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    Lindsey Morrissey-Frank May 6, 2009

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            Google Image Result for http://www.simplydecadent.ca/cakeimages/auciello_wedding_cake.jpg

            3 tier
            Cyted by
            Lindsey Morrissey-Frank on May 6, 2009

            fondant

            Italian Cream Wedding Cake
            (makes 1 round 2″x11″ layer, or 6 1/2 cups of batter)

            This Italian cream cake is a dense, moist white cake made with buttermilk. You could also try making cupcakes with this recipe, but the baking time will vary.

            * 5 extra-large eggs, separated, at room temperature
            * 2 cups sugar
            * 1/4 pound (1 stick) unsalted butter, at room temperature
            * 1/2 cup solid vegetable shortening, at room temperature.
            * 1 teaspoon vanilla extract
            * 1 teaspoon baking soda
            * 1 cup buttermilk (or heavy cream), at room temperature
            * 1 teaspoon salt
            * 2 cups sifted cake flour

            Preheat the oven to 325F. Butter and flour cake pan, then line with parchment paper.

            Using an electric mixer, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup of the sugar until the mixture thickens to a meringuelike consistency. Set aside.

            In a separate bowl, cream the remaining sugar with the butter, vegetable shortening, and vanilla. Add the egg yolks, one at a time, until the batter is thick and well blended.
            Stir the baking soda into the buttermilk and set aside.

            Sift the salt together with the flour, and add to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Fold the egg whites into the batter. Spoon the batter into the prepared pan, filling it two thirds full, and bake approximately 55 minutes, or until the cake has pulled away from the sides of the pan and a cake tester inserted in the center comes out clean. Cool cake in pan for 10 minutes; remove the cake from the pan and let cool completely.

            Golden Rules for Wedding Cakes

            1. Use cake flour, sifting it before measuring and then sifting two or three more times with the other dry ingredients.
            2. Use room-temperature large eggs.
            3. Use unsalted butter.
            4. Don’t forget to butter and flour the cake pans, then line with buttered and floured parchment paper.
            5. For nice and even sides, form a collar of parchment paper and line the side of each pan.
            6. Fill cake pans 2/3 to 3/4 full of batter.
            7. Different layers require different baking times. Check the cake layers several times during baking for doneness.
            8. To test for donesness, insert a toothpick or skewer into the center. It should come out clean (with the exception of some chocolate cakes, which may still be moist in the center). The sides of the cake should be pulling away from the pan when the cake layer is done.
            9. If the center doesn’t seem to be cooking, reduce the oven temperature and extend the cooking time. Check on the cake constantly not to burn or brown the cake.
            10. Cool cakes in the pans for at least 10 minutes before turning them out onto wire racks. Carefully peel away the parchment paper, invert the cakes and cool completely, right-side up.
            11. All layers should be the same height. Uneven layers make an uneven, crooked-looking cake. If the cake has risen higher in the center, trim it off with a sharp serrated bread knife.
            12. To freeze the cakes, let it cool thoroughly, wrap in plastic wrap, and freeze on cake cardboards. Be careful not to bend or damage the individual layers. Make sure you have plenty of room in your freezer for all layers.
            13. Always frost the cake the day before the wedding and refrigerate it so the icing will be thoroughly chilled. Decorate the cake with flowers, spun sugar, etc. as close to serving time as possible.

            4 Responses to “A Recipe for Happiness ~ Italian Cream Wedding Cake”
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            1.
            1 mariam July 16, 2008 at 5:33 am

            thanx i’ll try the recipe
            Reply
            2.
            2 bellamc July 16, 2008 at 5:48 am

            Please let me know how it turns out. My aunt tried it years ago and it turned out alright.
            Reply
            3.
            3 Anamika: The Sugarcrafter July 16, 2008 at 6:19 am

            nice wedding cake..simple and elegant
            Reply
            4.
            4 Alabama Beach weddings July 28, 2008 at 11:23 pm

            Wow that’s looks delicious! Can’t wait to try the recipe.
            Reply

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            Google Image Result for http://www.perfectweddingguide.com/images/tags/cakes/CArt-Cake-w-purple-flowers.jpg

            fresh flowers
            Cyted by
            Lindsey Morrissey-Frank on May 6, 2009

            buttercream frosting

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            Stacked wedding cake with simple piping and purple and lavendar flower accents
            Stacked wedding cake with simple piping and purple and lavendar flower accents

          • View Cyte

            Google Image Result for http://www.realbakingwithrose.com/betsy_wedding_cake-thumb.jpg

            fresh flowers
            Cyted by
            Lindsey Morrissey-Frank on May 6, 2009

            buttercream frosting

            Rose,

            My fiance and I heeded your sage advice and went with a three, instead of four, tiered cake. Chocolate butter cake filled with orange mousseline buttercream and chocolate ganache and frosted with the orange buttercream. It turned out great, even though we baked, filled and frosted on a 90 plus degree day in a kitchen without air conditioning. I've attached a photo. Thank you for your wonderful recipes and helpful tips.

            Best,

            Betsy

          • View Cyte

            Google Image Result for http://static.px.yelp.com/bphoto/LT4Co2fEUd8G4DH0EW7sMA/l

            3 tier
            Cyted by
            Lindsey Morrissey-Frank on May 6, 2009

            Simple Wedding Cake
            Simple Wedding Cake

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            Google Image Result for http://www.cakechannel.com/images/wedding-cake62.gif

            fresh flowers
            Cyted by
            Lindsey Morrissey-Frank on May 6, 2009

            wedding cake pictures

          • View Cyte

            Google Image Result for http://cathys-cakes.co.uk/images/wedding%20cake%20blue%20bow.jpg

            3 tier
            Cyted by
            Lindsey Morrissey-Frank on May 6, 2009

            fondant with bow

            Wedding Cakes

            A wedding cake is the centrepiece of a wedding reception and is a very personal thing for the bride and groom.

            I have a few weddings coming up this year and next year so more photos will be available over the coming months. Wedding cakes are a real passion of mine and I look forward to branching out into the wedding sector more in the future.

            Wedding Cakes are available in round and square shapes and in assorted sizes to suit different sizes of receptions from single tiers, double and triple tiers.

            I also do cupcake towers with up to 8 tiers of cupcakes and a 6 inch cake on the top tier for the bride and groom to cut which is a really contemporary alternative to a traditional cake.

            I aim to create a stunning centrepiece for your wedding which will be the talking point of the reception and am delighted to discuss your ideas for your dream cake. I can create sugar flowers for elegant simple cakes, contemporary, fun, colourful cakes with polka dots and bows, simple cakes with beaded jewellery details or novelty cakes with caricature bride and groom toppers.

          • View Cyte

            Google Image Result for http://elegantcakery.com/images%5CCakes%5C1Tri-DesignWeddingCake.JPG

            Cyted by
            Lindsey Morrissey-Frank on May 6, 2009

            3 tier sage green wedding cake

            3 Tier Tri-Design Wedding Cake

            Three tier cake consisting of 6", 9", and 12" inch round tiers. This cake is iced in Buttercream and decorated with three different designs. It is adorned with Sugar paste flowers. Serves about 100 wedding cake slices. Price in Buttercream $400. (Shown) Price in Fondant $500.