Treaditional Wedding Cake Recipe
The traditional wedding cake is a three- tiered vanilla confection with white icing, a miniature bride and bridegroom on top and lots of buttercream roses.
but this one sounded good...
White Velvet Cake Recipe - Any Flavor
Makes 2, 8- or 9-inch cake layers
4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams
Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.
In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.
In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.
Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.
Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.
Find more recipes here!
Thursday
Wednesday
Free Easy Wedding Cake Recipe 3
This is not a traditional wedding cake but it is not an everyday recipe, and some of you may consider it as an ideal wedding cake.
Ingredients For Cake:
1 tablespoon soft unsalted butter
Several tablespoons flour
4 "large" eggs
1 cup granulated sugar
3/4 cup plain bleached cake flour, in a sifter
12 ounces top-quality semisweet chocolate
(5 ounces for filling, 7 ounces for coating)
1 cup chilled heavy cream
1 cup fresh-squeezed orange juice
3 tablespoons Grand Marnier or orange liqueur
1 pint fresh red raspberries
For Decoration:
The remaining melted chocolate from above
6 to 8 fresh green leaves--orange, lemon, or bay
1 tablespoon cocoa powder in a very fine mesh sieve
2 cups raspberry sauce
For Raspberry Sauce:1 1/2 cups fresh raspberries
1/2 cup or more granulated sugar
2 tablespoons fresh lemon juice
Method
Preparing the Génoise Sponge Cake:
Using the brush, generously butter the 4-cup stainless bowl. Sprinkle in several tablespoons of flour and rotate the bowl in all directions to coat entire inner surface. Turn the bowl upside down and knock out excess flour. Preheat the oven to 350 F.
The Cake Batter:
Beat the eggs and sugar in mixer bowl for 5 minutes, until thick, fluffy, and tripled in volume. Sift and rapidly fold in the flour with a big rubber spatula, and scoop the batter into the prepared bowl. Bake in the middle level of the preheated 350 F oven for 35 to 45 minutes. It is done when a toothpick, stuck through the center of the cake, comes out clean. Completely cool the cake on a rack--at least 1 hour.
Chocolate/Cream Mousse:
Bring 2 inches of water to a simmer in the 8-inch saucepan, set the bowl over it, add 5 ounces of chocolate, and remove from heat. When completely melted and smooth, remove the bowl from over the water and let cool to room temperature. Whip cream to soft peaks in bowl set over a larger bowl of ice cubes and water. Remove bowl from ice/water and fold half of whipped cream into cooled but liquid chocolate; when incorporated, fold in remaining cream.
Assembling the Cake:
Taste orange juice, adding a little sugar if needed. If you wish, add 2 tablespoons of Grand Marnier or orange liqueur. Use a serrated knife to slice the Génoise horizontally into three layers of equal thickness. Shave off and discard the crusty top of the cake. Line the same 8-inch baking bowl with a piece of plastic wrap. Fit rounded top piece of cake into lined bowl. Using pastry brush, soak cake with about 4 tablespoons of orange juice mixture. Spoon 1/3 of the chocolate cream mixture onto the soaked cake layer, and strew on a small handful of raspberries. Place next layer of cake onto the first, brush with 1/3 cup of orange juice mixture, spoon on remaining mousse and a handful of raspberries, and cover with the final slice of cake. Brush on the remaining juice, and bring the hanging edges of the plastic wrap over the top. Cover with another sheet of plastic, and refrigerate for several hours before decorating. Note: Cake may be assembled to this point a day in advance.
Making Chocolate Icing:
Melt remaining 7 ounces of chocolate in a bowl set over warm water, using the same technique as for the mousse. Remove plastic covering from cake bowl and fold back the plastic that is covering the cake. Unmold the thoroughly chilled cake, domed side up, onto a rack. Peel off and discard remaining plastic covering. Lightly dampen your work surface so that a sheet of plastic wrap will adhere, and lay out a 12-inch sheet. Using a rubber spatula, spread a thin 10- to 11-inch disk of cool liquid chocolate in the center of the sheet. Rapidly slide plastic over the top of bowl, letting the plastic with its chocolate disk cover the bottom and sides of the bowl. Gently drop chilled cake, domed side down, into bowl, fold the plastic wrap over it, and refrigerate.
The Chocolate Leaves:
Dip the inside of each leaf into the remaining melted chocolate, or paint the leaves with the chocolate fro a more precise result. Place on a plate, coated side up. Refrigerate until the chocolate hardens.
The Raspberry Sauce:
Puree the raspberries with 1/2 cup sugar in a blender or processor. Add the lemon juice, taste, and adjust the flavor if necessary. Push sauce through fine sieve. Cover and refrigerate until served.
Decorating the Cake:
Remove cake from refrigerator and again fold back the plastic wrap. Turn the cake domed side up onto a serving platter and lift off the plastic to reveal a beautifully smooth, shiny chocolate surface. Sprinkle with a dusting of cocoa powder. Make a ring of raspberries around the edge of the cake and pour a little raspberry sauce over them. Remove chocolate leaves from the refrigerator. Gently separate the green leaves from the chocolate ones, then one by one dip the stem of each into melted chocolate and gently affix it near the center of the cake, making an upstanding bouquet of 4 or 5 leaves. Decorate with a few strategically placed raspberries.
Serve with a handful of raspberries covered with a spoonful of raspberry sauce.
Find more recipes here!
Ingredients For Cake:
1 tablespoon soft unsalted butter
Several tablespoons flour
4 "large" eggs
1 cup granulated sugar
3/4 cup plain bleached cake flour, in a sifter
12 ounces top-quality semisweet chocolate
(5 ounces for filling, 7 ounces for coating)
1 cup chilled heavy cream
1 cup fresh-squeezed orange juice
3 tablespoons Grand Marnier or orange liqueur
1 pint fresh red raspberries
For Decoration:
The remaining melted chocolate from above
6 to 8 fresh green leaves--orange, lemon, or bay
1 tablespoon cocoa powder in a very fine mesh sieve
2 cups raspberry sauce
For Raspberry Sauce:1 1/2 cups fresh raspberries
1/2 cup or more granulated sugar
2 tablespoons fresh lemon juice
Method
Preparing the Génoise Sponge Cake:
Using the brush, generously butter the 4-cup stainless bowl. Sprinkle in several tablespoons of flour and rotate the bowl in all directions to coat entire inner surface. Turn the bowl upside down and knock out excess flour. Preheat the oven to 350 F.
The Cake Batter:
Beat the eggs and sugar in mixer bowl for 5 minutes, until thick, fluffy, and tripled in volume. Sift and rapidly fold in the flour with a big rubber spatula, and scoop the batter into the prepared bowl. Bake in the middle level of the preheated 350 F oven for 35 to 45 minutes. It is done when a toothpick, stuck through the center of the cake, comes out clean. Completely cool the cake on a rack--at least 1 hour.
Chocolate/Cream Mousse:
Bring 2 inches of water to a simmer in the 8-inch saucepan, set the bowl over it, add 5 ounces of chocolate, and remove from heat. When completely melted and smooth, remove the bowl from over the water and let cool to room temperature. Whip cream to soft peaks in bowl set over a larger bowl of ice cubes and water. Remove bowl from ice/water and fold half of whipped cream into cooled but liquid chocolate; when incorporated, fold in remaining cream.
