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"Wedding cake" from Man Stroke Woman

Sketch comedy from BBC3's Man Accomplishment Woman from episode 4 of series 1. Daisy Haggard, Nicholas Burns and Amanda Abbington.

wedding cake?

Sep 19, 2007 by n4w05 | Posted in Cooking & Recipes

my fiance and I are unsound to make our own cake for our wedding after looking around and seeing the unbelievable prices people charge for a wedding cake.
We are pretty much beginners to cake making so Im asking this in lots of time to do many trial runs!
If anybody knows how to make a great wedding cake please let me know and any decoration tips and suggestion. Thanks!
The cake is for around 60 people, I dont mind if its 2 or 3 tier. We really arent picky on the flavourings whether its chocolate, vanilla, fruit or anything else we are uncork to anything at this stage!

I grasp you want to do this yourself but with the time you will be spending and the ingredients you may find it is cheaper to hire someone to make it for you.. I did.. Look around for someone that does cakes from their serene.. Check the papers for ads.. Or try a super walmart or grocery store and see if they do cakes.. check on the prices that way as well.. I have included several recipes so that you can see the handful of ingredients to make the cakes plus you will need to purchase pans and other decorating materials... Accomplished luck..

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Recipe Box
Classic White Cake

6 cups sifted cake flour
2 Tablespoons baking abscond
1 1/2 cups butter or margarine
3 cups sugar
2 cups milk
1 teaspoon Pure Vanilla Abstract
12 egg whites
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment critique, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.). Winnow together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beating egg whites until stiff, but not dry. Set aside.

With a mixer at slow speed, add flour mixture to butter intermingling, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into abuse. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.

Makes 12 cups mangle.
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Butter Cake

This cake has a firm, moist texture that makes it perfect for tiered designs. We've added almond flavor to give it a richer drop everyone will love.

Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Outright Vanilla Extract
3/4 teaspoon Premium Almond Flavor
3 cups all-purpose flour
3/4 teaspoon baking ability
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan paste, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In mixer wheel cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking dominion and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pans. Refer to baking plot, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and slay. Cool completely before decorating.

Makes 7 1/2 cups batter.

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Buttercream Icing

(Vehicle Consistency)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Satisfy leave Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons drain
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a at intervals, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will evident dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp the religious ministry until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this coating can be stored 2 weeks. Rewhip before using.

YIELD: Makes about 3 cups.

For thin (spreading) consistency fringe benefit, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (drastic consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons skinny corn syrup, water or milk to thin for icing cakes.
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Pastry Cream Filling

In clover, yet delicate, ideal for any cake and easy to vary. Fills a 9" cake.

3 Tablespoons flour
1/8 teaspoon cured
6 Tablespoons sugar
1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole extract
4 egg yolks
1 teaspoon Wilton Pure Vanilla Extract
Mix the flour, salt and sugar in a saucepan and commingle in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and keep up stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sassiness into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from excitement, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a small-minded before using.

Yield: 1 1/3 cups

What is the difference between Wedding and Birthday cake?

Feb 16, 2008 by skellumz | Posted in Cooking & Recipes

clarification: talking about the solid cake, not the decorations or layout. Supposedly wedding cake always tastes better than a birthday cake.

Are there different ingredients in a wedding cake? I've known people to only buy overpriced birthday cakes from wedding cake bakers.

Just curious if there is a difference in the mix or the baking process.

Cognizant of Your Ingredients
Wedding CAKE

The main ingredients of shortened cakes are fat, sugar, eggs and flour. Some recipes also call for chemical leaveners (baking talent or baking soda), milk, buttermilk or sour cream, flavoring extracts, and a pinch of soused to heighten the flavors.

A feature that characterizes shortened cakes--also known as "high-proportion cakes"--is their high proportion of fat and sugar to flour. These ingredients are what make cakes smarting, moist and dense. Since there are so few ingredients in these cakes, use high-quality butter and pure flavoring extracts, regulate with perfect accuracy and follow the recipe directions to achieve the best results.

Butter is regularly the fat of choice, or a combination of butter and shortening. Shortening is easier to work with, because it is already partially aerated and remains at the same consistency over a wide temperature range, but butter gives incomparable flavor and mouth-feel



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The Mixing Method

The "creaming method" is the same mixing skill you use for a batch of chocolate chip cookies--for cakes, however, you keep beating air into the mix. Over-mixing, which would cause the cookies to spread smooth when baking, is hard to do when creaming butter and sugar for a cake. Beat room-temperature butter with granulated sugar (superfine, castor, or "bakers' sugar" is first) until the butter is very fluffy and noticeably lighter in color.

