Non-Traditional Wedding Cakes
Wednesday, August 4th, 2010
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.
Posted in Orange 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.
Posted in Almond Wedding Cake | No Comments »
Tuesday, July 31st, 2007
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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Monday, July 30th, 2007
INGREDIENTS
5 1/4 cups sifted cake flour
6 teaspoons baking powder
2 teaspoons salt
2 cups white sugar
8 egg whites
(more…)
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Monday, July 30th, 2007
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
(more…)
Posted in Chocolate Cakes, Non-Traditional Wedding Cakes | No Comments »
Monday, July 30th, 2007
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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Posted in Lemon Wedding Cakes, Non-Traditional Wedding Cakes | No Comments »
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
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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Monday, July 30th, 2007
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
(more…)
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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 »
Monday, July 30th, 2007
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
(more…)
Posted in Non-Traditional Wedding Cakes, Tiramisu Wedding Cake | No Comments »
Monday, July 30th, 2007
15 ounces flour
1 teaspoon salt
12 large eggs, separated
15 ounces sugar
8 ounces butter, melted and cooled
2 teaspoons vanilla extract
(more…)
Posted in Non-Traditional Wedding Cakes, Sponge Cake | No Comments »
