What kind of cake do you like? Many cake bakers use their own recipes to keep things unique to their business, but when it comes right down to it, the wedding cake is all about the artistic talents of the baker. Baking a wedding cake is an art, and ensuring the cake not only tastes good, but also looks good is important to the overall décor of the wedding.
A common wedding cake recipe is the yellow cake. There is a growing trend to move away from what is considered traditional however. Included here is a tasty recipe that can be decorated traditionally, while moving away from the standard flavor. There are many different wedding cake recipes available which can be found with an online search.
The following recipe is for a Hawaiian Wedding Cake and it tastes simply delicious! The recipe is based on 12 servings, and so will have to be adjusted to the number of invitees!
· 1 (18.25 ounce) package yellow cake mix
· 1 (20 ounce) can crushed pineapple with juice
· 2 (3.5 ounce) packages instant vanilla pudding mix
· 1 (8 ounce) container frozen whipped topping, thawed
· 1 cup milk
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
2. Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
3. In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.
Still another delicious recipe is a white cake. This cake can be flavored with an icing of your choice and will be just as delicious as any other!
· 5 1/4 cups sifted cake flour
· 6 teaspoons baking powder
· 2 teaspoons salt
· 2 cups white sugar
· 8 egg whites
· 1 cup white sugar
· 1 cup shortening
· 2 cups milk
· 1 1/2 teaspoons orange extract
· 1 teaspoon almond extract
1. Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.
2. In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add the remaining milk and the meringue mixture; beat for 1 minute more.
3. Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.
4. Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.
5. Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with a thin layer of icing. Cover top of the cake smoothly with more frosting. Center the 8 inch cake on top of the 10 inch cake, and frost as above. Center the 5 inch cake on the 8 inch cake, and frost. Spread frosting over entire cake to give a nice flat, even base for decorating. Decorate as desired!
Get more great ideas for unique wedding cakes as well as many other ideas for your wedding by visiting Creative Wedding Ideas - a great blog and resource specializing in all different aspects of wedding planning information.