Looking for recipes for wedding cake...?

Question

I am going to try some recipes out to see if I want to undertake making my own wedding cake.

I would like a recipe for chocolate cake, white cake, and maybe 1 other kind.

If possible a recipe for fillings too- something berry, something chocolate- like a mousse or whipped layer, vanilla creme

Will need to serve 120-150 guests. I'd like to layer it and poss use fondant to cover it.

Answer 1

I have made a few wedding cakes and would recommend using box cakes and avoid fondant. Fondant takes practice. Freeze the layers before assembling with the filling and frosting to rid them of crumbs and adds moisture. Wilton sells packaged filling which is quite tasty. The cake will look it’s best is decorated the day/evening before the wedding and may need to be refrigerated, depending upon the ingredients. Transfer the cake about 4 hours before serving and assemble where it will be served.

(Personally I would pass the cake making to someone else to lessen the stress and work before the special time of your wedding). I’ve listed a few recipes in case you decide to make them yourself. Wasn’t sure if you wanted 3 kinds for a total of 120-150 or recipes for 1 kind for 120-150 so I’ll list them 40 servings each and you can increase, if desired.


White Cake – 40 servings

1 1/2 pounds butter
5 1/4 cups all-purpose flour
3/8 teaspoon baking soda
2 tablespoons lemon juice
4 1/2 cups white sugar
3 tablespoons vanilla extract
15 eggs
3/8 teaspoon salt
1 1/2 teaspoons cream of tartar


1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.
2. Sift the flour, baking soda and 2 1/4 cups of the sugar into a large bowl.
3. Using your hands, rub in the butter into the flour mixture.
4. Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.
5. In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans.
6. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced.

Chocolate

10 cups packed brown sugar
3-1/3 cups butter or margarine, softened
14 eggs
2 tablespoons and 3/4 teaspoon vanilla extract
9 cups all-purpose flour
2-1/2 cups baking cocoa
3 tablespoons and 1 teaspoon baking soda
1-3/4 teaspoons salt
4-1/2 cups sour cream or buttermilk
4-1/2 cups boiling water

Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced.


Coconut Cream Pound Cake

2-1/2 cups butter, softened
2-1/2 (8 ounce) packages cream cheese, softened
5 cups white sugar
15 eggs
2-1/2 teaspoons coconut extract
7-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
5 cups flaked coconut


In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.

Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced.

Rolled Fondant
60 servings

1-1/3 cups light corn syrup
1-1/3 cups shortening
3/4 teaspoon salt
1-1/4 teaspoons clear vanilla extract
2-3/4 pounds confectioners' sugar, sifted

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Wedding Cake Frosting
60 Servings

12 cups confectioners' sugar, sifted
1-1/2 cups shortening (Sweetex is best)
1-1/2 salted butter
1/4 cup and 2 tablespoons water
1 tablespoon clear imitation vanilla extract

In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes.

Good luck and Congratulations on your upcoming Wedding Day!

Answer 2

I took a Wilton decorating class a few years back. The teacher (a professional) made wedding cakes on the side. She always used prepackaged cake mixes, as they contain preservatives and you can make the cake up a couple of days before and it will still be fresh.

Wedding preparations are already a handful, and if you are going to attempt to make your own cake, you will want to do it a few days beforehand anyways. You have too many other last minute things to take care of, and it will take hours to decorate a cake big enough for that many people.

Answer 3

I used this recipe for my wedding cake and it turned out just awesome and a cheesecake is not only elegant but different. I decorated it with sugared edible flowers and placed cardboard rounds in the bottom of the spring form pans I I could float layers on the pedistals. There were 4 cakes under then layers in the center of the four cakes and it fed 150 people with 8 cakes.

Cream Cheese Apple Petal Tart
David Herzog

Crust:
1 ½ c. (about 40 cookies) vanilla wafer cookie crumbs
2 Tbs. sugar
2 Tbs. butter, melted
1 Tbs. water

Warm a 12”, deep Dutch oven to 375 degrees. Spray a 9” spring
form pan with food release. In a medium bowl, combine cookie crumbs, sugar, butter, and water. Mix well. Press into the bottom and up the sides of prepared pan. Bake 15 minutes. Remove from oven and cool.

Tart:

2 8 oz. pkg. light cream cheese, softened
2/3 c. sugar divided
2 egg whites
2 Tbs. pure vanilla
3 Golden Delicious apples, peeled, cored, and sliced into 16 slices each
½ tsp. ground cinnamon
¼ c. apple pie liquor, aged minimum 6 months
½ c. sugar free orange marmalade, melted and strained

In a a large bowl, beat cream cheese, ½ c. sugar, egg
whites, and vanilla until smooth and fluffy. Set aside.

In a medium bowl, carefully place sliced apples in bottom, not breaking slices. Sprinkle cinnamon, remaining sugar, and liquor over apple slices and very gently toss to coat.

Pour cream cheese mixture into crust and smooth with a
spatula. Starting from outside edge, working toward the center, arrange the apple slices lengthwise, in concentric circles until
reaching the center.

Place spring form pan on a cake rack inside the Dutch oven. Bake until apples are tender, about 1 hour at 375 degrees. Remove from oven, transfer to a baking rack and cool completely. Just before serving, spoon or brush melted marmalade over the top of the tart. Serves 8 to 12