Wedding Cake Recipes Biography
Source(google.com.pk)
Ingredients Edit and Save
Original recipe makes 1 - 3 layer 8 inch round cakeChange Servings
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup margarine
2 cups white sugar
5 egg yolks
1/4 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
1/2 cup drained crushed pineapple
1/2 cup flaked coconut
1 cup chopped pecans
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans
Check All Add to Shopping List
PREP
1 hr
COOK
35 mins
READY IN
1 hr 35 mins Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.Ingredients
300g butter, softened
300g golden caster sugar
4 large eggs
250g plain flour
100g ground almonds
2½ tsp baking powder
zest 1 orange, plus 2 tbsp juice
1 tsp almond extract
For the buttercream icing
200g butter, softened
450g icing sugar, plus a little extra
200g cream cheese
1 tsp almond extract
1 tbsp orange juice
food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
250g pack green sugar paste (or fondant icing mixed with green food colouring)
You'll also need
24 muffin cases (we used green ones)
large piping bag
large curved star point piping nozzle
15cm/6in styrofoam ball
15cm/6in flowerpot (measured across the top)
green tissue paper
sticky tape
24 short wooden skewers (or long ones cut in half)
ribbon, to decorate (optional)
Compare prices
Want to see what this recipe costs at different supermarkets? Compare in one place here:
MySupermarket
Help
Where to buy all the kit for your cupcake bouquet
We used a 15cm styrofoam ball from hobbycraft.co.uk, a 15cm-wide terracotta flowerpot from Homebase, green cupcake cases from Amazon and nozzle and piping bags from Lakeland.
Help
Building your cupcake bouquet, stage one
Make sure your styrofoam ball fits snugly into your flowerpot. Loosely wrap the ball with green tissue paper and use a little sticky tape to secure.
Help
Building your cupcake bouquet, stage two
Push the ball into the flowerpot, making sure that most of the ball is still visible over the top of the pot.
Help
Building your cupcake bouquet, stage three
Pierce a hole in the bottom of each cupcake with a wooden skewer, then set aside. Push your first skewer into the top of the sytrofoam ball, leaving about 4cm of the pointy end sticking out.
Help
Building your cupcake bouquet, stage four
Place a cupcake on top. Continue inserting skewers and topping with cupcakes, keeping them as close together as possible, until the whole ball is covered. Tie a ribbon around the pot, if you like. Serve within 1-2 hrs.
Help
Where to buy all the kit for your cupcake bouquet
We used a 15cm styrofoam ball from hobbycraft.co.uk, a 15cm-wide terracotta flowerpot from Homebase, green cupcake cases from Amazon and nozzle and piping bags from Lakeland.
Help
Building your cupcake bouquet, stage one
Make sure your styrofoam ball fits snugly into your flowerpot. Loosely wrap the ball with green tissue paper and use a little sticky tape to secure.
Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you’re using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish – you can always cover this bit with leaves, so don’t worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.
Ingredients Edit and Save
Original recipe makes 1 - 3 layer 8 inch round cakeChange Servings
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup margarine
2 cups white sugar
5 egg yolks
1/4 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
1/2 cup drained crushed pineapple
1/2 cup flaked coconut
1 cup chopped pecans
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans
Check All Add to Shopping List
PREP
1 hr
COOK
35 mins
READY IN
1 hr 35 mins Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.Ingredients
300g butter, softened
300g golden caster sugar
4 large eggs
250g plain flour
100g ground almonds
2½ tsp baking powder
zest 1 orange, plus 2 tbsp juice
1 tsp almond extract
For the buttercream icing
200g butter, softened
450g icing sugar, plus a little extra
200g cream cheese
1 tsp almond extract
1 tbsp orange juice
food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
250g pack green sugar paste (or fondant icing mixed with green food colouring)
You'll also need
24 muffin cases (we used green ones)
large piping bag
large curved star point piping nozzle
15cm/6in styrofoam ball
15cm/6in flowerpot (measured across the top)
green tissue paper
sticky tape
24 short wooden skewers (or long ones cut in half)
ribbon, to decorate (optional)
Compare prices
Want to see what this recipe costs at different supermarkets? Compare in one place here:
MySupermarket
Help
Where to buy all the kit for your cupcake bouquet
We used a 15cm styrofoam ball from hobbycraft.co.uk, a 15cm-wide terracotta flowerpot from Homebase, green cupcake cases from Amazon and nozzle and piping bags from Lakeland.
Help
Building your cupcake bouquet, stage one
Make sure your styrofoam ball fits snugly into your flowerpot. Loosely wrap the ball with green tissue paper and use a little sticky tape to secure.
Help
Building your cupcake bouquet, stage two
Push the ball into the flowerpot, making sure that most of the ball is still visible over the top of the pot.
Help
Building your cupcake bouquet, stage three
Pierce a hole in the bottom of each cupcake with a wooden skewer, then set aside. Push your first skewer into the top of the sytrofoam ball, leaving about 4cm of the pointy end sticking out.
Help
Building your cupcake bouquet, stage four
Place a cupcake on top. Continue inserting skewers and topping with cupcakes, keeping them as close together as possible, until the whole ball is covered. Tie a ribbon around the pot, if you like. Serve within 1-2 hrs.
Help
Where to buy all the kit for your cupcake bouquet
We used a 15cm styrofoam ball from hobbycraft.co.uk, a 15cm-wide terracotta flowerpot from Homebase, green cupcake cases from Amazon and nozzle and piping bags from Lakeland.
Help
Building your cupcake bouquet, stage one
Make sure your styrofoam ball fits snugly into your flowerpot. Loosely wrap the ball with green tissue paper and use a little sticky tape to secure.
Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you’re using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish – you can always cover this bit with leaves, so don’t worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.
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