Cupcake Ideas For Weddings

Even though you can vary the size of your cake boards, the higher the tier, the smaller the cake board. To serve 150 - 200 people, you will need 2 cupcake stands. For each one, create a 4-tier stand with cake boards, starting with 16", then 12", 9" and finally 6". The boards can be square or you can cut out a shape, if you like, by purchasing large pieces of foamcore. Your local craft store will have most of the things you need. Cover each board with non-stick foil, which comes in different colors. The edge of each cake board can be trimmed with ribbon to match the color scheme. Use either craft glue or hat pins to secure it. In between the boards, there are a number of things you can do to enhance the display. You can purchase clear vases (wide enough and sturdy enough to support the tiers above) and fill the vases with flower petals, glass marbles, seashells,etc.

This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting. Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture. Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake. Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Poodle skirts, record players and soda shops help recreate the scenery for a 1950s party. If you plan to celebrate a birthday or other momentous occasion, consider using a retro '50s theme for some added fun. To properly celebrate the event, decorate a cake to look like a popular item found in the 1950s. From swinging skirts to classic cars, you can design an original cake that looks like it was brought from the past. Add this to my Recipe Box. Recreate a 1950s diner look decorating a cake to look like a staple of American restaurants -- the cheeseburger. Use three small layers of round cake, with one at least being chocolate to represent a beef patty, cover the top and bottom layers with light brown buttercream icing. Place an unfrosted chocolate layer in the center and use cutouts of green, yellow and red fondant to represent lettuce, cheese and tomatoes. Wrap chocolate wafer sticks in a light yellow fondant to create the illusion of French fries. Get colorful with a jukebox styled cake to contribute to a 1950s theme.

Choose from hundreds of test kitchen-approved recipes for every occasion. Add some zing to your baking repertoire with these sweetly spiced cakes, including chocolate-ginger, pumpkin spice, apple spice, and more. Preheat oven to 350. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment. Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla. Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture. Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Spread frosting over top of cake. Drizzle with glaze. Serve immediately. The same process is repeated to create the final tier. Once both mini cupcakes have been decorated, set the final cookie tier on top and decorate. Tall cupcakes covered with fluffy white frosting look an awful lot like a big cup of ice cream. To create this type of cupcake, you need a cupcake tin with extra tall sides and the paper liners to fit inside. An alternative is to stack cupcake bottoms into a clear plastic cup with smears of icing in between each cupcake. The color icing you use is entirely optional, but should correspond with an ice cream flavor. For the top of the cupcake, use a piping bag to swirl the icing from the base to the top just like a soft-serve ice cream cone. Sprinkles and a maraschino cherry add to this as does inserting a piece of stick candy to act as a straw. For a summer party you can make your cupcakes look like miniature barbecues. To make the shape of the barbecue you need the cupcake tops. Cover the cupcake top with red fondant and then insert three candy sticks to act as the legs. Cut out a circle of black fondant the same diameter as the cupcake top. Use a black icing color to tint some white fondant gray and roll bars for the grill. Place both of these on top of the cupcake and use a small rolled tube of red fondant to hide the edges and create a lip over the edge. Hamburgers and hot dogs are then shaped using fondant and placed on the grill to complete your miniature barbecue.

Yes, I did quite enjoy chemistry and I delight in the idea of experimenting and coming up something new out of a just few substances. Baking is like that. Out of the butter, flour, eggs and sugar you can conjure up this edible creation that was nothing like the basic ingredients it started with. Learn how to make a fabulous chocolate cake just with one bowl! You will also find yummy recipes such as strawberry cake, chiffon cake, carrot cake and caramel cake just to name a few. This collection of recipes is still expanding so please feel free to add your favourites! This Strawberry cake recipe is a sure hit with the kids and adults alike. It is moist and a strawberry flavour you sure can't miss. This cake is lovely as a part of a three layers of Neopolitan cake (other layers are vanilla and chocolate). Or make princess cupcakes with this pink battered strawberry cake. You can also cut the strawbery cake in half and sandwich the whipped cream and strawberry slices in the middle. Put more cream on top and garnish with strawberry halves. Another way to serve this stawberry cake recipe is to glaze the strawberry cake with chocolate ganache and decorate with strawberries dipped in chocolate.

Share this post