Assembling the Cake:
Taste orange juice, adding a little sugar if needed. If you wish, add 2 tablespoons of Grand Marnier or orange liqueur. Use a serrated knife to slice the Génoise horizontally into three layers of equal thickness. Shave off and discard the crusty top of the cake. Line the same 8-inch baking bowl with a piece of plastic wrap. Fit rounded top piece of cake into lined bowl. Using pastry brush, soak cake with about 4 tablespoons of orange juice mixture. Spoon 1/3 of the chocolate cream mixture onto the soaked cake layer, and strew on a small handful of raspberries. Place next layer of cake onto the first, brush with 1/3 cup of orange juice mixture, spoon on remaining mousse and a handful of raspberries, and cover with the final slice of cake. Brush on the remaining juice, and bring the hanging edges of the plastic wrap over the top. Cover with another sheet of plastic, and refrigerate for several hours before decorating. Note: Cake may be assembled to this point a day in advance.
Making Chocolate Icing:
Melt remaining 7 ounces of chocolate in a bowl set over warm water, using the same technique as for the mousse. Remove plastic covering from cake bowl and fold back the plastic that is covering the cake. Unmold the thoroughly chilled cake, domed side up, onto a rack. Peel off and discard remaining plastic covering. Lightly dampen your work surface so that a sheet of plastic wrap will adhere, and lay out a 12-inch sheet. Using a rubber spatula, spread a thin 10- to 11-inch disk of cool liquid chocolate in the center of the sheet. Rapidly slide plastic over the top of bowl, letting the plastic with its chocolate disk cover the bottom and sides of the bowl. Gently drop chilled cake, domed side down, into bowl, fold the plastic wrap over it, and refrigerate.
The Chocolate Leaves:
Dip the inside of each leaf into the remaining melted chocolate, or paint the leaves with the chocolate fro a more precise result. Place on a plate, coated side up. Refrigerate until the chocolate hardens.
The Raspberry Sauce:
Puree the raspberries with 1/2 cup sugar in a blender or processor. Add the lemon juice, taste, and adjust the flavor if necessary. Push sauce through fine sieve. Cover and refrigerate until served.
Decorating the Cake:
Remove cake from refrigerator and again fold back the plastic wrap. Turn the cake domed side up onto a serving platter and lift off the plastic to reveal a beautifully smooth, shiny chocolate surface. Sprinkle with a dusting of cocoa powder. Make a ring of raspberries around the edge of the cake and pour a little raspberry sauce over them. Remove chocolate leaves from the refrigerator. Gently separate the green leaves from the chocolate ones, then one by one dip the stem of each into melted chocolate and gently affix it near the center of the cake, making an upstanding bouquet of 4 or 5 leaves. Decorate with a few strategically placed raspberries.
Serve with a handful of raspberries covered with a spoonful of raspberry sauce.
Find more recipes here!
Picture of Elegant Wedding Cupcakes
These pastel cupcakes are very elegant, delicate and simple at the same time.
Source:http://www.sxc.hu/photo/656338
See more elegant wedding cupcake tree pictures here!
Source:http://www.sxc.hu/photo/656338
See more elegant wedding cupcake tree pictures here!
Unique Square Wedding Cake Beach Theme Picture
Picture of the elegant, three tier wedding cake is elegant and unique.
Glass boxes are filed with the sugar arum lilies and sugar pebbles.
You may play with it as you wish and fill them with shells (for beach wedding) cones,
leaves or anything you may think of. Why not a cake topper or photographs. Let your imagination fly!
Dragons and Daffodils Cakes - wedding cake pictures, Tel: (01443) 408540
See more unique wedding cake pictures here!
Glass boxes are filed with the sugar arum lilies and sugar pebbles.
You may play with it as you wish and fill them with shells (for beach wedding) cones,
leaves or anything you may think of. Why not a cake topper or photographs. Let your imagination fly!
Dragons and Daffodils Cakes - wedding cake pictures, Tel: (01443) 408540
See more unique wedding cake pictures here!
Tuesday
Christmas Wedding Cake Designs Pictures
Picture of Christmas Wedding Cake Design for a Small Weddings
I like this cake for its simplicity and elegance.
Pine cone, ivy leaves and holly on the spray ads to its beauty.
Source: http://www.flickr.com/photos/75989296@N00/
See more wedding cake design pictures here!
Christmas Wedding Cake Design - Cupcake Pictures
Can you think of more elegant and classy Christmas Wedding Cupcakes?
This picture shows it all: Cupcake as Christmas ornaments, Snowman, Christmas Tree.
Peace of art! Simply chic!
Source: http://www.flickr.com/photos/14116048@N00/
See more elegant wedding cupcake tree pictures here!
This picture shows it all: Cupcake as Christmas ornaments, Snowman, Christmas Tree.
Peace of art! Simply chic!
Source: http://www.flickr.com/photos/14116048@N00/
See more elegant wedding cupcake tree pictures here!
Free Easy Wedding Cake Recipe
I found this great wedding cake recipe at
http://answers.yahoo.com/question/index;_ylt=AnD_7Q1.g4V2NYhsgYMvZ2QjzKIX?qid=20061119183303AA53k0q
For the assembly:
2 (12 by 2-inch) round layers sponge cake, recipe follows
2 (9 by 2-inch) round layers sponge cake, recipe follows
2 (6 by 2-inch) round layers sponge cake, recipe follows
12 inch cardboard cake round
9-inch cardboard cake round
6-inch cardboard cake round
2 1/2-inch thick long wooden dowels
Small saw
Buttercream, recipe follows
Marzipan flowers
Fresh flowers
Fruit
Cake decorations
Colored buttercream in pastry bags with assorted tips
SPONGE CAKE FOR WEDDING CAKE:
**This recipe will need to be made twice, each time you will bake 1 (12 by 2-inch) layer, 1 (9 by 2-inch) layer and 1 (6 by 2-inch layer. Do not double this recipe ? make it twice, separately.**
15 ounces flour
1 teaspoon salt
12 large eggs, separated
15 ounces sugar
8 ounces butter, melted and cooled
2 teaspoons vanilla extract
Preheat the oven to 375 degrees. Line the bottom of 1 of each size of the pans with parchment paper. Sift the flour with the salt. In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume. Beat the egg whites with the remaining 7 ounces of the sugar until soft peaks form. Fold the egg yolks gently into the egg whites. Gently fold in the sifted flour. Gently fold in the melted butter and the vanilla. Pour the batter into each of the 3 pans. Bake for 20 to 25 minutes, or until center is set. Remove from the oven and run a knife around the edge of the pan to loosen it and cool on wire racks. Repeat this procedure to make 1 more layer of each size.
BUTTERCREAM:
4 cups sugar
1 3/4 cups water
16 egg whites
1 teaspoon salt
5 pounds butter, softened to room temperature and cut into pieces
4 tablespoons vanilla
In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees F on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks. With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup. Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes. Turn the mixer down to low and add the softened butter, piece by piece. **It is very important that the butter and the meringue are the same temperature. If the buttercream begins to break, Slowly heat it up to about 95 degrees F. over a double boiler, while whisking. Return to the mixer and beat until it comes back together. Continue adding butter*** Mix in the vanilla.
