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Wednesday
Saturday
Picture of White Chocolate Two Tier Wedding Cake
Made by: Chocolate Earth
Unit F, 52 Oteha Valley Road
Albany
New Zealand
Ph: 09 476 9996
4564 Alvarado Canyon Rd, Suite A
San Diego, California 92120
Phone: 619-285-1220
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Thursday
Picture of Medieval Castle Wedding Cake
Made by: HJ Wedding Cakes
75, Tennyson Road
Luton Bedfordshire
LU1 3RR
Tel: (44) (0) 1582 488321
See more unique wedding cake pictures here!
Wednesday
Picture of Hawaiian Print Wedding Cake
Made by: JUST FABULOUS PASTRIES.
4564 Alvarado Canyon Rd, Suite A
San Diego, California 92120
Phone: 619-285-1220
See more unique wedding cake pictures here!
Tuesday
Picture of Unique Wedding Cake
Made by: Gail Watson Cakes, New York, NY
Phone:
1-877-867-5088
See more unique wedding cake pictures here!
Chocolate Walnut Cake With Amaretto Ganache
Ingredients
6 ounces very good quality semisweet chocolate
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar, divided
8 large eggs, separated
1 1/2 cups ground walnuts
2/3 cup all purpose flour
Chocolate Filling
1 pound semisweet chocolate
1 1/2 cups heavy whipping cream
12 tablespoons (1 1/2 sticks) unsalted butter, softened
5 tablespoons amaretto liquor.
Syrup
1/3 cup water
1/4 cup sugar
5 tablespoons amaretto
Walnut halves for decorating
preheat oven to 350 degrees.
Method
preheat to 350 degrees.
Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally, but be careful the chocolate does not sit in the water. Beat the butter with half the sugar until soft medium speed, the beat in the chocolate, add the egg yolks, one at a time. Combine the walnuts and flour and gently fold in.
Whip the egg whites until they just hold a soft peak and whip in the remaining sugar slowly. Gently fold into the cake batter. Pour the batter into the prepared pan and bake about 35 to 45 minutes, or until well risen and still a little soft in the very center. Cool the cake in the pan for a few minutes, then cool.
To make the syrup, boil all the ingredients and add the liquor.
For the filling, grate the chocolate, and bring the cream to a boil in a saucepan and remove from heat. Stir in the chocolate and butter; allow to stand about 2 minutes until melted. Whisk smooth, whisk in the amaretto, and scrape into a bowl and cool at room temperature or refrigerator until the ganache has set and thickened.
Slice the cake into two layers Place 1 layer on a plate and moisten with syrup. Beat the chocolate ganache for about 1 minute, until it is has incorporated the air and lightened. Spread a third of the ganache on the layer of cake on the plate. Top with the other layer and moisten with more syrup. Use half the remaining filling to cover the top and side of the cake. Use the remainder of the ganache to pipe a decorative border around the cake.
See more unique wedding cake recipes and pictures here!
6 ounces very good quality semisweet chocolate
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar, divided
8 large eggs, separated
1 1/2 cups ground walnuts
2/3 cup all purpose flour
Chocolate Filling
1 pound semisweet chocolate
1 1/2 cups heavy whipping cream
12 tablespoons (1 1/2 sticks) unsalted butter, softened
5 tablespoons amaretto liquor.
Syrup
1/3 cup water
1/4 cup sugar
5 tablespoons amaretto
Walnut halves for decorating
preheat oven to 350 degrees.
Method
preheat to 350 degrees.
Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally, but be careful the chocolate does not sit in the water. Beat the butter with half the sugar until soft medium speed, the beat in the chocolate, add the egg yolks, one at a time. Combine the walnuts and flour and gently fold in.
Whip the egg whites until they just hold a soft peak and whip in the remaining sugar slowly. Gently fold into the cake batter. Pour the batter into the prepared pan and bake about 35 to 45 minutes, or until well risen and still a little soft in the very center. Cool the cake in the pan for a few minutes, then cool.
To make the syrup, boil all the ingredients and add the liquor.
