Almond Wedding Cake
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 »
Monday, August 30th, 2010
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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Sunday, August 22nd, 2010
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
Posted in Almond Wedding Cake, Mexican Wedding Cakes | No Comments »
Monday, August 2nd, 2010
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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Monday, July 30th, 2007
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
(more…)
Posted in Almond Wedding Cake, Non-Traditional Wedding Cakes | 2 Comments »
Monday, July 30th, 2007
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
(more…)
Posted in Almond Wedding Cake, Non-Traditional Wedding Cakes | No Comments »