To assemble: Cut each of the cooled cakes in half horizontally. Stack each of 4 layers of each size, icing in between each layer on a corresponding size cake circle. Make 3 separate 4-layer cakes. Ice each of the cakes separately. Place the 12 by 2-inch cake on a large platter. Cut 3 lengths of the wooden dowel that are as long as the 12-inch cake is high. Insert the dowels in a triangle pattern in the center of the 12-inch cake. Cut 3 more dowels that are as long as the 9-inch cake is high. Carefully place the 9-inch cake on top of the 12-inch cake in the center, on top of the dowels. Insert the dowels into the center of the 9-inch layer in a triangle pattern. Carefully place the 6-inch layer on top of the 9-inch layer. Decorate with fruit, flowers and marzipan.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Find more recipes here!
http://answers.yahoo.com/question/index;_ylt=AnD_7Q1.g4V2NYhsgYMvZ2QjzKIX?qid=20061119183303AA53k0q
For the assembly:
2 (12 by 2-inch) round layers sponge cake, recipe follows
2 (9 by 2-inch) round layers sponge cake, recipe follows
2 (6 by 2-inch) round layers sponge cake, recipe follows
12 inch cardboard cake round
9-inch cardboard cake round
6-inch cardboard cake round
2 1/2-inch thick long wooden dowels
Small saw
Buttercream, recipe follows
Marzipan flowers
Fresh flowers
Fruit
Cake decorations
Colored buttercream in pastry bags with assorted tips
SPONGE CAKE FOR WEDDING CAKE:
**This recipe will need to be made twice, each time you will bake 1 (12 by 2-inch) layer, 1 (9 by 2-inch) layer and 1 (6 by 2-inch layer. Do not double this recipe ? make it twice, separately.**
15 ounces flour
1 teaspoon salt
12 large eggs, separated
15 ounces sugar
8 ounces butter, melted and cooled
2 teaspoons vanilla extract
Preheat the oven to 375 degrees. Line the bottom of 1 of each size of the pans with parchment paper. Sift the flour with the salt. In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume. Beat the egg whites with the remaining 7 ounces of the sugar until soft peaks form. Fold the egg yolks gently into the egg whites. Gently fold in the sifted flour. Gently fold in the melted butter and the vanilla. Pour the batter into each of the 3 pans. Bake for 20 to 25 minutes, or until center is set. Remove from the oven and run a knife around the edge of the pan to loosen it and cool on wire racks. Repeat this procedure to make 1 more layer of each size.
BUTTERCREAM:
4 cups sugar
1 3/4 cups water
16 egg whites
1 teaspoon salt
5 pounds butter, softened to room temperature and cut into pieces
4 tablespoons vanilla
In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees F on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks. With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup. Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes. Turn the mixer down to low and add the softened butter, piece by piece. **It is very important that the butter and the meringue are the same temperature. If the buttercream begins to break, Slowly heat it up to about 95 degrees F. over a double boiler, while whisking. Return to the mixer and beat until it comes back together. Continue adding butter*** Mix in the vanilla.
To assemble: Cut each of the cooled cakes in half horizontally. Stack each of 4 layers of each size, icing in between each layer on a corresponding size cake circle. Make 3 separate 4-layer cakes. Ice each of the cakes separately. Place the 12 by 2-inch cake on a large platter. Cut 3 lengths of the wooden dowel that are as long as the 12-inch cake is high. Insert the dowels in a triangle pattern in the center of the 12-inch cake. Cut 3 more dowels that are as long as the 9-inch cake is high. Carefully place the 9-inch cake on top of the 12-inch cake in the center, on top of the dowels. Insert the dowels into the center of the 9-inch layer in a triangle pattern. Carefully place the 6-inch layer on top of the 9-inch layer. Decorate with fruit, flowers and marzipan.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Find more recipes here!
Thursday
Christmas Cupcake Wedding Design Idea Pictures
These xsmas cupcakes are easy to make , simple and fun!
Source: http://www.flickr.com/photos/thedepartment/
See more elegant wedding cupcake tree pictures here!
Source: http://www.flickr.com/photos/thedepartment/
See more elegant wedding cupcake tree pictures here!
Wednesday
Christmas Wedding Cake Design - Cupcake Pictures
Very colorful and elaborate Christmas Cupcakes. Wouldn't you love them for your Christmas?
To me they are great for a Holiday Wedding.
Source: http://www.flickr.com/photos/fourdee/
See more elegant wedding cupcake tree pictures here!
To me they are great for a Holiday Wedding.
Source: http://www.flickr.com/photos/fourdee/
See more elegant wedding cupcake tree pictures here!
Tuesday
Traditional Wedding Cake Ides
Well, the tradition of the wedding cake dates back to Roman times when a wheat cake was broken over the heads of the bride and groom.
I doubt you want to worry about that ;)
The truth is that wedding cake traditions vary from culture to culture. And, maybe more importantly, expectations for the actual taste of the cake don't tend to be very high. Certainly, guests don't have a particular flavor in mind when they think of wedding cake.
Here's my advice: Decide what is more important to you, TASTE or APPEARANCE? I'm not saying you have to sacrifice one for the other, but it will give you a place to start.
If your priority is taste, then let that guide you. You said your future mominlaw's cake tasted "alright." What would you improve? Would you like it to be more moist? Would you prefer a different filling? Again, there is NO strictly traditional wedding cake.
If your priority is appearance, then you will probably want fondant icing (which has been popular in recent years). It has a nice appearance but doesn't taste very good. And, to be frank, the icing makes or breaks the flavor of he cake. Also, make sure she has made a cake like this before and knows how to refrigerate it and assemble it. Multi-tier cakes usually need to stay refrigerated until right before the reception or they may topple.
Good luck and don't stress! Lots of people don't even do cakes anymore! They serve dessert or do a candy buffet or donuts or a tower of cupcakes or whatever they can think up! A dessert or flavor that has significance to you and the groom will be much more fun for the guests.
Does your cake have to be traditional? why not choose a cake based on what you want it to look & taste like, not going by what tradition states? mine looked traditional on the outside with the white buttercream frosting, but each of the 4 tiers was a different flavor & filling. i had chocolate, marble, strawberry & rasberry. it tasted great & was a little different than the average cake with 1 flavor throughout.
Traditional wedding cake should be a white cake with white frosting (rich home made).
Here's an AWESOME frosting recipe. (double it up as needed for larger cake).
1 lb. confectioners sugar
1/2 c. shortening
2-3 T. Milk
Blend with electric mixer. Mis on high with electric mixer for 3-5 minutes to make it extra fluffy. Adjust milk amount for thin or thick frosting. Thicker for decorating. If you want a vanilla flavor to this then buy CLEAR vanilla extract and add 1 tsp. per 1lb. of confectioners sugar.
I uset his recipe all the time, and I used it on my own wedding cake. It's a really great recipe that I made myself.
White cake with a fruit filling is very traditional. Buttercream is very traditional.
I am a cake decorator, and I offer about 15 different flavors. About 50% of folks pick at least one tier being a white cake. As far as your cake not tasting special, are you slightly biased because it's not a bakery-bought cake? Not an insult, just curious.
Other traditional flavors: marble, pound, yellow. A few less traditional flavors: champagne, mocha, red velvet, lemon poppyseed, strawberry, raspberry buttermilk, chocolate mint.
Buttercream goes with almost every flavor of cake, and most people like it.
I knew a professional who used Duncan Hines cake mix.....only by the barrel.
It's usually the frosting that gives the special taste you're looking for.
Here is a link to a local store, here. It is absolutely fabulous. Check it out. It should be able to tell you anything you want to know.
The "traditional" wedding cake depends on your heritage/culture. If you aren't sure of your background, then your options are wide open as far as tradition is concerned! So, go with what tastes good to you and what you think will fit your special day! You don't have to do what everyone else is doing... but you will see a lot of brides with a white cake and buttercream icing w/ perhaps a hint of almond flavor!
I don't know how special it would taste to have a traditional wedding cake :) They are normally very dry- like a pound cake. This allows them to stack them up easily and the filling is basically to take away from the dryness... The frosting is normally buttercream.
You could always make an appointment with a baker and do a cake testing.. it's free and doesn't cost you anything.
Now get your lifetime memebreship
at Dream Cakes Made Easy!
I doubt you want to worry about that ;)
The truth is that wedding cake traditions vary from culture to culture. And, maybe more importantly, expectations for the actual taste of the cake don't tend to be very high. Certainly, guests don't have a particular flavor in mind when they think of wedding cake.
