I understand you want to do this yourself but with the time you will be spending and the ingredients you may find it is cheaper to hire someone to make it for you.. I did.. Look around for someone that does cakes from their home.. Check the papers for ads.. Or try a super walmart or grocery store and see if they do cakes.. check on the prices that way as well.. I have included several recipes so that you can see the number of ingredients to make the cakes plus you will need to purchase pans and other decorating materials… Good luck..
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Recipe Box
Classic White Cake
6 cups sifted cake flour
2 Tablespoons baking powder
1 1/2 cups butter or margarine
3 cups sugar
2 cups milk
1 teaspoon Pure Vanilla Extract
12 egg whites
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.). Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.
Makes 12 cups batter.
**************************************…
Butter Cake
This cake has a firm, moist texture that makes it perfect for tiered designs. We’ve added almond flavor to give it a richer taste everyone will love.
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Premium Almond Flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.
Makes 7 1/2 cups batter.
**************************************…
Buttercream Icing
(Medium Consistency)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: Makes about 3 cups.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
**************************************…
Pastry Cream Filling
Rich, yet delicate, ideal for any cake and easy to vary. Fills a 9″ cake.
3 Tablespoons flour
1/8 teaspoon salt
6 Tablespoons sugar
1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
4 egg yolks
1 teaspoon Wilton Pure Vanilla Extract
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.
Yield: 1 1/3 cups
Here’s a different idea – why not make a cupcake wedding cake? They’re easy to make & everyone gets their own individual one! Thats what I did for mine!
Hoo boy … try a cake decorating class. I’m sure you can find one in your area, and you won’t be stuck eating all of your mistakes.
Second suggestion: there are many home based cake bakers who charge much less than the commercial cake specialists. Or, perhaps you could trade one of your special talents for a cake.
Finally, third suggestion: try one of the new rent-a-cake businesses that are springing up around the country! Seriously, a small real cake is surrounded by a dummy cake. After the ceremonial cake cutting, the caterer rushes out to take the cake to the kitchen for cutting and plating. Then slices of ordinary cake are brought out to serve to the guests. Costs may vary around the country, but I’m hearing through the grapevine that this is less than one-third the price of “wedding cake specialist” cakes.
It would help to know what kind of cake you would like and for about how many people. Do you want a three-tier cake? What flavors and fillings?
Here is a link to All recipes.com. They have a section on wedding cakes and you can choose from several and also type in how many you need to cater for. Then just follow the recipe, and there are some videos on there as well. It is worth taking a look at :http://allrecipes.com/Search/Recipes.asp…
Another lnk is to Better Homes & Gardens site: recipes for wedding cakes and they show you the pictures and how to do them using boxed cake mixes:http://www.bhg.com/bhg/story.jsp?storyid…
You can also look at Martha Stewart’s website.
I did my own cake and I am experienced in cake making and decorating. When the time comes you will be so busy that you may regret doing your own cake. I made 3 cakes, frosted them, decorated them. Then instead of making them into tiers I used a 3 piece stand set. A link to a similar set is below. I decorated the table with fresh vines and flowers. If you want to make it a little easier you can buy roses for the cake already made. Safeway sells then for $1 each.
If you must, Use Pillsbury cake mix, its the best. 1 box for your top tier, 2 box’s for your middle, 3-4 for the bottom. Level each layer and fill with a good jam or preserve. Freeze each cake before frosting, it helps the frosting not to crumb and smear in your frosting. Melt some white chocolate with a little cream and cool; add this to your butter cream, it gives it a nice smooth consistency, almost like that awful tasting fondant. Use wooden dowles in the cake for support.Check out Martha Stewarts cookbook “The Martha Stewart Cookbook” for details on assembly. Use fresh flowers for your decorating, cut short and just push in. A simple dot border if your not to skilled with a pastry bag.
Check out http://www.cakecentral.com , they have a forum and everyone is so helpful they will surely help you out too.
I have made several cakes http://www.freewebs.com/brightscakes I have only made 1 wedding cake, it was pretty simple and small.I just got different size pans, and used whatever cake mix was handy. Baked, then put the cardboard dividers under it, iced it, then stacked it onto the next bigger layer. I don’t have any of the pillars, so I just used the stacked cakes on each other. If you don’t know how to do the ruffles and deisigns on the cake. I think with just the ribbon of the color of your wedding wrapped aroud each layer is very pretty. Or you can get string pearls in the craft aisle and wrap those around also. I would be glad to help in anyway, just go to my web site, go to guest book, and ask away, and I’ll get back to you.
Good luck , and go for it. Who knows you may find a new hobby. Oh, and good luck on your wedding.
