cakesbyamber Posted 22 Jun 2010 , 10:13pm
post #1 of

What is the best cake recipe for wedding cakes? It needs to be delicious, FIRM, STRONG, but also soft and moist. I've tried several but can't find a good one. I don't want it to fall apart when I'm carving it or crumble while I'm stacking them! Desprately need help! Vanilla and Chocolate recipes would be great!

14 replies
cupcake_cutie Posted 22 Jun 2010 , 10:40pm
post #2 of

A favorite around here is the White Almond Sour Cream Cake and there are many variations that you can try.


http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc

Hope that helps.

LindaF144a Posted 22 Jun 2010 , 11:57pm
post #3 of

Can you post the ones you have tried. That way others won't recommend what you have already used.

I have 4 books sitting at my table right now. All of them have wedding cake recipes. There are so many out there, it is just amazing.

I have not made a wedding cake, nor will I probably ever do it. But in the meantime it will be interesting to see what others say for a good cake.

mamawrobin Posted 23 Jun 2010 , 12:12am
post #4 of

My favorite and "hands down" best seller is the "original" WASC recipe by kakeladi. (found on thie site) However, since I loathe the taste of almond extract I double the vanilla. thumbs_up.gif

mustangsallii Posted 23 Jun 2010 , 12:35pm
post #5 of

I can't wait to try this. I usually make a yummy cream cheese pound cake for my tiered cakes, but it's so expensive to make. I'm looking forward to trying this.

leah_s Posted 23 Jun 2010 , 1:12pm
post #6 of

Why do you guys think there's a specific recipe that's for wedding cakes? ANY recipe will do, and it doesn't have to be "strong."

cakesbyamber Posted 23 Jun 2010 , 4:48pm
post #7 of

I don't think there is a specific recipe for wedding cakes. However, most brides want vanilla or chocolate. I wanted to see what others were using. When I used the word "Strong" I meant that it should hold together well. Have you ever seen cake boss? He throws his cakes up in the air to flip them then catches them, that's what I'm talking about. Durablility so I don't have to stress about them. Thanks for the recipes, I haven't tried any from this site yet.

cakesbyamber Posted 23 Jun 2010 , 5:53pm
post #8 of

By the way I'm trying the Original WASC recipe for a baby shower cake this weekend!

au_decorator_76 Posted 23 Jun 2010 , 6:00pm
post #9 of

I made WASC and everyone said it was as good as wedding cake. It was so fantastic! There is a specific 'type' of cake that is thought of as wedding cake even though NOW it's not always the case. My sister had Strawberry cake, my cousin had hummingbird cake. It's just whatever the bride wants. But when someone says 'wedding cake' my mind automatically goes to something like WASC.

cakesbyamber Posted 24 Jun 2010 , 6:19am

I really liked the recipe!! Now if it will stay moist until Saturday it will be great! It's 1:15am Thurs and the cakes are baked and iced. Thurs night I will decorate it and Friday after work I will deliver it. The shower is Saturday! Thanks for the suggestion, it's exactly what I was looking for!

mamawrobin Posted 24 Jun 2010 , 6:54am
Quote:
Originally Posted by cakesbyamber

I really liked the recipe!! Now if it will stay moist until Saturday it will be great! It's 1:15am Thurs and the cakes are baked and iced. Thurs night I will decorate it and Friday after work I will deliver it. The shower is Saturday! Thanks for the suggestion, it's exactly what I was looking for!




It will be fine for Saturday. I love this recipe. It's my favorite white cake recipe. thumbs_up.gif

I'm with Leah_S on the "any recipe will work" and it doesn't have to be "strong". Cake doesn't support cake, the support system supports cake.

scorpio711 Posted 24 Jun 2010 , 7:27am

Hi there has any one ever tried Alan Dunns High Density sponge cake recipe out of his wedding cake decorators bible. Thats all I use here in the UK. Have never tried any of these WASC or other flavours you use over there, us brits are a bit more conservative.
The recipe is:
500g cake flour (i use Mcdougalls supreme sponge)
500g Lurpak spreadable butter
570g caster sugar
500g eggs (weighed without shells)
75ml cold water
Vanilla essence

everything is put in the bowl and mixed together for a few minutes. until all traces of butter is gone.
This makes a 10" round 3" deep cake.
bake at 145c fan oven or 180 regular for 1hr 20min or until cooked
Everyone wants to know which recipe I use, they all love the sponge cake so much

Comerio Posted 4 Jul 2010 , 11:45pm

Hello scorpio..

I don't see any leavening in your recipe.. Does the Mcdougalls already have it mixed in, like a self rising flour..? Thanks..

Comerio Posted 4 Jul 2010 , 11:47pm

I will give the WASC a try.. icon_smile.gif

scorpio711 Posted 5 Jul 2010 , 9:54pm

Yes Mcdougalls make a Supreme Sponge flour, you dont need anything else

Quote by @%username% on %date%

%body%