My best friend's wedding was very beautiful! For being a small wedding that was thrown together in under a week, it was very well organized. My roles in the wedding were the maid of honor and cake maker. This was my first time making a wedding cake, and first fancy cake i've made. I have made cakes from scratch before, but this was the first one that turned out right. I found a wedding cake recipe on allrecipes.com
Ingredients
- i cup butter *two sticks* soften
- 3 cups white sugar
- 7 eggs *yes that's alot of eggs!*
- 1 tablespoon vanilla extract * i like to add a couple of drops extra*
- 3 cups all purpose flour * i used Swan's Down cake flour, and with cake flout for every cup you have to add 2 tablespoons extra*
- 1/4 teaspoon baking powder
- 1/4 baking soda
- 1 cup sour cream
In a large mixing bowl cream together the soften butter and sugar. It'll be a little lumpy but that's fine. Next you add the eggs, but you have to add them one at a time. Crack an egg mix the batter with an e
lectric mixer till it's mixed in completely, and repeat six more times. Then stir in the vanilla. In a separate bowl sift the cake flour, baking soda and baking powder.
Once that is done combine the two mixtures. Mix well and make sure all of the flour has been absorbed. The last step is to add the cup of sour cream. Mix for 1 or 2 minutes till there are no lumps. Make sure you have big enough cake pans greased and ready. I used two 9 inch pans for the first cake, and place in the oven at 325 F or 165 C. You can bake the cake for 45 to 60 minutes but i baked for 30. The smaller one got done at 30 and the bigger took about 40-45. To check that the cake is ready, stick a t
ooth pick in, if it comes out clean it's done. Let the cakes cool and rest them on a wire rack.I made up a second batch of the cake batter and used it to make cup cakes.
I used a Wilton mini bunt cake pan to make the cup cakes.
No cake would be complete with out the filling and frosting! The filling was a raspberry mousse and the frosting was butter cream. My mom helped me out by making the butter cream frosting so I don't have that recipe on me right now, so I'll just give you the Raspberry Mousse! This recipe I got from Cooks.com
Ingredients
- 2 (10 oz.) pkgs of frozen raspberries, thawed.
- 2 env. of unflavored gelatin
- Sugar
- 1 tsp. lemon juice
- Dash of salt
- 4 egg whites at room temp.
- 2 cups of heavy or whipping cream
- 1-3 tbsp. Raspberry liqueur * I didn't use that for this recipe*
While the mixture is chilling start working on your eggs. In a bowl mix egg whites at a high speed until soft peaks form. Gradually sprinkle in a 1/4 cup of sugar: beat until sugar is completely dissolved. With a rubber spatula gently fold raspberry mixture into beaten whites. In a small bowl, at medium speed beat the whipping cream until soft peaks form, take this and fold into the raspberry mixture, and refrigerate until set. *it takes about 4 hours*
Now comes the fun part! Putting it all together! I cut each layer in half, but parts of the layers fell apart cause i'm still working on getting better at cutting layers. After the layers are cut examine them and see which ones will be your bottom, middles, and top. Once that is figured out start putting the mousse on your cake, and stacking. The butter cream frosting can now be spread on the outside. I put fondant on the outside of the cake, and painted it pink with sparkling pink icing, and on the top made a heart with the butter cream and wrote the couple's initials on it.
For the cup cakes I squirted raspberry mousse inside the holes and topped the holes with butter cream frosting. Those seemed to be a huge hit at the wedding.
That concludes my wedding cake blog post! Wow for my first real blog post this sure was a long one! Feel free to try the recipes listed here!
No comments:
Post a Comment