RECIPE: Wedding Cake Recipe

18 years ago

Does anyone have an easy Wedding Cake recipe? I'm planning to have my parents a 50th Wedding Anniversary party and I want to make them a two tier cake...I have the Wilton cake pans, actually the 3 tier ones. I bake cakes from scratch but not to good on the roses, etc. just planning the maybe do a smooth frosting and decorate with silk flowers and a 50th topper. Any advise would be appreciated very much......

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Comments (10)

lisbet
18 years ago
Guess an "easy" cake recipe would be made by just buying a cake mix from the super market! However, they are usually too sweet for me (especially after they have been frosted!)
I find Duncan Hines the most acceptable of the commercial mixes, but for special occasions....from scratch is best.

How about an Italian Cream Cake? Edible flowers can be gotten from a florist (or maybe from your own garden since you live in Alabama???). Just recently Martha Stewart demonstrated, on her show, how to cover the blossom with an egg-white & water mix, sprinkling with granulated sugar to give them a glitter/sparkle. Just make sure the flowers have not been treated with any pesticides and are truly edible. (Violets or rose petals are good examples.)
amedws
18 years ago
Hi,
Try this website,
http://www.astray.com/recipes/?search=wedding+cake
I've found some real good recipes on it. Or, go to google search, type in wedding cake and you'll get hundreds of hits to pick from.
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This is one from Cakecentral.com and if you go to that site, there are endless variations. The *Original* WASC cake recipe Ingredients * The *original* WASC cake recipe by kakeladi 1 box cake mix (I prefer Betty Crocker) *see notes at end 1 cup flour* 1 cup granulated sugar generous dash of salt 1 cup sour cream* 1 cup water * 3 whole eggs 1 tablespoon flavoring* Instructions In bowl mix together dry ingredients. ItÂs helpful to use a wire whisk; important w/choco cake not so much for other flavors. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Pour into prepared pans * and bake as usual. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter. Most of the time I forget to add the salt:) On rare occasions I have used other brands of mix. This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10â³ sq OR 9Ã13 OR one 8â³ & two 6â³ round;OR two 8â³rounds OR a 12â³ round; and other combinations of pans. I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky. Some people have told me they use plain or flavored yogurt instead of sour cream. IÂve always used all purpose flour. Some tell me they use cake flour but then the amount is less Â maybe 3/4 cup Â not sure. The flavoring I most often use is this mixture: 1 part vanilla extract 1/2 part butter flavoring 1/4 part almond flavoring A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:)
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homesforsale
18 years ago
I made my DD's shower cupcakes.. wedding cake and shower cake:)
Wedding cake..all real flowers..

Shower cake.. some blue sugared pansies were added later..here and there..

Is this what you are looking for? If so I can post my recipe tomorrow for you..the cupcakes were on tiers:)

It's just a butter and warmed milk cake.. keeps it shape beautifully..moist.not crumbly at all..I have had the recipe for over thirty yrs.. I tripled my recipe..I have 3 tiers though and quite high.
sharon_fl
18 years ago
I was going to suggest a Hot Milk cake-it definitely is a moist, firm cake & not as likely to crack on you. A word to you..make sure you cut off the 'humps on all the layers, so your cake sits level. You can 'buy' icing flowers from any place that makes cakes..especially the grocery store bakeries.
garden_grammie
18 years ago
You will LOVE this recipe. It is Soooo good!!!!! I used it for my friends 25th Wedding Anniversary and it was a big hit.

Wedding Pound Cake

3 sticks butter
2 1/2 cups sugar
3 tsp. baking powder
2 tsp. vanilla
6 eggs
3cups flour
3/4 cup milk

Preheat oven to 350. Grease and flour cake pans.
Mix all ingredients together, and beat for 20 to 25 minutes.
(I use my Kitchen Aide)
Bake in 350 oven for 1 1/4 hours. Cake is done when middle springs back when lightly touched.

Buttercreme Icing

1/2 cup solid vegetable shortening
1/2 cup butter
1 tsp. vanilla
4 cups sifted confectioners sugar
2 tbs. milk

Creme shortening and butter. Add vanilla. Gradually add sugar and milk. Mix well.

Have a great party!!!!!!
jenn
18 years ago
Garden_Grammie, that sounds wonderful. What size pans did you use?
garden_grammie
18 years ago
I normally use a double loaf pan, but I have used round and square pans as well. It rises quite abit.
decoratorwannabe
18 years ago
Hie garden grammie, I was wondering if the flour you use is cake flour? Second question, why do you mix the cak for 20-25 min? Thanks Tam
organic_weddings
16 years ago
Hi I need a good cake recipe maybe a white plain cake.
rusty_ns
16 years ago
I used this recipe for a 25th anniversary cake. It was nice....moist..sliced nice and not all crumbs.
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1-2-3-4 Cake

1 cup butter, softened
2 cups sugar
3 cups Swans Down Cake Flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350 degrees F. Butter and flour three 9 inch cake pans. Make cake: In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl sift flour with baking powder and salt. Add flour mixture alternately with milk and flavorings to creamed mixture, beating after each addition until smooth. Pour batter into cake pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

RECIPE: Wedding Cake Recipe

Comments (10)

lisbet

amedws

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