Monday, August 10, 2009

Wedding Cake: Some Assembly Required.

Making a wedding cake is not as hard as it seems. I myself have done it a few times. In this case, I was making a wedding cake for about 100 guests.
One of the most important things you will need to build a wedding cake are proper tools; including good quality baking pans, (I use Wilton cake baking products.) decorating tips and bags, dowels for a stacked cake, cardboard cut outs to support the layers, etc.
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Next you will need the finest quality ingredients. Sugar, flour ( I use unbleached all purpose. Some use cake flour, but all it is is sifted flour with a little cornstarch mixed in and I don't think it makes a difference, personally.) flavorings, and in this case, 6 lbs of real butter, 4 dozen fresh, organic eggs, and 12 lbs of powdered sugar for the icings for both a groom's cake and a wedding cake. The organic eggs do not sanctify the unwholesomeness of the butter and sugar, though. I just use "real" eggs for everything because I have hens that lay them and they're free.

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I used a pound cake for this wedding cake; as sponge cake tends to collapse when stacked in a great many layers. The bride wanted coconut so I toasted coconut and added that, as well as used coconut flavoring and cream of coconut in place of milk in the recipe. I also made red velvet layers for the groom's cake, as per his wishes. (I love red velvet cake...........) I use my trusty old hand mixer, instead of a stand mixer. I have yet to discover a stand mixer I like. I do not even like Kitchen Aid mixers.

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It is also convenient to have a spare fridge in which to store cake layers before assembly - especially in August in the South. And most importantly, in a farmhouse sans air conditioning!

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I thought it would be terrific to make the groom's cake square; as I think square cakes are elegant and their edges lend a touch of masculinity to an otherwise "sissy" confection, when you consider it.

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Crumb coat on a layer...........crumb coating is essensial when using white icings.
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Doweling the layers gives support to the bottom layers for when you stack a layer on it.
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Assembled at the reception location: there was some damage to the layers on the trip over that I had to repair with icings I had packed with me. NOTE: If you try this yourself, do not transport cake layers in the back of your pickup truck on an August afternoon.

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Flowers added make all the difference.
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My favorite was the groom's cake; with it's mocha and rum icing. Even though I am partial to cream cheese icing on red velvet, this was ok too.
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3 comments:

Herb of Grace said...

Stunning and truly delish cakes! Thanks, Hos :)

Susannah Forshey said...

MAGNIFICENT! So, what is a crumb coat?

Hosanna said...

Crumb coat is when you do a thin layer of frosting to seal in the crumbs, then refrigerate it for a few hours to make the frosting solid. Then you slap a top layer of frosting on there, without the problem of crumbs..........