For the filling, grate the chocolate, and bring the cream to a boil in a saucepan and remove from heat. Stir in the chocolate and butter; allow to stand about 2 minutes until melted. Whisk smooth, whisk in the amaretto, and scrape into a bowl and cool at room temperature or refrigerator until the ganache has set and thickened.
Slice the cake into two layers Place 1 layer on a plate and moisten with syrup. Beat the chocolate ganache for about 1 minute, until it is has incorporated the air and lightened. Spread a third of the ganache on the layer of cake on the plate. Top with the other layer and moisten with more syrup. Use half the remaining filling to cover the top and side of the cake. Use the remainder of the ganache to pipe a decorative border around the cake.
See more unique wedding cake recipes and pictures here!
Monday
Picture of Stunning Swirly Orchid Wedding Cake
Made by: Rosalind’s desserts by design
Phone:
604-938-4091 , Box 741, Pemberton, BC V0N 2L0
See more unique wedding cake pictures here!
Saturday
Easy Recipe for Lemon Pistachio Crunch Cake
Lemon curd separates the layers of this fine-crumbed,very special occasion cake. Get started at least one day ahead: The frosting base and lemon curd must chill overnight before using. For the frosting, high-quality white chocolate such as Lindt or Perugina is perfect.
Curd
8 large egg yolks
3/4 cup sugar
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (packed) grated lemon peel
1/8 teaspoon salt
Pistachio crunch
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup water
1/2 teaspoon baking soda
1 cup natural unsalted pistachios (about 5 ounces)
Frosting
2 1/2 cups chilled whipping cream, divided
8 ounces high-quality white chocolate, chopped
1/8 teaspoon salt
Cake
3 1/2 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
1 1/2 cups whole milk
8 large egg whites
For curd:
Whisk all ingredients in heavy medium saucepan to blend. Cook over medium-low heat until curd thickens and candy thermometer registers 170°F, stirring constantly, about 7 minutes (do not boil). Pour curd into small bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3 days.
For pistachio crunch:
Place large sheet of foil on work surface; butter foil. Combine sugar, butter, and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and butter melts, occasionally brushing down sides of pan with wet pastry brush. Increase heat to medium-high and boil until syrup is medium amber color, stirring constantly, about 12 minutes. Remove from heat. Immediately add baking soda (mixture will foam up), then nuts and stir to blend well. Spread nut mixture onto prepared foil, separating nuts. Cool completely. Chop crunch into 1/4- to 1/3-inch pieces. (Can be made 2 days ahead. Store airtight at room temperature.)
For frosting:
Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and salt; stir until smooth. Transfer frosting base to bowl. Cover; chill overnight.
For cake:
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 3/4 cups sugar, beating until well blended. Beat in vanilla and lemon peel. Beat in flour mixture alternately with milk in 3 additions each. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Divide batter among prepared pans.
Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
Using serrated knife, cut off mounded tops of cake layers to level. Place 1 cake layer on platter, trimmed side up. Spread with half of lemon curd. Top with second cake layer, trimmed side up. Spread with remaining lemon curd. Top with third cake layer, trimmed side down.
Whisk remaining 1 3/4 cups chilled cream into frosting base to loosen. Using electric mixer, beat until frosting holds stiff peaks. Spread frosting over top and sides of cake. Chill until frosting is firm, at least 3 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
Press crunch lightly into frosting on sides and top edge of cake. (Can be prepared 1 hour ahead and refrigerated.)
See more unique wedding cake recipes and pictures here!
Curd
8 large egg yolks
3/4 cup sugar
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (packed) grated lemon peel
1/8 teaspoon salt
Pistachio crunch
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup water
1/2 teaspoon baking soda
1 cup natural unsalted pistachios (about 5 ounces)
Frosting
2 1/2 cups chilled whipping cream, divided
8 ounces high-quality white chocolate, chopped
1/8 teaspoon salt
Cake
3 1/2 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
1 1/2 cups whole milk
8 large egg whites
For curd:
Whisk all ingredients in heavy medium saucepan to blend. Cook over medium-low heat until curd thickens and candy thermometer registers 170°F, stirring constantly, about 7 minutes (do not boil). Pour curd into small bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3 days.
