Best Cake To Use For Wedding Cake
Baking By BaltimoreCoutureCakes Updated 3 Apr 2007 , 8:03pm by ShanonR
I baked a cake last night and I believe that the cake is going to be too moist and soft to hold up. Can anyone give me a recipe that is good for wedding cakes?
I'm just going to jump in and say you should try the White Almond Sour Cream cake:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
Yes, it's a doctored cake mix but with the taste and texture of homemade, and the plus of box mix reliabilty.
dodibug:
"Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
SO FUNNY, BUT SO TRUE
P.S. Edited to remove typos. Sorry fingers not working today.
JanH. I love Jim Gaffigan! He was here a few months ago and we didn't get to go!
I use mostly doctored mixes. You can come up with limitless flavors by adding a box of instant pudding, an extra egg, extracts, etc in addition to the water, eggs, oil recommended on the box. The pudding and the extra egg will help increase the density of the cake. Whole eggs will make it more dense than using just egg whites.
Thanks for the info for the cakes.
The wedding cake is for a Chinese couple. The groom stated that Chinese dont like very sweet icing. I need a not so sweet icing. If I heard correctly using unsalted butter will make the icing not so sweet. Please help me.
This is like pulling teeth. The bride wants a white cake. I need a recipe for french vanilla cake recipe.
I'm with JanH. I have made the White Almond Sour Cream cake several times and used it for a wedding cake and it is the best. Both flavor and stability
Salted butter, and a little added salt didn't cut the sweetness for me .
Less sweet icing threads:
http://forum.cakecentral.com/cake-decorating-ftopict-169691.html
Multi-linked thread on the meringue buttercreams,
hi-ratio shortening and recipes for all:
http://forum.cakecentral.com/cake-decorating-ftopicp-1098181.html
You might also want to let them sample Pastry Pride or Rich's Bettercreme which are non-dairy whipped frosting/fillings.
Here info on that:
http://forum.cakecentral.com/cake-decorating-ftopicp-1814171.html
http://forum.cakecentral.com/cake-decorating-ftopict-181061.html
Or maybe a White Chocolate Ganache or b/c:
(Really, it's in this thread.)
http://forum.cakecentral.com/cake-decorating-ftopict-141991.html
And if you wish to explain to your potential customers the differences in all the frostings:
http://tinyurl.com/yh44gu
(Please note that hi-ratio shortenings aren't mentioned. They don't have the cloying mouth feel of Crisco.)
HTH
This is like pulling teeth. The bride wants a white cake. I need a recipe for french vanilla cake recipe.
Do you see the recipe tab at the top of the page? If you click on it you will find recipes submitted by CC members.
French vanilla cake is not a white cake however, white almond sour cream cake is and as others have kindly suggested is very delicious.
Yeah what JanH said!
For french vanilla I have used duncan Hines (DH) french vanilla cake mix and a box of french vanilla pudding. Turned out great! The Italian meringue buttercream and Swiss meringue buttercream are definitely a less sweet alternative but they need to taste it because it is very different than a traditional bc. They taste best at room temp.
The term French vanilla is often used to designate preparations that actually have a strong vanilla aroma, and possibly contain vanilla grains, but originates from the French style of making ice cream custard base with vanilla beans, cream, and egg yolks.
So omit the almond extract from the WASC cake (increase the vanilla) and use six whole eggs in place of the egg whites.
See below for other variations:
http://www.recipezaar.com/69630
But let the bride know this will not be a "white" white cake.....
HTH
Edited to add:
Thanks dodibug, I forgot DH had French Vanilla
If the cake is for a Chinese wedding, you will go horribly wrong using a cake mix and decorators icing They are both way too high in sugar content for the Chinese palate ( I lived in Hong Kong for 18 months). Most desserts in China are either fruit or almond based and not particularly sweet.
I would try something like my vanilla cognac cake recipe, filled with very good quality raspberry jam or marzipan cream and iced with a meringue based buttercream. The Moussseline buttercream from the cake bible is my base icing and is consistently well reviewed.
I love the White Almond Sour Cream cake. I used it on my sister's wedding cake and it held up great. This is my favorite recipe.
I also love the White Almond Sour Cream Cake. I have used that recipe and left off the almond extract and added either butter or vanilla extract. That works just as well if you have someone who does not like the almond flavor.
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