151 cake wedding cake Recipes

white cake mix, all-purpose flour, white sugar, salt, water, sour cream, vegetable oil, almond extract, vanilla extract, egg whites

yellow cake mix, crushed pineapple with juice, instant vanilla pudding mix, milk

butter cake, flour, baking powder, salt, butter, unsalted at room temperature, granulated sugar, eggs, vanilla extract, whole milk at room temperature, fondant topping, melted chocolate

recipe poppy seed cake, recipe buttercream frosting, wooden craft sticks or dowels, recipes poured fondant, recipe royal icing flowers, fresh roses, fresh rose petals (optional)

white cake mix (betty crocker or pillsbury), all-purpose flour, granulated sugar, salt, water, room temperature, vegetable oil, real vanilla, almond extract, sour cream, room temperature, egg whites, room temperature (save yolks for a lemon curd)

sugar, cornstarch, fresh lemon juice, egg yolks, chilled unsalted butter, cut into 1/2-inch cubes, imported white chocolate (such as lindt or perugina), finely chopped (do not use chips), philadelphia-brand cream cheese, room temperature, powdered sugar (about 1 1/4 lb), chilled heavy whipping cream, lemon curd (see above), imported white chocolate (such as lindt or perugina), finely chopped (do not use chips), chilled heavy whipping cream, cake flour, baking powder, salt, buttermilk, thawed frozen orange juice concentrate, vanilla extract, unsalted butter, room temperature, sugar, vegetable oil, egg whites (about 20 large), cream of tartar, mix of large and tiny white roses and fresias (about 5 dozen), fresh strawberries, hulled, halved, fresh blackberries, fresh raspberries, fresh blueberries, sugar

unsalted butter, room temperature, powdered sugar plus more for coating, vanilla extract, salt, shelled unsalted natural pistachios (about 4 oz), chopped, dried tart cherries or dried cranberries, cake flour, all purpose flour

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

butter, softened, white sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, sour cream

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves

crushed pineapple, angel food cake , ripped into pieces, instant vanilla pudding, shredded coconut (optional), cool whip (thawed ), maraschino cherries (optional)

unsalted butter, room temperature, powdered sugar (plus more for coating ), vanilla extract, salt, unsalted shelled pistachio, chopped (about 4 oz.), dried tart cherries or 1 cup cranberries, cake flour, all-purpose flour

almonds, seeded raisins, seedless raisins, currants, chopped dates, citrus peels or 2 cups mixed glace fruit, maraschino cherries, brandy or 1/2 cup pineapple juice, crushed pineapple, sugar (additional listed below), strawberry jam, all-purpose flour, cinnamon, allspice, salt, baking soda, butter, sugar, eggs

by 2-inch) round layers sponge cake , recipe follows, by 2-inch) round layers sponge cake , recipe follows, by 2-inch) round layers sponge cake , recipe follows, cardboard cake round, cardboard cake round, cardboard cake round, thick long wooden dowels, saw, buttercream , recipe follows, marzipan flowers, fresh flowers, fruit, cake decorations, colored buttercream in pastry bags with assorted tips, 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., flour, salt, eggs, separated, sugar, butter, melted and cooled, vanilla extract, sugar, water, egg whites, salt, butter, softened to room temperature and cut into pieces, vanilla

orange juice, room temperature, unsweetened chocolate, finely chopped, cake flour, unsweetened cocoa powder, baking soda, salt, baking powder, unsalted butter, room temperature, sugar, eggs, room temperature, grated orange peel, vanilla extract, semisweet chocolate chips (about 12 oz), chocolate-strawberry-ganache, white chocolate frosting, strawberry jam, unsweetened cocoa powder, oranges, decorative ivy or fresh mint sprigs, rinsed, patted dry, baskets strawberries

unsalted butter, room temperature, powdered sugar plus more for coating, vanilla extract, salt, shelled unsalted natural pistachios (about 4 oz), chopped, dried tart cherries or dried cranberries, cake flour, all purpose flour

unsalted butter, room temperature, dried tart cherries or dried cranberries, powdered sugar plus more for coating, salt, shelled unsalted natural pistachios (about 4 oz), chopped, all purpose flour, cake flour, vanilla extract

nonstick vegetable oil spray, cake flour, baking powder, salt, unsalted butter, room temperature, sugar, water, room temperature, egg whites, bittersweet chocolate bars, cut into 1/4-inch pieces, good-quality white chocolate (such as lindt, callebaut or baker s), chopped, philadelphia-brand cream cheese, room temperature, unsalted butter, room temperature, vanilla extract, almond extract, bakers rose gel base (or paste) color #7346 (from 1 1-oz bottle), raspberry preserves, baskets raspberries, regalice fondant, assorted unsprayed roses