Wedding cake recipe request.

I've never made a wedding cake before. But I think that you can use almost ANY cake recipe to do it. You might have to double the recipe though, depending on how many guests will show up for the reception.

Getting a head count would help, so that you will know how much to make. :wink:
The quantities I want are for a 12" fruit cake, the others I can work out by trial and error really.
The number of guests doesn't really matter as by the time they turn up, the cake will have been baked :)
 
I'm slightly nut allergic, and my daughter doesn't like spices, esp cinnamon, in cakes.
By 'Spirits' I mean whisky, brandy etc, but I'm thinking of using Port to soak the fruit in to add a bit of a boost.
Ah, I see. How can you be 'slightly' nut allergic, though! :scratchhead:But if alcohol (but not spirits) is allowed then certainly Port might fit the bill.
 
The quantities I want are for a 12" fruit cake, the others I can work out by trial and error really.
The number of guests doesn't really matter as by the time they turn up, the cake will have been baked :)


Quiet as it's kept, you don't want to p*** off the guests by not having enough of something, and that also includes the cake That is probably the main thing that they'll want to eat. Might be a good idea to have an extra small one standing by. You can always freeze it if it doesn't get eaten. :wink:
 
Ingredients

Small Tier
1 1/4 sticks/5oz/150g butter, softened
3/4 cup/5oz/150g superfine sugar
2 eggs
a few drops vanilla extract
small pinch salt
generous 1/2 cup/2 3/4oz/63g all-purpose flour
generous 1/2 cup/2 3/4oz/63g cake flour, sifted
1/4 cup/1oz/25g unsweetened cocoa
1 1/2 tsp/1/4 oz/7g baking powder
1 tbsp red coloring
1 lb/450g rolled fondant
Medium tier
3 sticks/350g/12oz butter, softened
1 3/4 cups/12oz/350g superfine sugar
6 eggs
1/2 tsp vanilla extract
small pinch salt
1 1/4 cups/5oz/150g all-purpose flour
1 1/3cups/5oz/150g cake flour, sifted
1/2 cup/2oz/50g unsweetened cocoa
3 tsp/ 1/2oz/15g baking powder
scant 1/4 cup/2floz/50ml red coloring
1 3/4 lb/800g rolled fondant
Large tier
5 3/4 sticks/ 1 lb 7oz/650g butter, softened
3 1/4 cups/1 lb 7oz/50g superfine sugar
10 eggs
large pinch salt
2 1/3 cups/10 1/2oz/288g all-purpose flour
2 1/2 cups/10 1/2oz/288g cake flour, sifted
3/4 cup/3oz/75g unsweetened cocoa
2 tbsp plus 1 1/8 tsp/1 1/4oz/35g baking powder
scant 1/2 cup/3 1/2floz/100ml red coloring
2 3/4 lb/1.25kg rolled fondant 12in/30cm
Small tier
3/4 stick/3oz/80g butter, softened
1 3/4 cups/7oz/200g confectioners' sugar
2 tbsp/1oz/25g cream cheese
A few drops of vanilla extract
Medium tier
2 1/4 sticks/9oz/250g butter, softened
5 1/4 cups/1 lb 5oz/600g confectioners' sugar
generous 1/3 cup/2.6oz/75g cream cheese
A few drops of vanilla extract
Large tier
3 1/2 sticks/14oz/400g butter, softened
8 3/4 cups/2lb 2oz/1kg confectioners' sugar
generous 1/2 cup/4 1/2oz/120g cream cheese
A few drops of vanilla extract

Directions
For the cake: Take your first cake pan and draw round it twice onto parchment paper. Cut out both circles. Measure the circumference of the pan with string, then cut a long strip of paper the length of the string and fold in half lengthwise. Grease the pan with melted butter and place one of the paper circles into the bottom. Grease, then add a second circle and grease again. Press the paper strip onto the inside edge of the pan and grease. If you're making multiple tiers, repeat with the other pans. Preheat the oven to 350 degrees F (180 degrees C). Put the butter and sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs, vanilla, salt, and all-purpose flour to prevent the mixture from curdling. Add the cake flour, unsweetened cocoa, and baking powder and give it a final beat to mix together. Add the food coloring and mix well. Spoon into the prepared pan and bake for the recommended time (small 30 to 40 mins; medium 65 to 75 mins; large 75 to 85 mins). The cake is ready when firm to the touch and a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a cooling rack (you may need two racks side by side for the largest cake). Peel off the lining paper and let cool. Making the buttercream: Prepare the ingredients for the relevant number of tiers. You can make the buttercream in a single batch, so you'll need only one large bowl. Cream together the softened butter and confectioners' sugar until light and fluffy. Beat in the cream cheese and a few drops of vanilla extract to taste. Cover the surface of the buttercream with plastic wrap and chill until ready to use. Cutting and layering the cakes Using a long-bladed serrated knife carefully cut the smallest cake in half and sandwich back together with 3 heaped tablespoons of buttercream. Spread a teaspoon of buttercream onto the center of the smallest cake board and put the cake on top (this will stop the cake sliding off the board). Cut the remaining cakes in the same way, using 6 heaped tablespoons of buttercream to sandwich the medium cake and 8 heaped tablespoons of buttercream for the large one. Place the medium cake upside down on its cake board and the large cake on the largest cake board. Spread half the remaining buttercream in a thin layer over the top and sides of the cakes to cover. Refrigerate until set to the touch and then spread the remaining buttercream over the cakes to give a perfect finish. Covering with fondant Cut a piece of string for each cake to measure the combined length of the top and sides - this will be the size to which to roll your circle of fondant. Ice just one cake at a time, as fondant can dry out very quickly. Make sure your counter is clean and dry, then knead the fondant until warm and pliable. Place 2 tablespoons of confectioners' sugar in a small sifter and use to lightly dust your counter. Roll out the fondant to 1/6in (3 to 4mm) thick and keep turning so that it stays circular. Carefully slide your hands and arms under the fondant, then lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead - simply hold the pin over the center of the fondant and flip the paste over it. Lift, then position and roll over the cake). Dust your hands with a little confectioners' sugar and rub them gently over the cake to make sure the fondant has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downward cleanly (keep wiping the knife blade, or the paste will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and fondant. Save any trimmings to make decorations, flowers, or frills - keep well wrapped in plastic wrap until ready to use, to prevent from drying out. Stacking the cakes

To stack the cakes, you'll need the help of some dowel rods, because the sponge and frosting are too soft to support the weight of each other. Dowels can be bought from specialty cake stores; however, as every cake is different they do need to be cut to size. Only the bottom two tiers need them, so you will need eight rods in total. Hold a rod at the side of the cake and mark with a pencil where the frosting comes to. Cut the rod and three others to the same length. Push the rods into the cake about 2in (5cm) away from the sides, to form the four corners of a square in the center of the cake. They should not rise above the level of the frosting. If you have miscalculated and the dowel is too long, remove it and shave off any excess with a sharp knife. Measure, then cut and insert the rods in the same way for the medium cake. The three cakes can now be stacked directly on to each other. Once they're stacked, it's best not to move them about, so it's safest to assemble them at your venue or in the position you want them to be displayed.

Serve with Bride and Groom and lots of alcohol!

Special equipment:
Round cake pan Small Tier 6in (15cm) x 3in (7.5cm)
high Medium Tier 9in (23cm) x 3in (7.5cm)
high Large Tier 12in (30cm) x 3in (7.5cm) high 6in/15cm
Cake board 9in/23cm cake board

Recipe courtesy of Lorraine Pascale
http://www.cookingchanneltv.com/recipes/lorraine-pascale/three-tier-red-velvet-cake
 
By the way, for quantities, did I mention that they will be circular cakes, not square? :happy:
Your best bet if you don't know all the guests preferences is to make plain not fruit cakes. It may be a US thing but fruit cakes are not typically wedding cakes.
Or ask the bride what flavors she wants.
 
