Tired Of The Same Old Cake, Any Suggestions?

Decorating By katwomen1up Updated 28 Oct 2009 , 5:57pm by alvarezmom

katwomen1up Posted 24 Oct 2009 , 12:12pm
post #1 of 39

Making my wedding cake and really want something different, want something that makes you go wow when you bight into it. Any suggestions? I deffinately want chocolate for one layer other than that not sure. Also a good home made filling. Any suggestions appreciated, will need recipes of tried and true.
TIA

38 replies
indydebi Posted 24 Oct 2009 , 12:53pm
post #2 of 39

What can be "WOW!" to one person might be "OMG you're not EATING that are you?!" to another.

Many people will "WOW" over pumpkin, nutmeg, spice or coconut cake. Me? I'll make the sign of the cross and SLOWLY back out of the room! icon_lol.gif

My most popular combinations, ordered by my brides, are white cake with red raspberry filling followed by chocolate cake with chocolate-raspberry filling. The raspberry filling is the sleeve kind.

Sweet_Guys Posted 24 Oct 2009 , 3:42pm
post #3 of 39

Indy---

Do you just mix the chocolate the the raspberry before filling the layers? Or do you pour out one and then the other on top of it?

Paul

indydebi Posted 24 Oct 2009 , 3:45pm
post #4 of 39

I mix it together before filling the layers. It's fun to watch the couples sample this filling ... it looks like regular ole choc, but the rasp really gives it a POP when it hits their taste buds!

tonedna Posted 24 Oct 2009 , 3:55pm
post #5 of 39

I love key lime cake with key lime mousse is out of this world, and then my other favorite is
amaretto...mmmm
Edna icon_biggrin.gif

KHalstead Posted 24 Oct 2009 , 4:04pm
post #6 of 39

the most popular flavor of cake that I do for weddings is white choc. raspberry cake torted with alternating layers of cheesecake mousse and raspberry sleeve filling.

add 6 oz. of melted and cooled white choc. to your white cake batter (I also add a box of white choc. pudding mix), then add 1-2 tsp. of raspberry extract (depending on how strong you want the raspberry flavor)

cheesecake mousse is just cheesecake pudding mix mixed into 2 c. of liquid bettercreme w/ 1/2 c. milk, whipped up to a mousse consistency (sooooooo good)

and then the sleeve raspberry filling. Super yummy combo!

tonedna Posted 24 Oct 2009 , 4:14pm
post #7 of 39
Quote:
Originally Posted by KHalstead


cheesecake mousse is just cheesecake pudding mix mixed into 2 c. of liquid bettercreme w/ 1/2 c. milk, whipped up to a mousse consistency (sooooooo good)

and then the sleeve raspberry filling. Super yummy combo!





This sounds OBSCENE GOOD!

Edna icon_lol.gif

Jeff_Arnett Posted 24 Oct 2009 , 4:42pm
post #8 of 39
Quote:
Originally Posted by tonedna

I love key lime cake with key lime mousse is out of this world, and then my other favorite is
amaretto...mmmm
Edna icon_biggrin.gif


That just re-emphazies indydebi's point....I would find both those flavor unappetizing.

For me....a good chocolate or just plain old vanilla cake is my preference!

Jeff_Arnett Posted 24 Oct 2009 , 4:45pm
post #9 of 39
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by KHalstead


cheesecake mousse is just cheesecake pudding mix mixed into 2 c. of liquid bettercreme w/ 1/2 c. milk, whipped up to a mousse consistency (sooooooo good)

and then the sleeve raspberry filling. Super yummy combo!




This sounds OBSCENE GOOD!

Edna icon_lol.gif


You can also make a great mousse with any flavor of instant pudding by beating a small box of it with 3 cups of whipping cream!

Kitagrl Posted 24 Oct 2009 , 4:54pm
post #10 of 39

Key LIME!!!!!!!! Mmmmmmmmmmm!

I have to take a cake to a potluck this weekend so I figured I'd use up some stuff I had....decided to turn a white cake mix/pudding mix into a raspberry cake. Then torted with two layers of whipped white chocolate ganache and one center layer of some leftover raspberry curd I had bought at an amish store and then never made scones to put it on. haha.