Here's my advice: Decide what is more important to you, TASTE or APPEARANCE? I'm not saying you have to sacrifice one for the other, but it will give you a place to start.
If your priority is taste, then let that guide you. You said your future mominlaw's cake tasted "alright." What would you improve? Would you like it to be more moist? Would you prefer a different filling? Again, there is NO strictly traditional wedding cake.
If your priority is appearance, then you will probably want fondant icing (which has been popular in recent years). It has a nice appearance but doesn't taste very good. And, to be frank, the icing makes or breaks the flavor of he cake. Also, make sure she has made a cake like this before and knows how to refrigerate it and assemble it. Multi-tier cakes usually need to stay refrigerated until right before the reception or they may topple.
Good luck and don't stress! Lots of people don't even do cakes anymore! They serve dessert or do a candy buffet or donuts or a tower of cupcakes or whatever they can think up! A dessert or flavor that has significance to you and the groom will be much more fun for the guests.
Does your cake have to be traditional? why not choose a cake based on what you want it to look & taste like, not going by what tradition states? mine looked traditional on the outside with the white buttercream frosting, but each of the 4 tiers was a different flavor & filling. i had chocolate, marble, strawberry & rasberry. it tasted great & was a little different than the average cake with 1 flavor throughout.
Traditional wedding cake should be a white cake with white frosting (rich home made).
Here's an AWESOME frosting recipe. (double it up as needed for larger cake).
1 lb. confectioners sugar
1/2 c. shortening
2-3 T. Milk
Blend with electric mixer. Mis on high with electric mixer for 3-5 minutes to make it extra fluffy. Adjust milk amount for thin or thick frosting. Thicker for decorating. If you want a vanilla flavor to this then buy CLEAR vanilla extract and add 1 tsp. per 1lb. of confectioners sugar.
I uset his recipe all the time, and I used it on my own wedding cake. It's a really great recipe that I made myself.
White cake with a fruit filling is very traditional. Buttercream is very traditional.
I am a cake decorator, and I offer about 15 different flavors. About 50% of folks pick at least one tier being a white cake. As far as your cake not tasting special, are you slightly biased because it's not a bakery-bought cake? Not an insult, just curious.
Other traditional flavors: marble, pound, yellow. A few less traditional flavors: champagne, mocha, red velvet, lemon poppyseed, strawberry, raspberry buttermilk, chocolate mint.
Buttercream goes with almost every flavor of cake, and most people like it.
I knew a professional who used Duncan Hines cake mix.....only by the barrel.
It's usually the frosting that gives the special taste you're looking for.
Here is a link to a local store, here. It is absolutely fabulous. Check it out. It should be able to tell you anything you want to know.
The "traditional" wedding cake depends on your heritage/culture. If you aren't sure of your background, then your options are wide open as far as tradition is concerned! So, go with what tastes good to you and what you think will fit your special day! You don't have to do what everyone else is doing... but you will see a lot of brides with a white cake and buttercream icing w/ perhaps a hint of almond flavor!
I don't know how special it would taste to have a traditional wedding cake :) They are normally very dry- like a pound cake. This allows them to stack them up easily and the filling is basically to take away from the dryness... The frosting is normally buttercream.
You could always make an appointment with a baker and do a cake testing.. it's free and doesn't cost you anything.
Now get your lifetime memebreship
at Dream Cakes Made Easy!
Christmas Wedding Cake Designs Pictures
Picture of Christmas Wedding Cake Design:
This wedding cake is elegant and what makes it even more elegant and unique is the color. Stunning!
Source : http://www.flickr.com/photos/angelynne/
See more wedding cake design pictures here!
This wedding cake is elegant and what makes it even more elegant and unique is the color. Stunning!
Source : http://www.flickr.com/photos/angelynne/
See more wedding cake design pictures here!
Christmas Wedding Cake - Cupcake Pictures
I like different shapes of these Christmas Cupcakes.
They are perfect for Holiday Wedding.
Source: http://www.flickr.com/photos/hollobaugh/
See more elegant wedding cupcake tree pictures here!
They are perfect for Holiday Wedding.
Source: http://www.flickr.com/photos/hollobaugh/
See more elegant wedding cupcake tree pictures here!
Monday
Most Popular Wedding Cake Flavors
My sister and I bake a lot of wedding cakes and vanilla is usually the most popular, with some fillings here and there which are usually apricot, and strawberry. Best vanilla cake really depends on your taste. There's a lot great vanilla cakes out there. Vanilla rates number 1 in my book. And if you're getting married, please warn the people if your cake is almond or lemon or something that looks like vanilla but isn't.
Citrus Flavors-Orange, Lemon, Lime. Combination fruit and citrus cakes (rasberry and lime) The Citrus cakes do well with Chiffon as the cake base and simple syrups derived from the actual fruit you are using (Citrus only) Stay away from Blood Orange as a flavor-because it is inconsistent. Liquor Based Cakes are really big right now-especially Grand Marnier. Fruit-But it depends on what is in season.
This is a pretty loaded question, because with out knowing preferences, I can't really answer. But if you want a good source with International and American Recipe's visit CakeChannel.com
Decoration doesn't always have to be edible in the cake market. Food and Wine had an issue of best Wedding Cakes-you could try browsing through their archives too.
One other warning-Unless you are familiar with working with Fondant-you might want to try finding someone who is or looking for non-fondant (sp) cakes.
Now get your lifetime memebreship
at Dream Cakes Made Easy!
Citrus Flavors-Orange, Lemon, Lime. Combination fruit and citrus cakes (rasberry and lime) The Citrus cakes do well with Chiffon as the cake base and simple syrups derived from the actual fruit you are using (Citrus only) Stay away from Blood Orange as a flavor-because it is inconsistent. Liquor Based Cakes are really big right now-especially Grand Marnier. Fruit-But it depends on what is in season.
This is a pretty loaded question, because with out knowing preferences, I can't really answer. But if you want a good source with International and American Recipe's visit CakeChannel.com
Decoration doesn't always have to be edible in the cake market. Food and Wine had an issue of best Wedding Cakes-you could try browsing through their archives too.
One other warning-Unless you are familiar with working with Fondant-you might want to try finding someone who is or looking for non-fondant (sp) cakes.
Now get your lifetime memebreship
at Dream Cakes Made Easy!
Square Wedding Cake Picture - Beach Theme Design
I love the picture of this fancy beach wedding cake ... shells are so delicate.
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding pictures here!
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding pictures here!
Sunday
Saturday
Wedding Cupcake Tree Tower Picture
You may play with the colors and make this cupcake tree great for spring. I like these beautiful ping flowers. You may find edible, organic flowers to adorn your cup cakes.
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding cupcake tree pictures here!
Square Wedding Cake Pictures 16
This wedding cake might be a great fall wedding cake.
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding pictures here!
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding pictures here!
Wedding Cake History
From: http://answers.yahoo.com
Wedding cake actually began as bread - for fertility. I hated the whole idea of the phoney-baloney wedding cake, so we had three beautiful tiers of braided and decorated breads for our wedding centrepiece (Ukrainian korovai). We gave out wrapped pieces of traditional fruitcake, so people could put it under their pillows to dream of their own true love.
++++
The wedding cake has been part of the marriage ceremony ever since medieval times. Originally they were made of wheat which was a symbol of fertility and prosperity. As a relic of once performed fertility rites, this 'wedding cake' would have been thrown at the bride.
