Wedding cake recipes
Our top 3 of 5 Wedding cake recipes
- Wedding Cake
- Ellie & Simon's Wedding Cake
- Candlebridge Bakery Special Wedding Anniversary Cake
- Most recent
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by Di's DelightsViewed 1766 times
- Cream the butter and sugar together until light& fluffy with
- an electric mixer,lightly beat the eggs with the milk in a
- seperate bowl.Gradually beat the eggs and milk into the
- creamed mixture,alternating with the flour.Turn the mixture
- into a lined 9" round cake tin level the surface. Bake in a
- pre-heated oven Gas mark 3 for 1hr to 1hr 15 mins, leave the
- cake in the tin for 10mins then turn out onto a cakewire to
- cool.When cold if top not level cut the top off the cake to
- make level,split in half put jam on one side,and frosting
- on the other side of cake, sandwich together.Decorate as you
- 12ozs unsalted butter softened
- 12ozs caster sugar
- 6 medium eggs
- 5tbls milk
- 1¼lb self raising flour sieved
- 4tsp vanilla extract
Ellie & Simon's Wedding Cake
by emily_vdhViewed 120 times
- Place dried fruit and Amaretto (or sherry or orange juice) in a sterilized jar and leave to macerate for at least 1 hour and up to 1 week.
- Grease and line a 15cm/6inch cake tin. Make sure the lining paper forms a tall collar sticking out of the pan - the mixture would definitely have overflowed without the tall paper when I made it.
- Preheat the over to 180 degrees Celsius (350F), Gas Mark 4.
- Cream the butter and sugar until fluffy. Gradually add the eggs, then sift in the flour, cocoa and mixed spice.
- Use a food processor to whizz together half of the macerated fruit until smooth. Add this to the cake mixture wiht the rest of the fruit and soaking liquid. Add the white chocolate chunks and fold everything together.
- Spoon the mixture into the prepared tin and bake in preheated oven for 1 1/2 hours. The cake is ready when a skewer pushed in the centre comes out clean. Cool in the tin. Put on to a plate or board and peel away the paper.
- To decorate:
- I found the cake rose a lot and the top was quite cracked. I levelled off the top with a breadknife and turned the cake upside down to decorate it.
- For the wedding cake, I covered it in chocolate ganache, followed by a layer of chocolate sugar paste, with white chocolate cigarellos round the outside.
- Felicity's recipe suggests cream cheese frosting or classic marzipan and royal icing.
- Chocolate heaven decoration:
- Make the ganache by heating the cream until it only just starts to bubble. Pour the hot cream over chopped dark chocolate. Leave the chocolate to melt for a minute then start whisking to a homogenous mixture. Leave the ganache to cool and thicken to a spreading consistency (some say like peanut butter) before doing battle with the cake - you can make the finish as rough or as smooth as you desire. If you want/need more ganache, use chocolate to cream in a ratio of 2:1.
- The way I decorated it, the ganache was a yummy interface between the cake and a smooth sugarpaste covering. You could just leave it at the ganache though.
- I bought the chocolate sugar paste and rolled it out to cover the cake. I then used some left over ganache, melted a little, to stick the cigarellos round the outside.
- Cream Cheese Frosting:
- 150g butter
- 150g golden icing sugar
- 150g cream cheese
- 1 tbsp brandy
- 125g dried cranberries
- blend together butter, icing sugar, cream cheese and brandy in a food processor until smooth and spread on top of cake. Finish by decorating with dried cranberries (e.g. in a heart shape) and tie a ribbon round the sides.
- Classic Marzipan and Icing decoration:
- instead of cream cheese frosting,
- brush top and sides of cooled cake with 4 tbsps apricot glaze.
- Roll our 500g of natural marzipan to a 25cm/10inch circle then position on cake, press in place and trim off any excess.
- Mix 3 egg whites in a large bowl, then beat in 500g sieved golden icing sugar until stiff. Add 1 teaspoon glycerine. use a palette knife to spread teh icing over the cake. Leave to set before decorating, e.g. with cranberries.