That's a thought, thanks. I was thinking of Port, but am open to any ideas.
I'll not use mixed spice though.. Gotta keep the kid happy :okay:
Sherry?
Your best bet if you don't know all the guests preferences is to make plain not fruit cakes. It may be a US thing but fruit cakes are not typically wedding cakes.
Or ask the bride what flavors she wants.

I think he did ask - hence his quite specific request (its his daughter). But the funny thing is, that most guests don't eat he cake on the day. Its something that is taken home...
 
Sherry?


I think he did ask - hence his quite specific request (its his daughter). But the funny thing is, that most guests don't eat he cake on the day. Its something that is taken home...
Here everyone eats the cake and usually the top layer is taken home to be frozen for some anniversary. I think first. Guests do not take home food from the wedding reception.
 
Ingredients

Small Tier
1 1/4 sticks/5oz/150g butter, softened
3/4 cup/5oz/150g superfine sugar
2 eggs
a few drops vanilla extract
small pinch salt
generous 1/2 cup/2 3/4oz/63g all-purpose flour
generous 1/2 cup/2 3/4oz/63g cake flour, sifted
1/4 cup/1oz/25g unsweetened cocoa
1 1/2 tsp/1/4 oz/7g baking powder
1 tbsp red coloring
1 lb/450g rolled fondant
Medium tier
3 sticks/350g/12oz butter, softened
1 3/4 cups/12oz/350g superfine sugar
6 eggs
1/2 tsp vanilla extract
small pinch salt
1 1/4 cups/5oz/150g all-purpose flour
1 1/3cups/5oz/150g cake flour, sifted
1/2 cup/2oz/50g unsweetened cocoa
3 tsp/ 1/2oz/15g baking powder
scant 1/4 cup/2floz/50ml red coloring
1 3/4 lb/800g rolled fondant
Large tier
5 3/4 sticks/ 1 lb 7oz/650g butter, softened
3 1/4 cups/1 lb 7oz/50g superfine sugar
10 eggs
large pinch salt
2 1/3 cups/10 1/2oz/288g all-purpose flour
2 1/2 cups/10 1/2oz/288g cake flour, sifted
3/4 cup/3oz/75g unsweetened cocoa
2 tbsp plus 1 1/8 tsp/1 1/4oz/35g baking powder
scant 1/2 cup/3 1/2floz/100ml red coloring
2 3/4 lb/1.25kg rolled fondant 12in/30cm
Small tier
3/4 stick/3oz/80g butter, softened
1 3/4 cups/7oz/200g confectioners' sugar
2 tbsp/1oz/25g cream cheese
A few drops of vanilla extract
Medium tier
2 1/4 sticks/9oz/250g butter, softened
5 1/4 cups/1 lb 5oz/600g confectioners' sugar
generous 1/3 cup/2.6oz/75g cream cheese
A few drops of vanilla extract
Large tier
3 1/2 sticks/14oz/400g butter, softened
8 3/4 cups/2lb 2oz/1kg confectioners' sugar
generous 1/2 cup/4 1/2oz/120g cream cheese
A few drops of vanilla extract

