Homemade Cake Recipes And Wedding Cake Recipes From Scratch

Making wedding cake recipes from scratch is not that difficult. Take it from me. I have been doing this for over 25 years now. The very first of my homemade wedding cakes was a carrot cake recipe and it was from scratch. Homemade wedding cakes are the best. The only time I EVER used a mix was in a high volume situation. It was exclusively the white wedding cake recipe that was slightly time consuming, and the chefs insisted upon my using their mix. If you have ever worked in a professional kitchen then you know how those head chefs can be at times, it is more about saving money and time, but for me it is so much more about quality. I did manage to sneak in all of my homemade fillings though. Whether you are a professional pastry chef or an amateur baker making homemade wedding cakes for friends and family, these tips may help. Try to stick with a simple homemade recipe such as one that does not require a lot of fancy steps. The cake will rise but sink again when taken out of the oven and cooled. Remove the cake from the tin but allow it to cool on the base — it is very fragile. Serve either dusted with icing sugar, which enhances its lovely lightness, or glazed. Kirsty Whitely asks about baker’s “pearl” sugar, those little nibs that you can scatter over fruit sponges before you bake, or brioche, and which stay crystallised after baking. “Where can I buy nibbed sugar, and, while asking, do you know why they do not melt during baking, ” Pearl or nibbed sugar can be bought from Bakery Bits — and it will not melt because it contains starch. But it will burn, so be careful not to raise the oven temperature too high. Next week: Summer fruit charlotte — you will need raspberries and strawberries, double cream, icing sugar, eggs, sugar and flour.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan. Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel. In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins. Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping. Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan. Mix the remaining 1/4 cup of white sugar with the cinnamon. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can. Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

In a small bowl combine 1 teaspoon of powdered sugar and cream cheese. Blend them properly to attain a smooth texture. Then, spoon this cream mixture over each cupcake and then sprinkle poppy seeds. Bake the cupcakes for 25 minutes and cool them for 5 minutes after baking. Dust powdered sugar over them while serving. This recipe makes almond poppy seed cake with fluffy cream cheese frosting. Preheat the oven to 350 degree Fahrenheit and then grease a 9 by 13 inches baking pan. Take a large mixing bowl and combine shortening and sugar. Beat the mixture for about 2 minutes and then add eggs, almond extract and vanilla extract. Beat the mixture properly at high speed. In another bowl, combine flour, baking soda and salt. Add this mixture to the mixture in large bowl along with buttermilk. Combine the ingredients until they are just mixed and then add poppy seeds. Bake the batter for 30 to 35 minutes in preheated oven. To prepare the cream frosting, combine butter, vanilla, whipping cream and cream cheese in a medium sized bowl.



Preheat oven to 350 degrees F (175 degrees C). Process coconut in blender until powdered. Grease pan with butter and sprinkle with powdered coconut. In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg. In a medium bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture and mix by hand until combined. Gently stir in berries, bananas, pineapple and pecans. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 1/4 to 1 1/2 hours or until a toothpick inserted into middle of cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack and cool completely. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Share this post