Published on June 5th, 2019 | by admin0
Wedding Cake Recipes
Weddings are a time of celebration and joy. There are no better ways to celebrate a wedding and the beginning of a new life than creating wedding cakes that are not only delicious but also healthy.
A delicious cake to make is Cannoli Cake. Preheat your oven to 350° F. In a bowl with a mixer beat softened butter with sugar until light and fluffy. Add eggs one at a time and mix well after each egg. Then mix in the vanilla. Take another bowl and add flour, salt, and baking powder and blend together. Now add 1/3 of the flout mixture to the creamed mixture alternating with milk and continue to add until all of the ingredients have blended well. Flour three cake pans and divide the mixture equally among them. Bake at 350° F for about 20 minutes,. Remove the cake pans and let them cool.
In the meantime make the Cannoli Filling. Take the ricotta and mascarpone and blend them together. Add the powdered sugar. Then add lemon zest, vanilla, and chocolate chips. Refrigerate this for 2 hours before filling the cake.
Buttermilk Cake With Vanilla Bean Cream Cheese Frosting
Preheat your oven to 350° F and place the oven rack in center position. Take a paper towel and wipe the bottom and sides of 3 non-stick cake pans with butter. Then lightly coat with flour and set aside.
For the cake in a bowl combine flour, baking powder, and salt and set aside. Take another bowl and add softened butter, coconut oil or another baking oil if you prefer, sugar, and vanilla and beat well until all the ingredients are combined. Then add eggs one at a time making sure the a blended in well after each addition. Alternate the addition of the flour mixture with buttermilk until well combined and mix for one more minute. Take the prepared cake pans and divide the batter evenly among them and tap the pans firmly to take out any bubbles. Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool and then remove them gently from the pans to frost.
For the frosting take a bowl and combine softened butter, cream cheese, vanilla paste or extract and mix at medium speed for 30 seconds. Add powdered sugar and mix well and add buttermilk if needed. So that your cake can get that “semi naked” look frost the first layer lightly and add a bit more frosting around the edges of the cake. Take the second layer and repeat this process. Now take the top layer and frost generously. Use the rest of the frosting to lightly frost the sides of the cake and scrape off any extra frosting. Now you can top the cake with your choice of décor and serve.
Preheat your oven to 350 ° F and line the bottom of 3 round cake pans with parchment paper and set aside. In a bowl sift 2 ½ cups of cake flour, 2 ½ teaspoons of baking powder, and ½ teaspoons of salt. The combine 2 teaspoons of ube extract, ½ cup vegetable oil and ½ cup milk. Mix to blend well. In a separate bowl beat egg yolks while gradually adding 1/3 cups sugar and mix until light yellow. Add ½ cup ube jam and beat until smooth. Fold a third of the flour mixture into your egg mixture until just combined. Then add half of the milk mixture, another third of flour, the rest of the milk, and the rest of the flour and fold in each addition until everything is well combined. Take a bowl and beat 8 egg whites on medium high speed until they start to become foamy. Add 1 teaspoon cream of tartar and beat until frothy. Gradually add ¾ cups sugar to the egg whites until you have stiff peaks. Then take about 1 ½ cups of the meringue and fold it into the cake batter to lighten it. Then fold the cake batter into the meringue in thirds until well incorporated. Transfer the batter to the three round cake pans and divide evenly. Bake for 20 – 30 minutes and then let the cakes cool.
For the Meringue Frosting add ¼ teaspoon ube extract until you get the desired flavor. Whip until well incorporated and the buttercream is evenly colored. Fill and decorate your cake with frosting.
Naked Cake with Mascarpone Cream and Crushed Strawberries
Preheat your oven to 350° F and grease two 8-inch round cake pans and line them with parchment paper and set aside.
