than the top of the cake, then separate panels for the sides. Mould the edges together and trim with scissors for a neat finish.

Brush the tops of the marzipanned cakes with warmed apricot jam, then dust the top of the cake thickly with cocoa powder. For a glossy finish, brush the sides of the cakes with remaining apricot jam – this can be retouched when the cake is in position.

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The Red Velvet Cake

Ingredients

• Vegetable oil for the pans

• 2 1/2 cups all-purpose flour

• 1 1/2 cups sugar

• 1 teaspoon baking soda

• 1 teaspoon fine salt

• 1 teaspoon cocoa powder

• 1 1/2 cups vegetable oil

• 1 cup buttermilk, at room temperature

• 2 large eggs, at room temperature

• 2 tablespoons red food coloring (1 ounce)

• 1 teaspoon white distilled vinegar

• 1 teaspoon vanilla extract

• Cream Cheese Frosting, recipe follows

• Crushed pecans, for garnish

Directions;

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

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The Best White Chocolate Cake

Ingredients:

* 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix

* 1/4 cup cake flour

* 1 1/3 cups water

* 1/4 cup canola oil

* 2 teaspoons clear vanilla

* 1 teaspoon butter flavoring (optional)

* 3 egg whites

* 1 box of White Chocolate Instant Chocolate Pudding Mix (4 ½ c box)

Directions;

Beat on low until liquid is incorporated. Increase speed to medium speed until all ingredients are incorporated. The batter for this wedding cake recipes will be as thick as pudding and will be silky and fairly smooth.

Grease and flour 2 9-inch cake pans. Pour into greased and floured pans. Bake at 325° for 40- 45 minutes or until cake tests done. Do not overbake.

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Pineapple and Lemon Wedding Cake

Ingredients;

For the Pineapple;

1 can (15.25 oz.) crushed pineapple packed in juice, undrained

1 stick butter, cut into small pieces

3 large eggs

1 Tbsp. flour

1/2 cup sugar

1 Tbsp. fresh lemon juice

For the Lemon Cake:

1 package plain lemon cake mix (I use Duncan Hines)

1 pkg. (3.4 oz.) vanilla instant pudding mix

4 large eggs

3/4 cup vegetable oil

1 can (12oz.) 7-Up (or other lemon lime soda)

Directions;

Combine the pineapple curd ingredients in a non-reacitve saucepan. Cook the mixture, stirring constantly,
without boiling for 6-8 minutes, or until thickened. I had to cook for the full 8 minutes. It was about the consistency of pudding when I stopped. Be careful to stir the corners of the pan so that it doesn’t curdle.

Pour the curd into a bowl and immediately cover with plastic wrap – pushing the plastic wrap on top of the
curd to prevent a skin from forming. Put the curd in the refrigerator to chill completely (at least one hour).

Can be made up to 4 days in advance. Stir before using.

Grease and flour three 9inch cake pans. Preheat the oven to 350degrees.

Put all cake ingredients into a mixing bowl and mix on low for one minute. Scrape the bowl and continue beating for another 2-3 minutes on medium. Divide the batter evenly into the three pans. Place the pans in the oven. Bake 20-25 minutes, or until the cake springs back when lightly touched. Remove the pans from the oven and cool in the pan for 10 minutes. Run a butter knife around the edges and then turn out onto a cooling rack.
Carefully flip each cake back over so that they are facing up as they were in the oven. Cool completely.

This cake needs to be stored in the refrigerator. Keep that in mind when selecting a cake plate. To assemble – place one layer on a cake plate. Top with 1/3 of the pineapple curd. Place second layer on top and repeat with the second 1/3 of the curd. Place final layer on top and place remaining pineapple curd on top.

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Cheesecake in Orange

Orange Cheesecake
Ingredients:

• Crust

• 4 cups graham cracker crumbs (15 oz. box)

• 3/4 cup granulated sugar

• 10 tablespoons butter, melted (1 1/4 sticks)

• Batter

• 3 1/2 packages cream cheese, softened (8 oz. each)

• 2/3 cup granulated sugar

• 4 eggs

• 1 package White Candy Melts (14 oz.) coarsely chopped

• 1 teaspoon clear vanilla extract

• 1/2 teaspoon Orange Candy Flavoring (or to taste)

• 2-3 teaspoons orange zest, finely grated

• 1 1/3 cups whipping cream

Instructions
Prepare pans as follows: Lightly spray 6-in. and 10-in. springform pan, and 14 x 3-in. round baking pan with vegetable pan spray, or use Wilton Cake Release. Sandwich a cardboard circle cut to fit 14-in. pan between two parchment circles; place in bottom of 14-in. pan. Make a 4-inch deep collar from parchment paper to line the inner sides of each pan. Place on springform pan base. Place pan on cookie sheet.

Note: 14-inch cake will need to be baked separately from 6 and 10-inch cakes.

For crust: In large bowl, combine crust ingredients; mix well. Firmly press mixture into bottom of prepared pans. Use 3/4 cup for 6-inch springform pan, 1-1/2 cups for 10 inch springform and 4 cups for 14 x 3-inch baking pan. Set pans aside. Store any remaining crumbs in refrigerator.

For batter: In large bowl, beat cream cheese and sugar with electric mixer until smooth. Add eggs, one at a time; mix well. Melt White Candy Melts following directions. Cool 7-10 minutes (It is important that candy be cool, but still liquid. If too hot, candy will get lumpy when added to batter). To cream cheese mixture, add cooled candy, whipping cream, vanilla, orange flavoring and orange zest; mix well. Makes 7 cups batter.

Pour batter into prepared pans. Use 4 cups batter in 6-in. pan; use 10 cups batter in 10-in. pan; use 20 cups batter in 14-in. pan.

Note: To make one 6-inch and one 10-inch cheesecake, double the batter recipe; use at least a 5-qt. mixer bowl for the double recipe.

To make one 14-inch cheesecake, triple the batter recipe; needs to be divided in order to fit the bowl unless using an extra-large capacity mixer.

To Bake: Preheat oven to 300°F. Make a water bath by pouring hot water into a 9 x 13 pan until it reaches 3/4-inch up sides of pan. Place on lower rack (this will prevent the cheesecakes from cracking).

Bake 14-inch cake separately from 6 and 10-inch cakes. Bake all cakes in center of oven over water bath.

Bake 6 and 10-in. cheesecakes for 1 1/2 to 2 hours and 21/2 to 2 3/4 hours for 14-inch cheesecake. To test for doneness, gently shake pan. The top of the cake should move as 1 solid piece. There should be no soupy movement in center. (Cake will set completely when refrigerated.) When cake tests done, turn off oven, leave door slightly ajar and cool slowly, 1 to 1 1/2 hours for small cakes and 2 hours for 14 inch cake. Remove from oven and cool completely on rack at room temperature. Refrigerate 12 hours or overnight.

To unmold: Run a straight edge spatula around the edge of the pan. Release spring and remove ring. Peel off parchment paper collar. To release 14- in. cake, place pan in hot water for 15-30 seconds, then remove, by laying plastic wrap over top of cheesecake, turn out onto cake board and immediately invert onto double cake circle to be placed on cake plate. Refrigerate until ready to decorate. Cakes keep well in refrigerator, well-covered, for up to 1 week.

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White Cake with Almonds nuts

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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