Lisa
Comments (9)
I understand you want to do this yourself but with the time you will be spending and the ingredients you may find it is cheaper to hire someone to make it for you.. I did.. Look around for someone that does cakes from their home.. Check the papers for ads.. Or try a super walmart or grocery store and see if they do cakes.. check on the prices that way as well.. I have included several recipes so that you can see the number of ingredients to make the cakes plus you will need to purchase pans and other decorating materials… Good luck..
*************************************
Recipe Box
Classic White Cake
6 cups sifted cake flour
2 Tablespoons baking powder
1 1/2 cups butter or margarine
3 cups sugar
2 cups milk
1 teaspoon Pure Vanilla Extract
12 egg whites
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.). Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.
Makes 12 cups batter.
**************************************…
Butter Cake
This cake has a firm, moist texture that makes it perfect for tiered designs. We’ve added almond flavor to give it a richer taste everyone will love.
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Premium Almond Flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.
Makes 7 1/2 cups batter.
**************************************…
Buttercream Icing
(Medium Consistency)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: Makes about 3 cups.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
**************************************…
Pastry Cream Filling
Rich, yet delicate, ideal for any cake and easy to vary. Fills a 9″ cake.
3 Tablespoons flour
1/8 teaspoon salt
6 Tablespoons sugar
1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
4 egg yolks
1 teaspoon Wilton Pure Vanilla Extract
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.
Yield: 1 1/3 cups
Here’s a different idea – why not make a cupcake wedding cake? They’re easy to make & everyone gets their own individual one! Thats what I did for mine!
Hoo boy … try a cake decorating class. I’m sure you can find one in your area, and you won’t be stuck eating all of your mistakes.
Second suggestion: there are many home based cake bakers who charge much less than the commercial cake specialists. Or, perhaps you could trade one of your special talents for a cake.
Finally, third suggestion: try one of the new rent-a-cake businesses that are springing up around the country! Seriously, a small real cake is surrounded by a dummy cake. After the ceremonial cake cutting, the caterer rushes out to take the cake to the kitchen for cutting and plating. Then slices of ordinary cake are brought out to serve to the guests. Costs may vary around the country, but I’m hearing through the grapevine that this is less than one-third the price of “wedding cake specialist” cakes.
It would help to know what kind of cake you would like and for about how many people. Do you want a three-tier cake? What flavors and fillings?
Here is a link to All recipes.com. They have a section on wedding cakes and you can choose from several and also type in how many you need to cater for. Then just follow the recipe, and there are some videos on there as well. It is worth taking a look at :http://allrecipes.com/Search/Recipes.asp…
Another lnk is to Better Homes & Gardens site: recipes for wedding cakes and they show you the pictures and how to do them using boxed cake mixes:http://www.bhg.com/bhg/story.jsp?storyid…
You can also look at Martha Stewart’s website.
I did my own cake and I am experienced in cake making and decorating. When the time comes you will be so busy that you may regret doing your own cake. I made 3 cakes, frosted them, decorated them. Then instead of making them into tiers I used a 3 piece stand set. A link to a similar set is below. I decorated the table with fresh vines and flowers. If you want to make it a little easier you can buy roses for the cake already made. Safeway sells then for $1 each.
If you must, Use Pillsbury cake mix, its the best. 1 box for your top tier, 2 box’s for your middle, 3-4 for the bottom. Level each layer and fill with a good jam or preserve. Freeze each cake before frosting, it helps the frosting not to crumb and smear in your frosting. Melt some white chocolate with a little cream and cool; add this to your butter cream, it gives it a nice smooth consistency, almost like that awful tasting fondant. Use wooden dowles in the cake for support.Check out Martha Stewarts cookbook “The Martha Stewart Cookbook” for details on assembly. Use fresh flowers for your decorating, cut short and just push in. A simple dot border if your not to skilled with a pastry bag.
I like the cupcake idea. You could decorate them with wedding bells etc.
Check out http://www.cakecentral.com , they have a forum and everyone is so helpful they will surely help you out too.
I have made several cakes http://www.freewebs.com/brightscakes I have only made 1 wedding cake, it was pretty simple and small.I just got different size pans, and used whatever cake mix was handy. Baked, then put the cardboard dividers under it, iced it, then stacked it onto the next bigger layer. I don’t have any of the pillars, so I just used the stacked cakes on each other. If you don’t know how to do the ruffles and deisigns on the cake. I think with just the ribbon of the color of your wedding wrapped aroud each layer is very pretty. Or you can get string pearls in the craft aisle and wrap those around also. I would be glad to help in anyway, just go to my web site, go to guest book, and ask away, and I’ll get back to you.
Good luck , and go for it. Who knows you may find a new hobby. Oh, and good luck on your wedding.
Lisa
i dont know how to make one but use real flowers fake ones are tacky!-Aaron