Wedding cake recipes
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Ma's Mexican Wedding Cakes
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Candlebridge Bakery Special Wedding Anniversary Cake
- Bitter Chocolate Wedding Cake (no Flour)
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Ingredients
- 1 cup butter
- 6 tbsp. icing sugar (heaped)
- 1 tsp. vanilla
- 2 cups flour
- 1 cup walnuts or pecans finely chopped
Method
- Cream the butter. Add 5 tablespoons of icing sugar and mix well then stir in the vanilla. Gradually add the flour, mixing until fairly fluffy. Fold in the nuts. Shape into a roll (log). Wrap in greaseproof paper. Chill in the fridge for at least an hour. Cut into 3/8" to 1/2" slices and then in half. Roll into balls. Bake on an ungreased baking sheet for 12 to 15 minutes at 325F. While still warm dust lightly with the remaining tablespoon of icing sugar.
1 Comments
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candlebridgebakery Mon Jul 19 2010 • Reply
Five million stars rate the wonderful marriage that I continue to enjoy with my lovely husband and this cake is absolutely beautiful and it's my first attempt at a wedding style cake! Yay!! Five Baker Stars to me too!
Ingredients
- 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
Method
- 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).
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- 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.
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- 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..
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- 4. Add the Almond and Vanilla essence and mix well together.
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- 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.
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- 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
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- 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
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- 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.
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- 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.
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- 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.
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- 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.
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- 12. Place your cake on the middle shelf of your oven and set your timer for 30 minutes
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- 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
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- 14. Close the oven door and set your timer for another 30 minutes
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- 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!!
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- 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.
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- 17. Sprinkle over a spiced sugar mix of 3 tablespoons of cinnamon and 1oz of castor sugar over the base of the cake
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- 18. Leave for 30 minutes before turning the cake topside up! Repeat steps no.16 & no. 17.
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- 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.
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- 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**
candlebridgebakery has contributed to these popular cooking recipes:
Ingredients
- CHOCOLATE
- 2kg Dark Chocolate
- 400g butter
- 800g caster sugar
- 400g double cream
- 4 tablespoon golden syrup
- 16 whole std eggs
Method
- 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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