Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Biography

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Today, a wedding cake can be just about any flavor a couple wants. If you insist that your cake tastes as exciting as it looks, you have more delicious options and creative wedding cake designs than ever to delight your guests with.
Chocolate gets more people excited than any other wedding cake flavor-so why not make it something to savor at the wedding? You'll find a great chocolate fudge wedding cake recipe here, perfect for a groom's cake or the main wedding cake. Carrot cake is another scrumptious dessert we think feels just right for a wedding...especially topped with our luscious cream cheese icing. Or, really indulge with the ultimate cheesecake, laced with tart orange flavor. We also have a fabulous butter cake that provides the traditional look of a yellow cake with a much richer flavor.

If your choice is a classic white wedding cake recipe, you may want to go with a new filling flavor to add some excitement. You'll find luscious chocolate, mocha and lemon fillings for your wedding cake, along with a smooth pastry cream.
Choose from the wedding cake, filling and icing recipes below!
Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
Pour into the prepared tin and bake for 2½ hrs – don’t open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

650g unsalted butter
650g plain chocolate (70% cocoa)
100ml very strong coffee- espresso is ideal
3 tsp vanilla essence
650g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
950g light soft brown sugar
10 eggs
2 x 284ml/9½ fl oz soured cream

While we might be world famous for our amazingly artistic wedding cakes and sculpted cakes, what truly makes our bakery special receives much less publicity: effort.  It’s our secret ingredient.  We don’t have to grind each cup of coffee individually, or hand squeeze our orange juice a cup at a time, or insist that everything we bake and sell is made on-site from raw ingredients.  If we could bring ourselves to use mixes, or frozen doughs, or a buttercream recipe that doesn’t take 5x longer to make, our lives would be much easier – but that’s not who we are.

We are here because some things are more important than profit margins, convenience or cheap calories.  If we don’t make life-sized cakes of Star Wars characters, few others can, and if we don’t serve the type of skill and labor intensive foods that we serve, no one else will.  Every day customers tell us: “I don’t like cake, but this is good!” or “I don’t like fondant, but this is amazing!” or “This is the best orange juice I’ve ever had!”  But the truth is that there is no magic here.  You just saw us squeeze the oranges directly into your cup.  That’s why it’s different.  That’s why it’s better.  To our surprise, making real food by hand from raw ingredients has proven more novel than even our most whimsical wedding cake.  We truly hope that you enjoy our food as much as we have loved making it.

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.
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 remaining milk and the meringue mixture; beat for 1 minute more.
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.
Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.
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 thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.
Check the Cake Tutorial section to learn how to decorate Cakes.

Check my  Sugar Flowers DVD collection to learn Gumpaste Flowers
    along with my favorite cake materials at the Webstore.
Go to the Recipe link for my favorite cake, buttercream, gumpaste and other recipes.
I usually write in the Blog where I will be teaching, what's new
    and my latest tutorials to improve your sugar skills.
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That’s right, folks. The. Cake. Is. Baked. I mean, sure, it’s not filled. Heck, I haven’t even tracked down Indian or Philippine mangoes yet, bought the chocolate for the ganache filling or successfully tackled Swiss Buttercream, but we’ve got time for all that–FOUR WHOLE DAYS in fact. Pshaw, it should be nothing at all.
But the cake is baked! I made the 12-inch square chocolate cake layers on Saturday and the 10-inch and 8-inch vanilla cake layers on Sunday, which if you’re keeping track at home is nine squares of parchment paper, washings of the Kitchen Aid bowl and beater, nearly four pounds of butter, three boxes of cake flour, a five-pound bag of sugar and at least one minute and twenty seconds of projecting Bakers Joy spray, which was indeed the Joy of my cooking this weekend. They are each frozen and wrapped in triple layers of plastic wrap and separated by cake boards.
All of the dishes are done and the cleaning lady will hopefully not break up with us when she sees what this process has done to the kitchen floor. And walls. And surfaces.
The cakes, by the way, are the bomb. Although I have a few white cake recipes on this site, I have yet to find one that I swear by, but this one is now definitely in the lead. I could imagine using it for cupcakes and birthday cakes and trifles and you-name-it. It’s tender and moist with a most delicious batter and crumb. I’ll probably brush the layers with some lime-hinted simple syrup just to ensure it stays as moist as possible until serving time, but it doesn’t even need it.

I also have a chocolate cake recipe on this site I think is Amazing with a capital-A, but I was worried about using it for the chocolate cake layers because it is so soft and so moist, it’s not easy to move around. I will continue to use that for birthday cakes and cupcakes but when you need a sturdier and still abundantly delicious chocolate layer, this is it.
The vanilla layers will be filled with the aforementioned mango curd, and although the original chocolate cake recipe I used called for a raspberry filling, I know how Chocolate People are, and will instead fill it with a brandied chocolate ganache. The combination of brandy in the filling and coffee and cinnamon in the cake creates great cake; intense enough for the chocolate-obsessed groom (and mine!) but grown-up and complex enough to hold it’s own next to a lime-zested vanilla cake with mango filling. Gah, I can’t wait.
 For all of my worrying about how I would bake these beasts, I can’t believe I forgot to tell you how I handled it! In short, I took most of your advice, which fell into three categories: the majority of you didn’t think I needed to use the heating core, most of you agreed the wet strips were helpful but not mandatory, and a whole lot of you thought that an even better approach was to simply bake the cakes at a lower temperature. In the end, I did a combination of the wet strips and the lower temperature for a few cakes, and realized the time that I forgot to put the strips on that the lower temperature was enough to get the cakes to bake quite flat. There will still be a tiny bit of leveling needed, but a whole lot less than I’d expected. Thank you!
Next up: I will try and hopefully triumph over Swiss Buttercream, test it on a cake left out on the counter under the skylight for hours and see how it holds up in a container overnight. (I need to get the cake to the restaurant at 8 a.m. on Sunday morning, and will understandably be much happier if I can have the extra frosting I’ll need made the night before.

Chocolate Butter Cake
Adapted from Sky High: Irresistible Triple-Layer Cakes
One thing that is cool about this cake is that it is essentially one bowl, not following the regular cake pattern of creamed butter and sugar, eggs added one by one and then alternating dry and wet ingredients. That’s the good part. The bad part is that because of the curious way of assembling the cake it is imperative that you scrape down the bowl often, all the way to the bottom, overdoing it even. Otherwise, little deposits of unmixed butter or flour will sneak up on you.

The cake is insanely moist and while quite chocolaty, not so much that it is overwhelming–i.e. a perfect balance. We used a larger version of this recipe to make the 12-inch square bottom tier of a wedding cake.
Makes one 8-inch square, three layer cake
 Preheat the oven to 350 degrees F. Butter three 8-inch square cake pans. Line the bottoms with parchment or waxed paper and butter the paper.
In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

 Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter.
Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool.

Vanilla Buttermilk Cake
Sky High: Irresistible Triple-Layer Cakes
This might be one of the best yellow cakes to come out of my kitchen, and I will certainly be coming back to it to try it in cupcake format soon. My notes are the same as for the chocolate cake above: you cannot scrape the bowl down enough. Otherwise, the cake is really quite simple, a relief when you’ve got, oh, 6 layers of it to bake.

Makes one three-layer 9-inch round cake [Equivalent in batter to an 8-inch square; we scaled it up for a 10-inch square/middle tier of the wedding cake]
3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract

Preheat the oven to 325&#176F. Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
 Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out
Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Wedding Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu