Recipezaar: Wedding,Cakes recipes

Pink Champagne Cake

Wed, 02 Nov 2005 21:21:52 -0500

This luscious cake is one of the most requested from the Los Angeles Times. Posted for forum request. Recipe from: Thirty Years of Recipe Requests to the Los Angeles Times by Rose Dosti (Los Angeles Times) -- posted by NcMysteryShopper

Pink Champagne Cake With Bavarian Cream

Thu, 03 Nov 2005 20:01:28 -0500

This cake sounds out of this world delicious! I found it on recipelink and posted it for a forum request. This cake looks and sounds incredible! -- posted by NcMysteryShopper

Decorating Icing

Thu, 03 Nov 2005 20:11:06 -0500

The powdered egg whites act as a stabilizer and allows the icing to harden. Make certain to purchase only POWDERED egg whites, powdered egg whites are available in the baking section of most major super markets. This is wonderful to decorate Christmas cookies such a gingerbread cookies, you can also pipe it through a pastry bag. Add in food colouring to create colours if desired. I have usd this recipe many times, it is wonderful for anything you want to decorate! -- posted by KITTENCAL

Fresh Coconut Layer Cake

Wed, 07 Dec 2005 12:29:22 -0500

The optimum word here is "fresh". "If you've ever suffered cakes made with dry, dull desicated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and has a fragrant, slightly sour, sweet flesh that is perfect for this cake." Courtesy; Delia Smith Online & from How To Cook Book One. -- posted by Manami

Wedding Cake Frosting

Fri, 13 Jan 2006 22:07:30 -0500

My husband goes bonkers over wedding cake but it has to be REAL wedding cake icing!! This is easy and is just right. -- posted by Sharon the Rocket

Christy's Mexican Wedding Cookies

Fri, 20 Jan 2006 13:27:31 -0500

I chose these cookies for a cookie exchange I was in this past Christmas. **They were a huge hit** I had a few recipes for them, but I hadn't ever used them & I was afraid that they wouldn't live up to what I remembered as a child. Mostly because most of the Mexican wedding cookies I have tasted from others were too salty. So I figured out the ingredients / measurements that worked best for me. -- posted by ckinnerson

Pink Champagne Cake

Tue, 24 Jan 2006 14:01:53 -0500

This is a very easy to make cake that tastes elegant! I got this out of a magazine years ago and every year i have to hunt for it so now am posting on Zaar for safe keeping. -- posted by Jessica K

Grooms Cake

Wed, 01 Feb 2006 20:11:36 -0500

The grooms cake is a dark, moist fruitcake that is steamed. It may be made months in advance and frozen. It is presented unfrosted and golden brown, but may be decorated with one long graceful sprig of the fresh herb rosemary, which symbolizes remembrance. There are two traditions associated with the grooms cake. One is that it is cut into small squares, which are then individually wrapped to be given to each departing guest to take home. One slips the cake under his or her pillow that night in hopes of dreaming of the person he or she will marry. The other custom is to either freeze or preserve the grooms cakeby regularly dousing it with brandyuntil the first year anniversary celebration. The anniversary couple eat a piece and share the rest to celebrate. You will need a plain, round mold, 8 inches in diameter and 3 inches deep. -- posted by Olha

Tuxedo Cake

Fri, 03 Feb 2006 21:12:39 -0500

This absolutely gorgeous cake was featured in Texas Co-op Magazine and comes from the Texas Hill Country's favorite Bakery--Rather Sweet Bakery and Cafe. It gives very detailed instructions, dont let the long list stop you from trying this cake--it is so worth the effort--just gorgeous!Hope you enjoy. -- posted by Peggy Lynn

Nut-Free Marzipan 1

Thu, 23 Feb 2006 15:18:09 -0500

From the Daily Telegraph's Weekend supplement (31/12/05, UK) As I discovered last Christmas, you *can't* put royal icing directly on to a Christmas cake because it goes all soggy! I haven't made this recipe yet as I only found it too late. You might be able to use something like vanilla-flavoured Angel Delight or some other mousse-y mix that you make up with a pint or so of milk if you can't get custard powder -- posted by hels

Maple-Pecan Torte (With Bourbon)

Thu, 02 Mar 2006 17:23:36 -0500

This cake was on the cover of Cuisine Magazine in March 1983. It takes some effort to make but it is well worth it. I only make this for extra special occasions. It also helps if you have two mixers or one hand held mixer. It is absolutely sinful. -- posted by Jane from Ohio

Apple Kuchen

Wed, 15 Mar 2006 15:11:09 -0500

Came from a friend who moved to Canada from Germany, slightly different than the others I seen posted here, I just put one in the oven and haven't tasted it yet, but I just finished helping make 12 of these for my friend's daughter's wedding -I was the one peeling and dicing the apples! So I will post a photo soon. -- posted by Katie Jane

Peaches and Cream Wedding Cake

Mon, 08 May 2006 19:30:15 -0400

14", 10" and 6" tiers -- posted by Chef #290098

A Chocaholic's Dream Cake

Mon, 15 May 2006 18:02:36 -0400

Ok, Martha Day's Complete Baking calls the original recipe of this adapted version Rich Chocolate Nut Cake, but it really IS a chocaholic's dream. It is like eating truffles, so serve it in small helpings. -- posted by tigerduck

Lemony-Lemon Cake With Strawberries and Ice Cream

Tue, 06 Jun 2006 11:53:20 -0400

Inspired by the multitude of fresh strawberries at our local farmstands, and a lemon cake presented by Emeril awhile ago, this super-flavorful combination of strawberries, lemons, and ice cream just screams "IT IS ALMOST SUMMER!!!" -- posted by Pèllerin