Around 1900 years ago the Romans began baking wheat and salt into a small cake to be eaten. During the ceremony the groom would eat part of a loaf of this barley bread and then he would break the rest over his bride's head. This was taken as a sign of good fortune and a blessing for long life and many children. The guests would try and obtain a crumb for themselves as they too believed they would then share in the good fortune and future prosperity of the couple. It was only the children born to the couple whose marriage had been celebrated this way, that could qualify for high office in Roman culture. Not only did the cake give good fortune to the couple, it insured a bright future for their as yet unborn children. History also tells us that breaking the bread symbolized the breaking of the bride's virginal state and the dominance of the groom over her.
As the wedding cake evolved into the larger, modern version, it became physically impractical to properly break the cake over the bride's head. The tradition disappeared fairly quickly, though there were still reports in Scotland, as late as the 19th century, of breaking an oatcake over the bride's head. It was also reported that in Northern Scotland, friends of the bride would put a napkin over her head and then proceed to pour a basket of bread over her! In Medieval England, the wedding cake was described as a bread which was a flour-based food without sweetening. The breads were included in many celebratory feasts of the day, not just at weddings. No accounts tell of a special type of wedding cake appearing at wedding ceremonies. There are, however, stories of a custom involving stacking small buns in a large pile in front of the newlyweds. Stacked as high as possible the idea was to to make it difficult for the newlyweds to kiss one another over the top. If the bride and groom were able to kiss over the tall stack, it was thought to symbolize a lifetime of prosperity. Eventually, the idea of stacking them neatly and frosting them together was adopted as a more convenient option.
It is told that later in the 1660's during the reign of King Charles II, a French chef (whose name is now lost) visited London and was appalled at the cake-piling ritual. The chef, who was traveling through England at the time noticed the inconvenience of piling smaller cakes into a mound and conceived the idea of constructing them into a solid stacked system. This earliest tiered wedding cake utilized short-cut broom sticks to separate it's layers. Since such an elaborate wedding cake needed to be prepared days in advance and because of the lack of modern refrigeration or plastic wraps, the wedding cake was frosted in lard to keep it from drying out. The lard was scraped off just before serving. In later years, sugar was added to improve the taste of the lard and allowed the lard to be left on the wedding cake as a decorative icing.
Source(s):
More history and information:
http://www.maisiefantaisie.co.uk/history...
Now get your lifetime memebreship
at Dream Cakes Made Easy!
Wedding cake actually began as bread - for fertility. I hated the whole idea of the phoney-baloney wedding cake, so we had three beautiful tiers of braided and decorated breads for our wedding centrepiece (Ukrainian korovai). We gave out wrapped pieces of traditional fruitcake, so people could put it under their pillows to dream of their own true love.
++++
The wedding cake has been part of the marriage ceremony ever since medieval times. Originally they were made of wheat which was a symbol of fertility and prosperity. As a relic of once performed fertility rites, this 'wedding cake' would have been thrown at the bride.
Around 1900 years ago the Romans began baking wheat and salt into a small cake to be eaten. During the ceremony the groom would eat part of a loaf of this barley bread and then he would break the rest over his bride's head. This was taken as a sign of good fortune and a blessing for long life and many children. The guests would try and obtain a crumb for themselves as they too believed they would then share in the good fortune and future prosperity of the couple. It was only the children born to the couple whose marriage had been celebrated this way, that could qualify for high office in Roman culture. Not only did the cake give good fortune to the couple, it insured a bright future for their as yet unborn children. History also tells us that breaking the bread symbolized the breaking of the bride's virginal state and the dominance of the groom over her.
As the wedding cake evolved into the larger, modern version, it became physically impractical to properly break the cake over the bride's head. The tradition disappeared fairly quickly, though there were still reports in Scotland, as late as the 19th century, of breaking an oatcake over the bride's head. It was also reported that in Northern Scotland, friends of the bride would put a napkin over her head and then proceed to pour a basket of bread over her! In Medieval England, the wedding cake was described as a bread which was a flour-based food without sweetening. The breads were included in many celebratory feasts of the day, not just at weddings. No accounts tell of a special type of wedding cake appearing at wedding ceremonies. There are, however, stories of a custom involving stacking small buns in a large pile in front of the newlyweds. Stacked as high as possible the idea was to to make it difficult for the newlyweds to kiss one another over the top. If the bride and groom were able to kiss over the tall stack, it was thought to symbolize a lifetime of prosperity. Eventually, the idea of stacking them neatly and frosting them together was adopted as a more convenient option.
It is told that later in the 1660's during the reign of King Charles II, a French chef (whose name is now lost) visited London and was appalled at the cake-piling ritual. The chef, who was traveling through England at the time noticed the inconvenience of piling smaller cakes into a mound and conceived the idea of constructing them into a solid stacked system. This earliest tiered wedding cake utilized short-cut broom sticks to separate it's layers. Since such an elaborate wedding cake needed to be prepared days in advance and because of the lack of modern refrigeration or plastic wraps, the wedding cake was frosted in lard to keep it from drying out. The lard was scraped off just before serving. In later years, sugar was added to improve the taste of the lard and allowed the lard to be left on the wedding cake as a decorative icing.
Source(s):
More history and information:
http://www.maisiefantaisie.co.uk/history...
Now get your lifetime memebreship
at Dream Cakes Made Easy!
Friday
Picture of Elegant Spring Wedding Cupcake Tree Tower
You may play with the colors and make this cupcake tree tower great for winter, spring, summer or fall wedding
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding cupcake tree pictures here!
Elegant Swarovski Crystal Wedding Cake Pictures
I find this picture of wedding cake very elegant. Swarovski crystal, flowers and pastel colors give it a special European flair. Very chic!
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding cake pictures here!
Decorating Wedding & Other Celebration Cakes
Catherine prepared an e book for you -that is actually lifetime memebreship!
Here is what she has to say:
Dream Cakes Made Easy is like no other place on Internet (maybe I should be more modest, but that is the thuth! If you find aynithing even close to this live e-book, please let me know and I will give it to you for free!
It covers in one place all the basic knowledge that you need to start cake decorating or improve your techniques. It has been written for beginners and intermediate cake decorators to enhance their styles and improve their performance as well as expanding their creative instincts.
The first section of the e book covers the equipment that you will need.
Unexpectedly I found that the imperative needs of cake decorating are not expensive, and in many cases can be replicated by tools that you already have in the kitchen. There is also a small section of tools that make the job easier if you are going to make commercial type cakes. By these I mean large wedding cakes as opposed to the kids birthday cakes.
The section on techniques covers all types of cake decorating ideas with practical down to earth no nonsense instructions. It has been written in basic simple English so everyone can understand the instructions. In many cases there are illustrations of the techniques so that you can follow the instructions visually as well. There is certainly nothing gobbledegook here it is easy to follow.
I was amazed and delighted to realise how many icings, glazes and frostings there were I thought in my blissful ignorance there were about mat be eight to twelve. There is almost that number of types of icings in the e book on molding icing. Never sure what type of frosting to use in hot weather never fear this e book tells you about all the properties.
I was amazed that by using simple techniques you can make icing more glossy and shiny. Funny I had always associated icing with a sort of old fashioned women’s institute idea, but I was heartened how easy it all appeared when explained in simple terms.
If you are from the States you in for a bigger treat as many of the icings are taken from Europe. Anyone who has ever travelled in Europe and eaten its chocolate cakes, the Sacher torts and the linzer torts know how exquisite they taste. All the types of icing are explained and there was not an American type frosting in sight.
The stress behind the e book is not which is best Stateside or Europe that is completely incidental and the book makes it quite clear that is a matter of personal taste.
