Fruit Cake Anniversary Cake Wedding Cake Recipes

FRUIT CAKE, ANNIVERSARY CAKE, WEDDING CAKE.

Steps:

• Soak fruit with Brandy or Liquor of choice for a minimum of 1 week 2 weeks is better and 3 months is excellent.
• Dust fruit with small portion of flour cream butter, sugar, eggs, jelly and vanilla.
• Add the combined fruit and nuts. The fruit and nuts can be left whole or chopped that is a personal preference Lorane does not chop.
• Mix thoroughly with hands.
• Press down well into greased & lined tins 3/4 full.
• Bake at 225 - 275 depending on your oven if your oven is hot use 225 increase if your oven runs cool until done.
• When storing pour liquor or Brandy over cake my friend uses Tia Maria. I use Brandy or Rum.
• Also you can wrap the fruit cakes with cheesecloth just remove the cloth when add the Brandy or liquor. Just wrap again after adding the liquor.
• Wrap well and store in a closed container.

ANNIVERSARY CAKE

Steps:

• In a bowl, combine the confectioners' sugar, 1/3 cup water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 7-10 minutes or until stiff peaks form. (Keep icing covered at all times with a damp cloth to keep from drying out. If necessary to restore texture later, beat again on high speed. Prepare only half of the icing recipe if using store-bought candy roses or edible flowers to decorate.), ROSES: Divide icing in half; set half aside. If using store-bought roses, refer to photo for position and attach roses to top of cake using a dab of icing. If making icing roses, cut a hole in the corner of pastry or plastic bag; insert round tip # 12 and fill with remaining icing. Holding the bag straight up, pipe a dome-shaped mound or icing on the flower nail., With petal tip #103 and icing, hold pastry bag with narrow end farther away from the rose tip and turning the nail, pipe a row of three standing petals. Pipe a second row of petals, holding the narrow tip end at a greater angle. Repeat for a third row., Gently slide scissor ends underneath rose and remove it from nail to waxed paper; let dry completely. Repeat with remaining icing to make 20-22 roses. (Flowers can be made several weeks in advance and stored in an airtight container.), NUMERALS AND CAKE TOPPER: Set aside 1/2 cup of reserved icing. With round tip #4 and remaining reserved icing, pipe at least ten 3/4-in.-square "25"s, making sure to connect the two and five at the base of each., For cake topper, place pattern of your choice under waxed paper; tape both to work surface. Completely outline edges; let dry for 10 minutes. To reserved 1/2 cup icing, stir in remaining 2-3 teaspoons water to thin. Fill in outline of cake topper with thinned icing, using the same tip. Let dry completely, thin place in an airtight container to store before use., CAKE: Line two greased 12-in. round baking pans with parchment or waxed paper; grease and flour paper and set aside. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Stir in additional cake ingredients based on the desired cake flavor. Pour into prepared pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., FROSTING: In a large bowl, cream the butter, shortening and confectioners' sugar until well combined. Beat in milk, vanilla and salt until mixture becomes light and fluffy., ASSEMBLING: Split each cooled cake into two horizontal layers. Place bottom layer on serving plate; spread with a thin layer of frosting. Top with 3/4 cup filling of your choice. Spread a thin later of frosting over the bottom of next layer; place cake, frosted side down, over filling. Repeat layers twice. Top with remaining cake layer., Set aside 3 cups frosting. Tint remaining frosting with color of your choice; set aside 1/2 cup. Spread remaining tinted frosting over top and sides of cake. Place reserved tinted frosting in a pastry or plastic bag with round tip #4. Pipe lettering and outlines over cake topper. Let dry., FINISHING: Place reserved white frosting in a pastry bag with star tip #21. Pipe eight vertical columns around sides of cake. With the same tip, pipe a shell border around top and bottom of cake., Just before serving, use small dabs of frosting to attach numerals between columns and roses at top of columns. Stand cake topper up in center of cake; continue to hold while piping two large dollops of frosting on either side of cake topper. Using leaf tip #69, pipe leaves around cluster of roses. (Dried decorations will collapse upon refrigeration. Remove to save.)

ELEGANT ANNIVERSARY CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8-inch) square cake pans with shortening or cooking spray.
• Make and bake cake mix as directed on box for 8-inch cakes. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• On serving plate, place 1 cake layer. Spread with about 1/2 cup white frosting. Top with second layer. Frost sides and top. Using black decorating icing, pipe desired designs on sides and top of cake. Place candles on cake. Store loosely covered at room temperature.

RICH FRUIT WEDDING CAKE

Steps:

• Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.
• Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8" cake tin.
• Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.
• Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.
• Add the treacle and mix well, then add the eggs and mix again.
• Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid and vanilla extract.
• Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.
• To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.