Lemon Sambuca Cheesecake

Thu, 06 Jul 2006 16:48:52 -0400

This lovely cheesecake is comprised of a very creamy, delectable layer, a sweet sour cream layer and a tangy lemon shimmer layer. Although it seems like it might be a lot of work, this recipe is surprisingly easy and the results will WOW your friends and family. -- posted by DeSouter

White Chocolate Layer Cake With Apricot Filling

Fri, 18 Aug 2006 14:53:07 -0400

My friend made this cake for me for my birthday and it was truly amazing! I'm not a huge white chocolate fan, but it worked really well in this cake. Bon Appétit June 2003 -- posted by nsomniak6

Italian Buttercream

Fri, 25 Aug 2006 23:08:22 -0400

One of the many true buttercream frostings that i learned in culinary school. It is great on cakes! -- posted by Chef Chrisite

White Cake

Sun, 27 Aug 2006 16:12:24 -0400

I used this recipe to make my wedding cake! It has a wonderful flavor and is very moist! It holds well for a couple of days too! -- posted by Chef Chrisite

Gorgeous Little Butterfly Cakes or Fairy Cakes!

Mon, 28 Aug 2006 18:27:32 -0400

An absolute must for ANY children's party or even dare I say, adult parties too......weddings, girls night's in, showers, pajama parties & sleep overs, retro buffets, etc. My Mum showed me how to make these--the recipe is an original Be-Ro standard Victoria Sponge mix--very easy to multiply or reduce. I have given a modest amount here for 12-18 butterfly or fairy cakes, depending on what size paper case you use. Expect these to FLY off the plate--sorry, I could not resist the pun! -- posted by French Tart

White Chocolate Wedding Cake

Sun, 03 Sep 2006 20:57:59 -0400

This is a moist white cake with a taste of chocolate and cream. I made it for my son Michael's wedding this year and paired it with Recipe #73474. Makes a 3-layer cake with layers measuring 14", 10" and 6". Serves approximately 100. -- posted by Chef Kathy

Royal Hawaiian Wedding Cake

Fri, 20 Oct 2006 14:57:59 -0400

Got this recipe off the internet when I did a Luau for my daughter's birthday. Moist and delicious--hands down the best cake I have ever had. Wow! Very impressive looking as well. -- posted by Pufi McFluffikins

Orange Almond Cake (Gluten Free)

Fri, 20 Oct 2006 20:41:25 -0400

I have tried many citrus cakes and finally found one that is awesome in texture and flavour. This is the most amazing, simple, foolproof cake. I have made it many, many times, and it has never failed. Sometimes I use lemons, or limes and weigh them to ensure they equal the orange volume/weights. I used it as a gluten free option at our daughter's wedding along with her wedding cake. ENJOY!!! Kiwi Trish -- posted by Chef #365550

Ok, so I Cheated, Lavender Pound Cake

Fri, 10 Nov 2006 00:54:26 -0500

Ridiculously simple preparation with incredibly elegant flavor. Like a vacation to a slower, more gentle time. Just picture yourself on the porch of an old Victorian mansion. This cake is lovely with a cup of tea, or some lavender lemonade. -- posted by Glori-B

Frosting for Wedding Cake

Tue, 28 Nov 2006 17:32:53 -0500

this is a version I found in a Duncan Hines cookbook..wanted to put it here for safe keeping... -- posted by grandma2969

Sugar Cookie Frosting

Wed, 20 Dec 2006 22:03:01 -0500

This is the frosting I like to use for my soft sugar cookies, "Recipe#286412". It uses heavy whipping cream and I like to add green or red food coloring to it when I make the cookies for Christmas. It should make enough to frost about 4-5 dozen cookies, depending on how thick of layer you use on each cookie and how big the cookies are. Update: 12/21/2009: I have changed the recipe to increase the amount of whipping cream. I agree with the other reviewer that more is needed but be sure to add the whipping cream gradually and then add the rest if needed. -- posted by Lainey6605

Sultana Cake

Thu, 28 Dec 2006 17:24:04 -0500

An excellent alternative to traditional fruit cake for those who do not like peel etc.. Full of sultanas it keeps well and tastes great. This recipe is also easily doubled as shown in the birthday cake photo posted. Makes a lovely formal cake -- posted by martinswench

Tiramisu Layer Cake

Mon, 01 Jan 2007 14:41:23 -0500

This is a fabulous recipe that is sure to impress! It looks and tastes like a much more difficult cake. It's a wonderful indulgence! (This cake was much easier for me to make the 2nd time around when I knew what to expect.) -- posted by Cookingfor7

Apricot Butter Cake

Tue, 09 Jan 2007 15:42:24 -0500

This is one of the recipes that my great aunt left behind, and it seems to be a favorite with her family. -- posted by SouthernGirl24

Wedding Cake Frosting

Thu, 22 Feb 2007 17:02:09 -0500

I got this recipe some place on the internet. It makes a nice buttercream frosting for wedding cakes. I really like this frosting recipe it does taste just like basic wedding cake frosting. You can use dark vanilla extract but it will discolor the frosting. -- posted by internetnut

Wilton Royal Icing

Sun, 04 Mar 2007 15:40:32 -0500

I did the Wilton cake decorating course last year and this was the recipe for Royal Icing we used. It dries hard and is great for writing and flowers that will keep for weeks if stored in an airtight,it means you can make these well in advance. Keep them away from strong light as any colours will fade. Keep equipment grease free, or you will end up with a soupy mess. -- posted by C.C

Easy Mousse Cake Filling - Any Flavor!

