wedding cake ideas

Love Is In The Air, For The June Bride

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Silver Wedding Anniversary Cake

Silver Wedding Anniversary Cake

 Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • 2 tbsp. medium sherry
  • Silver balls, to decorate

 Frosting:

  • 1 generous cup mascarpone cheese
  • 3 tbsp. light cream
  • 2 ¼ cups confectioners’ sugar, sifted, plus extra if needed

Method:

Preheat oven to 350 degrees F. Grease and line the bottoms of a 7-inch layer cake pan and a 9-inch layer cake pan. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the milk. Spoon the mixture into the prepared pans and smooth the surfaces with a spatula. Bake in the preheated oven for 20-25 minutes for the small cake and 25-30 minutes for the large cake, or until risen, firm and golden brown. Cool the cakes in the pans for 2-3 minutes, then turn out and finish cooling on wire racks. Prick the cakes with a skewer and sprinkle with sherry. For the frosting, beat together the mascarpone, cream and confectioners’ sugar to a smooth, spreading consistency, adding a little more confectioners’ sugar if needed. Spread a little frosting on top of the center of the larger cake, then place the small cake on top, pressing down lightly. Spread the remaining frosting over the cakes, swirling with a spatula. Decorate with silver balls before serving.

Makes 10-12 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Love Is In The Air, For The June Bride

thasc1Leave a comment

Ron's Favorite Applesauce Date Cake

Ron’s Favorite Applesauce-Date Cake

 Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1 cup firmly packed brown sugar
  • 2 cups warm applesauce, divided
  • ½ cup butter or margarine, softened
  • 2 eggs
  • ¾ cup coarsely chopped walnuts
  • ½ cup chopped dates

 Cream Cheese Frosting:

  • 3 oz. cream cheese, softened
  • 1 tbsp. butter or margarine, softened
  • 1 tsp. vanilla extract
  • 2 cups sifted powdered sugar

 Method:

Combine flour, soda, salt, cinnamon, allspice, nutmeg and cloves in a large bowl; stir well. Add brown sugar, 1 cup applesauce, butter and eggs; beat at low speed of an electric mixer 1 minute or until mixture is blended. Beat at medium speed 2 minutes. Add remaining 1 cup applesauce, coarsely chopped walnuts and chopped dates, and stir well. Pour batter into a greased and floured 9-inch square baking pan. Bake at 350 degrees F for 50 minutes or until a wooden pick inserted in center comes out clean. Let cake cool completely in pan on a wire rack. For the cream cheese frosting, combine cream cheese, butter and vanilla in a small mixing bowl; beat at medium speed of an electric mixer until mixture is light and fluffy. Add powdered sugar, beating until mixture is smooth. Spread cream cheese frosting evenly on top of cake.

Makes 9 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Love Is In The Air, For The June Bride

thasc1Leave a comment

Italian Cream Cake

Italian Cream Cake

 Ingredients:

  • 6 large eggs, separated
  • 2 cups sugar, divided
  • 2 sticks butter, softened
  • ½ tsp. salt
  • 1 ½ tsp. vanilla
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • 1 cup shredded coconut

 Italian Cream Frosting:

  •  3 sticks butter, softened
  • 12 ounces cream cheese, softened
  • 1 ½ tsp. vanilla
  • 1 ½ lbs. powdered sugar

 Method:

In electric mixing bowl, beat egg whites until soft peaks form. Slowly beat in ½ cup sugar until stiff peaks form. Transfer mixture into another bowl. In original mixing bowl, cream butter, remaining 1 ½ cups sugar, salt and vanilla. Beat in egg yolks one at a time, until consistency of whipped cream. Stir baking soda into buttermilk. Add alternately with flour to butter mixture, beginning and ending with flour. Fold in egg whites, then add pecans and coconut (using slow speed on mixer, or by hand). Pour batter into three 9-inch cake pans that have been butter and floured. Bake in preheated 325 degree F oven about 40 minutes. Cool cakes, and remove from pans. For frosting, combine butter, cream cheese and vanilla in electric mixing bowl, until smooth. Slowly add sugar, and continue beating until smooth and creamy. Frost layers and sides of cooled cake. Refrigerate iced cake.

Serves 8-10

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com