Directions
For the cake: Take your first cake pan and draw round it twice onto parchment paper. Cut out both circles. Measure the circumference of the pan with string, then cut a long strip of paper the length of the string and fold in half lengthwise. Grease the pan with melted butter and place one of the paper circles into the bottom. Grease, then add a second circle and grease again. Press the paper strip onto the inside edge of the pan and grease. If you're making multiple tiers, repeat with the other pans. Preheat the oven to 350 degrees F (180 degrees C). Put the butter and sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs, vanilla, salt, and all-purpose flour to prevent the mixture from curdling. Add the cake flour, unsweetened cocoa, and baking powder and give it a final beat to mix together. Add the food coloring and mix well. Spoon into the prepared pan and bake for the recommended time (small 30 to 40 mins; medium 65 to 75 mins; large 75 to 85 mins). The cake is ready when firm to the touch and a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a cooling rack (you may need two racks side by side for the largest cake). Peel off the lining paper and let cool. Making the buttercream: Prepare the ingredients for the relevant number of tiers. You can make the buttercream in a single batch, so you'll need only one large bowl. Cream together the softened butter and confectioners' sugar until light and fluffy. Beat in the cream cheese and a few drops of vanilla extract to taste. Cover the surface of the buttercream with plastic wrap and chill until ready to use. Cutting and layering the cakes Using a long-bladed serrated knife carefully cut the smallest cake in half and sandwich back together with 3 heaped tablespoons of buttercream. Spread a teaspoon of buttercream onto the center of the smallest cake board and put the cake on top (this will stop the cake sliding off the board). Cut the remaining cakes in the same way, using 6 heaped tablespoons of buttercream to sandwich the medium cake and 8 heaped tablespoons of buttercream for the large one. Place the medium cake upside down on its cake board and the large cake on the largest cake board. Spread half the remaining buttercream in a thin layer over the top and sides of the cakes to cover. Refrigerate until set to the touch and then spread the remaining buttercream over the cakes to give a perfect finish. Covering with fondant Cut a piece of string for each cake to measure the combined length of the top and sides - this will be the size to which to roll your circle of fondant. Ice just one cake at a time, as fondant can dry out very quickly. Make sure your counter is clean and dry, then knead the fondant until warm and pliable. Place 2 tablespoons of confectioners' sugar in a small sifter and use to lightly dust your counter. Roll out the fondant to 1/6in (3 to 4mm) thick and keep turning so that it stays circular. Carefully slide your hands and arms under the fondant, then lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead - simply hold the pin over the center of the fondant and flip the paste over it. Lift, then position and roll over the cake). Dust your hands with a little confectioners' sugar and rub them gently over the cake to make sure the fondant has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downward cleanly (keep wiping the knife blade, or the paste will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and fondant. Save any trimmings to make decorations, flowers, or frills - keep well wrapped in plastic wrap until ready to use, to prevent from drying out. Stacking the cakes

To stack the cakes, you'll need the help of some dowel rods, because the sponge and frosting are too soft to support the weight of each other. Dowels can be bought from specialty cake stores; however, as every cake is different they do need to be cut to size. Only the bottom two tiers need them, so you will need eight rods in total. Hold a rod at the side of the cake and mark with a pencil where the frosting comes to. Cut the rod and three others to the same length. Push the rods into the cake about 2in (5cm) away from the sides, to form the four corners of a square in the center of the cake. They should not rise above the level of the frosting. If you have miscalculated and the dowel is too long, remove it and shave off any excess with a sharp knife. Measure, then cut and insert the rods in the same way for the medium cake. The three cakes can now be stacked directly on to each other. Once they're stacked, it's best not to move them about, so it's safest to assemble them at your venue or in the position you want them to be displayed.

Serve with Bride and Groom and lots of alcohol!

Special equipment:
Round cake pan Small Tier 6in (15cm) x 3in (7.5cm)
high Medium Tier 9in (23cm) x 3in (7.5cm)
high Large Tier 12in (30cm) x 3in (7.5cm) high 6in/15cm
Cake board 9in/23cm cake board

Recipe courtesy of Lorraine Pascale
http://www.cookingchanneltv.com/recipes/lorraine-pascale/three-tier-red-velvet-cake
Hobart 80-qt Floor Mixer..jpg



Wow!! Sounds like a ton of batter! Are you sure that he doesn't need a mixer like THIS one? Hah!! :wink:
 
Back
Top Bottom