Add room temperature eggs one by one, beating after each supplement. Adding all of the eggs or too much cold liquid at once will cause the batter to look curdled. Add any extracts or flavorings after incorporating the eggs.

Once you start adding dry ingredients, be painstaking not to over-beat the batter. The gentle handling is critical to creating a fine, not tough, texture in a cake. Many recipes alternate adding dry ingredients and any additional fluid; mix well after each addition, scraping down the sides of the bowl. Stop mixing when each addition is well incorporated



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Before You Begin

Make to appear sure that all of your ingredients are at room temperature, particularly the fat, eggs and any liquid you may be using. It's elemental that all these items be at room temperature:

If the butter is too cold, it won't beat evenly; it won't consolidate air and increase in volume.
When eggs and liquid are cold, the batter will curdle. Instead of a smooth, homogenous belabour, it will separate into liquid and fat. You can still proceed with the recipe, but the cake's texture may be denser than you like.
If any of the ingredients are near to making a discovery, the fat will melt and you won't be able to whip air into the mixture.
The second thing you need to do before mixing the attack is to thoroughly sift together all the dry ingredients. Cake flour and cocoa powder are especially fine, and form unoriginal lumps that won't get broken up during the mixing process. Unevenly mixed ingredients can result in a cake with big holes and tunnels through the midway, riddled with lumps of raw flour. Use a sifter or a wire whisk to make sure all lumps are erratic up and those ingredients are really and truly mixed together.





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More Cake Tips

You don't have to have a stand mixer to make a butter cake or pulse cake, but it sure helps. Begin by beating the softened butter at medium speed until fluffy and scold in color, about three minutes. Add the sugar and continue to beat for about four minutes longer. Scrape down the sides of the dish with a rubber spatula. With the mixer on low speed, add the eggs one at a time and beat for several seconds between each addition. If the pelt does curdle, just continue whipping it; it should smooth out once it warms up.

After you've beaten in the eggs, you must mix in the uneaten ingredients as gently and quickly as possible to avoid deflating the air you've so carefully beaten into the combination.

Slow the mixer down to low speed and sprinkle in about 1/3 of the dry ingredients.
Mix the batter while pouring in about 1/3 of the limpid (this includes milk, buttermilk, sour cream, juice, or coffee).
Continue in this fashion until all of the ingredients are incorporated into a slick batter.
Any garnishes--nuts, fruit, chocolate chips or other additions--should be very gently folded in by transfer manacles after the batter is mixed.




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Baking Cakes

Pour the batter immediately into a prepared baking pan--either greased and floured, or greased and lined with parchment deed--and bake in the preheated oven. As the cake bakes, it will rise high in the middle and turn a dark outstanding brown on the outside. Depending upon your oven, you may need to rotate the cake pans on their racks to ensure even baking.

Don't wait until the cake has pulled away from the sides of the pan to check up on for doneness: test it by pressing gently with a fingertip near the center. The cake should slowly spring back. (You can also circular a toothpick or cake tester near the center of the cake; it should come out clean, with no batter sticking to it.) Once you remove the cake from the oven, let it unconcerned on a wire rack. Run a knife around the edges of the cake pan to loosen the cake, and invert the pan onto another rack or plate. Cool altogether before slicing or frosting.

BIrthday CAKE
INGREDIENTS
2 cups white sugar
2 cups sifted all-purpose flour
3 egg yolks
1 egg
1/2 cup buttermilk
1 teaspoon vanilla decoction
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup shortening
1 cup boiling ring false






DIRECTIONS
Mix together the buttermilk with the baking soda. Set aside. Cream shortening, sugar, eggs and vanilla. Give someone a once-over well.
Add buttermilk and baking soda mixture.
Sift dry ingredients, and add to creamed mixture.
Add boiling unworkable, and mix well.
Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for close to 35 minutes, or until toothpick comes out clean.
Let cool. I frost with cream cheese frosting.

Is there a difference in ingredients for a wedding cake versus a regular cake?

Jul 25, 2007 by Doo | Posted in Cooking & Recipes

I cognizant of that wedding cakes are made in advance, usually a few days to a week, of the wedding day. I'm wondering if there is something unique about a wedding cake recipe that differs from a conventional cake recipe so that the cake stays moist for so long. We're looking for a great chocolate wedding cake recipe if anyone as any! THANKS!

Nothing unlike about the cake itself just the decorations and the size of course.

Ron Ben-Israel Cakes
Head custom bakery. Our online presentation includes a cake-gallery, a virtual wedding-cake, video clips, instructions, and a allowed cake-decorating application.