And for good reason.  If you’re interested in having an incredibly moist cupcake with a decadent frosting, red velvet cupcakes are for you.  The color alone makes these a real show stopper.  They can be baked in plain white paper cups and still look marvelous.  They are typically iced with a cream cheese frosting.

So if you’re in search of the perfect red velvet wedding cupcake recipe, who better to look towards than Martha Stewart.  Martha just released a new cupcake cookbook, Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat.  And of course she has a great recipe for red velvet cupcakes included.

photo courtesy of NY Daily News Food and Dining

These cakes are absolutely divine.  I have yet to make one that I would not consider making again.  You would never guess that they include a cake mix.  I think it has to do with the fact that she tops everything with something from scratch – whether it’s a homemade frosting or a homemade curd recipe as in this lucious lemon cake…

Lemon Cake with Pineapple Curd

Pineapple Curd:

1 can (15.25 oz.) crushed pineapple packed in juice, undrained

1 stick butter, cut into small pieces

3 large eggs

1 Tbsp. flour

1/2 cup sugar

1 Tbsp. fresh lemon juice

Lemon Cake:

1 package plain lemon cake mix (I use Duncan Hines)

1 pkg. (3.4 oz.) vanilla instant pudding mix

4 large eggs

3/4 cup vegetable oil

1 can (12oz.) 7-Up (or other lemon lime soda)

Combine the pineapple curd ingredients in a non-reacitve saucepan.  Cook the mixture, stirring constantly, without boiling for 6-8 minutes, or until thickened.  I had to cook for the full 8 minutes.  It was about the consistency of pudding when I stopped.  Be careful to stir the corners of the pan so that it doesn’t curdle.

Pour the curd into a bowl and immediately cover with plastic wrap – pushing the plastic wrap on top of the curd to prevent a skin from forming.  Put the curd in the refrigerator to chill completely (at least one hour).  Can be made up to 4 days in advance.  Stir before using.

Grease and flour three  9inch cake pans.  Preheat the oven to 350degrees.

Put all cake ingredients into a mixing bowl and mix on low for one minute.  Scrape the bowl and continue beating for another 2-3 minutes on medium.  Divide the batter evenly into the three pans.  Place the pans in the oven.  Bake 20-25 minutes, or until the cake springs back when lightly touched. Remove the pans from the oven and cool in the pan for 10 minutes.  Run a butter knife around the edges and then turn out onto a cooling rack.  Carefully flip each cake back over so that they are facing up as they were in the oven.  Cool completely.

This cake needs to be stored in the refrigerator.  Keep that in mind when selecting a cake plate.  To assemble – place one layer on a cake plate.  Top with 1/3 of the pineapple curd.  Place second layer on top and repeat with the second 1/3 of the curd.  Place final layer on top and place remaining pineapple curd on top.

My notes:  I had absolutely no problems with this recipe.  Everything turned out just as planned.  The pineapple curd layer did sink into the cake in the middle layer – which was fine.  The cake was pretty to display.  Next time I will try leaving out the curd on top and topping with whipped cream and fresh fruit – raspberries maybe – just to jazz it up a bit.

The magazine states that the cake was created by the bride’s sister.  It was made using Martha’s Apple Spice Cake recipe and was frosted with White Chocolate Maple Frosting.  The lucky bride’s sister then decorated the cake using organic apples and currants.  Truly amazing!

Here is the Wedding Cake Recipe

(Picture courtesy of Martha Stewart’s Wedding Site)

But for now I will have to be satisfied to just cook like her.  These cupcakes are lemony scrumptious.  They are light and airy.  Easy to put mix and very versatile.

This recipe can be used to make a round layer cake or a bundt cake (double the recipe).  It can be baked in loaf pans and would also make fabulous mini cakes (perfect for the Bundt mini cake pans).

But my favorite has to be using this as a cupcake recipe.  These would be the perfect dessert for a bridal shower.

The recipe is easy to make.  I would recommend zesting the lemon and squeezing the juice before you get started.  After that bit of work, it’s all down hill.

