The Wedding Cakes

Coffee Cake

Ingredients;

2 1/4 cups flour

3/4 cup granulated sugar

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1 cup light brown sugar

3/4 cup vegetable oil

1 cup chopped walnuts or pecans

1 teaspoon baking powder

1 teaspoon baking soda

1 large egg

1 cup buttermilk

Directions;

Adjust rack in lower third of oven and preheat to 350 degrees F. Grease and flour a 9 x 13 x 2-inch baking pan. Sift the flour, granulated sugar, salt and 1/2 teaspoon cinnamon into a large bowl. Using a rubber spatula or whisk briefly mix in the brown sugar to blend ingredients together. Stir in the oil, mixing well.

For the topping, remove 3/4 cup, loosely packed, from the mixture. Add the nuts and the remaining cinnamon and with fingertips, blend well; set aside.

To the remaining mixture, stir in the baking powder and baking soda. Blend in thoroughly the egg and buttermilk until mixture is smooth. Pour into prepared baking pan. Sprinkle topping mixture evenly over batter. Bake for about 35 minutes or until a toothpick inserted in the center comes out free of cake.

Posted in Dessert Trays | No Comments »

Frost Whipped Cream

Ingredients;

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Chocolate Whipped Cream:

1 1/2 tablespoons cocoa powder (I use Dutch-processed) plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar

Raspberry Whipped Cream:

Make the whipped cream

Add: 1/2 cup (120 ml) lightly sweetened raspberry puree or seedless raspberry jam

Strawberry Whipped Cream:

Make the whipped cream

Add: 1/2 cup (120 ml) lightly sweetened strawberry puree

For whipped cream:

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiffpeaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

Makes about 2 cups of whipped cream frosting.

Posted in Wedding Cake Frosting | No Comments »

Ganache Cake

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.

Posted in Non-Traditional Wedding Cakes | No Comments »

Pound Wedding Cake

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 »

Apple Cake Recipe

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 »

Another Vegan Wedding Cake

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.

Posted in Non-Traditional Wedding Cakes | No Comments »

Molten Chocolate Lava Cake

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 »

Dark Chocolate Cake with Buttercream Coconut

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 »

Coconut and Pineapple Italian Wedding Cake

Ingredients;

• 2 cups sugar

• 1 cup butter, room temperature

• 1/2 cup vegetable oil

• 5 eggs, separated

• 2 cups flour

• 1 teaspoon baking soda

• 1 cup buttermilk

• 1/2 cup ground pecans

• 2 cups fresh grated frozen coconut

• 8 ounces cream cheese, at room temperature

• 2 pounds powdered sugar

• 1 teaspoon pure vanilla extract

• 2 tablespoons milk

• 1 cup crushed fresh pineapple

• 1 cup pecan pieces

Directions;

Preheat the oven to 350 degrees. Lightly grease and flour 3 (8-inch) cake pans. Using an electric mixer, cream the sugar with 1/2 cup of the butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, 1 at a time, beating well after each yolk. Sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture.

Mix thoroughly. Fold in 1 cup of the coconut. Using an electric mixer, beat the egg whites until stiff. Fold the egg whites into the cake batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside.

Using an electric mixer, cream the remaining butter with the cream cheese. Add the powdered sugar, vanilla, milk and pineapple. Mix well. Fold in the pecans. Slice each cake in half, horizontally. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Place the cake on a serving platter. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining coconut.

Posted in European Wedding Cakes | No Comments »

Vegetable Cake

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 »

Bacardi Rum Cake

Ingredients;

For the cake

1 cup chopped pecans - substitute with chopped walnuts if preferred

Jell-o instant vanilla pudding - 4 serving pack

1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain ‘pudding’ in it)

4 eggs

1/2 cup cold water

1/2 cup oil - vegetable or corn

1/2 cup dark Bacardi rum

For the glaze

1/2 cup butter - substitute with margarine if preferred

1 cup sugar

1/4 cup water

1/2 cup dark Bacardi rum

Directions ;

Excepting the pecans/walnuts, mix all the other ingredients of the cake and mix in blender for couple of minutes.

Grease a bundt pan. Spread the pecans/walnuts at the bottom of pan. Pour the blended cake mixture over this.

Heat oven to 325 degrees and bake the cake for 1 hour. Just before cake is ready take prepare the glaze.

Take a pan and place on medium heat. Put in and melt the butter. Put in the water and sugar. Allow to boil till sugar melts.

Turn off the heat and stir in the rum. The rum can release very hot vapor. Please be careful. Once cake is ready, pierce the entire cake using a fork. Please do this gently. We do not want to shred the cake to pieces.

Keep the cake on a big plate and pour the warm glaze slowly over it, allowing it to seep into the cake. Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.

You can try using different rums for the cake and the glaze. Once you have perfected the art of making this cake you can try experimenting with a variety of nuts. You can also try adding a little fresh fruit, but do this only once you gain enough experience in making the basic Bacardi rum cake.

Posted in Wedding Cake Fillings | No Comments »

Irish Wedding Cake

Ingredients;

• Currants 1 lb. 12 oz. (800g.)

• Sultanas, 1lb. (450g.)

• Raisins, 9 oz./25 oz 250 g.

• Shredded Almonds, 7 oz. (200g.)

• Glace Cherries, 70z (200g.)

• Peel,cut,mixed, 70z (200g.)

• Flour, 1lb 3oz. (525 g.)

• Salt, 1 teaspoon

• Mixed Spice, 2 1/2 tsp.

• Butter, 1lb. (450g.)

• Brown sugar, 1lb. (450g.)

• Black treacle (molasses), 2 tbsp.

• Orange and Lemon zest, 1 1/2 tsp. each

• Eggs, 8 large

• Pure Vanilla, 1 1/2 tsp.

• Brandy, 4 tbsp.

Directions;

Grease a 12-inch (30 cm) tin and line it with three layers of greaseproof paper, extending about 2″ above the top of the tin. Then tie a thick band of folded newspaper around the outside of the tin to protect the edge of the cake from over cooking, and have a suitable sized piece of brown paper to put over the cake if it is in danger of overbrowning. Note: cake will done when a toothpick inserted into center comes out clean.
Mix dried fruit with halved cherries and the peel with a tablespoon or two of the flour in bowl.
In another bowl, sift flour, salt and the spices.

In a third bowl, cream the butter and sugar until light and fluffy. Add molasses, zests and vanilla.
To this mixture, add the eggs, one by one with a tablespoon full of flour with each and beat well. Fold in the fruit and remaining flour plus the brandy. Mix well.
Turn mixture into the prepared tin and smooth down with tablespoon making a slight hollow in the center.

You may leave the cake over night or till ready to bake.

Pre-heat oven to 300 degrees F., (150 degrees C, Gas mark 2) bake cake in center of the oven for 1-1/2 hours. Reduce heat to 275 degrees F, (40 degrees C, Gas mark 1) for the remaining baking time (3 to 4 hours) or until the top of cake feels firm to the touch and toothpick comes out clean and dry. Watch cake as it bakes. Cover if it looks like it might overbrown.

Cool cooked cake in tin then remove paper and turn upside down onto a board. Make small holes into the cake with skewers and pour on some extra brandy.

When brandy is absorbed wrap cakes in double layer of greaseproof paper and then a layer of foil. Seal and store in airtight container and place in a cool place for at least a month. Cake should be finished at least two weeks prior to need so flavors will mellow. Ice with Royal Icing or Fondant Icing.

Posted in European Wedding Cakes | No Comments »