Ok, so this is the first of many questions that I will be asking. I am doing my first wedding cake in January and I was wondering which recipe for cake and frosting is the best and or most preferred.
Has the bride told you what she wants as far as flavors? My brides always pick their own flavors; i never choose for them. My most-requested flavor is champagne cake with champagne icing.
The bride and groom are really not into cake but grandpa says "you need cake at your wedding". So she said white cake is fine.
Sounds to me like you will have A LOT of creative freedom!!!
She just pointed out a picture in one of the yearbooks. It looks pretty simple except for the darn flowers. She wants plumerias and to make them midnite navy blue.
champagne cake with champagne icing.
Oh this sounds wonderful.. Would you share your recipes for both?
I am not a fan of white cake, but I did just do a wedding cake request for white cake and used the Whimsical Bakehouse recipe. I filled it with vanilla bean custard and fresh raspberry buttercream, vanilla Italian meringue buttercream icing. It tasted great for not being chocolate! <<<Cheryl
For champagne cake, I use a Pillsbury white cake mix, make the whole egg version, and add 1/4 teaspoon of LoRann champagne flavoring. Since many of my customers object to the use of alcohol, they are happy for the non-alcoholic version. For the icing, I add one capful (from the tiny little bottle of LoRann flavoring) per THREE CUPS of buttercream, so however many cups of icing your recipe makes, you'll adjust it accordingly.