133832 baking tips cake doctor Recipes

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

raisins, boiling water, baked beans in tomato sauce, eggs, canola oil (i used 1/2 cup oil, 1/2 cup unsweetened applesauce), granulated sugar, flour, baking soda, baking powder, cinnamon, salt, pecans, chopped, pure vanilla extract, granulated sugar, whipping cream, butter, shredded coconut, pure vanilla extract, pecans, chopped

all purpose flour, natural cocoa powder, baking powder, baking soda, sugar, freshly ground nutmeg, fine grain salt, unsalted butter, buttermilk, yogurt, vanilla extract, egg

recipe golden cake mix (plain no butter recipe), unsweetened cocoa powder, buttermilk, butter, melted, eggs , large, pure vanilla extract, baking soda, distilled white vinegar, cream cheese, butter, room temperature, vanilla extract, powdered sugar , sifted

all-purpose flour, whole-wheat pastry flour, unsweetened cocoa powder , sifted, baking powder, salt, sugar, cool unsalted butter, cut into chunks (see cake-baking tips), eggs, at room temperature (see cake-baking tips), separated, vanilla extract, red food coloring, (see ingredient note ) (optional), nonfat buttermilk, soft light cream cheese, sugar, vanilla extract, chocolate, grated, for garnish (optional)

all-purpose flour, whole-wheat pastry flour, unsweetened cocoa powder , sifted, baking powder, salt, sugar, cool unsalted butter, cut into chunks (see cake-baking tips), eggs, at room temperature (see cake-baking tips), separated, vanilla extract, red food coloring, (see ingredient note ) (optional), nonfat buttermilk, soft light cream cheese, sugar, vanilla extract, chocolate, grated, for garnish (optional)

cake mix tips, cake mix yields 4 to 6 cups of batter., use a mix with pudding included if you re using a recipe that calls for instant pudding as an ingredient - the pudding-included cakes will turn out heavier and wetter., use regular salted butter to balance the high sugar content of cake mixes and give a more homemade taste. if you must use margarine for health reasons, make sure it is stick style and has more than 65 percent vegetable oil., cake mixes have a shelf life of up to two years if kept in a cool, dry place, like your pantry. so, if you live where it s humid in the summertime you d best not stock up on cake mixes for the long haul.

cake, flour ,sifted, baking powder, butter, sugar, farm fresh eggs,separated, milk, vanilla, currants, raisins, flour, nutmeg, cinnamon, cocoa, cornstarch, sugar, orange juice,strained, juice of 1 lemon, grated rind of 1 orange, raisins, coconut,flaked, butter, glaze, sugar, lemon juice, water, few drops of cooking oil

plain german chocolate cake mix, vanilla instant pudding mix, sour cream, water, vegetable oil, eggs, semisweet chocolate chips

cake, butter, room temp, light brown sugar, white sugar, eggs, i cup. chopped walnuts, cinnamon, ground allspice, baking soda, cake or all-purpose flour, buttermilk, french buttercream, egg yolks, sugar, water, unsalted butter at room temperature, black walnuts, half finely ground, and the other half for garnish (see end of directions below)

all purpose flour, cake flour, baking powder, nutmeg, cinnamon, salt, buttermilk, eggs, vanilla extract, vegetable oil, confectioners sugar, water, cocoa optional

cake mix, yellow, eggs, vegetable oil, water, instant vanilla pudding, orange extract, orange zest

baked chocolate cake (from mix or scratch), store bought chocolate icing, shredded coconut, white chocolate bar, black icing (can also use semisweet chocolate morsels, melted in microwave)

fresh crabmeat (lump blue crab), light vegetable oil cooking spray, parmesan cheese (freshly grated ), chives, beaten lg. whole egg or 2 egg whites, old bay seasoning, lg. jalapeno pepper chopped small, baking powder, fresh parsley, chopped, worcestershire sauce, plain dried bread crumbs

bread crumbs, baking powder, freshly chopped parsley, mustard powder, black pepper, old bay seasoning, mayonnaise, melted butter, worcestershire sauce, egg, fresh lump blue crab, lemon

yellow cake mix with pudding, eggs, milk, orange , juice of, vegetable oil, mashed sweet potato , from can (most so called yams are actually sweet potatoes so you can use canned yams), apple pie spice

egg yolks, seedless raisins, nutmeg, cinnamon, butter, candied orange peel, sugar, cocoa, cake flour, baking powder, walnuts, sour milk, egg whites, beaten slightly, sugar, butter, sweet milk, baking powder, cake flour, lemon extract, sugar, boiling water, grated coconut, orange , zest of, grated, lemons , zest of, grated