EASIEST EVER WEDDING CAKE
Take the stress out of the big day with a wedding cake that bakes all at once from one easy mix. You can choose the decoration to suit your taste
Provided by Miriam Nice
Time 1h20m
Number Of Ingredients 17
Steps:
- Line the cake tins with baking parchment and butter the bases and sides well. Heat oven to 190C/170C fan/gas 5. Combine all the cake ingredients in a freestanding mixer until smooth and pale, starting at a low speed as the bowl will be very full; or use an electric handwhisk and a large bowl, if you prefer.
- Set the 25cm cake tin on scales and pour in 1.5kg batter. Do the same with the 20cm tin and pour in the rest (it should be about 1kg).
- Bake the cakes in the oven for 1 hr or until risen, golden and a skewer inserted into the middle of the cake comes out clean (see tip). Cool the cakes in their tins for 10 mins, then turn out onto wire racks to cool completely. Can be made ahead and frozen.
- To make the buttercream, cut the butter into pieces, add about 1/3 of the icing sugar and beat well with an electric handwhisk. Once fully combined, add the next 1/3 and beat again. Repeat once more with the remaining sugar, the milk and lemon zest, and keep beating until pale. For the filling, stir the lemon juice and curd together in another bowl and set aside until needed.
- To assemble the cake, trim the tops and cut both cooled sponges in half horizontally using a serrated knife. Spread just over half the filling on top of one of the larger sponges and the rest over a smaller one. Leave for 5 mins. Spread 250g buttercream over the filling on the larger sponge and sandwich the other larger sponge on top. Do the same with the smaller sponges, using 150g buttercream.
- Stick your cakes onto cake boards using a small blob of buttercream under each. Spread some of the remaining buttercream all over the tops and sides of both cakes in a really thin layer - this will bind with loose crumbs to create an undercoat for your chosen decoration. Put both cakes in the fridge for 1 hr to firm up.
- To stack the cakes, push a straw down into the centre of the larger cake. Snip the top off with scissors so that it's flush with the buttercream layer. Add five more straws around the central one, equally spaced apart. Carefully place the smaller cake on top, then spread the rest of the buttercream all over the surface to cover it or fill in any gaps. Design 1: Floral (keeps for 2-3 days)❤ Dye 200g of your buttercream the colour of your choice using a few drops of food colouring.❤ Fill and cover the cake with the remaining buttercream.❤ Add a few daubs of the coloured buttercream on one side and blend it with the base colour using a cake scraper.❤ Go round the cake a few times with the cake scraper to create a rustic but smooth finish.❤ Decorate with edible flowers such as organic roses, and fresh herbs like rosemary, bay and thyme. Design 2: Ruffles(keeps for 3-4 days)❤ Roll 700g white fondant icing out on a surface dusted with icing sugar. Drape over the largest cake after the buttercream has chilled, but before stacking. Smooth it over, then trim off the excess.❤ Do the same with 400g white fondant icing for the top layer, then stack the cakes.❤ Take a block of 600g white fondant icing and pinch off pieces each about the size of a large strawberry. Roll into thin, wide strips (it's preferable to end up with a mixture of lengths), then use a sharp knife to cut them lengthways to create two pieces.❤ Make a thin paste using icing sugar and water, then spread a little along the flat edges of the strips.❤ Stick them to the sides of the cake, starting at the bottom and working up. Bend the fondant to create pleats and waves. Overlap from the bottom up until all the sides are covered.❤ Decorate with a cake topper if you like. Design 3: Polka dot (keeps for 3-4 days)❤ Roll 700g pink sugar paste out on a surface dusted with icing sugar. Drape over the largest cake after the buttercream has chilled, but before stacking. Smooth it over, then trim off the excess.❤ Do the same with 450g of white fondant icing for the top layer.❤ Make a thick paste using icing sugar and water, and use it to stick on white chocolate buttons and white chocolate jazzies onto the larger cake to create a polka dot effect.❤ Push 2-3 tbsp edible silver balls into the smaller layer's icing, then stack the cakes.❤ Add a cake topper and a ribbon, if you like.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
EASY & QUICK STRAWBERRY WEDDING CAKE
This is a variation of a cake served at my stepson's wedding. It's like a strawberry shortcake with icing! You can use Classic White icing or vanilla, your choice. It's just a quick recipe and very yummy.
Provided by KEHALI
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and lightly grease/flour cake pans.
- Mix and bake cake mix according to directions on box.
- Use 2 - 8" or 9" round cake pans.
- Wash strawberries immediately before using and slice very thin.
- On bottom cake, spread a layer of strawberry glaze over the top portion of the cake--not the sides.
- Cover top portion of cake with thinly sliced strawberries. DO NOT OVERLAP, lay them side by side.
- Lay 2nd cake on top of the other one, and start spreading white icing on top and sides of cake.
- Decorate top of cake with whole fresh strawberries.
Nutrition Facts : Calories 373.1, Fat 15.5, SaturatedFat 2.3, Sodium 351.4, Carbohydrate 56.2, Fiber 1.3, Sugar 43.4, Protein 3.1
STRAWBERRY CAKE
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
STRAWBERRY CAKE FROM SCRATCH
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Provided by GothicGirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 59.3 g, Cholesterol 89.7 mg, Fat 15.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.1 g, Sodium 232.9 mg, Sugar 37 g
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