What the book really stresses is how to choose an icing by its taste, and how it stands up to the conditions expected of it. Not only are the recipes for many types of icing given but also for the cakes as well. Here again the emphasis is on taste. There are clear explanations as to why certain cakes are used and why. For instance there is a recipe for a rich genoise sponge.
There is the history and recipe of the famous recipe from Genoa, but it is a light sponge and it will not tolerate the weight of a large amount of icing on it as well as other layers of cake. Within minutes you will know how and why to select your ideal cake recipe.
In short this book is beautifully written for the beginner to intermediate user. Whilst it does tell you how to make all the different types of icing it also suggests what to do if you are constrained by time. It explains the best places to buy pre purchased icings and what sort of quality you can expect.
It taught me one thing that cake decorating is creative but everyone has the talent to tap into his or her imagination. As the instructions are simple in the sense they emphasise that when you see a cake look at it from a design point of view how has it been constructed. Once you have worked that out it teaches you how to build the cakes of your dreams.
Most of all it accentuates the idea that cake decorating is fun and the wonderful thing about the whole procedure is that you can always enjoy the “mistakes”. It covers every technique you need to know from tempering chocolate to making little decorations from cut out shapes of icing, as well as making Santas and other figures for the festive holiday cakes.
The illustrations are fantastic and they cover baby showers, weddings engagements, retirements and groom cakes. If the cake is in your head you will find a clear idea how to execute that idea within the book. However there is nothing at all patronising about the way it is written it is jam packed full of information that you can use and absorb. Someone has written the recipes with a passion for creating great tasting cakes. There is a world of resources and experience just waiting to be passed on.
Now get your lifetime memebreship
at Dream Cakes Made Easy!
Thursday
Square Wedding Cake Pictures - Designs 15
This is an unusual pink square cake design.
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding cupcake tree pictures here!
Wednesday
Christmas Wedding Cupcakes - Designs and Pictures
Frost the cupcakes with butter cream frosting and place a poinsetta (silk ) on each cupcake.
Instead of cupcakes in the traditional size, get those tiny baking cups that are more elegant. In each, place some homemade fudge with curls of andes candy on top or better yet, the mint bark from William Sonoma.
For the red to accompany, either circling the serving platter for the desserts or one at each dish, a chocolate dipped strawberry
More cupcake ideas
Instead of cupcakes in the traditional size, get those tiny baking cups that are more elegant. In each, place some homemade fudge with curls of andes candy on top or better yet, the mint bark from William Sonoma.
For the red to accompany, either circling the serving platter for the desserts or one at each dish, a chocolate dipped strawberry
More cupcake ideas
Unusual Wedding Cake Picture - Funny Topper
This is an interesting cake design, colorful and different.
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding cupcake tree pictures here!
Chocolate Wedding Cupcakes - Cupcake Tree Picture
Elegant cupcake tree for wedding or any other occasion.
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding cupcake tree pictures here!
Tuesday
Wedding Cupcake Tree Tower Picture
Elegant cupcake tree for wedding or any other occasion.
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding cupcake tree pictures here!
Fall Wedding Cake Design Picture
This is a very unique cake design. Great for fall weddings or any other celebration.
For other seasons you may use some spring or summer fruits.
Very different!
Patty Cakes Tel: Call 618-654-8180
See more elegant wedding cupcake tree pictures here!
Christmas Wedding Cake Icing Recipes and Ideas
I love the look and taste of Royal Icing it dries to a smooth polished finish and is always elegant.
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups
Home-made icing
Ingredients
1 (8 oz.) pkg. cream cheese
1/3 c. butter
1 box powdered sugar
1 tsp. vanilla
Beat cream cheese and butter until smooth. Add sugar and
vanilla. Beat well. Spread on cake when cooled. Sprinkle
with nuts.
or
Coat the fruitcake with a layer of marzipan and then spread thinly with Royal Icing
Butter Cream is truely very delicious, however it will not stand up over time.... I'm assuming you are making a standard wedding cake, not one that will be eaten right away.
Buttercream!
INGREDIENTS
* 1 cup butter
* 1 cup shortening
* 1/2 cup milk
* 2 teaspoons clear imitation vanilla extract
* 8 cups confectioners' sugar
DIRECTIONS
1. Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Makes 5-6 cups
Buttercream is a traditional icing, however, cream cheese frosting is great too. Talk to your cake designer to the best ideas. Also, make sure to test the frosting before deciding. You want to like it. THere is another option, if you are not big on frosting, and/or want a clean look to your cake. You can have fondant used on your cake. This creates a very clean line for the cake and creates a great finish. The fondant is edible, but can also be removed for serving if desired.
Find more wedding cake recipes and design wedding cake pictures here!
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups
Home-made icing
Ingredients
1 (8 oz.) pkg. cream cheese
1/3 c. butter
1 box powdered sugar
1 tsp. vanilla
Beat cream cheese and butter until smooth. Add sugar and
vanilla. Beat well. Spread on cake when cooled. Sprinkle
with nuts.
or
Coat the fruitcake with a layer of marzipan and then spread thinly with Royal Icing
Butter Cream is truely very delicious, however it will not stand up over time.... I'm assuming you are making a standard wedding cake, not one that will be eaten right away.
Buttercream!
INGREDIENTS
* 1 cup butter
* 1 cup shortening
* 1/2 cup milk
* 2 teaspoons clear imitation vanilla extract
* 8 cups confectioners' sugar
DIRECTIONS
1. Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Makes 5-6 cups
Buttercream is a traditional icing, however, cream cheese frosting is great too. Talk to your cake designer to the best ideas. Also, make sure to test the frosting before deciding. You want to like it. THere is another option, if you are not big on frosting, and/or want a clean look to your cake. You can have fondant used on your cake. This creates a very clean line for the cake and creates a great finish. The fondant is edible, but can also be removed for serving if desired.
Find more wedding cake recipes and design wedding cake pictures here!
Monday
Christmas Cupcake Pictures and Designs
This cupcakes are auitable for any occasion (wedding, birthday) however large or small. You may just change the colors of decoration.
Simple, but so inviting :-)
Source: http://www.flickr.com/photos/swardraws/
See more elegant wedding cupcake tree pictures here!
Parcel Christmas Wedding Cake Picture Design
Picture of Christmas Wedding Cake Design
How can you not love this cake :-)
Source: http://www.flickr.com/photos/weddingcakes/
See more wedding cake design pictures here!
Christmas Wedding Cake Designs and Ideas
You could decorate any standard cake with christmas ornaments in your colors instead of flowers... Ive never seen it actually done, but I always thought it would be so different and pretty and would have if I had ended up having a christmas wedding! just be careful not to use really glittery ones so the glitter doesn't get on the icing! You could accent the ornaments with christmas greenery....
Wedding cakes in my opinion should be very simple but elegant. I would go with something that went along with the rest of your wedding. If you have poinsettas.. then go with SMALL ones on the cake maybe around the bottom? or snowflakes.. it all depends on what your "theme" is. I think that a 3 teir cake should feed 200 if the bottom is about a 15 inch and so on up getting smaller..
Three tier cake with white Marzapan Frosting (looks very smooth), with either a Ribbon made out of the same frosting, to look like a present would be very elegant, placing some folowers around the bottom and scattered all over the table...or instead of a ribbon as the decoration you could leave it plain and buy some real flowers of your choice and place a cluster on top and a few scattered on the next two layers, the flowers will not harm the cake and looks beautiful, just remember not to go over-board with them, also I would stay away from "Christmas" Pointsettias unless you want a Christmasy look, personally I would rather have the cake not look too much like a "Christmas Cake".