Sat, 10 Mar 2007 13:35:07 -0500

This is the easiest filling to make for a layer cake. You can make it in almost any flavor. Instead of or in addition to the instant pudding, you can mix in a fruit filling such as marionberry or strawberry. My favorite flavor of pudding to use is cheesecake. Tastes so good with a chocolate or lemon cake. This will make enough to fill a typical layer cake. -- posted by SuzyQ in Seattle

Cocoa and Cream Cake

Tue, 13 Mar 2007 22:02:18 -0400

This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover! -- posted by Engrossed

Devil's Food Cupcakes With Chocolate Ganache Frosting and Center

Sat, 07 Apr 2007 00:49:13 -0400

These cupcakes are my favorite cupcakes in the whole wide world. I could eat these every day for the rest of my life. If I met a man who could make these I would marry him. :) I made these for a poker party and a girlfriend of mine Molly cried when she tried them - they are that good. First thing to keep in mind is that you have to make the Chocolate Ganache first. You need half of the frosting for the fillings which need to be set so you can turn it into little balls before you start with the batter. -- posted by BakeSpace

White on White Cupcakes

Wed, 25 Apr 2007 15:03:11 -0400

These cupcakes are perfect for a wedding shower or for anyone that just likes their cake white. They are extra pretty with white chocolate curls on top. You could also put regular chocolate curls on top for a pretty contrast. -- posted by Chris from Kansas

Special-Occasion White Cake

Wed, 06 Jun 2007 22:55:23 -0400

Recipe is from Taste of Home. -- posted by Lainey6605

Lisa's Wedding Cookie Cake

Fri, 06 Jul 2007 23:22:22 -0400

This is from MurderSheBaked.com. It is really yummy. It must be refrigerated to set up- make it the night before you plan to serve it. It could also be made with vanilla pudding using chocolate wafers instead. -- posted by MarieDanette

Hawaiian Wedding Cake

Thu, 19 Jul 2007 23:44:11 -0400

- From Family Circle. "This low-fat recipe is remarkably moist and delicious. It's named in honor of Hawaii's two famous products - coconut and pineapple." -- posted by Lainey6605

Orange Creamsicle Cake (From Scratch)

Wed, 08 Aug 2007 21:46:25 -0400

This is a customer request recipe from Outpost Natural foods. Of course, they want you to use all organice ingredients, but you are welcome to use regular stuff! :) All the other recipes on sight start with a boxed mix and this is homemade, from scratch. Prep time is an estimate. -- posted by WI Cheesehead

Honey Fudge Cake for a Crowd

Tue, 21 Aug 2007 17:15:31 -0400

Having a party and need alot of cake? This is a yummy fudgy cake made with honey for an extra special flavor. You will need to mix this is a bowl that can easily hold a gallon. You can use a big stockpot for this and use a drill with your beater in it for a mixer. Cooking time includes a cool-down time for the cake. -- posted by Nyteglori

So Easy Homemade Icing

Mon, 03 Sep 2007 21:06:01 -0400

We all have these ingredients in our pantry. I love the tast of professional icing not the store bought stuff, so I asked around and here is what a lady that's been making cakes for years uses. And it is so easy and really good!! -- posted by Barbarella Rachelle

Demayo Chocolate Cake

Tue, 18 Sep 2007 23:37:26 -0400

This cake has an intense chocolate flavor; yet it's tender and moist. Jason Horn Recipes by Ann Amernick. This cake is foolproof! There is a 2 hour cooling period; the custard can be made one day and the cake the other. -- posted by Manami

Basboosa - Easy Semolina Cake

Thu, 20 Sep 2007 10:56:03 -0400

This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember. -- posted by Doraholix

Imperial Wedding Cake

Thu, 11 Oct 2007 00:56:04 -0400

An heirloom recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Tim and Tracy's Chocolate Cake (Boiled)

Wed, 17 Oct 2007 00:25:34 -0400

Easy moist chocolate cake that never fails, scales easily and comes with a story! Tim and Tracy met at work, fell in love, and decided to get married. One day Tracy was talking about the cost of getting married and mentioned that she had difficulty finding the right cake so I offered to make their wedding cake as my present to them. Tim said it had to be chocolate cake and it had to be this recipe, which came with the cake tin he had bought. I trialled it, we ate a lot of chocolate cake at work and eventually I made 4 cakes, 2 large and 2 medium (all made the night before so that it was fresh for the wedding!) The cake has a nice moist texture without being too heavy but was still solid enough to cover with rolling fondant icing to make it look like a real wedding cake. (sorry, the photo has long gone!) We had a ladies night where Tracy, her mum, granny, me, my daughters and another friend all made moulded icing roses in a lovely shade of burgundy. The cakes were stacked, icing rolled over the large cake and smaller cake and then the smaller cake placed directly on top of the larger cake. The edges were covered with a narrow ribbon. That's how I transported the cake to the wedding reception. Then in situ, I added the icing roses, some sprigs of baby's breath and a cascade of a wider burgundy ribbon. When it came to speech time, Tim's father revealed that Tim's love of chocolate cake almost prevented him from considering marriage. Apparently, when he was little, he had attended a wedding and was very disappointed with the wedding cake. He only liked chocolate cake. He was told that traditionally a wedding cake is fruit cake. His response to this news was that was it, he was never going to get married! So, Tim father continued, it was just as well that I made this chocolate cake for their wedding otherwise it may never have happened. I was so embarrassed. I thought I was helping out my friends and getting away with a no-brainer wedding present. All of a sudden, I was in the limelight. Everyone was coming up to me afterwards and congratulating the "chocolate cake lady"! I had no idea that my cake was going to be such a big feature at this wedding. It certainly wasn't what I intended but I'll never forget this recipe. It has become our family favourite too. Prep time includes time for the chocolate mixture to cool. -- posted by RonaNZ

