Wedding cake recipe?

**genevieve** · 05-19-2010, 06:29 PM

Originally Posted by milanessa

Always knew you were nuts.

I never put nuts in baked goods

**bobalina77** · 05-19-2010, 06:29 PM

I made brownies a few days ago so I'm good for now as far as baking urges go. My boyfriend says I have to start making lower fat treats.. he's no fun

**escaflowne9282** · 05-19-2010, 06:29 PM

Originally Posted by Indra486

Better shortcuts than pastry mashup-transplants from other pastries that you'll need special cocktails to slosh down.....

I will NEVER forgive her for what she did to those pies!!!

**Anita18** · 05-19-2010, 06:42 PM

Originally Posted by *Jen*

The buttermilk and yohurt alternatives are good options though. There is something else here - creme fraiche - but I don't know how to translate it, because the literal translation is 'fresh cream' which it most definitely is not.

I'd better get a better job and start saving my pennies for a visit then

Buttermilk isn't creamy, though. And you have to add cultures to yogurt. Creme fraiche is probably the closest thing. I tried making some once but chickened out before I actually tried to taste it.

The yogurt I made is perfectly fine, though.

Originally Posted by alhrayth

The only fondant I ever tried is the one I used on a couple of decorated cakes I made ( hearts, kittens and F/S) and I quite liked the flavour, esp in the second and third cake because I rolled it a little thinner and it actually added something to the cake... I have never tried a commercial/pre-made version so I don't have something to compare mine to...

OMG those are ADORABLE! They almost look like a clay figurines!

**alhrayth** · 05-19-2010, 07:07 PM

Originally Posted by bobalina77

See this is what I wanted to do for my neice's birthday cake.. but making the fondant totally intimidated me haha. Maybe next time.. my boyfriend's sister wants me to make the castle cake for her daughter's birthday this summer.

I want to say two things here... one is *do not be intimidated*!!! I was, but the fondant was sooooooo easy to make (ok, getting it not to stick to my table when I rolled it thins took a couple of tries and LOADS of icing sugar, but really, I was expecting MUCH worse!). The one made from marshmallows is ridiculously easy to make, I was afraid of it but now I can say it really is!
second... wow I have seen lots of castle cakes recently, from the absurdly elaborate to some very simple ones... I'm sure you can find one you feel like trying, and I'm sure it will be a success!!

Originally Posted by genevieve

I gave rep raving about the cat cake before I saw the Vancouver one. LOVE that you got F/S's costumes so right

Now I want to go home and bake

LOL I have to confess going back to check the photos a lot more times than I should while I was making them... I know I should know their costumes pretty well (I tend to have good photographic memory) but I was soooooo scared of messing up some key details... I would have been so embarassed!!!

Originally Posted by Stefanie

Same here!

I haven't baked my Magnolia Bakery cupcake recipe in awhile...hmmm...

never tasted one... but I like the sound of it!

Originally Posted by Anita18

OMG those are ADORABLE! They almost look like a clay figurines!

I was quite perplexed in seeing how much they dried and looked clay-like... and that's just icing sugar, honey, a tiny tiny bit of water and gelatin...

**bobalina77** · 05-19-2010, 07:16 PM

I made a castle cake for my neice's birthday and just used buttercream icing which was okay but kind of messy and didn't turn out as clean looking as I would have liked. Boyfriend did print out a recipe for the marshmallow fondant then but I was afraid to try. It was my first time making a big cake like that.. well making any kind of decorated cake actually

I used cupcakes to make the towers but I think next time I'll use rice crispie treats like they do on TV. Much more sturdy I think.

**Hedwig** · 05-19-2010, 07:28 PM

Originally Posted by Civic

Hedwig, do your friends have their hearts set on a traditional tiered wedding cake or would a tasty, nicely decorated sheet cake satisfy them? I attended a small wedding on Valentine's Day, many years ago where the couple had two, heart-shaped layer cakes instead of a tiered wedding cake. The cake was a delicious strawberry flavor with strawberry jam between the layers and white fondant frosting.

I think my friends don't care as much as I do.

I am the one who has her heart set on a tiered wedding cake.

But what is a sheet cake? I don't know the term.

About the Sour Cream: We have it in Germany, so that is no problem.