A simple cake (any flavor) would work and whatever color frosting, or fondant, that you want...make it a simple 1 or 2 layer cake with fondant holly leaves and berries. Then have additional sheet cakes made (the the guests never see) to be cut in the kitchen and then served. This will give you the opportunity to choose multiple cake flavors instead of just the one used for your layered cake. Also, sheet cakes are MUCH cheaper than layered ones with all the flowers etc on it.
What about a three tear wedding cake in the style of 3 Christmas presents. All wrapped up in stylish Christmas paper in icing sugar.
Good luck :-)
Find more wedding cake recipes and design wedding cake pictures here!
Wedding cakes in my opinion should be very simple but elegant. I would go with something that went along with the rest of your wedding. If you have poinsettas.. then go with SMALL ones on the cake maybe around the bottom? or snowflakes.. it all depends on what your "theme" is. I think that a 3 teir cake should feed 200 if the bottom is about a 15 inch and so on up getting smaller..
Three tier cake with white Marzapan Frosting (looks very smooth), with either a Ribbon made out of the same frosting, to look like a present would be very elegant, placing some folowers around the bottom and scattered all over the table...or instead of a ribbon as the decoration you could leave it plain and buy some real flowers of your choice and place a cluster on top and a few scattered on the next two layers, the flowers will not harm the cake and looks beautiful, just remember not to go over-board with them, also I would stay away from "Christmas" Pointsettias unless you want a Christmasy look, personally I would rather have the cake not look too much like a "Christmas Cake".
A simple cake (any flavor) would work and whatever color frosting, or fondant, that you want...make it a simple 1 or 2 layer cake with fondant holly leaves and berries. Then have additional sheet cakes made (the the guests never see) to be cut in the kitchen and then served. This will give you the opportunity to choose multiple cake flavors instead of just the one used for your layered cake. Also, sheet cakes are MUCH cheaper than layered ones with all the flowers etc on it.
What about a three tear wedding cake in the style of 3 Christmas presents. All wrapped up in stylish Christmas paper in icing sugar.
Good luck :-)
Find more wedding cake recipes and design wedding cake pictures here!
Sunday
Cute Love Quote
Love never claims, it ever gives. Love ever suffers, never resents never revenges itself.
Mahatma Gandhi
Mahatma Gandhi
Saturday
Wedding Cupcakes with Flowers
This cupcakes decorated with flowers are great for any occasion (wedding, birthday) however large or small.
See more elegant wedding cupcake tree pictures here!
Friday
Christmas Wedding Cake Pictures, Designs and Ideas
Susie wrote:
I made my own wedding cake for about 90 and had plenty left over. I used a large sheet pan then did 2 tiers in one corner. I love ivy and flowers on a cake. Fresh ivy and red flowers would be beautiful. I dont know if poinsettas are "safe" to use. But you can get all kinds of different mums, carnations etc. There is an edible glitter sprinkle that would look like snow lightly dusted on your cake. That would be very pretty and simple.
See more elegant square wedding cake pictures here!
I made my own wedding cake for about 90 and had plenty left over. I used a large sheet pan then did 2 tiers in one corner. I love ivy and flowers on a cake. Fresh ivy and red flowers would be beautiful. I dont know if poinsettas are "safe" to use. But you can get all kinds of different mums, carnations etc. There is an edible glitter sprinkle that would look like snow lightly dusted on your cake. That would be very pretty and simple.
See more elegant square wedding cake pictures here!
Cupcake Wedding Cake Pictures & Designs
This cupcakes are auitable for any occasion (wedding, birthday) however large or small.
See more elegant wedding cupcake tree pictures here!
Elegant Wedding Cake Picture Design
Picture of beautiful hexagon-shaped cake was iced in buttercream, wrapped in ribbon and simply decorated with small bouquets of fresh flowers.
I love monogram cake top!
Cake Maven
Phone Number: (760) 231-7232
See more wedding cake design pictures here!
Thursday
Picture of Beach Theme Wedding Cake Design
Picture of Beach Wedding Cake Design
Cake Maven
Phone Number: (760) 231-7232
See more wedding cake design pictures here!
Flower Wedding Cupcake Picture
Picture of beautiful flower cupcakes for a wedding or any other occasion:
See more elegant wedding cupcake pictures here!
See more elegant wedding cupcake pictures here!
Christmas Wedding Cupcake Design Idea
Ice all of your cupcakes green, then put them in the shape of a Chrismas tree and then decorate that with icing...like a star on the top one, different colored icing for bulbs..there are tons of different ways to decorate this. I have done this before and it is always a hit.
Reindeer Faces: Chocolate frosting, M&M's for eyes and nose, and two small pretzels for antlers
Find more designs and recipes here!
Reindeer Faces: Chocolate frosting, M&M's for eyes and nose, and two small pretzels for antlers
Find more designs and recipes here!
Wednesday
Cute Unique Wedding Cake Topper
I have to share this sweet wedding cake topper with you!
This is one of the most cute tops I ever seen :-)
See more elegant square wedding cake pictures here!
This is one of the most cute tops I ever seen :-)
See more elegant square wedding cake pictures here!
Christmas Cupcake Wedding Design Idea
Cupcake as a snowman is a vry original and cute idea for Christmas wedding cupcake! They are so cute + you can use different little candies to make the face. Candy corn nose, gum drop eyes, ect.
Find more designs and recipes here!
Find more designs and recipes here!
Wedding Cupcake Pictures
Picture of simple, but very colorful cupcakes for a wedding or any other occasion:
See more elegant wedding cupcake pictures here!
See more elegant wedding cupcake pictures here!
Tuesday
Christmas Cupcake Decorating Idea and Tip
Some easy cupcake decorating ideas and tips for Christmas .
1. Mix green frostong, Light green, it only requires 4-6 drops of food coloring per qaurt of frosting. So 3 drops for a typical batch for 24 cupcakes.
use a star tip and a cloth or disposable frosting bag, you can find almost anywhere, they sell anything for kitchens. (or you can get the pre-colored frosting, and buy the twist on tips),
You can do one of two things, you can create a mound, on the entire cupcake, smaller towards the outside, and raise. Sort of like a christmas tree.
You can use all sorts of candies or spinkles to decorate the top. Simpe ones like Crushed color life savers, spinkles, even ones shaped like stars. Sometimes grocery stores put out christmas shapped spinkles. You can crush Candy canes, or just use Dots.
and on top, put a yellow star, with frosting, or candy.
Another simple one, is frosting the cupcake white and useing the green frostong to create a wreath. Using Stringy Twislers, and tying them into a bow, and crushing some candy for on top of the cupcake, and just be decorative. I've seen some that did little snow people inside the wreath.
Another great simple and quick one is flat frosting cupcakes, white red, and green, and using the opposing color, to make croses or x's on their cupcakes, as if it were a wrapped present. and you can use again the pully apart stringy twislers to make bow ties.
I've seen some other ones,Frosting Some as presents, and trees, and alternating them on a round raising platter, or having them sit on made brownies. so it's almost pyrimad like.
Or if you make more complex cupcakes, use of the spray gun, can really coem in handy.
I've seen a cute one my mother did, Which she used, white frosting, and mini candy canes, and she frosting each cupcake white, unevenling, and springled, white sugar (confectinary, and regular grad sugur, on top of the already white sugar, and stuck the mini candy caneson angles, so every two cupcakes' candy canes inter crossed, and she did it in a round single around a platter, with a bundt cake in the middle decorated like the north pole. It was really cute, she used chocolate santas, and filled the middle with typcal xmas ornaments.
Find more recipes here!
