I am trying to find the perfect cake recipe and filling to make my wedding cake, I have tried a couple and they did not give me the taste I wanted I am wanting a white cake with strawberry filling and another cake chocolate with a raspberry filling, do you have any recipe suggestions? I am also looking for a good crusting buttercream recipe..I would appreciate any suggestions you may have. I took this on with just a little decorating experience, but want to make a good impression on my family as I am making my first tiered cake and read this sight regularly and have learned alot from your tips
There are several good recipes here on CC in the Recipes section you might want to try.
For a strawberry filling, I use a whipped icing, then chop up fresh strawberries, mix them together and let it set overnight. It seems to firm up very well, but I don't how it will hold up for a wedding cake....
Do you want scratch recipes or doctored box?
I swear by the wasc for my white cake! I've made it literally hundreds of times and everyone, EVERYONE, loves it! Good luck!
For the cakes I too LOVE the WASC from this site and the Extreme Chocolate cake recipe from allrecipes.com. For the fillings I used the Raspberry Mousse Filling II from this site which you can use for both the raspberry and strawberry. Good luck!!
For chocolate cake I LOVE this chocolate cake with raspberry preserve filling I posted about.
It does take quite a while to make though and is fairly expensive if you were making it to serve lots of people
This vanilla bean cake is AWESOME - I got this from a friend, and every time I make it I eat all of the scraps. http://katssweetsomethings.com/recipes/cakes-cupcakes/ (last recipe on the page).
AND the Chocolate Chocolate Chip Cake recipe on that page has been the biggest success I've ever had with a chocolate cake. You can take or leave the chocolate chips, but everyone that I know who has eaten it has loved it, INCLUDING people who don't like chocolate cake.
I also have a strawberry buttercream that I love using - I make the buttercream and then put diced strawberries on top of it when I'm constructing the cake. If you look here: http://katssweetsomethings.com/recipes/frostings-buttercreams-whipped-creams/ I make the Vanilla Italian Meringue Buttercream (last on the page) and then substitute strawberry extract for vanilla, and add in pureed strawberries to the finished product until it tastes just like I want.
Wow - now I'm kind of having a craving for cake.
Thank you all for your replies, I am willing to make from scratch or doctored box mix, I will check out all the links you gave, I greatly appreciate all your help
I am trying to find the perfect cake recipe and filling to make my wedding cake, I have tried a couple and they did not give me the taste I wanted I am wanting a white cake with strawberry filling and another cake chocolate with a raspberry filling, do you have any recipe suggestions? I am also looking for a good crusting buttercream recipe..
There are a million choices and a million recommendations that can be made. I am giving my reply based on your statement that you are fairly new to cake decorating/baking and will need a no-fail, tasty recipe for your wedding.
I have been doing this as a hobby for 2 years now. I have several tried and true recipes that work VERY consistently and all get excellent reviews. My choice is to use doctored cake mix rather than scratch so I will always have a consistent result. I strongly suggest that you make one of each of these cakes and see what you think. You will not be disappointed.
(These are versions of cake recipes from the book: The Cake Mix Doctor, by Anne Byrn, ISBN: 0761117199)
Sour Cream White Cake
1 package (18.25 oz.) Duncan Hines white cake mix
1 cup sour cream
1/2 cup canola oil
3 large eggs
1 teaspoon pure almond (you can also used vanilla, lemon, etc.) extract
Basic Buttermilk Devil's Food Cake
1 pkg (18.25 oz.) devil's food cake mix (any brand)
3 TBSP unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup canola oil
3 large eggs
1 tsp vanilla extract
INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):
(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
Single Batch Recipe:
1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
NOTE: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.
Since you do not want your cake too wet or to have filling that will require refrigeration, I suggest you use sleeve fillings for the strawberry and raspberry. They are very good and are room temperature stable.