Uncle Bill's and Jackie's Wedding Cake

Thu, 25 Oct 2007 14:20:15 -0400

I made this cake for our wedding 34 years ago. I had the highest of compliments for the taste of the cake. -- posted by William (Uncle Bill) Anatooskin

Coconut Cake

Tue, 27 Nov 2007 17:39:55 -0500

A fantastic cake for a bridal shower. There's coconut extract in the batter and coconut milk in the buttercream between the layers. A definite crowd pleaser! -- posted by hollyfrolly

Light Fluffy Angel Icing (Fat Free)

Mon, 17 Dec 2007 02:18:49 -0500

This is similar to marshmallow fluff in texture, I use this on my recipe#120178 it will also work on any cake, use any flavor extract for this and add in food colouring of choice if desired, I like to use coconut extract and add in shredded coconut to the icing and sprinkle more on top of the cake for decoration :) -- posted by KITTENCAL

Rain Drop Cupcakes

Mon, 21 Jan 2008 21:33:25 -0500

Originally written up as a treat for kids (CD cookbook), if you top these cupcakes with a mini umbrella they become a sweet treat for bridal or baby showers. -- posted by Julie B's Hive

Swiss Meringue Buttercream

Tue, 05 Feb 2008 23:21:47 -0500

From Country Living magazing. This looks like a beautifully glossy and light buttercream. I haven't tried this yet, but wanted to put this here for safe keeping. -- posted by C. Taylor

Valentine's Day Conversation Heart Cupcakes

Thu, 07 Feb 2008 22:23:01 -0500

It's a snap to spell out sweet sentiments on these quaint cupcakes when you bake a batch ahead of time using convenient cake mix. You don't even need a heart-shaped muffin tin to make them. -- posted by Mom2Rose

Triple Chocolate Petit Fours

Thu, 21 Feb 2008 01:07:07 -0500

The recipe as written uses chocolate sponge cake, simple syrup, chocolate frosting, and chocolate glaze. The chocolate sponge cake recipe that I used was found here on Recipezaar from Derf and I added some additional guidelines and tips. The chocolate glaze recipe is from AllRecipes.com. Feel free to use the basic outline of the recipe to create your own petit fours. Just use the basic components (sponge cake aka genoise, simple syrup, some sort of filling like frosting/jelly/buttercream/fruit curd, and glaze such as marzipan/fondant/ganache) and follow the assembly instructions given. You can add flavored liquor, coffee, etc to the simple syrup recipe (equal parts sugar and water) to give a little extra flavor. -- posted by Eat Your Vegetables!

Cannoli Cake

Sat, 15 Mar 2008 00:21:24 -0400

This is a fabulous cake that I came up with for my husband's birthday one year. It is moist, and delicious! -- posted by JiliBean

3-Layer Dark Chocolate Cake

Wed, 19 Mar 2008 00:44:18 -0400

this cake is nothing short of amazing, it is meant to be baked in three pans, baking in anything less will not produce the best results -- see my recipe#89207 -- posted by KITTENCAL

Buttercream Frosting

Mon, 24 Mar 2008 23:36:43 -0400

A family favorite, great on wedding cakes -- posted by Baking Bunny

Beautiful Petit Fours - Paula Deen

Wed, 16 Apr 2008 18:37:12 -0400

Elegant little cakes with a hard glaze frosting. - Paula Deen -- posted by Tara_hearts

Angel Food Cake With Fresh Fruit and Lime Drizzle

Thu, 17 Apr 2008 02:22:36 -0400

I plan to make this for my dd's bridal shower. Looks fast and easy yet impressive! Low fat and low cal too! The fruit can be changed up to whatever is in season or colors that you want to use. You can even make this ahead of time and then just slice and plate when needed, Adapted from a recipe found on realsimple.com. -- posted by mama's kitchen

Graham Cracker Cake With Buttercream Frosting

Mon, 21 Apr 2008 22:45:49 -0400

I had this once on a stop in Georgia & fell in love with it... it was so comforting I just loved it! I made it one time nut-free by substituting white chocolate chips instead of nuts for a friend with a nut allergy - I served it as Christmas Cake for her Holiday Party & I loved it even more that way - it was sweet & decadent! I'm posting the traditional recipe though, but at least you see that substitutions are not always a bad thing :-) -- posted by BlondieItaliana

Fluffy and Yummy Buttercream Frosting

Tue, 29 Apr 2008 16:11:10 -0400

This is a wonderful Buttercream frosting I use for cakes I make. It is a sweet and fluffy icing. I took a cake decorating class at Michaels and the teacher gave us this recipe, and I love it!! One recipe will provide more than enough for a two layer cake. -- posted by Luv2baker

Lemon-Cream Cheese Cupcakes

Wed, 30 Apr 2008 18:16:20 -0400

These have a light lemon flavor. This really makes a lot of frosting so you may want to cut the frosting recipe in half. On the other hand, the frosting is so good, you might want to use the extra frosting as a dip for fruit. From Kraft. -- posted by cookiedog

Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

Fri, 16 May 2008 13:53:15 -0400

I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough. -- posted by Domesticgirly