Lemon Yogurt Cake
this is my adaptation of a recipe from Ina Garten

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Greek yogurt
1 1/4 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice (from 2 lemons)

Optional:

2 tablespoons of poppy seed
1/4 cup of frozen blueberries (more if you are making a big loaf cake)

Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or the mini loaf pans.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan.

Add in your preferred add on ingredients (poppy seed or blueberries) and bake for about 50 minutes, (if you are using the big loaf pan) about 25-30 minutes (if you are using smaller pans),or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/4 cup lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

My notes:  The recipe calls for a glaze to be poured over the cake after it has been removed from the pan.  I thought the glaze would have a better chance of soaking into the cupcakes if I poured it on while they were still in the pan.  I made the glaze as soon as I put the cupcakes in the oven.  When they came out, I immediately spooned the glaze over the tops.  I let them cool ten minutes in the pan and then removed them to the cooling racks.   That worked perfectly.

Finding a buttercream recipe that tastes good is not difficult.  After sampling a few recipes, you will realize what you like and what you don’t like.  Some are made with all butter, some with shortening, and some with a mixture of both.  Some are whipped until they’re light and fluffy and some are more dense.

Taste is a matter of preference – and that’s why I decided to try a new buttercream recipe.  I found a recipe from “Kittencal” over at Recipezaar.  The recipe received rave reviews.  It claims to be “the best frosting”.  How could I resist?   And since I was anxious to try the CIA technique for making “cupcake bouquets” , I decided to give it a try.

The icing was really easy to mix and pulled together well.  It has a great consistency in the bowl and was very easy to color/tint.  I pulled some out to keep white (see pic above).  I decided to go with yellow for the flowers.

And here’s what I got…. a floppy flower…

Lessons Learned:

• Not every buttercream recipe is great for cupcake decorating.  I think the shortening in the mix made is too “limp”.  The petals flopped instead of being perky as in the video.
• If an instructor from the CIA gives you a recipe – USE IT! 
• Yellow food coloring quickly goes from pale yellow to bright yellow!

The recipe from “Kittencal” was great to spread but not great to pipe.  It would be a nice recipe for wedding cupcakes if you do not intend to pipe any decorations.  I will probably make it again in the future but will probably use it for a birthday cake or for some quick iced cupcakes.

I was really anxious to try these out as “Recipe Girl” does some mighty fine cookin’. So here’s my take this Chocolate Cupcake Recipe.

I loved that it is made with buttermilk, especially because I had a full quart ready to go bad in the fridge.

The recipe went together quite simply.. until I got to the cocoa mixture.  The recipe says to cover the cocoa and boiling water and set it aside while you make the batter.  I wasn’t sure why it needed to be covered (but I did so using a plate over the top of the bowl).  I don’t know whether that made it turn to chocolate glue or not… but that’s what it became.  When I had to incorporate the cocoa mixture, I had a hard time.  It just would not mix into the batter.  And talk about thick and adhesive-like!  It was hard to clean the darned bowl afterwards!  Thick chocolate glue I tell ya’.

You’ll see that they bake up quite nicely.  I would NOT recommend making these without the liners (the whole chocolate glue thing).  The tray above is headed to the freezer for a “flash freeze”.  I put the pan (uncovered – exactly as you see it) in the freezer for a few hours.  I then removed the cupcakes and put them into gallon sized Ziploc bags.  This is a great way to make your Cupcake Wedding Cake in advance.

Here’s a shot of the inside of the cupcake:

These babies were good – still not my favorite though.  The search for the perfect Chocolate Cupcake Recipe continues!

CHOCOLATEY CUPCAKES DIPPED IN CHOCOLATE GANACHE
adapted from www.RecipeGirl.com

CUPCAKES:
¾ cup boiling water
¾ cup unsweetened cocoa powder
6 ounces butter, at room temperature
2 cups granulated sugar
1 tsp salt
1 tsp vanilla extract
3 large eggs
2½ cups cake flour
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk

1. Prepare cupcakes: Preheat oven to 350°F. Line cupcake pans with liners (or not)- your choice.

2. Whisk together boiling water and cocoa; cover and set aside.

3. With a mixer, cream together butter, sugar, salt and vanilla extract. Add eggs, one at a time, and continue creaming until light and fluffy.