For pistachio crunch:
Place large sheet of foil on work surface; butter foil. Combine sugar, butter, and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and butter melts, occasionally brushing down sides of pan with wet pastry brush. Increase heat to medium-high and boil until syrup is medium amber color, stirring constantly, about 12 minutes. Remove from heat. Immediately add baking soda (mixture will foam up), then nuts and stir to blend well. Spread nut mixture onto prepared foil, separating nuts. Cool completely. Chop crunch into 1/4- to 1/3-inch pieces. (Can be made 2 days ahead. Store airtight at room temperature.)
For frosting:
Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and salt; stir until smooth. Transfer frosting base to bowl. Cover; chill overnight.
For cake:
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 3/4 cups sugar, beating until well blended. Beat in vanilla and lemon peel. Beat in flour mixture alternately with milk in 3 additions each. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Divide batter among prepared pans.
Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
Using serrated knife, cut off mounded tops of cake layers to level. Place 1 cake layer on platter, trimmed side up. Spread with half of lemon curd. Top with second cake layer, trimmed side up. Spread with remaining lemon curd. Top with third cake layer, trimmed side down.
Whisk remaining 1 3/4 cups chilled cream into frosting base to loosen. Using electric mixer, beat until frosting holds stiff peaks. Spread frosting over top and sides of cake. Chill until frosting is firm, at least 3 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
Press crunch lightly into frosting on sides and top edge of cake. (Can be prepared 1 hour ahead and refrigerated.)
See more unique wedding cake recipes and pictures here!
Friday
Picture of Chocolate Groom Cake
Today the Groom's wedding cake serves as a way for the Groom
to have his own special part of the reception or rehearsal dinner.
The cake often hints at some aspect of the Groom's personality.
Made by: Kicca Cakes
238B Randolph Avenue
Maida Vale
London W9 1PF
Ph. 078 6606 5028
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Easy Macadamia Nut Wedding Cookies Recipe
Ingredients
1/2 cup butter
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup finely chopped macadamia nuts
1 cup all-purpose flour
powdered sugar
Directions
Preheat the oven to 325 degrees.
1. Cream the butter and sugar together. Add the salt and extract and mix.
2. Chop the nuts in a food blender, half at a time. Measure the nuts after chopping. Add the nuts to the sugar and butter mixture. Add the flour and beat until combined.
3. Form round balls the size of walnuts and place them on an ungreased baking sheet. Bake for about 22 minutes or until done. The cookies will be pale on top and lightly browned on the bottom. Remove the pan from the oven and let the cookies cool for five minutes on the pan. Let them cool completely on a wire rack. Roll the cookies through powdered sugar to coat them heavily.
See more unique wedding cake recipes and pictures here!
Thursday
Picture of Chocolate Cupcakes
Single lemon cupcake topped with bright coloured icing, sprinkles, a sugar flower and a smartie.
Created by:
The Cupcake Company
68 Bedford Gardens, London,
Telephone 0781 587 3968
See more wedding cake recipes here!
Created by:
The Cupcake Company
68 Bedford Gardens, London,
Telephone 0781 587 3968
See more wedding cake recipes here!
Butternut Squash Cupcakes
An adaptation of an old Marthsa stweart recipe
Ingredients
for 2 cups of pureed butternut squash
4 large eggs, lightly beaten
1 cup softened butter
1 cup granulated sugar
1 cup brown sugar
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
2 cups of flour
CREAM CHEESE AND SAGE FROSTING
1 bunch of sage
3 tablespoons of water
3 tablespoons of granulated sugar
12 ounces of cream cheese (room temperature)
1/2 cup of butter(room temperature)
3 cups powdered sugar
Method
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside. In a large bowl, whisk together sugars, eggs, and butter. Add dry ingredients and whisk until smooth. Whisk in butternut puree.
Divide batter evenly among liners, filling each about halfway. Bake at 350 until tops spring back when touched, and a toothpick inserted in the center comes out clean, about 18-22 minutes. Rotate pans once if needed.
Heat sugar and water in a small pan under medium heat, stir until the sugar is dissolved. Chop up the fennel and add to the sugar and let boil over medium-low heat for 3 to 5 minutes or until the mixture is syrupy. Set aside to cool.