Cream Cheese Bundt Cake

Sun, 18 May 2008 03:26:53 -0400

A very moist & decadent white bundt cake made with cream cheese. I use buttercream frosting from Recipe #299827 to decorate or you can just use a glaze or dust with powdered sugar if you like. Presents well for Holidays, Brunches, Bridal showers, etc. -- posted by BlondieItaliana

Tiramisu Cupcakes (Uses Cake Mix)

Tue, 27 May 2008 02:34:39 -0400

These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip << yes, those ugly yellow & red things :-) *** Update: some of you contacted me about skipping the pastry bag step, that's completely fine, what you need to do is leave room when filling cupcake wrappers by not filling all the way, after cupcakes are baked, you poke the holes & do the liquid coffee over top of poked cakes, then just top with the mascarpone layer (make sure it's chilled well as it thickens) then just use the cream cheese frosting on top of that & top with chocolate shavings. -- posted by BlondieItaliana

Strawberry Daiquiri Cupcakes (Semi-Homemade)

Wed, 04 Jun 2008 23:41:19 -0400

This is my take on a super easy semi-homemade recipe from Dierberg's Everybody Cooks June 2008 issue. Perfect for a summery luncheon, a bridal shower, a baby (girl) shower, or a get-together with the girls! -- posted by JanuaryBride

Basboosa - Suji Cake (Arabic Semolina Cake)

Sun, 15 Jun 2008 19:48:14 -0400

this is an extraordinary recipe that i created by mixing different basboosa recipes til i found the perfect recipe for me.its not grainy nor is it cake-like.its just plain delectable.this can be made a day ahead for any kids or adult party or any religious celebration or just as a desert.i promise you'll be greatly appreciated for it.its easy and qiuck.could you ask for more........ if you're looking for a sweet treat, this is it. -- posted by starbon

Chamorro Latiya Dessert

Sun, 15 Jun 2008 20:14:43 -0400

This is a dessert that is served often during island gatherings or fiestas. It's a traditional dessert and no chamorro table is complete without it. There are different variations, but any way it's made, it is DELICIOUS!! -- posted by ChamoritaMomma

Ultimate Mud Cake

Thu, 19 Jun 2008 22:11:03 -0400

I found this recipe on a Wedding website, that someone used for their wedding cake. It lovely and heavy, great for decorating with Ganache -- posted by Sandiebeach

Southern Living Old Fashioned Butter Cake

Fri, 27 Jun 2008 02:42:21 -0400

Makes one great wedding cake or if cut into a third makes 18 fabulous cupcakes baked for 20 minutes @ same temperture. Frost with favorite frosting. -- posted by Shabby Sign Shoppe

Buttercream Frosting

Fri, 11 Jul 2008 01:52:11 -0400

BIRTHDAY CAKES and DECORATING! Your job will be easier using a frosting that spreads easy and also has wonderful flavor! This recipe has been used by my relatives and is a winner! -- posted by Seasoned Cook

White Icing

Tue, 15 Jul 2008 20:35:36 -0400

This icing is perfect for icing cakes, cupcakes, etc. -- posted by ChefAndrea84

Danish Wedding Tower (Kransekage)

Sat, 19 Jul 2008 15:48:28 -0400

Traditional wedding cake made with Odense marzipan or almond paste. For Birthday parties or other big gatherings, it is shaped as a cornucopia, and filled with chocolate. Contact me for further information. Make it early, and freeze without the icing before assembly, it gets even better that way. The bride and groom, gets the top ring, and the bridal figurine, and share it, then guest break pieces of, as it is passed from coffee-table to coffee-table. Prep time does not include resting time or icing or decorating time. -- posted by Benthe (Danish)

Bavarian Cream

Tue, 22 Jul 2008 02:55:28 -0400

This recipe is developed over trial, error and time. I use the whole egg, then blend it smooth. There is not a lot of sugar, so MORE of the vanilla and mascarpone flavor are present. YUM & ENJOY -- posted by Chef #837723

White Chocolate Christmas Torte

Thu, 16 Oct 2008 01:37:07 -0400

I found this recipe in the bonus book from Simple and Delicious Magazine. This raspberry-filled cake is an especially lovely ending for a holiday feast. Don't be intimidated by the list of ingredients. It takes some time, but this show-stopping dessert is really quite simple, is what the add says!!! I haven't made this yet, but sounds so delish and looks so elegant. -- posted by diner524

