Melachino Greek Wedding Cake Recipes

MEXICAN WEDDING CAKES

Steps:

• Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.

MEXICAN WEDDING CAKES

Steps:

• In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
• Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
• Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.

MEXICAN WEDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
• Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
• To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

MEXICAN WEDDING CAKES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
• Bake for 10-12 minutes.
• Cool completely then roll in additional confectionary sugar.

MELACHINO ( GREEK WEDDING CAKE)

Steps:

• Cream butter and sugar.
• Beat in eggs one at a time.
• Add milk alternately with sifted dry ingredients.
• Stir in lemon juice.
• Bake at 350 degrees for 45 minutes.
• While cake is still hot drizzle with glaze.

MEXICAN WEDDING CAKE

Steps:

• Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
• Sift flour and baking soda together, add to mix.
• Pour into ungreased 9 x 13 baking dish.
• Bake at 350°F for 35 minutes.
• While cake is baking, make topping.
• Cream together cream cheese, sugar, butter and vanilla* at high speed.
• While cake is warm, not hot, put topping on cake.
• *I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!

CALEDONIAN WEDDING CAKE

Steps:

• Bake 10 hours in a slow oven.
• One-quarter of this makes a nice large cake; full quantities, 4 stories high.

ITALIAN WEDDING CAKE MARTINI

Steps:

• Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.