These Italian trifles, a dessert-favorite, give sumptuous flair and enticement once serve in pre-wedding events, receptions and even simple family reunions.
The zabaglione made from egg yolks, caster sugar and marsala wine were beaten to until thick and mix with the cream and marscarpone cheese definitely tickles the sweet buds. Plus the lady fingers dipped in espresso and marsala wine gives the kick for goodness in this recipe.
Any girl can make it with readily-available ingredients and presto, a dessert worthy for your loved ones is shared.
The grand wedding cake goes beyond looks, its moist texture and richness of flavor is absorbed by the senses in every bite especially those baked in the comforts of your own home.
This is offered by home-baked carrot cakes. An odd combination of fruit and vegetable in a cake produces a unique perfection. The mixture of carrots, pineapple, nuts and the buttery goodness of frosting leaves every one finishing every last crumb.
Sponge cakes are best and popular at weddings especially served with coffee or tea or any drink. The delicious and spongy cake is enhanced by the well-mix goodness of flour, butter eggs, vanilla and a pinch of salt and best of all, sugar.
The sugar is completely dissolved you won’t feel any grain but only the sweet taste. Baking a sponge cake on your wedding is a start of the many delicious pastries you will bake for your new family. So start a yummy tradition and pass it on with pride.
Royal icings are purely-sweet, fluffy and good to used over chiffon and sponge cakes. Using egg whites and sugar, beaten and leaved out with air, the icing is made in good condition.
One can do trellises, straight lines, stars and shells as borders or outlines for wedding cakes or your future baby’s first birthday cake. All these shapes possible because of a do-it-yourself piping bag you can make on your own.
Delectable desserts are well-received by guests especially if served in crafty and palatable meringue shells. Whip the egg whites, adding the sugar slowly until stiff.
Pipe out the meringue shells in the baking pan, forming first the base and then the sides. Once finished, bake in low heat until dry. Meringue shells are crisp once removed from the oven.
Sorbet, ice cream, fresh fruit, any dessert in mind will definitely fill your tummy to the fullest.Watch the video for a clear view of the making!
A good house wife is the light in every home. A good and wise-saver for a house wife enlightens each home more brightly.
For a budget of less that of $15, you can buy a food wrap that will last for a long time, something that can even be used to take out food from the oven without melting. Or using wax paper squares in lining round pans.
The video is a practical approach to the basics of home life so you’re prepared after the big day.
Marzipan is as delicious to eat as it is to ice over cake. No wonder, everyone scrambles to have a bit of it in every occasion. You might as well make your wedding cakes in a marzipan coat.
Simply done by dusting powdered sugar in a rolling pin and putting the rolling pin on the marzipan, pull out the baking sheet from the marzipan and spread it on top of the cake using the rolling pin. Just make sure cake is on a leveled surface and nothing can go wrong. If in doubt, just refer to this video.
Just and perfect, any bride can make fondant icing on their own without indulging much on money and effort or even stress.
Use a pre-packaged fondant, knead it until pliable and add color if intended. Have a duster bag on hand when icing becomes sticky. With the rolling, roll the fondant and guide it through the cake.
A fondant paddle smoothens the icing all over the cake and makes no creases. Just remember to even-out the cakes so it is uniform all over. Home-made wedding cakes are a perfect way to release the jitters and enhance creativity.
Edible flowers are tasty as simple treats but also as decors for a wedding cake. Brides, aiming for a subtle taste of nature’s beauty find edible flowers the true expression of natural love emblazoned on their wedding cakes.
There is a simple, fun and a creative way of making edible flowers as shown in this video, home-made and definitely made with your own delicate fingers. The concoction for the edible flower-making includes fondant icing, rolling pin, vodka, flower cutters of various sizes and shapes and cornstarch.
First, dust the kneading surface and fondant with cornstarch so icing won’t stick on the rolling pin and surface. The rolled
fondant, black and white in color, was cut into desired sizes and shapes of flowers. Liquor or vodka was used to glue fondant together. The edges of the petals were curled, careful not to break the petals.
The flowers were decorated over the cakes and attached using vodka. Easy and a beauty to be hold, this edible flowers, that any girl ready for marriage are ready to make.
Wedding cakes are one of the centerpieces of a wedding feast; it reflects the vibrant mood of the wedding as such much attention is given-duly by any bride or bride-to-be. In this video, the baker used a two-tier cake, half black and ivory. It started with filling the gaps underneath the cake’s base with rolled sausage-shape natural marzipan.
The gaps were expertly covered by marzipan using a smooth knife, applying pressure manually on the cake as the knife pushes on the gaps. A tasty jam was spread around the cake for easier sticking of the marzipan. A rolled out icing, dusted with confectioner sugar, was place on the cake, with the front over the top and kneaded around the cake’s border using a smoothing tool.
The top layer of the two-tier cake was placed on top of the base achieving height and emphasis on the design.. Any designs can be achieved as desired, a simple but effective design of black hearts on the cotton-iced base and white hearts sprinkled all over the upper black cake. It is very appealing to the eyes and mouth, a very inviting watch for each lovely bride to give it a try.
