does anyone have a wedding cake recipe--making my own wedding cake Jan 1st?

Answer 1

when my daughter got married the person who made the cake used white cake mixes. we used the french vanilla

Answer 2

For the assembly:
2 (12 by 2-inch) round layers sponge cake, recipe follows
2 (9 by 2-inch) round layers sponge cake, recipe follows
2 (6 by 2-inch) round layers sponge cake, recipe follows
12 inch cardboard cake round
9-inch cardboard cake round
6-inch cardboard cake round
2 1/2-inch thick long wooden dowels
Small saw
Buttercream, recipe follows
Marzipan flowers
Fresh flowers
Fruit
Cake decorations
Colored buttercream in pastry bags with assorted tips

SPONGE CAKE FOR WEDDING CAKE:
**This recipe will need to be made twice, each time you will bake 1 (12 by 2-inch) layer, 1 (9 by 2-inch) layer and 1 (6 by 2-inch layer. Do not double this recipe ? make it twice, separately.**

15 ounces flour
1 teaspoon salt
12 large eggs, separated
15 ounces sugar
8 ounces butter, melted and cooled
2 teaspoons vanilla extract

Preheat the oven to 375 degrees. Line the bottom of 1 of each size of the pans with parchment paper. Sift the flour with the salt. In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume. Beat the egg whites with the remaining 7 ounces of the sugar until soft peaks form. Fold the egg yolks gently into the egg whites. Gently fold in the sifted flour. Gently fold in the melted butter and the vanilla. Pour the batter into each of the 3 pans. Bake for 20 to 25 minutes, or until center is set. Remove from the oven and run a knife around the edge of the pan to loosen it and cool on wire racks. Repeat this procedure to make 1 more layer of each size.

BUTTERCREAM:
4 cups sugar
1 3/4 cups water
16 egg whites
1 teaspoon salt
5 pounds butter, softened to room temperature and cut into pieces
4 tablespoons vanilla

In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees F on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks. With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup. Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes. Turn the mixer down to low and add the softened butter, piece by piece. **It is very important that the butter and the meringue are the same temperature. If the buttercream begins to break, Slowly heat it up to about 95 degrees F. over a double boiler, while whisking. Return to the mixer and beat until it comes back together. Continue adding butter*** Mix in the vanilla.

To assemble: Cut each of the cooled cakes in half horizontally. Stack each of 4 layers of each size, icing in between each layer on a corresponding size cake circle. Make 3 separate 4-layer cakes. Ice each of the cakes separately. Place the 12 by 2-inch cake on a large platter. Cut 3 lengths of the wooden dowel that are as long as the 12-inch cake is high. Insert the dowels in a triangle pattern in the center of the 12-inch cake. Cut 3 more dowels that are as long as the 9-inch cake is high. Carefully place the 9-inch cake on top of the 12-inch cake in the center, on top of the dowels. Insert the dowels into the center of the 9-inch layer in a triangle pattern. Carefully place the 6-inch layer on top of the 9-inch layer. Decorate with fruit, flowers and marzipan.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes

Answer 3

White Chocolate Cake with Fresh Raspberries

For cake:
6 cups sifted cake flour
2 tablespoons baking powder
1 1/2 cups unsalted butter
3 cups sugar
12 egg whites
2 cups milk
1 teaspoon clear vanilla extract

For White Chocolate Mousse:
2 cups non-dairy whipping cream
1/4 cup white chocolate dots

For Buttercream Icing:
1/2 cup solid vegetable shortening
1/2 cup unsalted butter softened
1 teaspoon clear vanilla extract
4 cups powdered sugar
2 tablespoons cream

Fresh raspberries


For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean.

For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate.

For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed.

To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream.

