Okay, here I go again ... doing a friend's wedding. I swear every time that I will not put myself into this situation, but ... and here I am again asking advice from the people who will get me through this!
She wants Italian Cream Cake. Any advice or suggestions before I get started? The wedding isn't until February so I have plenty of practice time. It will probably be 14, 10 and 6" tiers.
Thanks to everyone. I don't know what I would do without this site!
Martha
I just did a 12/9/6 in Italian Meringue Buttercream (see my humble three uploads). It tastes great! Also wondering what style/colors she would like? <<<< Cheryl
http://forum.cakecentral.com/cake-decorating-ftopict-225091-italian.html
If you're looking for a yummy ICC recipe, here's an awesome one! 
I did an Itlaina Cream cake over the weekend and it was really moist. Just torting and stacking the two layer cake was a chore. However, I used cake flour instead of AP flour as called for in the original recipe. I am not sure how this would work for a wedding cake that would be stacked. It called for three 9 inch pans but I used two and torted for 4 layers. 350º for 25 minutes or until a toothpick comes out clean. It was delicious, so try it and see. The original recipe called for icing it with a toasted pecan cream cheese icing, which I did.
2 c sugar
1 c butter
creamed until fluffy
1 tbsp vanilla
5 egg yolks
beat after addition of each yolk
2 c cake flour
1 tsp baking powder
1 c buttermilk
add flour and buttermilk alternately, starting and ending with flour
1 c flaked coconut
Stir into batter
5 egg whites, hard peaks folded into batter
Divide equally between the pans and bake.
Cakepro and Kayakado, are either of your cakes taste similar to the Shubox white coconut cake? That's a recipe I've wanted to try. <<<Cheryl
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