- 250g Dried fruit
- 200ml Amaretto or sherry (or orange juice)
- 250g Butter
- 225g molasses sugar
- 3 eggs
- 200g Self raising wholmeal flour
- 50g cocoa powder
- 2 tablespoons mixed spice
- 100g white chocolate. chopped
- TO COVER
- 200g dark chocolate (abotu 50% cocoa solids)
- 100ml double cream
Candlebridge Bakery Special Wedding Anniversary Cake
by candlebridgebakeryViewed 1898 times
- 1. Melt about an ounce of butter in the microwave and using a clean pastry brush, buttergrease your baking tin (I used a 9" Square Tin) (No electric mixer required for this recipe).
- 2. In a bowl pour in the freshly brewed strong tea, Natural Almond Essence and Harveys Bristol Cream Sherry and add the sultanas and cherries. Stir them well but gently and leave to marinate for about 40 minutes while you prepare the cake batter.
- 3. In a extra large wide bowl, sieve through the muscavado sugar & castor sugar and heat the corn oil to hand hot temperature (you should be able to put your hand on the side of the jug comfortably) and mix together using a fork to smooth any lumps that naturally occur with muscavado sugar..
- 4. Add the Almond and Vanilla essence and mix well together.
- 5. Now add the VS Martell Brandy and mix well and leave to settle for a few minutes. You'll find that the oil and alcohol will separate, but don't worry, that's natural, the main thing is that you have the sugar well mixed through.
- 6. Crack the eggs into a measuring jug and beat them and leave aside for a few minutes while you prepare the spiced flour mix
- 7. In a separate bowl, sieve the self raising flour, ground almonds, baking powder, mixed spice and all spice together. Certain grains that don't sieve, don't worry, just add them to the dry mix and blend well together
- 8. Now is the time to go back to your sugar mix. Take note of how many mls of beaten eggs you have and just add half of the beaten egg, add the egg to the sugary mix and mix well together. The result you're looking for is what we call "gloopy" and the colour should resemble a rich caramel.
- 9. Now, start folding in half of the spiced flour mix. Begin by holding your sieve over the sugary mix and sieve three tablespoons of spiced flour into the mix and stir with your fork as this is great for producing a nice smooth creamy mixture.. Continue to do this until you have used half of your spiced flour mix before adding the remaining egg mix. Blend the remainder of the egg gently through.
- 10. Now is the time to add in the fruit mix and stir gently but well making sure that all the fruit is evenly mixed through. and the remaining spiced flour mix.
- 11. Pour the batter into your prepared baking tin and chill in the fridge for about 10 minutes while your oven is preheating to 170oC. This is called "The Settling Period" and this is the original method used by The Candlebridge Bakery for quite a while now and the result is a soft, light and moist fruit cake.
- 12. Place your cake on the middle shelf of your oven and set your timer for 30 minutes
- 13. After 30 minutes, place a sheet of shiny side silver foil over the cake and place some stainless steel cutlery on top to hold the foil in place
- 14. Close the oven door and set your timer for another 30 minutes
- 15. After which time, you can perform the Skewer test and see if your cake is ready.. If the skewer comes out clean, it's ready if not, leave the cake in the oven for a further 5 minutes and try again.. Stand guard over your oven!!
- 16. When the cake is ready, turn out onto a wire tray and using the skewer make several gentle spike holes and taking a few caps of brandy, gently drizzle it over the base of the cake.
- 17. Sprinkle over a spiced sugar mix of 3 tablespoons of cinnamon and 1oz of castor sugar over the base of the cake
- 18. Leave for 30 minutes before turning the cake topside up! Repeat steps no.16 & no. 17.
- 19. After a couple of hours or so have passed and the cake is completely cool, you can start heating some jam and begin painting the cake thoroughly, this acts as a glue for your marzipan or the pre-rolled icing.
- 20. Unravel the icing and gently drape it over your cake and trim off any excess. You can use it to demonstrate any skills you may have for sugar craft!