1. Mix green frostong, Light green, it only requires 4-6 drops of food coloring per qaurt of frosting. So 3 drops for a typical batch for 24 cupcakes.
use a star tip and a cloth or disposable frosting bag, you can find almost anywhere, they sell anything for kitchens. (or you can get the pre-colored frosting, and buy the twist on tips),
You can do one of two things, you can create a mound, on the entire cupcake, smaller towards the outside, and raise. Sort of like a christmas tree.
You can use all sorts of candies or spinkles to decorate the top. Simpe ones like Crushed color life savers, spinkles, even ones shaped like stars. Sometimes grocery stores put out christmas shapped spinkles. You can crush Candy canes, or just use Dots.
and on top, put a yellow star, with frosting, or candy.
Another simple one, is frosting the cupcake white and useing the green frostong to create a wreath. Using Stringy Twislers, and tying them into a bow, and crushing some candy for on top of the cupcake, and just be decorative. I've seen some that did little snow people inside the wreath.
Another great simple and quick one is flat frosting cupcakes, white red, and green, and using the opposing color, to make croses or x's on their cupcakes, as if it were a wrapped present. and you can use again the pully apart stringy twislers to make bow ties.
I've seen some other ones,Frosting Some as presents, and trees, and alternating them on a round raising platter, or having them sit on made brownies. so it's almost pyrimad like.
Or if you make more complex cupcakes, use of the spray gun, can really coem in handy.
I've seen a cute one my mother did, Which she used, white frosting, and mini candy canes, and she frosting each cupcake white, unevenling, and springled, white sugar (confectinary, and regular grad sugur, on top of the already white sugar, and stuck the mini candy caneson angles, so every two cupcakes' candy canes inter crossed, and she did it in a round single around a platter, with a bundt cake in the middle decorated like the north pole. It was really cute, she used chocolate santas, and filled the middle with typcal xmas ornaments.
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Elegant Square Wedding Cake Picture No 18
A classy four tier square wedding cake blocked with fresh roses and decorated with sugar blossom and diamante centres.
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant square wedding cake pictures here!
Monday
Christmas Wedding Cupcake Decorating
Get some red, green, and/or white frosting and/or icing. Then make the designs Santa Claus, Christmas trees, Gingerbread men, etc.
You can also get some candies to put on top of the cupcakes.
If you want, and know how to, you can put filling inside the cupcakes.
Have fun, and enjoy!
Find more designs and recipes here!
You can also get some candies to put on top of the cupcakes.
If you want, and know how to, you can put filling inside the cupcakes.
Have fun, and enjoy!
Find more designs and recipes here!
Elegant Flower Mini Cakes - Cupcakes
This cupcake wedding cake is decorated with hand made sugar decorations. Suitable for any occasion (wedding, birthday) however large or small.
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant wedding cupcake tree pictures here!
Sunday
Qute Love Quote
To love deeply in one direction makes us more loving in all others.
Anne-Sophie Swetchine
Anne-Sophie Swetchine
Saturday
Elegant Square Wedding Cake Picture No 17
So simple and so elegant. This square wedding cake is displayed on a stand that enables the tops of the cakes to be covered in a carpet of sugar flowers.
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant square wedding cake pictures here!
Friday
Decorating camping cupcakes
If you ice your cup cakes in yellow frosting then you can put a piece of KIT KAT bar on them as a log, also you could do them blue get candy fish and put one on top, you can cut out tents shapes out of bristol board, glue each to a toothpick and then stick them into the cakes after you frost them in another color. I have 60 Christmas cup cakes to do so I know where you are coming from. Good Luck
http://answers.yahoo.com/question/index;_ylt=Au3xQSSDDAHYC8peCiwlxdUjzKIX?qid=20060815142547AAUcwla
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http://answers.yahoo.com/question/index;_ylt=Au3xQSSDDAHYC8peCiwlxdUjzKIX?qid=20060815142547AAUcwla
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Elegant flower wedding cupcake tree picture
Cute flower cupcakes!
These lilac cupcakes are decorated with handmade sugar decorations. Suitable for any occasion however large or small.
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant wedding cupcake tree pictures here!
Elegant Square Wedding Cake Picture No 16
Beautiful ivory sugar flower designs bring a traditonal feel to a contemporary look. A magnificent seven tier extravaganza for a big wedding!
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant square wedding cake pictures here!
Thursday
Free Easy Cream Cheese Cupcake Recipe
CREAM CHEESE CUPCAKE RECIPE
Ingredients:
1 (3-oz.) pkg. Cream Cheese, softened
1 package Yellow Cake Mix
1 1/4 cup Water
1/2 cup Butter, melted
3 Eggs
Chocolate Frosting or flavor of your choosing
Directions:
In a mixing bowl, beat cream cheese until smooth. Add cake mix, water, butter and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350 degrees for 25 minutes or until golden brown. Remove to wire rack to cool completely. Frost.
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Ingredients:
1 (3-oz.) pkg. Cream Cheese, softened
1 package Yellow Cake Mix
1 1/4 cup Water
1/2 cup Butter, melted
3 Eggs
Chocolate Frosting or flavor of your choosing
Directions:
In a mixing bowl, beat cream cheese until smooth. Add cake mix, water, butter and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Bake at 350 degrees for 25 minutes or until golden brown. Remove to wire rack to cool completely. Frost.
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Elegant and Unique Mini Wedding Cakes - Cupcakes
Very different cakes - neon cakes:
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant wedding cupcake tree pictures here!
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant wedding cupcake tree pictures here!
Elegant Square Wedding cake Pictures - No 15
Blocked with deep red roses, the bride and groom's initials are piped on to this simple and beautiful square wedding cake.
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant square wedding cake pictures here!
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant square wedding cake pictures here!
Wednesday
Elegant Square Mini Cakes - Cupcakes
Individually iced and square mini cakes. Each topped with a sweet rosebud and edged with a satin ribbon. Very different and elegant!
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant wedding cupcake tree pictures here!
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant wedding cupcake tree pictures here!
Square Wedding Cake Pictures 14
Picture of excuisite square wedding cake picture design
A beautiful gift box wedding cake with elegant diamond monograms.
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant wedding cupcake tree pictures here!
A beautiful gift box wedding cake with elegant diamond monograms.
From : Maisie Fantaisie, London Tel:(+44) (020)86715858
See more elegant wedding cupcake tree pictures here!
Free Easy Italian Wedding Cake Recipe
Italian Wedding Cake
Ingredients:
1 stick butter
1/2 cup shortening
1 cup of sugar
1 tsp. soda in 1 c. buttermilk
5 egg yolks
1 cup angel coconut
2 cups flour
1 tsp. vanilla
1 cup chopped pecans
5 egg whites
Directions:
Cream butter,shortening and sugar.
Add egg yolks and mix well.
Add buttermilk vanilla add flour.
Beat. Fold in coconut, pecans and whites. Bake 30 minutes in medum greased pan at 350 F
Frosting:
8 oz. cream cheese
1 box powdered sugar
1 stick butter
1 cup chopped nuts
1 tsp. vanilla
Combine butter and cream cheese. Add sugar,nuts and vanilla.
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Ingredients:
1 stick butter
1/2 cup shortening
1 cup of sugar
1 tsp. soda in 1 c. buttermilk
5 egg yolks
1 cup angel coconut
2 cups flour
1 tsp. vanilla
1 cup chopped pecans
5 egg whites
Directions:
Cream butter,shortening and sugar.
Add egg yolks and mix well.
Add buttermilk vanilla add flour.
Beat. Fold in coconut, pecans and whites. Bake 30 minutes in medum greased pan at 350 F
Frosting:
8 oz. cream cheese
1 box powdered sugar
1 stick butter
1 cup chopped nuts
1 tsp. vanilla
Combine butter and cream cheese. Add sugar,nuts and vanilla.
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