1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Hi all! No longer will threads be closed after 1000 (ish) messages. We may close if one gets so long to cause an issue and if you would like a thread closed to start a new one after a 1000 posts then just use the "Report Post" function. Enjoy!

Wedding cake recipe?

Discussion in 'Off The Beaten Track' started by Hedwig, May 18, 2010.

  1. Hedwig

    Hedwig WoolSilk Fanatic

    Two good friends of mine are getting married and I offered to bake the wedding cake as I love them both a lot and want to do something special.

    I can sorta bake. Not great but I get by. But I am no expert.

    Do you have any recipes for a multi-layered wedding cake which is delicious and pretty and doable?

    I saw some reviews for carrot cakes as wedding cakes. Isn't that a bit soft for several layers?

    Ideally, I would love if it were different cakes for each layer. Like a chocolate cake on the bottom and a carrot cake as the second layer and a third one on top or so.
    Is that a good idea or should I better stay with one taste?

    And I would love to put them on top of each other and not use pedestals for each layer.

    I am grateful for any tips!
  2. Aceon6

    Aceon6 Hit ball, find ball, hit it again.

    Lemon pound cake holds up really well for a wedding cake and will cut easily and cleanly if you want thinner layers. You need something that you can bake several days ahead and that will still retain it's inner moisture. In order to decorate properly, the outside of each layer should have had a chance to dry a bit.

    I've never seen a cake with different flavors that wasn't separated with risers. I guess I just assume it's one flavor if it's stacked.
  3. Stefanie

    Stefanie Well-Known Member

    Check out this website for TONS of ideas. It can get addicting looking through all of those photos. :lol: Also, there is a forum and recipe section where you can find recipes for all kinds of cakes/fillings/icing. Good luck! :)
  4. skategal

    skategal Bunny slave

    I had a delicious Apricot & Raisin cake for my wedding. It was a vanilla cream cheese based batter with dried apricots and sultana raisins in the batter. It was so YUMMY!!
  5. KCC

    KCC Well-Known Member

    I had a deliciously rich cheesecake for my wedding. It was sturdy enough to hold multiple layers and lots of real flowers.
  6. nerdycool

    nerdycool Well-Known Member

    If you're going to have tiers to the cake, you'll need some sort of support system, or the top layer will sink through the bottom layer. It may not seem like it, but cakes can get quite heavy once they're all frosted and decorated.

    Most bakers use wooden dowels cut to the same height as the bottom layer, and thin cake boards to support the bottom of the upper layer. The link Stefanie posted has an article re: layer building.

    But I do like the idea of different flavors for each tier. Some people don't like white cake, some don't like chocolate, etc., so letting people choose what they want is a good idea.

    Good luck with this!
  7. Habs

    Habs Well-Known Member

    My wedding cake was four stacked layers, and each was a different flavour. We - and our guests! - loved it! There was something everyone liked.
    PeterG and (deleted member) like this.
  8. barbk

    barbk Well-Known Member

    The Cake Bible (Rose Levy Beranbaum) has chapter and verse on everything you might ever need to know about baking cakes, including many wedding cakes, as well as decorating them.

    Some of the actual decoration patterns are too complex unless you're already pretty experienced, but I've had really good luck with her actual recipes -- she's very, very careful, and there are plenty of tips on preparing parts ahead of time. Remember that you've got to get the cake moved to the reception location, and that if it is warm (and your cake is outside) you can have problems with things wiggling around (or down) because the frosting gets too soft. She's got suggestions for those kinds of things.
    genevieve and (deleted member) like this.
  9. Hedwig

    Hedwig WoolSilk Fanatic

    Thanks for all the tips, guys!

    The websites are a great starting point.

    I found that many recipes had instructions like: "Use one mix of yellow cake mix"
    Is that the norm in North America to have cake mix and then add the rest? That would make life easier for me when I wanna bake different layers but we don't have that here.

    Yes, the transportation might be a problem, especially as I would love to make a really HUGE cake.
    I have to ponder this...
  10. Stefanie

    Stefanie Well-Known Member

    I'm not sure if it's the norm, but as you implied, it's the easier way of doing it. It is helpful to not have to measure and sift all of the flour, sugar, etc., but I still prefer to make a cake from scratch when I can. However, you can add the flavorings and such to a cake mix.

    Stupid question, but do they sell cake mixes in Europe? (I've never had to go looking for them when I've been in European grocery stores ;))
  11. genevieve

    genevieve drinky typo pbp, closet hugger Staff Member

    :eek: at the thought of making a wedding cake with a mix :scream: (I will readily admit that I am a bake-from-scratch snob)

    Hedwig - whatever you decide to do, I will advise you - MAKE A TEST CAKE way before the wedding. If you want to go crazy with layers, test out the layering technique as well. This way you can see ahead of time if something isn't working or is more ambitious than you're set up to handle, or if you just don't like the recipe. Even experienced bakers often do this, and you can make a fun party of it.

    Have fun (and what a nice present for your friends :cool: )
  12. Hedwig

    Hedwig WoolSilk Fanatic

    There are cake mixes but I have never seen them used in a recipe for another cake. I think they are just not that common.
    And they are often for more complicated cakes anyway.

    That is a good tip.

    Cake party at my home? FSUers all welcome. ;)
  13. genevieve

    genevieve drinky typo pbp, closet hugger Staff Member

    I'm there :cool:
  14. Stefanie

    Stefanie Well-Known Member

    Us Americans and our shortcuts...er...laziness. ;) :shuffle:
  15. KatieC

    KatieC So peaceful

    Just out of curiosity, since I haven't been to a wedding or shower in about 6 or 7 years, do people actually eat all that fondant that covers cakes nowadays? Years ago I used to decorate cakes but I mostly used a buttercream icing. It seems from looking at those pictures and watching the occasional cake show on TV that people spend a lot more time doing the decorating than they do on the cake. And yet most of my friends will scrape off most of the icing and eat just the cake.

    My background dictated a heavy fruitcake, like Christmas cake to be used for weddings. At least they held up the layers!
  16. bobalina77

    bobalina77 Duck Hunter

    Yeah I don't particularly like the taste of fondant but I loooooove the look of it! It's so much cleaner.

    But then I'm awful at icing cakes, when I made my niece's birthday cake my boyfriend had to step in and finish icing it cause I was ready to throw the stupid cake out the window :lol:
  17. nerdycool

    nerdycool Well-Known Member

    I'll eat a little of the fondant, but it's not the tastiest thing in the world. But I agree with bobalina... the look it gives to a cake is more preferable than one with buttercream.
  18. Twilight1

    Twilight1 Well-Known Member

    I made a traditional fruit cake for my wedding (included rum). I had a blast making it, except I didn't realize that i was only supposed to douse the fruit cake with a little bit of rum and let it sit in the cheesecloth. I kept pouring the rum on there and went through 26 oz.

    Everyone loved the cake though...lmao!
    genevieve and (deleted member) like this.
  19. Matryeshka

    Matryeshka Well-Known Member

    What about tiered cupcakes? It would be easier to do different flavors, you don't have to fool with cutting and icing, and it's easy to serve. I went to a wedding recently that did this, and it was really nice.
  20. Stefanie

    Stefanie Well-Known Member

    I've had homemade fondant before and I actually like it. :shuffle: However, I don't like the packaged stuff that Wilton has. But, obviously, it's a lot easier than spending the time to make your own. I can't imagine how long it would take to make your own and then dye it for the colors you need in your design.
  21. Indra486

    Indra486 Well-Known Member

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

    Hedwig WoolSilk Fanatic

    That looks really cool!

    However, I really want to bake a traditional looking wedding cake. Somehow that feels more right.

    I am leaving my current job at the end of June and I thought that would be the perfect time to try out the cake I want to bake and bring it as a good-bye and thank-you cake to the office!
    The wedding is in August, so if everything goes wrong, I can rethink my tactic.
  23. Cupid

    Cupid Well-Known Member


    First, do your friends realize that you haven't baked wedding cakes before? They may be expecting a professional-looking cake and might be a little disappointed if it's not what they were expecting. Are they having big weddings at a reception hall, requiring a big cake? Are you going to pipe flowers and borders, that sort of thing? I tried it a couple of times, and it wasn't easy for me and did not look that great, but it was on a Barbie cake for my daughter and not a wedding.

    It's going to be a big undertaking if you haven't done it before. Just sayin'.:)
  24. *Jen*

    *Jen* Well-Known Member

    What Hedwig said :) Plus, you can even buy premixed cakes in the fridge section that you just pour into the tin, put into the oven et voila! Hassle free cake.

    I think there's an unwritten rule about not using them for events like weddings though :shuffle:

    My mum made my sister's wedding cake, and that was what she made. My sister wanted it. My generation don't like fruit cake, so there was also a chocolate cake which more people ate, but my sister was thrilled because she got all the leftovers.

    There were a LOT of test cakes though...I didn't eat any Christmas cake that year :shuffle:

    Ha, that's what my mother always does! She keeps feeding it rum every day until it won't take it anymore. Then she ices it. The cakes are always moist and :swoon:
    KatieC and (deleted member) like this.
  25. Hedwig

    Hedwig WoolSilk Fanatic

    Yes, they do. And they don't expect a professional looking cake. The wedding is very relaxed.

    It is less that the cake is supposed to look gorgeous but more that it somehow looks like an idea of a wedding cake and that it tastes good.

    And I think it is even better if the cake does not look too perfect. Then it is clear that it is done by a friend who loves them and not by a professional! :)
  26. Stefanie

    Stefanie Well-Known Member


    I've had this recipe saved in my "Favorites" for awhile, although I've yet to try it: Almond Sour Cream Cake. The reviews have been good and it really does sound delicious--and dense enough for a wedding cake.

    Sorry for responding again, but I love talking about this kind of stuff! :)
    Last edited: May 19, 2010
  27. Civic

    Civic New Member

    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.
  28. *Jen*

    *Jen* Well-Known Member

    Can I visit you? I have a feeling you'd make me cake...:shuffle: ;)

    I think Hedwig might have an issue with the sour cream. I've never been able to find it in Europe. But I am so going to try that, or a variant of that, next time I am home!

    And you need to edit an http:// out of your link...there's one too many so it doesn't work ;)
  29. Stefanie

    Stefanie Well-Known Member

    Yes on both accounts: of course you can come visit and I would definitely make you a cake (I *need* someone to share a cake with! It's no fun gorging on your own. :shuffle:).

    Hmmm...interesting about the sour cream. I found this site which offers substitutes. I wonder how they'd turn out. Although I don't think I'd want to mess around with sour milk. :scream:

    (I fixed the link. Thanks.)
  30. *Jen*

    *Jen* Well-Known Member

    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 :)