My Favorite Buttercream Icing for Decorating

Thu, 30 Oct 2008 12:41:55 -0400

This wonderful icing is used for icing cakes and cookies as well as for borders and art work on cakes. It makes a delicious filling also between the layers of cakes and under Fondant Icing. You can make roses but it takes 3 or more days to dry them depending on the humidity. There are many versions of Buttercream icing. Some are made with eggs and all butter. Some varieties, you have to cook your sugar to a softball stage. Others are 100% shortening or a combination of shortening and butter. Each decorator has his or her favorite. I personally think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch. BUT. I live in a state that can easily be a 100 degrees for days on end during the summer and you know what butter does on hot days. It melts! A greasy puddle of melted icing on a cake plate is not something I want to look at or eat. Your top notch decorators have a few options we dont. They have huge refrigerators to store their cakes in, and refrigerated vehicles that they can use to deliver decorated cakes. I even know a few that refuse to deliver at all. If you want their cake, you come and get it and its your responsibility if it melts. These decorators dont even turn on their ovens for a wedding cake for less than $2000. The following recipes for Buttercream Icing hold up pretty well in the heat and humidity, but if you know that your cake will be out in very high temperatures, then dont use any butter and use only a high quality shortening. Shortening: Solid Shortenings definitely have their place in baking. So Im going to talk taste tests. Crisco is the hands down winner. It has a clean taste with the melting point of 106 degrees. Butter melts somewhere between 88 and 98 degrees F. depending on the amount of fat in the brand. You can see that if you need to serve a pure buttercream decorated cake, on a hot August afternoon, you could have melted roses (and I do mean greasy puddles) on the tablecloth. This is when a good quality shortening will be a great blessing. I have been told by decorator friends that some of the warehouse brand shortenings leave a grainy consistency to the icing no matter what you do. Powdered (Confectioner's) Sugar: Regarding Powdered Sugar. Please use a Cane Sugar. I prefer C&H Powdered (confectioners) Sugar. Many of the cheaper brands use sugar beets for their base. I dont know the chemistry behind it but you definitely get different textures to your icing that can vary from batch to batch. I spent a few months being very frustrated with the quality of my icing until a kind lady did a bit of trouble shooting for me. She recommended the cane sugar and Ive been blessing her ever since. Top-Quality Brands: Please be safe, buy a quality brands and then stick with it for the best results. A friend of mine, who is a wonderful cook and baker, travels a lot and she often prepares treats for her hosts. Shes learned to ask the host to have her favorite shortening and flour on hand. She has even made up a little makeup type case that carries her favorite extracts and precious spices. That way she knows what she is working with, how it handles, and what tastes she can expect for the finished product. Some surprises are NOT pleasant. Storing Buttercream Icing: If you are not going to be using the icing right away, place it in a clean, sealable bowl. Store it in the refrigerator but please dont place it next to the marinating salmon, garlic or broccoli. You do NOT want those flavors in your icing! I like to use my icing within a few days but it will hold in the cold refrigerator for a couple of weeks if necessary. I often make a double batch of icing the night before I have a baking project. That way I know that I have plenty of icing, its fresh and I dont have to make it while Im in the middle of baking the cakes. The extra can always be used for a batch of cupcakes. When you remove the icing from the refrigerator, you might notice that the icing has taken on a sponge like texture. Do yourself a favor and place the icing in a bowl and mix by hand using a back and forth, smashing motion with a spoon or icing spatula. What you want to do is to smash the bubbles out of the icing. This extra step will help to give you the smoothest icing for a pretty top and sides of the cake. I have found that you will get an even better texture of icing if it is at room temperature before you try to do your icing. Bad Buttercream Icing Days: One thing that seems very silly but is true. There are Bad Buttercream Days! Ive asked quite a few decorators about this and every one says Yes, there are lousy days. Im not sure what causes the problem. It could be that every human has bad days so they blame the buttercream. It may be the humidity or that there is a low pressure system hanging over your town. I just know why but it is a perceived fact. The way I have handled the problem is that I changed the decoration on the cake. I couldnt get the smooth top or sides as I originally planned. Writing a greeting on a messy top would look awful so I changed the design idea and put flowers everywhere. I could have also done a basket weave technique around the sides. Just go with the flow, and dont get frustrated. Aunt Martha wont chuck the cake at you if you dont write her name on the top this time. Remember that you are creating something that is to be eaten so have fun with it. Different Mixers: If you have a heavy duty counter mixer, you can prepare a whole batch at one time. If you are using a hand mixer, divide the recipe in half. If you notice the mixer getting hot, please stop and let the machine cool off. I also prefer to mix the buttercream on a low setting. It seems that the higher setting do the job faster but you also will get a spongy texture to the icing. I dont want that quality in my final ice coating or flowers on the cake. Using Weight Scales: 1 cup of Crisco weighs 6 ounces. I put a piece of wax paper on my scale and start plopping spoons of shortening on until I get the desired weight. It really saves on the cleanup. Recipe from Peggy at WhatsCookingAmerica.net -- posted by chefRD

Throwdown's Toasted Coconut Cake

Mon, 03 Nov 2008 17:24:46 -0500

This cake was made by Chef Bobby Flay. He went up against a very famous 12 layer, 12 pound coconut cake and won the throwdown challenge. This is a great cake for a wedding, shower or any event you can think of. I served this at a party and it was a smashing success. By far the most successful dessert I have served. Note the prep time does not include the 2 hour chilling time for the Coconut Custard. -- posted by Humble Bee

Baby Face Cupcakes

Tue, 04 Nov 2008 22:02:37 -0500

Baby Face, You've got the cutest little baby face.... What a cute idea for a baby shower or similar idea. Little cupcake with baby faces. I use pink, yellow, and blue paper liners. In addition to the ingredients listed below, you will also need cheap plastic baby pacifiers for decoration. I suggest checking the dollar store or party supply store. -- posted by Jess4Freedom

My Own Caribbean Christmas Fruit Cake Also Known As Great Cake

Sun, 14 Dec 2008 16:02:38 -0500

This is a dense fruit cake that is prepared for Christmas and for weddings in Barbados and other areas in the Caribbean. It is usually sweet and soaked in alcohol. The fruit mixture can be prepared many months in advance and allowed to soak. -- posted by Catinthecloud

White Chocolate Mud Cake With Frosting

Wed, 31 Dec 2008 14:21:10 -0500

Subtle flavour but very nice and moist. Made my wedding cake from this recipe. Freezes well with or without icing. Muffins can also be made from this mixture. It will make 24 regular muffins and 48 mini muffins. I bake the regular muffins for 30=35 minutes, and the mini muffins for 10-15 minutes. -- posted by mortar&pestle