Sift powdered sugar into a bowl then beat butter and cheese at medium speed until creamy.Add half of the sugar and the sage syrup. Beat until combined.Gradually add remaining sugar. Spread thickly onto the cupcakes
See more unique wedding cake recipes and pictures here!
Ingredients
for 2 cups of pureed butternut squash
4 large eggs, lightly beaten
1 cup softened butter
1 cup granulated sugar
1 cup brown sugar
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
2 cups of flour
CREAM CHEESE AND SAGE FROSTING
1 bunch of sage
3 tablespoons of water
3 tablespoons of granulated sugar
12 ounces of cream cheese (room temperature)
1/2 cup of butter(room temperature)
3 cups powdered sugar
Method
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside. In a large bowl, whisk together sugars, eggs, and butter. Add dry ingredients and whisk until smooth. Whisk in butternut puree.
Divide batter evenly among liners, filling each about halfway. Bake at 350 until tops spring back when touched, and a toothpick inserted in the center comes out clean, about 18-22 minutes. Rotate pans once if needed.
Heat sugar and water in a small pan under medium heat, stir until the sugar is dissolved. Chop up the fennel and add to the sugar and let boil over medium-low heat for 3 to 5 minutes or until the mixture is syrupy. Set aside to cool.
Sift powdered sugar into a bowl then beat butter and cheese at medium speed until creamy.Add half of the sugar and the sage syrup. Beat until combined.Gradually add remaining sugar. Spread thickly onto the cupcakes
See more unique wedding cake recipes and pictures here!
Monday
Elegant Five Tired White Wedding Cake
Beautiful white wedding cake with blue bows.
Sandy Hagrave Cakes, Phone and Fax 970-704-1785
See more wedding cake design pictures here!
Sandy Hagrave Cakes, Phone and Fax 970-704-1785
See more wedding cake design pictures here!
Lemon - Pistachio Crunch Cake
Lemon curd separates the layers of this fine-crumbed,very special occasion cake. Get started at least one day ahead: The frosting base and lemon curd must chill overnight before using. For the frosting, high-quality white chocolate such as Lindt or Perugina is perfect.
Curd:
8 large egg yolks
3/4 cup sugar
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (packed) grated lemon peel
1/8 teaspoon salt
Pistachio crunch
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup water
1/2 teaspoon baking soda
1 cup natural unsalted pistachios (about 5 ounces)
Frosting:
2 1/2 cups chilled whipping cream, divided
8 ounces high-quality white chocolate, chopped
1/8 teaspoon salt
Cake:
3 1/2 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
1 1/2 cups whole milk
8 large egg whites
For curd:
Whisk all ingredients in heavy medium saucepan to blend. Cook over medium-low heat until curd thickens and candy thermometer registers 170°F, stirring constantly, about 7 minutes (do not boil). Pour curd into small bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3 days.
For pistachio crunch:
Place large sheet of foil on work surface; butter foil. Combine sugar, butter, and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and butter melts, occasionally brushing down sides of pan with wet pastry brush. Increase heat to medium-high and boil until syrup is medium amber color, stirring constantly, about 12 minutes. Remove from heat. Immediately add baking soda (mixture will foam up), then nuts and stir to blend well. Spread nut mixture onto prepared foil, separating nuts. Cool completely. Chop crunch into 1/4- to 1/3-inch pieces. (Can be made 2 days ahead. Store airtight at room temperature.)
For frosting:
Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and salt; stir until smooth. Transfer frosting base to bowl. Cover; chill overnight.
For cake:
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 3/4 cups sugar, beating until well blended. Beat in vanilla and lemon peel. Beat in flour mixture alternately with milk in 3 additions each. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Divide batter among prepared pans.
Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
Using serrated knife, cut off mounded tops of cake layers to level. Place 1 cake layer on platter, trimmed side up. Spread with half of lemon curd. Top with second cake layer, trimmed side up. Spread with remaining lemon curd. Top with third cake layer, trimmed side down.
Whisk remaining 1 3/4 cups chilled cream into frosting base to loosen. Using electric mixer, beat until frosting holds stiff peaks. Spread frosting over top and sides of cake. Chill until frosting is firm, at least 3 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
Press crunch lightly into frosting on sides and top edge of cake. (Can be prepared 1 hour ahead and refrigerated.)