Answer 4

I make wedding cakes and there is so much to consider. Do you want a traditional cake with fruit and nuts to represent the sweetness and rough patches it takes to make a well balanced marriage? Then try the Fanie Farmer Boston Wedding Cake Recipe: Wedding Cake I
1 lb. butter
1/2 teaspoon clove
1 lb. sugar
3 lbs. raisins, seeded and cut in pieces
12 eggs
1 lb. flour
1 lb. currants
2 teaspoons cinnamon
1 lb. citron, thinly sliced and cut in strips
3/4 teaspoon each
Allspice
Nutmeg
Mace
1 lb. figs, finely chopped
1/4 cup brandy
2 tablespoons lemon juice

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks
from whites of eggs, beat yolks until thick and lemon-colored, whites
until stiff and dry, and add to first mixture. Add flour (excepting one-
third cup, which should be reserved to dredge fruit) mixed and sifted with
spices, brandy, and lemon juice. Then add fruit, except citron, dredged
with reserved flour. Dredge citron with flour and put in layers between
cake mixture when putting in the pan. Bake same as English Fruit Cake.


Wedding Cake II
1 lb. butter
3 lbs. raisins, seeded and cut in pieces
1 lb. brown sugar
12 eggs
2 lbs. Sultana raisins
1 cup molasses
1&1/2 lbs. citron, thinly sliced and cut in strips
1 lb. flour
4 teaspoons cinnamon
1 lb. currants
4 teaspoons allspice
1/2 preserved lemon rind
1&1/2 teaspoons mace
1/2 preserved orange rind
1 nutmeg, grated
1 cup brandy
1/4 teaspoon soda
4 squares chocolate, melted
1 tablespoon hot water

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks
from whites of eggs, and beat yolks until thick and lemon-colored. Add to
first mixture, then add flour (excepting one third cup, which should be
reserved to dredge fruit), mixed and sifted with spices, fruit dredged
with flour, lemon rind and orange rind finely chopped, brandy. chocolate,
and whites of eggs beaten until stiff and dry. Just before putting into
pans, add soda dissolved in hot water. Cover pans with buttered paper, and
steam four hours. Finish cooking by leaving in a warm oven over night.

or

WEDDING CAKE
4 1/2 c Sifted cake flour
1 ts Baking powder
1/2 ts Cloves
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Mace
1 lb Shortening
1 lb Brown sugar
10 Eggs, well beaten
1/2 lb Candied cherries,cut in half
1/2 lb Candied pineapple, diced
1 lb Dates, seeded and sliced
1 lb Raisins
1 lb Currants
1/2 lb Citron, thinly sliced
1/2 lb Candied orange and lemon
Peel, sliced
1/2 lb Nut meats, chopped
1 c Honey
1 c Molasses
1/2 c Cider

Sift flour, baking powder and spices together 3 times. Cream
shortening and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses andcider.
Add flour in small amounts, mixing well after each addition. Turn into cake pans which have been greased, lined with heavy paper and again greased. Bake in a 250 degree oven. For large loaves, bake in 8x4x3 inch pans about 4 hours. For small loaves, bake in 6x3x2 1/2 inch pans about 2
1/2 to 3 hours. For 8 1/2 inch tube pan, bake 4 to 5 hours. Test with toothpick before removing from the oven. Makes 10 pounds of cake. Spread ornamental icing on top and sides of cake and decorate with simple borders and rosettes of icing.


If you want a simple White cake with Royal Icing
Cake
INGREDIENTS
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Icing Ingredients
1/2 cup refrigerated pasteurized egg whites
1/2 tsp. cream of tartar
1 pkg. (16 oz.) icing sugar (about 4 cups)

Preparation
Beat the egg whites and cream of tartar in large bowl with an electric mixer on high speed until foamy.
Add the icing sugar gradually, beating on low speed until well blended after each addition. Beat on high speed 5 minutes or until stiff peaks form.

Really any cake you wish can be a wedding cake these days I have even made pineapple upside down cake with edible flowers for a Hawaiian themed wedding. Use your imagination and choose a cake you love - Good Luck