My daughter's wedding is fast approaching.... three and a half more months. I've gor the design and decorations decided and she's in love with the design. However, her favorite cake is her Nana's English Cottage Orange Cake. I fear this isn't going to hold up under the strain of stacking and fondant. So, the search is on. I've tried the Beat and Bake Orange Cake from the recipe files and while it is good, she says it isn't orangey enough ( it isn't as favorful as mom's, but it is good ). It has to be scratch, per her request ( no she's not really a bridezilla, just in this one thing ). Are there any other recipes out there that are worth trying or am I'm going to have to tell her to settle?
Can't she settle on the to tier made with her favorite, and the other tiers with something more stable? You can just make her a new top tier for her anniversary?
I don't stack cakes often, but I have an idea...
Could you use more dowels between tiers... or maybe a more substantial dowel (inside teh middle of the cake) to support a cake board under the 2nd? It may mean a few less servings, but perhaps it would work? Then the tiers wouldn't be resting on cake at all.
Good luck!
OOOHHH!!! What if you made a sheet cake with that recipe and hid it in the back?
Thanks for the response. The groom has already put in his request for the dark and decadent chocolate with oreo cream cheese filling. I'll get the recipe from my mom and post it here for you all to take a look. I was wondering if a variation of a pound cake could be developed by favoring it with zest and juice. Do you think it would change the consistency of the cake?
Why not make the cake she likes and adjust the design?
Why not make the cake she likes and adjust the design?
i like this idea! use a tri-level cake stand?
floating tier stand??
I'm going to talk to DD about the design. She had her heart set on a stacked cake with white chocolate fondant done in a garden theme with her Nana's cake. I've talked to my mom and she's going to email me the Cottage Cake recipe and I'll see if I can play around with it. In the mean time has anyone tried something like the recipe below: I've spent a chunk of this afternoon googling recipes:
Orange - Poppy SeedPound Cake
1c unsalted softened butter
1c granulated white sugar
2t. vanilla extact
1t grated orange peel
2 1/4c unsifted cake flour
1/2c fresh orange juice
4 large eggs
3/4t baking powder
1/4t. each of baking soda and salt
2T poppy seeds
Preheat at 325 Prep 9 x 5 x3 pan
Mix at med. speed butter, sugar, vanilla, orange peel until pale and fluffy. At low speed beat in flour then remaining ingredients until well blended. Fill pans and bake for 50 to 60 minutes
This is the only one I could find that seems like it would be similiar in taste but dense enough.
You can try putting a teaspoon of orange oil (NOT extract) in the batter of the orange cake to bump it up a notch. I frequently do that with my lemon cakes and they are well received.
That orange/poppy seed cake recipe looks delishyous. Is Nana's cake more of a spongey cake or on the order of an angelfood? Is that the issue here? You've gotten some excellent suggestions on stacking, etc.
If it's the flavor she's after, maybe make the pound cake for the lower tiers, Nana's for the top, (like someone smart here suggested!) and then you will have the perfect compromise.
So the groom likes chocolate, eh? Nice combo really - chocolate and orange.
Ok, here's my Mom's cake:
Basic cake
4ozs oleo
4ozs sugar {scant 3/4 cup
cream together
2 eggs beat until fluffy
1/2 cup milk as needed
2 cups flour mixed with 2tsp baking powder
add flour mix a bit at a time alternately with a bit of beaten egg to
oleo, sugar mix, just fold in, don't beat it hard
When egg is all gone use milk until batter is of consistency to
shake off spoon at the flick of a wrist
place in round pan that has been lined with wax paper and the paper
greased. Put into preheated oven to 350.
Bake about 30 mins until when center is lightly pressed, it springs
back.
For orange cake, grate rind of an orange and beat into oleo, sugar
mix before adding anythigelse. Squeeze juice from
orange and use in place of milk when egg is all gone.If it's not
enough finish off with milk
Sorry it's all goofy, I cut and pasted from the email.
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