4. Sift together flour, baking soda, & baking powder and add this mixture, alternately with the buttermilk. Add cocoa/water mixture and mix until thoroughly combined. Scoop into cupcake pans (fill half full) and bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.

5. Let cupcakes cool completely before frosting.

Yield: About 36 cupcakes

Recipe Source: Adapted from Food Network

The first cupcake recipe I tried was the “One Bowl Chocolate Cupcakes”. This recipe has received a lot of fanfare on the Internet.  It has been listed by many cooking bloggers as their favorite chocolate cupcake.  Needless to say, that was enough for me to try it out.

I am a huge fan of Martha Stewart… but not a huge fan of these cupcakes.  I would go so far as to say that I have made many cakes from a box that I liked better (gasp!).

Now, in Martha’s defense, I should note that I have read that there are many variations of this recipe floating around.  The recipe in the magazine is supposed to be different from the one in her baking book…which is not the same as the one she has in another cookbook.

Typically, I would not make these again.  However, sooooo many bloggers have remarked that these cupcakes are outstanding.  Did I make a mistake in the production of these dark little treats?  Maybe I should try the one in her baking cookbook. I owe that to Martha .

If you want to see what you think, here’s a link to the recipe:  Martha Stewart Living One Bowl Chocolate Cupcakes

As you know, wedding cupcakes are all the rage right now.  They are easy to make, easy to serve, and look great at the Big Party.

And if you’re thinking of making your own wedding cake or cupcakes, this is an idea that has some great appeal.  They can be made a batch at a time and frozen.  And nothing could be easier to transport.

So. inspired by the cover on “Living” this month, I decided to make some cupcakes. If you haven’t picked up this month’s issue of Living, do so the next time you’re out.  There are some very creative ideas for cupcakes and decorating in that issue.  I will be posting more variations on those ideas (frosting and decorating too) for wedding cupcakes coming soon.

I used the wedding cake recipe featured below.  Don’t be thrown off by my choice of sprinkles.  I was not making these cupcakes for a wedding!

I decided to line my cupcake pans with the standard blue liners. Again, these weren’t for a wedding.  If I were making these for a formal celebration I would use plain white cupcake liners, probably Wilton’s white liners as they are heavier.  Don’t you just love the blue and the steel gray together though?

I made the recipe below and it made almost 36 cupcakes.  I filled the cups with a cookie scoop (such a great tool for this) and filled them about half way.  As you can see. they did not dome like standard cupcake mixes do.  I like that.  It made them very easy to frost.

Here is a cupcake cut in half so you can see what great texture it has.  The cupcake itself is a very moist cake with a bit of weight to it.  It is perfect for a wedding cake or cupcake.

Whether you’re looking for a wedding cake recipe or just making something special for your sweetie, this recipe is one that you must try.

White Almond Sour Cream Wedding Cake Recipe

1 box white cake mix (Betty Crocker or Pillsbury)

1 cup flour

1 cup sugar

3/4 tsp. salt

1 1/3 cups water

1/8 cup vegetable oil

1 tsp. vanilla extract

1 tsp. almond extract

1 cup sour cream

4 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a whisk.  Add remaining ingredients and beat on medium for 2 minutes.  Pour into greased and floured cake pans or cupcake tins.  Fill about half way full.

Bake in a preheated 325 degree oven until tests done.

]]> http://www.weddingcake101.com/wedding-cake-recipes/wedding-cake-and-cupcake-recipe/feed 0 http://www.weddingcake101.com/wedding-cake-recipes/almond-wedding-cake-recipe-with-tips http://www.weddingcake101.com/wedding-cake-recipes/almond-wedding-cake-recipe-with-tips#comments Fri, 30 Jan 2009 05:00:59 +0000 admin http://www.weddingcake101.com/wedding-cake-recipes/almond-wedding-cake-recipe-with-tips Here’s a great cake that would look (and taste) marvelous topped with whipped cream and strawberries (instead of the called for frosting). Or make a small layer cake like the one below.  Think about how easy this one would be to make – buttercream frosting, a red ribbon at the base of each layer, some dots made with a pastry bags (at the seams and on the sides) and then strawberries.