Whipped Buttercream Icing

Mon, 05 Jan 2009 01:25:52 -0500

There is a grocery store in the south (the name starts with a P) that has the best tasting buttercream icing ever. This recipe is an attempt to duplicate their icing. Whenever I use this recipe on my cakes, everyone gives the cake rave reviews... -- posted by grneyedmustang

Frosted Lemon Cupcakes Vegan

Sun, 11 Jan 2009 21:48:53 -0500

i bought myself vegan cupcakes take over the world by Isa chandra moskowitz and terry hope romero an xmas present and made two types of cupcakes from this book for my daddy in laws birthday they were a great hit. i also made the frosting from this book which was also exceellent no one reaslised that they were vegan they were most good, i love this cook book now and even though im on a deit again ill be making some treaty cupcakes. i love the fact they dont ask for any crazy ingredients in these -- posted by pornstarbarbie

Italian Cream Cupcakes With Cream Cheese Frosting

Fri, 23 Jan 2009 16:07:38 -0500

Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions. -- posted by "Food:The Way To Anyone's Heart"

Fondant

Tue, 27 Jan 2009 00:27:31 -0500

This recipe is from www.thecookduke.com and it actually tastes good! Tips from the website: 1. When you make fondant, both the dough and the icing, make sure to make it in room temperature Too cold or too warm room will hurt the dough 2. When you calculate the quantity of fondant icing required, its better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations 3. Make sure you make fondant on a clean and smooth working surface. Jewelry on your fingers or wrists or fluffy clothing could hurt the fondants surface -- posted by cuppythecake

Chocolate Fondant

Tue, 27 Jan 2009 11:52:08 -0500

This recipe is from www.sugarcraft.com posted by Michele D Foster. They have other chocolate fondant recipes on their site, so if this doesn't suit your fancy, head there! The color was a nice chocolate brown (imagine that!) and it looked great on my cake! I thought it was quite nice tasting as well. I used one 2 lb. bag of powdered sugar and it seemed to work well. -- posted by cuppythecake

Molten Chocolate-Cherry Cakes

Thu, 29 Jan 2009 16:47:36 -0500

These little molten chocolate-cherry cakes are perfect to serve on Valentine's Day for a very special dessert. When you cut into them, chocolate comes "oozing" out, so good! Remember, it is very important to serve these cakes warm from the oven. Be sure to make the dipped cherrries ahead and have them ready. -- posted by Annacia

Toasted Coconut Cake (Bobby Flay)

Thu, 05 Mar 2009 16:24:56 -0500

Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity. -- posted by evelyn/athens

Red Velvet Cupcakes With Cream Cheese Frosting

Sun, 08 Mar 2009 01:09:27 -0500

This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6. -- posted by HawaiiChef79

Pretty and Pink Pound Cake

Mon, 23 Mar 2009 12:08:42 -0400

I love from-scratch pound cakes, so when I found this one on another site I knew I had to post it here for safekeeping. Served at the Church Point Manor in Virginia Beach, this seems like a lighter-than-usual version of pound cake -- a major selling point for me! I think I may make this for Easter, though its pretty color would also make it great for Valentine's Day, baby showers or kid's tea parties, to name just a few possibilities. :) -- posted by Lynne the Pirate Queen

Tuscan Country Chocolate Wedding Cake

Thu, 16 Apr 2009 12:35:35 -0400

Dark Chocolate Wedding Cake with Orange Butter Cream and Chocolate Orange Ganache. -- posted by Tuscan_Chef

Petits Fours

Thu, 23 Apr 2009 01:24:19 -0400

This is a pretty traditional recipe used to make fancy litttle cakes that adorn weddings, showers and high tea parties. Make subtle changes to make it your own signature dessert and watch the crowds oooh and awww over your marvelous creations. Adapted from a Betty Crocker recipe. -- posted by it'scolleen

White and Dark Chocolate Spiral Cheesecake

Mon, 01 Jun 2009 00:15:52 -0400

This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version -- posted by Mirj

Yellow Layer Cake

Fri, 26 Jun 2009 03:27:50 -0400

This recipe is the basis for many of the layer cake . By beating the egg whites separately, then folding them into the batter, you get a very light and flavorful cake Yellow cake batter used for making a layered caked. good consistency for birthday cake, wedding cakes, shower cakes..moist yet thick enough to put on top of each other for a Tiered effect. -- posted by recipeZarr Addict

Upside Down Turtle Muffins

Tue, 01 Sep 2009 13:13:55 -0400

Who doesn't love turtles, with a twist! muffins that come out like mini molten cakes, serve while warm with ice cream and heaven! -- posted by celestial_star03

Non-Dairy Cream

Mon, 28 Sep 2009 01:38:33 -0400

This is an easy and deliciously wonderful, dairy-free alternative to cream. A food processor is essential. -- posted by Healthy Lady

Celebration Cake

Thu, 01 Oct 2009 01:19:19 -0400

A rich, tasty white (yellow) cake from "1001 Old-Time Household Hints", by Yankee Magazine. Once you try this, you'll never want to buy boxed cake mix again! Yankee Magazine suggests using Italian Frosting with this cake, which I haven't tried yet, but will post separately (check my other recipes). Tip: Left over egg whites can be used to make angel food cake, or make meringue. -- posted by CassiaDawn

Eclair Cake

Thu, 15 Oct 2009 16:33:03 -0400

I made this cake in my teenage years for a youth activity. It has been many years since, and I wanted to make it for a party not to long ago. I figured recipezaar would have a similar one, I searched, but I couldn't find anything remotely close. I tracked down the woman who taught us how to make this, and since there wasn't one like this I thought I would share it with you. It is delicious, a great dessert to take to anywhere! -- posted by NicoleLarson

