HAWAIIAN WEDDING CAKE
2 c. flour
2 c. sugar
2 eggs
1 c. coconut
1 tsp. baking soda
1 (20 oz.) can crushed pineapple
1 c. chopped macadamia nuts
Mix all ingredients well by hand. Pour into 13x9 inch ungreased pan and bake at 350 degrees for 40 minutes. Let cool completely before icing.
HAWAIIAN WEDDING CAKE ICING:
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
1/2 c. confectioners' sugar
1 stick butter
Mix all ingredients with hand mixer. Ice cooled cake.
WEDDING CAKE
1 1/2 c. vegetable oil
1 tsp. vanilla extract
2 c. chopped bananas, do not smash
1 (8 oz.) can crushed pineapple, in its own juice
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1 c. chopped nuts
3 eggs
Mix and sift together flour, sugar, baking soda, salt, and cinnamon; stir in nuts. Beat eggs slightly; combine with oil, vanilla, bananas, and undrained pineapple. Add to dry ingredients; mix thoroughly, but DO NOT BEAT. Spoon into well oiled 10 inch tube pan.
Bake at 325 degrees for 1 hour and 20-25 minutes. Remove from oven. Let stand 10-15 minutes. Cool completely before frosting.
CREAM CHEESE FROSTING:
8 oz. pkg. cream cheese
1/2 c. butter
1 lb. box powdered sugar
Cream together and enjoy.
... and they lived happily ever after.
DUTCH WEDDING CAKE
2 c. sugar
2 c. flour (self-rising)
2 tsp. soda
1/2 tsp. salt
1 lg. can crushed pineapple (in heavy syrup)
1 c. chopped nuts
2 beaten eggs
1 tsp. vanilla
ICING:
1 (8 oz.) pkg. cream cheese
1 1/2 c. powdered sugar
1/2 stick butter
Cool Whip
Blend sugar, flour, soda, salt, pineapple, nuts, eggs, and vanilla. Pour in greased and floured 9 x 13 inch pan. Bake at 350 degrees for 30 minutes.
Icing: Blend cream cheese, powdered sugar, and butter. Add 1 teaspoon vanilla. Mix well. Fold in large carton of Cool Whip. Add nuts on top. RefrigerateI am looking for a good wedding cake recipe. can someone help me? i have tried about 10 %26amp; they're all gross.
2# 4 oz butter
3# sugar
.5oz salt
1#11oz eggs
3#12oz cake flour
2.5oz baking powder
2# 8 oz milk
1oz vanilla.
Cream your butter sugar salt. When well incorpurrated. Add your eggs until to combined. alternate between wet and dry ingredients until well combinedI am looking for a good wedding cake recipe. can someone help me? i have tried about 10 %26amp; they're all gross.
here's one. hope you like it.
yield: 1 two layer 9 inch cake
preheat oven 350 degrees Fahrenheit
8 ounces of fat ( oil, butter: melted, or margarine: melted) the oil is the healthiest.
8 ounces of cream cheese ( one package)
1 pound of sugar
2 teaspoons vanilla extract
1 teaspoon lemon extract
the zest from one small orange (optional)
6 large eggs
2 ounces of sour cream
1 pound of flour
1 teaspoon of salt
2 teaspoons baking powder
1/4 teaspoon baking soda
Cream the fat and sugar together with the cream cheese till smooth. Add your flavorings. Mix in two eggs, then some of the flour, when lightly mixed add two more eggs and some more flour. Add the last two eggs with the sour cream and the last of the flour and other ingredients. Mix till smooth. Pour your batter evenly into two 9 inch cake pans at least 2 inches deep, if your pans aren't deep enough the batter may overflow.
Bake on center rack of oven for about 25- 35 minutes depending upon your oven.
Check the cake after about 25 minutes to begin testing for doneness.
The cake is done when it bounces back in the center. You can also stick a toothpick or a fork in the center and it should come out clean when the cake is done.
Well I would start with your favorite type of regular cake. Think about it... would you like red velvet, German chocolate, italian cream? These are all reasonable types of cake to have for your wedding. Pick whichever one you favor most to use for the base underneath the icing. The icing is the main decoration part of your cake... it really could be ANYTHING underneath... even Cheesecake!!
But if you would like a recipe... this is a favorite of mine!
Italian Cream Cake
INGREDIENTS:
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar
6 egg yolks
1 teaspoon vanilla
1 cup buttermilk
1-1/2 cup flaked coconut, lightly toasted
6 eggs whites
---
Frosting:
8 ounces cream cheese, softened
1 pound powdered sugar
1/2 cup butter, softened
1teaspoon vanilla
1 cups chopped pecans, lightly toasted
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour 3 8-inch round cake pans. With a wire whisk combine flour, baking soda and salt. Set aside. In a large bowl, cream shortening, butter and sugar. Stir in vanilla.
Add egg yolks, 1 at a time. Flour mixture is added alternately with buttermilk. Stir in coconut. Beat egg whites until stiff. Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes.
Cool cake layers in pans for 5 minutes. Remove to cool completely on racks. Blend together cream cheese, butter. Add powdered sugar a little at a time. Stir in vanilla. Place bottom layer on serving plate. Frost with 1/4 of the frosting. Sprinkle layer with 1/4-cup nuts. Top with next layer. Frost with 1/4 of the frosting. Sprinkle layer with another 1/4 cup of nuts. Place top layer on middle layer. Ice sides of cake with half of remaining icing. Frost top of cake with last of the frosting. Sprinkle remaining nuts all over the cake.
No comments:
Post a Comment