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Category: Wedding Cake

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  • Pound Cake III

    Pound Cake III

    I use this recipe all the time for weddings, and people love it!

    Nutrition Facts (per serving)

    423Calories
    20gFat
    57gCarbs
    5gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 16 servings

    • 1 cup butter
    • ½ cup shortening
    • 3 cups white sugar
    • 5 eggs
    • 1 tablespoon vanilla extract
    • 1 ¼ cups milk
    • 3 cups all-purpose flour, sifted
    • 1 teaspoon baking powder
    • ¼ teaspoon salt

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
    2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
    3. Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  • Mexican Wedding Cakes

    Mexican Wedding Cakes

    This recipe for Mexican wedding cakes makes light, crunchy, buttery ball-shaped cookies with chopped nuts in them, coated with confectioner’s sugar. They look nice when placed in mini cupcake liners on a tray.

    Nutrition Facts (per serving)

    67Calories
    4gFat
    7gCarbs
    1gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 42 servings

    • 1 cup unsalted butter, softened
    • ½ teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1/2 cup confectioners’ sugar, plus more for finishing
    • 2 cups finely chopped walnuts

    Directions

    1. Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
    2. Cream butter with an electric mixer in a large bowl. Mix in vanilla, then gradually mix in flour and confectioners’ sugar until incorporated. Mix in walnuts. Roll dough into small balls and place onto the prepared baking sheets.
    3. Bake in the preheated oven for 10-12 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
    4. Roll cooled cookies in additional confectioners’ sugar.

  • Italian Wedding Cake

    Italian Wedding Cake

    This is a bride’s cake. It was served at a very dear friends wedding.

    Nutrition Facts (per serving)

    1044Calories
    62gFat
    118gCarbs
    10gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 10 servings

    • ½ cup buttermilk
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup shortening
    • ½ cup margarine
    • 2 cups white sugar
    • 5 egg yolks
    • ¼ teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 5 egg whites
    • ½ cup drained crushed pineapple
    • ½ cup flaked coconut
    • 1 cup chopped pecans
    • ¾ cup butter, softened
    • 1 (8 ounce) package cream cheese, softened
    • 4 cups confectioners’ sugar
    • 2 teaspoons vanilla extract
    • 1 cup chopped pecans

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
    2. In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
    3. Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
    4. To make the frosting: Cream together the butter, cream cheese and confectioners’ sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

  • White Almond Wedding Cake

    White Almond Wedding Cake

    A wonderful white wedding cake recipe. The secret ingredient of sour cream makes this cake so moist, dense, and delicious. I use this recipe for my kids’ birthdays, but it’s a favorite for wedding cakes, too. This recipe can easily be doubled.

    Nutrition Facts (per serving)

    211Calories
    7gFat
    35gCarbs
    3gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 20 servings

    • 1 (15.25 ounce) package white cake mix
    • 1 cup all-purpose flour
    • 1 cup white sugar
    • ¾ teaspoon salt
    • 1 ⅓ cups water
    • 1 cup sour cream
    • 2 tablespoons vegetable oil
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 4 egg whites

    Directions

    1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 11×13-inch cake pan.
    2. Stir together white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in water, sour cream, oil, almond extract, vanilla, and egg whites; beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.
    3. Pour the batter into the prepared cake pan.
    4. Bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

  • Wedding Cake

    Wedding Cake

    This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.

    Nutrition Facts (per serving)

    264Calories
    11gFat
    38gCarbs
    4gProtein

    Ingredients

    1x2x4x

    Original recipe (1X) yields 24 servings

    • 1 cup butter, softened
    • 3 cups white sugar
    • 7 eggs
    • 1 tablespoon vanilla extract
    • 3 cups all-purpose flour
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 cup sour cream

    Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bunt pan.
    2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
    3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.