Versatile Buttercream Frosting

Fri, 16 Oct 2009 17:39:27 -0400

This is a copycat recipe from another one I saw on here-- but not a duplicate, because this is intended to be made for frosting than for bonbons (though it certainly could be used that way.) By "extract", vanilla extract is the most commonly used one for traditional buttercream flavor. But this is a versatile recipe: you want almond-y buttercream? Use almond extract. Fruity buttercream? Try orange, strawberry, or pineapple extract. Why not chocolate extract or peppermint extract! Chocolate and vanilla extracts together taste great too. Frosts about 20-24 cupcakes or one 8" two-layer cake. -- posted by the80srule

White Chocolate Layer Cake With Cranberry Filling

Sat, 21 Nov 2009 13:24:22 -0500

Talk about a winter holiday special! WOW. Four layers of snow drift white cake with the deep scarlet of a cranberry filling. Wait until you see it cut through it's creamy white frosting and are serving this gorgeous red and white striped cake. AND IT HAS CHOCOLATE *swoon*. What a perfect cake to serve at any special celebration. Christmas, a wedding, Valentines, and anniversary?. Times given do not include cooling time. -- posted by Annacia

Nani Alongi's Chocolate Christmas Cookies

Thu, 03 Dec 2009 00:44:14 -0500

These cookies have been in our family for decades. We have them every Christmas and they are my favorite. WARNING: This makes a boat load of cookies (approximately 204 cookies!) and it is a bit time consuming having to roll the cookies into balls and frost them. BUT, it is so worth it!!! -- posted by Trixyinaz

Amazingly Easy & Delicious Buttery Frosting!

Sun, 03 Jan 2010 16:50:46 -0500

I found the basis for this frosting through another members post. (Recipe #41923) I tweaked it to make it what I wanted that day, but it is so easily changed to make the smoothest, creamiest, buttery frosting I have ever had! And its EASY!!!! The first time I made it I added a tsp of coconut extract and after it was all mixed up I folded in a 1/2 cup of flaked coconut. It was a HIT!!! You won't regret trying this recipe! -- posted by ShayLyne81

Chocolate Mug Cake

Fri, 29 Jan 2010 09:10:00 -0500

Yummiest chocolate mud cake so quick and easy to make in the time it takes to make a cuppa to go with it! (perfect for the work lunch room!) -- posted by Mummy Super Cook

Recipezaar: Wedding,Cakes recipes

Pink Champagne Cake

Pink Champagne Cake With Bavarian Cream

Decorating Icing

Fresh Coconut Layer Cake

Wedding Cake Frosting

Christy's Mexican Wedding Cookies

Pink Champagne Cake

Grooms Cake

Tuxedo Cake

Nut-Free Marzipan 1

Maple-Pecan Torte (With Bourbon)

Apple Kuchen

Peaches and Cream Wedding Cake

A Chocaholic's Dream Cake

Lemony-Lemon Cake With Strawberries and Ice Cream

Lemon Sambuca Cheesecake

White Chocolate Layer Cake With Apricot Filling

Italian Buttercream

White Cake

Gorgeous Little Butterfly Cakes or Fairy Cakes!

White Chocolate Wedding Cake

Royal Hawaiian Wedding Cake

Orange Almond Cake (Gluten Free)

Ok, so I Cheated, Lavender Pound Cake

Frosting for Wedding Cake

Sugar Cookie Frosting

Sultana Cake

Tiramisu Layer Cake

Apricot Butter Cake

Wedding Cake Frosting

Wilton Royal Icing

Easy Mousse Cake Filling - Any Flavor!

Cocoa and Cream Cake

Devil's Food Cupcakes With Chocolate Ganache Frosting and Center

White on White Cupcakes

Special-Occasion White Cake

Lisa's Wedding Cookie Cake

Hawaiian Wedding Cake

Orange Creamsicle Cake (From Scratch)

Honey Fudge Cake for a Crowd

So Easy Homemade Icing

Demayo Chocolate Cake

Basboosa - Easy Semolina Cake

Imperial Wedding Cake

Tim and Tracy's Chocolate Cake (Boiled)

Uncle Bill's and Jackie's Wedding Cake

Coconut Cake

Light Fluffy Angel Icing (Fat Free)

Rain Drop Cupcakes

Swiss Meringue Buttercream

Valentine's Day Conversation Heart Cupcakes

Triple Chocolate Petit Fours

Cannoli Cake

3-Layer Dark Chocolate Cake

Buttercream Frosting

Beautiful Petit Fours - Paula Deen

Angel Food Cake With Fresh Fruit and Lime Drizzle

Graham Cracker Cake With Buttercream Frosting

Fluffy and Yummy Buttercream Frosting

Lemon-Cream Cheese Cupcakes

Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing

Cream Cheese Bundt Cake

Tiramisu Cupcakes (Uses Cake Mix)

Strawberry Daiquiri Cupcakes (Semi-Homemade)

Basboosa - Suji Cake (Arabic Semolina Cake)

Chamorro Latiya Dessert

Ultimate Mud Cake

Southern Living Old Fashioned Butter Cake

Buttercream Frosting

White Icing

Danish Wedding Tower (Kransekage)

Bavarian Cream

White Chocolate Christmas Torte

My Favorite Buttercream Icing for Decorating

Throwdown's Toasted Coconut Cake

Baby Face Cupcakes

My Own Caribbean Christmas Fruit Cake Also Known As Great Cake

White Chocolate Mud Cake With Frosting

Whipped Buttercream Icing

Grooms Cake