Recipes for wedding cakes?

posted 3 years ago in Food
Post # 3
Member
5445 posts
Bee Keeper

You’re probably going to have to do a lot of trial and error! I would start with a few recipes and go from there. 

Some less sweet frostings could be buttercream, whipped cream, etc. 

You will probably want to keep it simple. White cake with raspberries and whipped cream, chocolate caramel or peanut butter, red velvet, vanilla, etc are probably going to be a lot more doable for a nonprofessional than something like lemon cake with white chocolate frosting and raspberry filling for example. 

Post # 4
Member
2630 posts
Sugar bee
  • Wedding: July 2013

@raziel1687:  I would think of a flavor that you want (vanilla, chocolate, banana nut, whatever) and find a recipe online from a place that allows comments like allrecipes.com. Many times, there are variations to the recipes according to people’s tastes, and you may find a recipe with a less sweet version. You can search for frosting recipes in the same way. 

I have to ask though…if your mother is not that experienced at baking, why would either of you want her making your wedding cake? Not meant to be snarky, just genuinely concerned that it might not be the best idea.

Post # 5
Member
5445 posts
Bee Keeper

@HisMoon:  I have to ask though…if your mother is not that experienced at baking, why would either of you want her making your wedding cake? Not meant to be snarky, just genuinely concerned that it might not be the best idea.

Yeah I thought the same. Which is why, if they DIY, simple is better…less room for error. 

Post # 7
Member
2630 posts
Sugar bee
  • Wedding: July 2013

@raziel1687:  Ah okay. It sounds like it might be quite the expense and headache in the end. Like BlondeMissMolly said, your mom is probably going to have to try several iterations of recipes. I would price out some options at Publix, Sam’s, or Costco (I love their cakes btw). You should also check out Craigslist and see if there are any small business bakeries that could do a cake in your budget. Oh! What about cupcakes? Those would be easier to DIY and can still be found in grocery stores. 

Post # 9
Member
2630 posts
Sugar bee
  • Wedding: July 2013

@raziel1687:  I think that is a great compromise if she’ll agree to just making the cupcakes. Your FI’s friend might not be able to get a special deal, but he can at least use his employee discount!

Post # 10
Member
509 posts
Busy bee
  • Wedding: August 2013

I used Betty Crocker french vanilla cake mix. It was delicious.  The key is to cook the cupcakes and/or cake only to the exact time it says…don’t overcook.  It should be light yellow on top with just a tinge of golden brown.  Let them cool for a few minutes and then put them into a plastic ziploc bag still warm and freeze them.  get as much air out as possible.  Freeze for a few weeks if you can.  Defrost them in the bag and then pull them out to ice them the day before the wedding.  If doing a tiered cake, cut the layers while still frozen and crumb coat it while frozen as that makes it easier.  I decorated our cake completely and then froze it for a week after decorating.

The icing recipe for the cupcakes i use is:

1/2 cup Crisco Shortening, 1/2 cup Salted Butter, softened, 2 tspns vanilla, 4 cups confectioners sugar, 1-2 tbspns milk.  Mix the shortening, butter and vanilla and then add the sugar 2 cups at a time.  After all the sugar is in, add a little milk to get to the right texture.  Then add your coloring if you want it.  This recipes will ice about 12-16 cupcakes depending on how much icing you want on each cupcake.

For a cake, you need to use a crusting buttercream to make it as smooth as possible.  If you want that recipe, let me know and I will email it to you.  It’s a little longer and more complicated. 

Post # 11
Member
2057 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

@raziel1687:  Hi, I just did a test run of a wedding cake recipe, as well as buttercream. Neither are sweet. It’s light, fluffy and ingredients are very easily accessible, especially if you have Bulk Barn in the city/town you live in. It is almond flavoured, but if you prefer vanilla, just substitute the almond extract with vanilla extract. It’s an easy recipe and it works. You can substitute cake flour with self-raising flour — by adding two tbsp less flour per cup of cake flour. (You can find this in the Joy of Baking substitution list)

With buttercream, you would want to put it in the fridge before piping. If your mom plans to colour her buttercream, I would recommend using AmeriColor gels as they bleed nicely without having to use much. (It’s a lot harder to get the right colour consistency with liquid food colouring)

Post # 12
Member
238 posts
Helper bee

@raziel1687:  any of the cake recipes from Annie’s Eats.  they are all fantastic. 

Leave a comment


Sent weekly. You may unsubscribe at any time.

Find Amazing Vendors