Love Is In The Air, For The June Bride

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

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

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

 

Love Is In The Air, For The June Bride

Banana Cake With Creamy Caramel Icing

Banana Cake With Creamy Caramel Icing

 Ingredients:

  • 2 ½ cups sifted cake flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • ½ tsp. nutmeg
  • ½ cup vegetable shortening or butter
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 ½ cups mashed ripe bananas (4-5)

 Creamy Caramel Icing:

  • 2 cups sugar
  • 1 tsp. baking soda
  • ¾ cup butter
  • ½ cup buttermilk
  • 1 tablespoon light corn syrup
  • 12 large marshmallows
  • 1 tsp. vanilla

 Method:

In a bowl, combine flour, baking powder, baking soda, salt and nutmeg. Set aside. In an electric mixing bowl, beat shortening until creamy; add sugar gradually, beating until batter is fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla; then add flour mixture alternately with bananas, beating after each addition, until batter is smooth. Pour into 2 greased and floured 9 inch cake pans. Bake in preheated 375 degree F oven for about 25 minutes or until a tester comes out clean. Cool cake completely before icing. For icing, cook sugar, baking soda, butter, buttermilk and syrup in large heavy saucepan over medium low heat, stirring constantly until smooth. Stir in marshmallows, and continue cooking until candy thermometer reaches 238 degrees F. Transfer pan to counter padded with a towel. Add vanilla; beat until cloudy and of spreading consistency. This takes a little time, but is worth the effort. Immediately ice cake. Holds well 2-3 days, but rarely lasts longer.

Serves 12-15

 Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Black And White Wedding Cake

June Bride? Or just a wonderful chocolate cake for all to enjoy.

Black And White Wedding Cake
Black And White Wedding Cake

Ingredients:

  • Three 8 inch cake pans
    Three 8 inch cake pans

    ¾ cup (6 ounces, 1 ½ sticks) unsalted butter

  • 1 ¾ cups (12 ounces) superfine or granulated sugar
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 2 cups (8 ½ ounces) all-purpose flour
  • ¾ cup (2 ¼ ounces) natural cocoa powder
  • 4 large eggs
  • 1 ½ cups (12 ounces) milk, buttermilk or water
For two tiered cake, use three 6 inch cake pans for top tier.
For two tiered cake, use three 6 inch cake pans for top tier.

Directions:

Preheat the oven to 350 degrees F. In a large bowl, cream together the butter, sugar, salt, baking soda and vanilla at medium speed till fluffy and light, at least 5 minutes. In a separate bowl, whisk together the flour and cocoa. If lumps remain, sift the mixture. Add the eggs to the butter mixture one at a time, beating after each addition until the egg disappears, and scraping the side and bottom of the bowl. Slowly blend 1/3 of the flour mixture into the creamed mixture, then ½ the milk, another third of the flour, the remaining milk and the remaining flour.

Building your cake
Building your cake

Be sure to scrape the sides and bottom of the bowl occasionally throughout this process.

Grease and flour three 8 inch round cake pans. Divide the batter evenly between the pans. Wrap the pans with moistened cake strips (to prevent doming), if desired. Bake the cakes for 30 to 35 minutes, until a tester inserted into the center comes out clean, and the sides of the cake begin to pull away from the pan. Remove from the oven, place on a rack to cool for 5 to 10 minutes, then remove them from the pan. Fill and frost with the icing.

A pretty party cake
A pretty party cake

*For a two tier cake, double the recipe and use three 6 inch round baking pans for the top tier.*

Two tiered Black And White Wedding Cake ready to serve.
Two tiered Black And White Wedding Cake ready to serve.
Simple and easy decorating for the Black And White Wedding Cake.
Simple and easy decorating for the Black And White Wedding Cake.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com