White Wedding Cake Recipe

This is a great white wedding cake for those of you who like it plain. This wedding cakes is absolutely beautiful! It was very moist and the perfect density to cover with fondant. This recipe is fairly easy to follow.

White Wedding Cake

Ingredients

5 1/4 cups sifted cake flour
6 teaspoons baking powder
2 teaspoons salt
2 cups white sugar
8 egg whites
1 cup white sugar
1 cup shortening
2 cups milk
1 1/2 teaspoons orange extract
1 teaspoon almond extract

White Wedding Cake

 Directions

1. Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.
2. In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more.
3. Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.
4. Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.
5. Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.

White Wedding Cake

Source: http://allrecipes.com

Read more >>-> White Wedding Cake Recipe

How to Make Chocolate Petal Wedding Cake

For a less traditional wedding cake, consider chocolate. Although taste is beloved, chocolate icing and fondant are often pale, pastel overlooked. Enter our gallery a glance for a little inspiration tasty.

Ingredients

• 1 each 6-, 10-, and 14-inch-diameter round contoured layers of Mocha Spice Cake, each 3 inches high, set on corresponding-size 3/16-inch-thick foam board
• 1 recipe Ginger-Infused Simple Syrup
• 2 recipes Chocolate Buttercream
• 16 4-inch-long 1/4-inch-diameter wooden dowels
• 1 20-inch-round cake board, 2 inches high
• 6 feet of 2-inch-wide ribbon
• 6 feet of 1/4-inch-wide ribbon
• Chocolate Petals
• Sugared pansies and johnny jump-ups
• Filling amounts for chocolate buttercream: 6-inch tier, 1 cup between each split layer; 10-inch tier, 1 3/4 cups between each split layer; 14-inch tier, 3 1/2 cups between each split layer.
• Icing amounts for chocolate buttercream: 6-inch tier, 2 cups; 10-inch tier, 4 cups; 14-inch tier, 5 1/2 cups.
• Approximate amounts for ginger-infused simple syrup: 6-inch tier, 1/4 cup; 10-inch tier, 1/3 cup; 14-inch tier, 3/4 cup.

Directions

• Split each layer of mocha spice cake into thirds. Brush with the ginger-infused simple syrup (amounts above). Fill each layer with chocolate buttercream so tier is 4 inches high (filling amounts above). Thinly coat reassembled layers with buttercream, and allow to set. When set, frost with buttercream. Refrigerate tiers until ready to stack.
• Remove 14-inch tier from refrigerator, and place on 20-inch board. Spread board with buttercream; clean edges. Hot glue wide ribbon to sides of cake board; glue narrow ribbon on wide one.
• In the center of the 14-inch tier, place 6 dowels in a circle 2 inches from the edge. Place 4 dowels in a square within the circle. Place the 10-inch tier, centered, on top. In the center of the 10-inch tier, place the remaining 6 dowels in a circle 2 1/2 inches from the edge. Place the 6-inch tier, centered, on top.
• Fit a 12-inch pastry bag with a coupler and Ateco number 5 round tip; fill with buttercream. Attach chocolate petals to cake and cake board by piping a small amount of buttercream on the back of each petal.
• Decorate with sugared pansies and johnny-jump-ups.

Read more >>-> How to Make Chocolate Petal Wedding Cake

American Wedding Cake - Wedding Cake Recipes

The American Wedding Cake Part three levels stacked one above the other and is complete with butter cream before covering the decorations.
It may be round or square and covered with royal icing, if you prefer, after adding a layer of marzipan ice.
You can change the decor of your American wedding cake simply by adding fresh or silk flowers.
Or you can by adding garlands to decorate with roses and leaves turn royal icing or fondant made??.
The three round or square cake recipe 28cm (11 inches), 20 cm (8 inches), 12.5 cm (5 inches).
This size is approximately 80 people, depending on how to serve you.
What you will need

• 600g (1 1/2 lb) butter or margarine
• 600g (1 1/2 lb) cater or light soft brown sugar
• 12 eggs
• 600g (1 1/2 lb) self raising flour
• 2 teaspoons vanilla essence
• 1-2 tablespoons cold water
• 450-550g (1 - 1 1/4 lb) raspberry or apricot jam
• Apricot Glaze
• 2 recipes quantities of Vanilla Butter Cream
• Decorations of your choice see below for ideas

How to Make the American Wedding Cake

1. Grease and line three round or square deep cake tins 28cm (11 inch), 20cm (8 inch), 12.5cm (5 inch)
2. Cream the butter or margarine and sugar together until very light and fluffy and pale in color (this can take up to 5 minute or more of beating).
3. Beat in the eggs, one at a time, following each with a spoonful of flour.
4. Sift the remaining flour and fold into the mixture with water.
5. Divide the mixture between the prepared tins and bake in a moderate oven (180C/350F, Gas Mark 4) allow about 40 minutes for the small tin, 1 hour 10 minutes for the middle size and about 1 1/2 hours for the larger cake, or until they are well risen and firm to the touch.
6. Turn out onto a wire rack and leave to cool completely. Split each of the cakes into three layers and sandwich back together with the jam.
7. Place the two smaller cakes onto thin silver boards to same size as the cake and the bottom tier on a lager silver cake board.
8. Brush off any loose crumbs from the cake and it you like coat the cakes lightly with apricot glaze. Use part of the butter cream icing to cover each cake.
9. Position the cakes on top of each other and smooth the butter cream as much a possible using a hot wet palette knife if necessary.
10. Decorate the cake as you wish with hand made decorations, silk or fresh flowers or top it of with a themed wedding cake topper you can browse our store for some lovely themed wedding cake toppers you are sure to find one that suits your needs.

The bottom and top tiers of this cake have been made round and the two center layers have been made in a petal shaped tin. With simple piping around the border and groups of forget me knot dots this cake is simple but very elegant

The butter cream icing has been made smooth and each layer given a different color perfect for a summer wedding

Three tiered wedding cakes has been iced using buttercream and decoated with blue silk flowers

Simple wedding cakes

An elegant and feminine white wedding cake

Three tiered wedding cakes has been iced using buttercream and decoated with blue silk flowers

Read more >>-> American Wedding Cake - Wedding Cake Recipes