In the bowl of a stand mixer cream softened butter with sugar until light and fluffy. Add eggs one at a time, whipping after each addition for about a minute. Add the vanilla bean paste and lemon zest. In a separate bowl combine flour, baking soda, baking powder, and salt . Then add the dry ingredients to the wet ingredients and mix well making sure to scrap the sides and bottom of the bowl. Take the two prepared cake pans and divide the batter evenly among them. Bake in the oven for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Remove the pans from the oven and set on a wire rack to cool for 20 minutes, then remove the cakes carefully from the pans and cool completely.
In a bowl whip chilled mascarpone with icing sugar and vanilla bean paste for 1 – 2 minutes until well combined. Then add double/whipping cream and whip for 2 more minutes until stiff.
In s bowl whisk together 4 tablespoons of milk with the flour until it is smooth. Then whisk the rest of the milk in and place the mixture in a saucepan. Bring to a simmer over medium heat, stirring constantly. Remove from heat and continue stirring for another 30 seconds. Cover the milk mixture with plastic wrap pressed right on the surface and cool for 15 – 30 minutes.
In a bowl mix together softened butter, sugar, citrus oil, and vanilla at high speed for 5 minutes. Add the milk mixture and continue to beat at high speed until smooth another 5 minutes. Beat in the ricotta cheese one tablespoon at a time. Set aside.
Preheat your oven to 335° F and line the bottom of three round cake pans with parchment and set aside.
Measure the flour, cornstarch, baking powder, and salt into a bowl whisking to combine well. In a separate bowl combine the milk and vanilla. Set the bowls aside.
With the mixer on high speed beat egg whites until they form stiff peaks. Drizzle in one cup of sugar continuing to mix and set the meringue aside.
At low speed cream softened butter with the remaining cup of sugar until creamy and fluffy. Add egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom with a flexible spatula and mix on low speed until all the ingredients are well combined.
Alternately combine the dry and wet ingredients about a quarter at a time not pausing between additions. Fold the meringue into the batter with the flexible spatula and divide the batter evenly among the 3 cake pans and bake for 27 – 30 minutes until a toothpick inserted into the center comes out clean. Cool the cakes for 2 minutes and carefully remove them from the cake pans and cool completely.
Add about one cup of each of the fresh strawberries and the ricotta filling between cake layers. Cover the outside of the cake with whipped cream.
Coconut Eton Mess Cake with Whipped Ricotta Cream
Preheat your oven to 350° F and grease three 8-inch or 9-inch round cake pans and line them with parchment paper and spray with butter cooking spray and set aside.
In a medium bowl mix together flour, baking powder, and salt until well combined. In a separate bowl beat together canola oil, sugar, honey, eggs plus egg yolks and vanilla until smooth. Then slowly add the dry ingredients and combine with the mixer until smooth and no clumps form. Add the coconut milk and mix until well combined. Batter should be pourable but not too thin. Stir in lemon zest.
Divide the batter evenly among the three cake pans and bake for 25 – 30 minutes until the tops are just set and not wiggly in the center. Remove and let cool for 5 minutes. Take 3 large flat plates, lining them with wax or parchment paper and invert the cakes on each. Cover them and cool completely.
Whipped Ricotta Cream
In a bowl of a stand mixer or use hand held mixer fitted with a whisk attachment whip cream cheese until light and fluffy. Add the ricotta and heavy cream whipping until the ricotta is smooth and the cream fluffed about 6 – 8 minutes. Add the honey and vanilla and whip until well combined. Place the cream covered in the fridge until ready to use.
Assembling the Cake
In a bowl mash together ½ cup of chopped strawberries and ½ cup of raspberries to make a loose sauce. Take one cake layer and place on serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the ricotta cream over the cake and swirl 1/3 of mashed berries into the cream. Crumble 2 – 3 meringues over the top. Add a handful of fresh chopped strawberries, raspberries, orange slices and passion fruit. Repeat with the remaining cake layers making sure to not over fill the layers with the fruit. Once done decorate with edible flowers.
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