WEDDING CAKE FUDGE
Can't vouch for this as I've never tried it. Let us know how close it comes. Found this recipe online for a request by a member that bought some in a candy shop.
Provided by Steve P.
Categories Candy
Time 2h
Yield 1 pound, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a 2 quart sauce pan using a non-stick vegetable spray.
- Combine sugar, milk, cream, syrup and salt in sauce pan and cook at medium heat until it boils.
- Stir gently and continue to boil at lowest heat (Med to Med-High) until boiling temperature reaches 236-238 degrees F.
- Remove from heat and add butter, stir gently, then let sit without stirring.
- When cools to a lukewarm (roughly 110°F) beat vigorously until it begins to lose it's gloss (5-10 minutes).
- Spread into loaf pan (8" x 4"). Double recipe to make enough to fill an 8" x 8" pan.
- Score when warm and cut when cool.
- Makes about 1 pound.
Nutrition Facts : Calories 162.2, Fat 2.5, SaturatedFat 1.5, Cholesterol 7.3, Sodium 105.3, Carbohydrate 35.5, Sugar 34.3, Protein 0.6
WEDDING CAKE FROSTING
Buttercream icing for wedding cakes.
Provided by Jeannine
Categories Desserts Frostings and Icings White
Yield 20
Number Of Ingredients 5
Steps:
- Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 50.3 g, Cholesterol 24.9 mg, Fat 19.6 g, Protein 0.3 g, SaturatedFat 8.5 g, Sodium 68.4 mg, Sugar 49.4 g
VANILLA-FUDGE MARBLE CAKE
From the new "Better Homes and Gardens New Cook Book". Look for the Semisweet Chocolate Icing recipe #45105 that goes with this.
Provided by Charlotte J
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and lightly flour a 10-inch fluted tube pan.
- In a medium bowl stir together flour, baking powder, baking soda, and salt.
- Set aside.
- In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.
- Add sugar and vanilla; beat until fluffy.
- Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes.
- Reserve 2 cups batter.
- Pour remaining batter into prepared pan.
- In a mixing bowl combine chocolate syrup and reserved 2 cups batter.
- Mix well.
- Pour chocolate batter over vanilla batter in pan.
- Do not mix.
- Bake in a 350° oven about 50 minutes or until wooden toothpick inserted near center comes out clean.
- Cool 15 minutes on wire rack.
- Remove from pan: cool completely on wire rack.
- Drizzle cake with Semisweet Chocolate Icing recipe #45105.
BRIDAL CAKE FROSTING
I've made wedding cakes for 15 years. I use box mixes but created my own frosting recipe. It has a nice flavor, plus it pipes and sets up well. I used this frosting on the cake when our daughter, Delores, married cowboy Les Jensen.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream 2 cups shortening. Gradually beat in 7 cups confectioners' sugar. Add 1/2 cup milk; beat until light and fluffy. Beat in 2 teaspoons vanilla and 1 teaspoon almond extract. Repeat four times. Store in the refrigerator. Bring to room temperature before decorating cake.
Nutrition Facts : Calories 863 calories, Fat 49g fat (12g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 105g carbohydrate (98g sugars, Fiber 0 fiber), Protein 1g protein.
WEDDING CAKE - RICH DARK CHOCOLATE CAKE
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 3h10m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
- Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
- Pour into the prepared tin and bake for 2½ hrs - don't open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.
Nutrition Facts : Calories 274 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.23 milligram of sodium
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