How To make Wedding Cake
4 1/2 c Sifted cake flour
1 ts Baking powder
1/2 ts Cloves
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Mace
1 lb Shortening
1 lb Brown sugar
10 Eggs, well beaten
1/2 lb Candied cherries,cut in half
1/2 lb Candied pineapple, diced
1 lb Dates, seeded and sliced
1 lb Raisins
1 lb Currants
1/2 lb Citron, thinly sliced
1/2 lb Candied orange and lemon
Peel, sliced 1/2 lb Nut meats, chopped
1 c Honey
1 c Molasses
1/2 c Cider
Sift flour, baking powder and spices together 3 times. Cream shortening and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses and cider. Add flour in small amounts, mixing well after each addition. Turn into cake pans which have been greased, lined with heavy paper and again greased. Bake in a 250 degree oven. For large loaves, bake in 8x4x3 inch pans about 4 hours. For small loaves, bake in 6x3x2 1/2 inch pans about 2 1/2 to 3 hours. For 8 1/2 inch tube pan, bake 4 to 5 hours. Test with
toothpick before removing from the oven. Makes 10 pounds of cake. Spread ornamental icing on top and sides of cake and decorate with simple borders and rosettes of icing. Randy Rigg The Pinnacle Club BBS 812-963-9139
How To make Wedding Cake's Videos
Wedding Cake!
Simple yet classy; this wedding cake is composed with, four layers of vanilla sponge soaked with a raspberry vanilla Chambord syrup, a raspberry cremeux, a raspberry yuzu compote, and a light vanilla pastry cream. The edible topper is made out of 100% sugar.
How to Make the Royal Wedding Cake
How to Make the Royal Wedding Cake
Full Recipe:
By popular request I give you my take on the royal wedding cake! I actually love lemon and elderflower so this was really a pleasure to recipe test and eat! The cake is light and fluffy but still moist and it’s filled with a homemade lemon curd and covered in elderflower Swiss meringue buttercream! It’s SO GOOD! I loved the look of the wedding cake but I thought it would be nice to have a spray of buttercream flowers on top. Not sure if they look more like peony or rose blossoms but either way I like em!
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How To Make Wedding Cake Frosting
We show you how to make wedding cake frosting. For loads more lip-smacking recipes head over to
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How to Make a Wedding Cake: Baking and Frosting (Part 1) from Cookies Cupcakes and Cardio
More Wedding Cake Tutorials:
Learn how to make a wedding cake in this three part wedding cake recipe series. In this part, we review how to bake and wedding cake and how to frost the wedding cake with homemade icing.
How to Make a Wedding Cake blog post:
Stacking a 3 Tier Wedding Cake (Part 2):
Wedding Cake Decorating (Part 3):
Vanilla Cake Recipe:
Homemade Buttercream Recipe:
How to Bake a Wedding Cake:
2x 6 round cake pans
2x 8 round cake pans
2x 10 round cake pans
Cake boards (6, 8, 12)
Vanilla cake batter (or any flavour that you prefer)
Vanilla buttercream
Wedding Cake Recipe Procedure:
Preheat oven to 350F. Grease and line each pan with parchment, or wax paper. The 6 pans will require 2 cups of batter each. The 8 pans will require 3.5 cups of batter each. The 10 pans will require 6 cups of batter each.
Bake the 6 pans in the oven for 25-30 minutes.
Bake the 8 pans in the oven for 35-40 minutes.
Bake the 10 pans in the oven for 55-60 minutes.
Allow each to cool completely on a wire rack before proceeding to coat in buttercream.
Attach one 6 cake layer to the 6 cake board, using a swipe of buttercream to glue it to the board.
Cover the top of the cake with a layer of buttercream, and then place the second 6 layer on top.
Cover the whole cake in a crumb coat (thin layer) of buttercream.
Repeat for the 8 and 10 cakes.
When the crumb coat layer has crusted, you can apply the second and final layers of buttercream. Smooth the buttercream using a metal spatula.
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