Wedding Cake Recipes

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WEDDING CAKE



Wedding Cake image

This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.

Provided by Larisa Townsend

Categories     Desserts     Cakes     White Cake Recipes

Time 1h20m

Yield 24

Number Of Ingredients 8

1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
  • In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
  • Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 37.5 g, Cholesterol 78.8 mg, Fat 11.3 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 98.5 mg, Sugar 25.2 g

WEDDING CAKE



Wedding Cake image

This came from an old country cookbook. it can be scaled down for smaller weddings. It takes a bit of effort but the results are worth it in flavor.

Provided by angelfan

Categories     Dessert

Time 1h5m

Yield 40 serving(s)

Number Of Ingredients 10

3 cups cake flour
4 teaspoons baking powder
1 1/2 teaspoons salt
5 egg whites
6 tablespoons sugar
2/3 cup shortening
1 2/3 cups sugar
1 1/3 cups milk
2 teaspoons vanilla
1/4 teaspoon almond extract

Steps:

  • sift together flour, bp and salt twice.
  • beat egg whites until foamy.
  • add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
  • cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
  • Add flour mixture alternately with milk, beating after eah addition until smooth.
  • Add egg whites and beat for one minute until smooth.
  • Grease pans two nine inch square pans or one 13x9x2.
  • Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
  • Cool cake on racks 10 minute.
  • Loosen from sides of pan turn right side up to cool.
  • To keep from drying cover or wrap cake as soon as cooled.
  • Make recipe 5 times to serve 100 guest.
  • When cake is assembled frost the sides of whole cake.
  • Start at the top and work toward bottom layers.
  • Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
  • Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
  • Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
  • Aply a thin glaze to cake before frosting to anchor crumbs.
  • Make glaze by adding hot water to some of the frosting.
  • About 1 tbs water to 1 cup frosting.
  • To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
  • Tint enough to frost whole cake as it is hard to match colors with another batch.

SIMPLE ELEGANCE WEDDING CAKE



Simple elegance wedding cake image

To make a three-tier wedding cake, all you need to do is multiply basic cake mixtures and icings, and take your time.

Provided by Jane Hornby

Categories     Treat

Time P3D

Yield Cuts into about 90 slices

Number Of Ingredients 21

5 x ingredients for Easy vanilla cake (see 'Goes well with' recipe below)
5 x ingredients for Basic vanilla buttercream (see recipe below)
340g/12oz jar strawberry jam , optional (I used Tiptree Strawberry & Champagne)
340g/12oz jar apricot jam , warmed and sieved
4kg white ready-to-roll icing (I used Regalice)
15cm, 23cm and 30cm thin round cake boards
40cm thick round cake board
cocktail sticks
palette knife
a roll of baking parchment
a flat baking sheet or cake lifter
icing sugar , for rolling out
string , for measuring
8 x long plastic dowels
kitchen scissors
3.5m x 1.5cm white satin ribbon
tube of UHU glue , or similar
12cm and 15cm polystyrene cake dummies
18-gauge floristry wire , cut into about 20 x 10cm lengths
15-20 white and pale green hydrangea heads (get some smaller, some larger, if you can); your florist can advise
40cm, 30cm and 18cm cake boxes with lids, if you're transporting the cake

Steps:

  • MAKING THE CAKES: Make the basic Easy vanilla cake recipe (see 'Goes well with'), following the instructions below for each tier, then cool and drench with the syrup. The cakes can be frozen ahead, without icing. However, if you bake them three days before the wedding, the cake will be fine until the big day.
  • For the bottom tier, triple the quantities for the basic cake mix, then spoon into a ready-lined deep round 30cm cake tin. Bake for 2 hrs 15 mins on the middle shelf until risen and cooked through as before. While this cooks, make up a quadruple batch of the syrup - this will be enough for all three cakes. Cool and drench the cake with syrup as before.
  • For the middle and top tiers, double the quantities for the basic cake mix, then spoon it into ready-lined 15cm and 23cm cake tins, filling each to about two-thirds full. Bake them together on the middle shelf, taking the small cake out after 1 hr 15 mins, and leaving the larger cake to cook for 1 hr 30 mins in total. If you know that your oven has hot spots, quickly move the cakes around after 50 mins. Cool and drench with syrup as before.
  • LAYER AND COVER THE CAKES: Make the buttercream as in the basic recipe. You will need 5 x basic quantity - this is a lot, so split your weighed-out quantities in two before you start mixing. You may have some left over, but better too much than too little. Weigh out the buttercream - you will need approximately 400g for the 15cm cake, 600g for the 23cm cake and 1.3kg for the 30cm cake. Spread a little buttercream over the 15cm cake board. Level the top of the cake if you need to, then upturn the 15cm cake onto it. Split into three using a bread knife. I like to mark the front of the cake on each layer before lifting it off, using toothpicks, so I can reassemble it in exactly the right way. Take the top third off first (what was the bottom of the cake) and set aside. Carefully cut the middle layer and set that aside, too. A flat baking sheet or cake lifter can be very helpful here to slide the cake layers off and then back onto each other.
  • Spread a layer of buttercream over the cake on the board. Return the middle layer, lining up the toothpick markings, then spread another layer of buttercream on top. Add a little jam if you like, dotting it over, then spreading evenly. Top with the final piece of cake, then dust off any crumbs on or around the cake. Now brush the whole cake with a thin layer of apricot jam. This should stop you getting too many crumbs in the buttercream. Sit the whole cake on a large sheet of baking parchment.
  • Spread the rest of the buttercream over, starting with the top, then smooth and paddle it around the sides and down to the board. Repeat the whole process with the remaining cakes, using the corresponding boards and the different quantities of buttercream. The cakes are now ready to be iced. You can leave them overnight if needed, loosely covered with cling film.
  • COVERING THE CAKE WITH ICING: You will need about 500g icing for the 15cm cake, 1kg for the 23cm cake and 1.7kg for the 30cm cake. Dust the work surface with icing sugar, knead the icing until pliable, then use your rolling pin to roll it into a circle large enough to cover the sides and top of the cake, with a little left over. Use string to check the size. Use your rolling pin to help you lift the icing over the cake.
  • Smooth the icing around the cake with your hands, easing it over the edges and down to the board. Then trim off the excess with a sharp knife, flush with the bottom of the cake board. Smooth any marks with the flats of your hands, buffing the icing to a slight shine.
  • Once you've iced all the cakes, cover the thick base board. Lightly brush with cooled boiled water, then lay the icing over. Trim to the edge of the board with a knife (I tend to do this like I would a pie crust, holding the board in my left hand, and knife in my right), then leave the board and the cakes to dry overnight.
  • STACKING THE CAKES: Dowels, which are basically plastic sticks, provide stability and strength to tiered cakes, and polystyrene blocks allow you to add a 'floating' layer of flowers. By measuring and cutting the dowels to the same length as the polystyrene, you'll provide an even platform for the next cake to sit on, even if the cake below is a bit wonky.
  • Sit the 15cm dummy centrally on top of the biggest cake. Insert four of the dowels into the cake, around the outside of the dummy, in a square shape. Push them right down until they meet the cake board. Mark with a pen where the top of the dummy comes to.
  • Carefully pull out the dowels; then, using scissors, score around each dowel where you marked it. Snap the plastic cleanly. Re-insert the dowels in their original holes, rounded end down. Repeat the process with the 23cm cake and the 12cm dummy.
  • Position the biggest cake in the middle of the covered board. Run a thin line of glue around the base board and fix the ribbon around it. Fix the ribbon around each cake, using a spot of the glue on the ribbon to secure it to itself. If you're moving the cake to a venue, put the cakes into their boxes now. Make a little kit to take with you - glue, scissors, etc - just in case you have to re-do anything.
  • ON THE DAY - STACKING AND DECORATING THE CAKE WITH FLOWERS: I used hydrangeas - they're beautiful, in season and you can achieve a dramatic effect with relatively few blooms. On the day, save putting the flowers on the cake until as late as you reasonably can. Cut the stems of the hydrangeas to about 2-3cm. Split your least-favourite bloom into smaller pieces - this will help you fill any awkward gaps later. Make sure you save one beautiful bloom for the top.
  • Insert a length of floristry wire into each stem (or wind it around the stem), leaving a spike of wire about 3cm long. Push this into the polystyrene dummy. Repeat until the two dummies are surrounded with a halo of flowers. The bottom cake should be in its permanent position now - out of direct light and away from any radiators. Lift the 23cm cake onto the bottom polystrene dummy, taking care not to squash any petals, then repeat with the top cake. Fill any gaps with the broken-up flower head you reserved earlier. Sit the final bloom on top of the cake, and you're done!
  • CUTTING THE CAKE: Cut the cake across, in a grid, rather than into wedges. You should be able to get 50 servings from the large cake, 30 from the middle and 12 from the top, when cut into 2.5 x 5cm pieces.

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Top Asked Questions

How do you make a simple white wedding cake?
Super simple recipe for White Wedding Cake! Preheat oven to 325°F. Grease and flour three 9-inch round pans. It's easiest to get the cake out of the pans if you line them with rounds of parchment paper too. In a large bowl, whisk together the cake mix, flour, sugar and salt.
How do you dress up a cake for a wedding?
Fondant flowers are an easy way to dress up a homemade wedding cake. Get the recipe. This pretty-in-pink cake is perfect for a spring wedding. Get the recipe. Guests will go coconuts for this simple and satisfying dessert. Get the recipe.
Where can I get a recipe for a wedding cake?
This flavor might seem bananas for a wedding cake, but take one bite and you'll understand why Prince Harry and Megan Markle chose this flavor for their special day. Get the recipe at The Baker Chick. Make a cake that shines as bright as you will on your wedding day. Get the recipe at The Cake Blog.
How do you make a three-tier wedding cake?
To make a three-tier wedding cake, all you need to do is multiply basic cake mixtures and icings, and take your time. MAKING THE CAKES: Make the basic Easy vanilla cake recipe (see 'Goes well with'), following the instructions below for each tier, then cool and drench with the syrup. The cakes can be frozen ahead, without icing.

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