The Sour cream cake sounds

**genevieve** · 05-19-2010, 07:56 PM

Sheet cake just means one layer (or sheet) of cake, usually in a rectangle

Example < scroll about halfway down to see the one called Specialty Cake

**kwanfan1818** · 05-19-2010, 07:58 PM

A sheet cake is a one layer cake baked in (usually) a rectangular sheet. To make really big ones, you can bake multiple rectangles and use the icing to look like one big cake. They're very easy to cut, and give you a big surface to decorate. You don't have to worry about engineering the layers that way, and it's a great solution for heavy cakes.

I'm just learning to cook more than pasta and a few recipes I've done a million times, and I haven't baked anything except from a mix since the Great Challah Disaster of 1969, but the one thing I've read over and over again is that apart from a few dishes, in general, in cooking, you don't have to be particularly accurate in measurements, but for baking, take the measurements literally, because there's science involved.

**nerdycool** · 05-19-2010, 07:59 PM

A sheet cake is just a standard one tier cake, usually rectangular. The ones from bakeries are usually cut in half and filling put in between. Example

ETA: others beat me to it!

**HisWeirness** · 05-19-2010, 08:44 PM

Originally Posted by Hedwig

About the Sour Cream: We have it in Germany, so that is no problem.

Yes, Sauer Rahm.

So crucial to central European cooking. I remember being able to find it in Switzerland and Germany.

***Jen*** · 05-19-2010, 08:44 PM

Originally Posted by Hedwig

About the Sour Cream: We have it in Germany, so that is no problem.

The Sour cream cake sounds

Interesting. A colleague of mine goes to Germany once a month to do his grocery shopping (apparently it's cheaper) so I might ask him to get me some

**Auntie** · 05-19-2010, 08:54 PM

Last summer I went to a lovely reception where cake was the star atttraction. There was a small traditional wedding cake plus all over the room there were these fantastic, beautifully decorated, home made layer cakes. The couples friends and relatives who liked to bake each supplied one of their best cakes. It was like being let loose in a high end bakery with a fork and a plate.

**kwanfan1818** · 05-19-2010, 09:15 PM

Originally Posted by Auntie

Last summer I went to a lovely reception where cake was the star atttraction. There was a small traditional wedding cake plus all over the room there were these fantastic, beautifully decorated, home made layer cakes. The couples friends and relatives who liked to bake each supplied one of their best cakes. It was like being let loose in a high end bakery with a fork and a plate.

Oh, yummmmmmmm...

**bobalina77** · 05-19-2010, 09:45 PM

Originally Posted by Auntie

Last summer I went to a lovely reception where cake was the star atttraction. There was a small traditional wedding cake plus all over the room there were these fantastic, beautifully decorated, home made layer cakes. The couples friends and relatives who liked to bake each supplied one of their best cakes. It was like being let loose in a high end bakery with a fork and a plate.

That would be awesome!

**rfisher** · 05-19-2010, 10:02 PM

My biggest fear about making a traditional wedding cake would be transporting it. The biggest advantage to using cupcakes (I went to a wedding last summer that did that) or a sheet cake, is that they are relatively easy to transport and move. Tiered cakes are not. Decorating isn't that big of a deal for a summer wedding because you can use flowers or fresh fruit such as strawberries.

**kwanfan1818** · 05-19-2010, 10:04 PM

Most people I know who've made tiered cakes have assembled them on site on the rolling cart to avoid the transportation mess. I never really thought about it, but I guess they decorated them after assembling them.

**alhrayth** · 05-19-2010, 10:08 PM

Originally Posted by rfisher

My biggest fear about making a traditional wedding cake would be transporting it. The biggest advantage to using cupcakes (I went to a wedding last summer that did that) or a sheet cake, is that they are relatively easy to transport and move. Tiered cakes are not. Decorating isn't that big of a deal for a summer wedding because you can use flowers or fresh fruit such as strawberries.

Originally Posted by kwanfan1818

Most people I know who've made tiered cakes have assembled them on site on the rolling cart to avoid the transportation mess. I never really thought about it, but I guess they decorated them after assembling them.

kwanfan's response is my same suggestion... or at least, that's what I'm planning to do for the cake I want to make for next week... I already told the hostess (it's a BIG bbq at someone's place) that I would need to use her kitchen for the final assembly, and I'm planning to make the different tiers and decorations and transport them un-assembled...

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