- **Original Recipe by L.Shannon, The Candlebridge Bakery & Soup Kitchen, 19 July 2010**
** My Star Tips ** a) This cake is best made when you have at least a couple of hours to spare and you're in no particular hurry. The fact that you don't have to preheat your oven until the very end is brilliant! Saves on electricity! b) If you want a darker colour to your cake, then you could always use a dark muscavado sugar, but I find that personally a wee bit bitter, so I opt for the light colour for my recipes! c) A wonderfully light, soft and moist fruit cake whereby you can add some walnut halves if you wish to the mix as long as your boozy fruit mix (sultanas & cherries) do not exceed 375g so have fun creating your own personal combination. d) For folk who don't like a very heavy Christmas cake, then this is the perfect alternative! Be creative as you can when decorating and just have fun in the kitchen! ** The icing used in this cake was a pre rolled square shaped white fondant icing and it was easy to use... ** Now, I have discovered FINALLY how to make a beautiful fondant icing and delighted to share my own creative recipe with you... The Candlebridge Bakery Soft Vanilla Fondant Icing Suitable for: 9" Square or 9" Round Cake (for cakes with marzipan layers or fairy cake toppings) Ingredients for Top of Cake: 4oz Icing Sugar sieved 1 Tablespoon of Natural Vanilla Essence 1 Tablespoon of Glycerine (for cakes!) 1/2 Tablespoon of Liquid Glucose 100mls boiling water 1. Sieve the icing sugar (powdered sugar) into a plastic bowl. 2. Next you measure 100mls of boiling water into a pyrex jug (2 fluid ounces approx.) 3. Now add the Natural Vanilla Essence & Glycerine and stir well 4. Now add the half tablespoon of Liquid Glucose and stir 5. Make a well in the icing sugar and add a little of the boiled sugary solution and stir 6. Keep adding the water slowly until the icing reaches a paste like state and is gloopy on the spoon! 7. Gloopy basically means that it is a thick constitency that when it drips off the spoon it takes a while... so Gloopy! 8. Anyway, spoon the icing on and using the back of a spatula, spread it over your cake (most iced cakes have a marzipan layer) Ingredients for the Sides of the Cake: 8oz Icing Sugar sieved 1 Tablespoon of Natural Vanilla Essence 1 Tablespoon of Glycerine (for cakes!) 1/2 Tablespoon of Liquid Glucose 100mls boiling water 1. Sieve the icing sugar (powdered sugar) into a plastic bowl. 2. Next you measure 100mls of boiling water into a pyrex jug (2 fluid ounces approx.) 3. Now add the Natural Vanilla Essence & Glycerine and stir well 4. Now add the half tablespoon of Liquid Glucose and stir 5. Make a well in the icing sugar and add a little of the boiled sugary solution and stir 6. Keep adding the water slowly until the icing reaches a paste like state and is gloopy on the spoon! 7. Gloopy basically means that it is a thick constitency that when it drips off the spoon it takes a while... so Gloopy! 8. Anyway, spoon the icing on and using the back of a spatula, spread it over your cake (most iced cakes have a marzipan layer) The result when it settles is a shiny fondant icing with a slight stretch to it but it's so soft! It's the first time I have made an icing for a cake that resembles something out of a proper bakery!
- SPICED FLOUR MIX
- 8oz Self Raising Flour
- 2oz Ground Almonds
- 2 ½ Teaspoons Baking Powder
- 2 Tablespoons Ground Mixed Spice
- 2 Tablespoons Ground Allspice
- SUGARY MIX
- 4oz Light Muscavado Sugar
- 2oz Castor Sugar
- 2 Teaspoons Natural Almond Essence
- 1 Teaspoon Natural Vanilla Essence
- 5 Tablespoons VS Martell Cognac Brandy
- 175mls Corn Oil
- 2 Large Farmhouse Eggs
- DECORATING YOUR CAKE!
- 1 Packet Dr. Oekters Pre-Rolled Fondant Icing
- 1 Packet Sugar Craft Daisies
- 6 Tablespoons Heated Apricot Jam
- 1 Packet Tesco Finest Natural Marzipan
- BOOZY FRUIT MIX
- 225g Sultanas
- 150g French Glace Cherries (½ then ¼ )
- 4 Lyons Gold Tea bags!
- 300mls Freshly Boiled Water
- 2 Tablespoons Harveys Bristol Cream Sherry
Bitter Chocolate Wedding Cake (no Flour)
by jennieViewed 950 times
- Melt chocolate, butter and cream in a pan over hot (not boiling) water.
- Beat whole eggs with caster sugar until very well fluffed and creamy.
- Mix melted chocolate mixture into egg and sugar mixture.
- While mixing, add golden syrup, 1 tablespoon at a time.
- Turn in very large (eg wedding cake) tin and bake at Gas 5 until knife inserted comes out clean.
- Serve with whipped cream.
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- 2kg Dark Chocolate
- 400g butter
- 800g caster sugar
- 400g double cream
- 4 tablespoon golden syrup
- 16 whole std eggs