See more unique wedding cake recipes and pictures here!
Curd:
8 large egg yolks
3/4 cup sugar
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (packed) grated lemon peel
1/8 teaspoon salt
Pistachio crunch
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup water
1/2 teaspoon baking soda
1 cup natural unsalted pistachios (about 5 ounces)
Frosting:
2 1/2 cups chilled whipping cream, divided
8 ounces high-quality white chocolate, chopped
1/8 teaspoon salt
Cake:
3 1/2 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
1 1/2 cups whole milk
8 large egg whites
For curd:
Whisk all ingredients in heavy medium saucepan to blend. Cook over medium-low heat until curd thickens and candy thermometer registers 170°F, stirring constantly, about 7 minutes (do not boil). Pour curd into small bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3 days.
For pistachio crunch:
Place large sheet of foil on work surface; butter foil. Combine sugar, butter, and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and butter melts, occasionally brushing down sides of pan with wet pastry brush. Increase heat to medium-high and boil until syrup is medium amber color, stirring constantly, about 12 minutes. Remove from heat. Immediately add baking soda (mixture will foam up), then nuts and stir to blend well. Spread nut mixture onto prepared foil, separating nuts. Cool completely. Chop crunch into 1/4- to 1/3-inch pieces. (Can be made 2 days ahead. Store airtight at room temperature.)
For frosting:
Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and salt; stir until smooth. Transfer frosting base to bowl. Cover; chill overnight.
For cake:
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 3/4 cups sugar, beating until well blended. Beat in vanilla and lemon peel. Beat in flour mixture alternately with milk in 3 additions each. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Divide batter among prepared pans.
Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
Using serrated knife, cut off mounded tops of cake layers to level. Place 1 cake layer on platter, trimmed side up. Spread with half of lemon curd. Top with second cake layer, trimmed side up. Spread with remaining lemon curd. Top with third cake layer, trimmed side down.
Whisk remaining 1 3/4 cups chilled cream into frosting base to loosen. Using electric mixer, beat until frosting holds stiff peaks. Spread frosting over top and sides of cake. Chill until frosting is firm, at least 3 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
Press crunch lightly into frosting on sides and top edge of cake. (Can be prepared 1 hour ahead and refrigerated.)
See more unique wedding cake recipes and pictures here!
Friday
Drambui Cupcakes
Ingredients:
850g mixed dried fruit
80ml (1/3 cup) Drambui
45g (1/4 cup, lightly packed) brown sugar
1 x 120g applesauce
2 eggs, lightly whisked
1 egg white
115g (3/4 cup) plain flour
40g (1/4 cup) self-raising flour
1 tsp mixed spice
Method
Preheat oven to 150°C.
Place eight 250ml (1-cup) capacity straight-sided paper muffin cases on a baking tray. Combine dried fruit and 60ml (1/4 cup) of Drambuie in a bowl. Cover and set aside for 4 hours to infuse the flaor. Add sugar, apple, egg and egg white, and stir to combine. Add combined flours and mixed spice. Stir until combined. Spoon mixture among muffin cases. Bake in oven for 40 minutes or until a skewer inserted into centres comes out clean. Brush cakes with remaining Drambuie. Transfer to a wire rack to cool.
See more wedding cake recipes here!
850g mixed dried fruit
80ml (1/3 cup) Drambui
45g (1/4 cup, lightly packed) brown sugar
1 x 120g applesauce
2 eggs, lightly whisked
1 egg white
115g (3/4 cup) plain flour
40g (1/4 cup) self-raising flour
1 tsp mixed spice
Method
Preheat oven to 150°C.
Place eight 250ml (1-cup) capacity straight-sided paper muffin cases on a baking tray. Combine dried fruit and 60ml (1/4 cup) of Drambuie in a bowl. Cover and set aside for 4 hours to infuse the flaor. Add sugar, apple, egg and egg white, and stir to combine. Add combined flours and mixed spice. Stir until combined. Spoon mixture among muffin cases. Bake in oven for 40 minutes or until a skewer inserted into centres comes out clean. Brush cakes with remaining Drambuie. Transfer to a wire rack to cool.
See more wedding cake recipes here!
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