Let There Be Cake!
The wedding cake… It’s difficult to have a wedding without one! Well… I imagine it’s not that hard, but you may receive some glares from guests like myself, who are huge lovers of cake!
There are amazing professional bakers and wedding cake makers (…we’ll leave out the candle stick makers for this one) to do this job for you! We are all experts at consuming cakes but actually baking a wedding cake is a big undertaking…. its a big cake!
Many people are lucky to have home bakers within their family that are naturally gifted. Whether or not you decide to make your own wedding cake, baking is always a crazy fun activity to do with your significant other, even if the results don’t turn out as planned!
Here is a great wedding cake D.I.Y for you to try out. Good Luck!
This is the original recipe from Wedding Cakes For You for making a two layer 8 or 9 inch cake, or a couple dozen yummy cupcakes. Use this one to make a tester and try out your baking skills.
- 3 cups sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks at room temperature)
- 2 cups granulated sugar
- 4 eggs (separated)
- 1 cup milk (orange juice if making the orange cake)
- 1 teaspoon vanilla extract
- For lemon cake add-zest of 2 lemons
- For the orange version add zest of 2 oranges
Step 1: Preheat oven to 350 degrees
Step 2: Sift together flour, baking powder, and salt. Set aside
Step 3: In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
Step 4: With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring touches if desired. (orange zest, lemon zest, almond extract))
Step 5: In another bowl, with a clean beater, beat the egg whites until stiff but not dry.(pictured) Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
Step 6: Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Step 7: Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Step 8: Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.
Brush this wonderful lemony syrup over the cake layers. Syrup: 1/4-1/2 cup of sugar and the juice of 2 lemons. Double or triple for a wedding cake.
Sprinkle or brush Triple Sec over the layers then fill with white chocolate butter cream and fresh raspberries.
Of course, if the entire cake fails, you can always have loads of cupcakes or cake pops, which aren’t AS difficult to produce.