HOW TO MAKE WEDDING CAKE

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Traditional wedding cake


Traditional wedding cake

Ingredients
For the fondant roses

  • 1.5kg/3lb 5oz ready-to-roll white icing
  • pink edible dust
  • edible glue

For the 15cm/6in tier

  • 150g/5½oz butter, plus extra for greasing
  • 90g/3¼oz dark brown sugar
  • 60g/2¼oz caster sugar
  • 2 tsp vanilla essence
  • 5 free-range eggs
  • 165g/5¾oz currants
  • 225g/8oz raisins
  • 340g/12½oz sultanas
  • ½ orange, zest only
  • 1 tbsp black treacle
  • ½ tsp bicarbonate of soda
  • 185g/6½oz self-raising flour
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon

For the 23cm/9in tier

  • 250g/9oz butter, plus extra for greasing
  • 150g/5½oz dark brown sugar
  • 100g/3½oz caster sugar
  • 3 tsp vanilla essence
  • 8 free-range eggs
  • 275g/9¾oz currants
  • 375g/13oz raisins
  • 565g/1lb 4oz sultanas
  • 1 orange, zest only
  • 2 tbsp black treacle
  • ¾ tsp bicarbonate of soda
  • 310g/11oz self-raising flour
  • ¾ tsp ground cloves
  • ¾ tsp ground cinnamon

For the 30cm/12in tier

  • 375g/13oz butter, plus extra for greasing
  • 225g/8oz dark brown sugar
  • 150g/5½oz caster sugar
  • 4 tsp vanilla essence
  • 12 free-range eggs
  • 410g/14½oz currants
  • 550g/1lb 4oz raisins
  • 850g/1lb 14oz sultanas
  • 1½ oranges, zest only
  • 3 tbsp black treacle
  • 1 tsp bicarbonate of soda
  • 450g/1lb self-raising flour
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon

To ice the cakes

  • 1 x 340g/12oz jar apricot jam
  • icing sugar, for dusting
  • 3.5kg/7lb 11oz marzipan
  • 5.15kg/11lb 6oz ready-to-roll white icing



Method
To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals out from each other a little bit.

Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in advance and stored in an airtight container.)
Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin.

For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean.

Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean.

Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean.

When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely.
Warm the apricot jam in a saucepan, then pass it through a sieve.

Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam.

Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered.

Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge).

Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing.
Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing.

Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue.
To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake.

To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue.

Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board.
If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake. Finaly enjoy !


White Almond Wedding Cake

White Almond Wedding Cake
A great wedding cake recipe !! Great for weddings
Wedding Cake Ingredients

* 1 (18.25 ounce) package white cake mix
* 1 cup all-purpose flour
* 1 cup white sugar
* 3/4 teaspoon salt
* 1 1/3 cups water
* 1 cup sour cream
* 2 tablespoons vegetable oil
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 4 egg whites

WEDDING CAKE INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.The Wedding Cake recipe is ready .....go wedding !!


wedding-cake-recipes-3

White Almond Sour Cream Wedding Cake


White Almond Sour Cream Wedding Cake

Ingredients

2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 1 1/2 teaspoons salt
* 2 2/3 cups water
* 1/4 cup vegetable oil
* 2 teaspoons real vanilla
* 2 teaspoons almond extract
* 2 cups sour cream
* 8 large egg whites

INSTRUCTIONS

1.Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2.Add the remaining ingredients and beat on medium speed for 2 minutes.
3.Pour into greased and floured cake pans, filling each pan a little over half full.
4.Lightly tap cake pans on counter to bring air bubbles to top.
5.Bake in preheated 325° F oven until cake tests done.
6.Baking time varies according to the size and depth of pans being used.
7.I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
8.In 2" deep pans, this recipe makes:
9.One 14" round and one 6" round
10.or One 16" round
11.or One 12" round and one 10" round
12.or One 12 X 18" sheet cake
13. or One 12" round and one 8" round and one 6" round
14. or Two 9" squares.
15. or 5 dozen cupcakes.
16. Half the recipe makes:
17.Two 7" rounds
18. or Two 6" rounds and 6 cupcakes.
19. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
20.For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
21.For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
22.For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
23.For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans. Enjoy !



Wedding Cake Recipes 3












Wedding Cake Recipes 3

An amazing wedding cake recipe of White Velvet Cake !

Wedding Cake Recipe INGREDIENTS

  • 1 1/2 cups butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter flavored shortening
  • 1 (8 ounce) package cream cheese
  • 4 cups sifted confectioners' sugar
  • 1 tablespoon milk

Wedding Cake Recipe INSTRUCTIONS
* Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
* Cream butter and sugar until light and fluffy. Add eggs and mix well. *Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
* Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
* To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.). The wedding cake recipe white velvet is ready...happy wedding !
wedding-cake-recipes waldorf-astoria-cake-frosting

Wedding Cake Recipe 1

Wedding Cake Recipe 1
A great wedding cake recipe to try !

Wedding Cake REcipe Ingredients :
* 1 cup butter, softened
* 3 cups white sugar
* 7 eggs
* 1 tablespoon vanilla extract
* 3 cups all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 cup sour cream

Wedding Cake Recipes INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
2. 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.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack. The wedding cake recipe is ready....!
Italian-wedding-cake recipe

White Almond Wedding Cake

















White Almond Wedding Cake
A great wedding cake recipe to try !

Wedding Cake Recipe Ingredients :
* 1 (18.25 ounce) package white cake mix
* 1 cup all-purpose flour
* 1 cup white sugar
* 3/4 teaspoon salt
* 1 1/3 cups water
* 1 cup sour cream
* 2 tablespoons vegetable oil
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 4 egg whites

Wedding Cake Recipe INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting. The wedding cake recipe white almond is ready ...enjoy the party !
italian-wedding-cake

Italian Wedding Cake








Italian Wedding Cake

A great wedding cake recipe ! Try this one !
Ingredients

* 1/2 cup buttermilk
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup shortening
* 1/2 cup margarine
* 2 cups white sugar
* 5 egg yolks
* 1/4 teaspoon almond extract
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 5 egg whites
* 1/2 cup drained crushed pineapple
* 1/2 cup flaked coconut
* 1 cup chopped pecans
* 3/4 cup butter, softened
* 1 (8 ounce) package cream cheese, softened
* 4 cups confectioners' sugar
* 2 teaspoons vanilla extract
* 1 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2. In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3. Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4. To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency. The wedding cake recipe is ready to serve...happy wedding !
waldorf-astoria-wedding cake-frosting