Iced in chocolate and will pour in dark chocolate ganache...garnishing with fresh raspberries. Hope it tastes as good as it sounds!

katwomen1up Posted 24 Oct 2009 , 5:06pm
post #11 of 39

Thanks everyone for your input and how too's, they actually all sound good. Now all I have to do is make up my mind and get baking. Chocolate cake for sure, I do love the sound of the chocolate and raspberry mixed together. The pumpkin cake sounds wonderfull if anyone has a good recipe I would appreciate it. I also love the white chocolate cake. Chocolate and white were my first choices but if I can get a good recipe for the pumpkin maybe I'll have to omit the dummy cake and do a real one. Thanks so much everyone.

Kat icon_biggrin.gif

Jeff_Arnett Posted 24 Oct 2009 , 6:44pm
post #12 of 39
Quote:
Originally Posted by katwomen1up

Thanks everyone for your input and how too's, they actually all sound good. Now all I have to do is make up my mind and get baking. Chocolate cake for sure, I do love the sound of the chocolate and raspberry mixed together. The pumpkin cake sounds wonderfull if anyone has a good recipe I would appreciate it. I also love the white chocolate cake. Chocolate and white were my first choices but if I can get a good recipe for the pumpkin maybe I'll have to omit the dummy cake and do a real one. Thanks so much everyone.

Kat icon_biggrin.gif



This is my pumpkin cake recipe. It's delicious, very moist and keeps well for about 6 days at room temperature.

I often fill the layers with cream cheese SMBC and orange curd fillings....very popular this time of year!

PUMPKIN CAKE

2 cup all purpose flour (I use White Lily)
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon vanilla
4 eggs
1 3/4 cup sugar
2 cup pumpkin
1 cup oil
1 cup chopped walnuts
1 cup dried cranberries
1 cup white chocolate chips

Preheat oven to 325 ºF.

Line two 8 inch layer pans with parchment or waxed paper, then grease and flour pans.

Sift all purpose flour, baking powder, baking soda and spices together. Remove 2 tablespoons of flour mixture and combine with walnuts, cranberries and white chips to coat well. Set aside.

Beat pumpkin, egg and sugar until well mixed. Add the oil and mix on slow for 1 minute.

Mix in flour mixture until well blended.

Fold in flour coated nut, cranberry and chips mixture.

Divide batter between pans and bake until layers test done with cake tester.

Cool in pans 5-10 minutes, then remove and wrap completely in plastic wrap until read to use.

katwomen1up Posted 24 Oct 2009 , 7:50pm
post #13 of 39

Thanks Jeff, sounds wonderful, scratch the dummy cake and Pumpkin it is! I will have to try the orange curd filling too...yum icon_biggrin.gif

katwomen1up Posted 24 Oct 2009 , 7:53pm
post #14 of 39

One more questions...how well do these fillings freeze? These cakes will be frozen as they are completed due to time restraints.

stsapph Posted 24 Oct 2009 , 8:01pm
post #15 of 39

When I got married I had a chocolate Kalua layer, and white cake with lemon filling layer and a carrot cake layer. I figured there would be something for everyone that way. I also made the carrot cake layer the smallest, figuring everyone would go for traditional...boy was I wrong!!! lol I had a good bit of cake left over, as I had planned on because we wanted left overs, but none of it was carrot cake! It was the first to go.

indydebi Posted 24 Oct 2009 , 8:04pm
post #16 of 39

Or .... the carrot cake was gone because it was the SMALLEST cake? icon_rolleyes.gificon_biggrin.gif

Any cake that has a vegetable in the name of it ... I wont' eat. icon_lol.gif

stsapph Posted 24 Oct 2009 , 8:08pm
post #17 of 39

Yeah yeah icon_razz.gif lol I want to say it was a 10" round, but I can't remember... it's been a while! lol I just didn't think it would have been that popular or I would have made it a bigger tier. Just goes to show you never know what people will want.

Peridot Posted 24 Oct 2009 , 8:14pm
post #18 of 39

Edna,

Would you consider sharing your key lime cake and mousse? Sounds fantastic to me! Would love to know how you make yours.

Thanks.

katwomen1up Posted 24 Oct 2009 , 8:15pm
post #19 of 39

Oh that sounds good too stsapph. Maybe I could do half of each cake one flavor so I could have 6 different flavors. Lord know's I surely don't need to do 6 tiers. lol icon_biggrin.gif

stsapph Posted 24 Oct 2009 , 8:15pm
post #20 of 39

I second that request!!

katwomen1up Posted 24 Oct 2009 , 8:17pm
post #21 of 39

I'll third it.

gabbenmom Posted 24 Oct 2009 , 8:20pm
post #22 of 39

Yes Edna! I would love to have your Lime cake and lime mouse recipes! Also if you have a good amaretto one. I haven't found one that I am totally happy with yet!

Thank you!!!

kakeladi Posted 24 Oct 2009 , 8:32pm
post #23 of 39

.........Any cake that has a vegetable in the name of it ... I wont' eat..........

Shame on you not eating your vegetables!!!!! icon_sad.gif

What's wrong w/green tomato cake? It is delish!

Peridot Posted 26 Oct 2009 , 12:03am
post #24 of 39

Jeff Arnett said....

I often fill the layers with cream cheese SMBC and orange curd fillings....very popular this time of year! (I don't know how to do that quote thing - sorry)

So Jeff...the Pumpkin Cake sounds fantastic and I really am going to try it - but.....can you please, please share the cream cheese SMBC and the orange curd filling recipes? It would be greatly appreciated and I think that it would be the best choice for this yummy sounding cake. Do both of these have to be refrigerated?

What do you ice your cake with if you are not going to decorate it?

Thanks.

katwomen1up Posted 26 Oct 2009 , 3:13am
post #25 of 39

Well the pumpkin cake is delicious for sure, thank you so much for the recipe Jeff! icon_biggrin.gif I made it with roasted pecans instead of the walnuts and omitted the cranberries. I had some frozen pumpkin in the freezer so I also used that. The cake is great, I am waiting for my frozen Orange SMBC to dethaw so I can see how well that will go with it.

lomikesa Posted 26 Oct 2009 , 3:41am
post #26 of 39
Quote:
Originally Posted by Peridot

Edna,

Would you consider sharing your key lime cake and mousse? Sounds fantastic to me! Would love to know how you make yours.

Thanks.




Me too, could you email the recipe?

Thank you,

Lomikesa

iownajane Posted 26 Oct 2009 , 11:00am
post #27 of 39

I'd also love to have the recipes....the pumpkin cake sounds wonderful...

tonedna Posted 26 Oct 2009 , 3:24pm
post #28 of 39
Quote:
Originally Posted by lomikesa

Quote:
Originally Posted by Peridot

Edna,

Would you consider sharing your key lime cake and mousse? Sounds fantastic to me! Would love to know how you make yours.

Thanks.



Me too, could you email the recipe?

Thank you,

Lomikesa





In the shop we use bettercream cause it's stays well out of the fridge. Basically you add to the bettercream some keylime flavor and to the cake some simple syrup flavored with keylime juice extract. Is super delicious.
Edna icon_biggrin.gif

tonedna Posted 26 Oct 2009 , 3:29pm
post #29 of 39

I will see if I can take a photo of the key lime flavor we put in there...Im sorry I got a bit lost, I didnt receive any messeages saying there where new posts here! icon_redface.gif And I been sick too ...icon_sad.gif

Edna icon_smile.gif

Relznik Posted 26 Oct 2009 , 3:38pm
post #30 of 39

You guys are killing me.... icon_cry.gif IT'S NOT FAIR icon_cry.gif

In the UK, the flavour choices are pretty much vanilla sponge cake with raspberry jam and vanilla buttercream filling or chocolate sponge cake with chocolate buttercream filling or lemon sponge cake with lemon curd buttercream. Or rich fruit cake.

There are obviously bakers who do more than that... but they're the choices that a) are mostly offered and b) mostly asked for.

We don't get SO MANY of the ingredients / mixes etc that you have easy access to.


IT'S NOT FAIR!!!!!! icon_cry.gif

IF I ever get to do the holiday that I dream of (ie I want to do Florida, Disney, etc with my husband and boys... before my boys are too old to really be wowed by the magic of it all) then I'm going to spend my time tracking down cake!!

thumbs_up.gif

Suzanne x

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