Although this is not a true pound cake (not enough butter – and from Paula Deen at that!), it is a fabulous cake.  It bakes up very well, has great texture and tastes amazing.  Note that it calls for a tube pan.  That is the only thing I have used for this but I am sure you could very easily make this in a layer cake pan (just watch the time – it won’t take as long due to the thinner layers).

Although I have yet to experiment with the extract, I think you could successfully omit the orange and substitute in vanilla if you’re so inclined.  You could actually do 1 tsp. vanilla if you wanted to cut back on the almond to 1/2 tsp.

Tips: if your eggs at at room temperature they will incorporate into the batter much better; and I have read that using extra large eggs is a baker’s secret – haven’t tried it yet but will soon

Almond Pound Cake Recipe

adapted from Paula Deen

1/2 pound (2 sticks) butter, plus more for pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon orange extract
1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows

Cook’s Note: This is the basic recipe for a sour cream pound cake with almond buttercream frosting. This recipe would have to be modified to make into a wedding cake.

Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.

In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.

Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners’ sugar
1 1/2 teaspoons almond extract

With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
Yield: 3 cups

Elegant White Wedding Cake Recipe

5 1/4 cups sifted cake flour
6 teaspoons baking powder
2 teaspoons salt
2 cups white sugar
8 egg whites
1 cup white sugar
1 cup shortening
2 cups milk
1 1/2 teaspoons orange extract
1 teaspoon almond extract

adapted from recipe by Carol at All Recipe

A simple and easy way to make a beautiful cake is to start with the Nordic Ware Rose Bundt Cake pan.

The Nordic Ware bundt cake pans are high quality and the cakes come out of the pans with ease (be sure to use Baker’s Joy spray to coat the pan).

As you can see from the finished cake, you won’t need to mess with decorator’s icing.  A simple glaze would be just enough to sweeten the cake.  Or, better yet, a dusting of powdered sugar would be beautiful.

Coconut Bundt Cake With Powdered-Sugar Glaze

]]> http://www.weddingcake101.com/wedding-cake-recipes/rose-bundt-cake-and-coconut-wedding-cake-recipe/feed 1 http://www.weddingcake101.com/wedding-cake-recipes/i-heart-wedding-cakes http://www.weddingcake101.com/wedding-cake-recipes/i-heart-wedding-cakes#comments Mon, 12 Jan 2009 19:51:20 +0000 admin http://www.weddingcake101.com/easy-cake-recipes/i-heart-wedding-cakes Here’s an idea for a cake that would just be adorable on your guest’s plate.

These tasty little numbers can be filled with your choice of jams and/or lemon curd (which can be found at your local supermarket).  

Make the cake ahead and cut into hearts.  Freeze the hearts (without filling) until the Big Day approaches.  Defrost and bring to room temperature.  Fill with desired spreads and then dust with powdered sugar (using a little tiny wire strainer or a shaker).

Raspberry Lemon Heart Cakes

adapted from Bon Appetit Feb. 09

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, warm
1 cup whole milk, room temperature

Filling:

Raspberry jam or fruit spread
Purchased lemon curd

Adorn with:

Powdered sugar

Preheat oven to 350°F. Line heavy 18 x 12 x 1- inch baking sheet with parchment paper. Whisk first 3 ingredients in medium bowl. Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes. Beat in butter, then milk. Fold in flour mixture, then beat just until blended, about 30 seconds. Spread batter evenly into prepared baking sheet.

Bake cake until tester inserted into center comes out clean and cake begins to color on top, 26 to 28 minutes. Cool cake completely on baking sheet on rack.

Using 4-inch heart-shaped cookie cutter, cut out 8 hearts from cake (cover and reserve leftover cake). Spread thin layer of jam over top of 1 cake heart. Spread 1 heaping teaspoon of lemon curd over; top with another cake heart. Repeat with remaining hearts, jam, and lemon curd. Sprinkle each with powdered sugar.

The almond filling is found in the baking aisle with the canned pie filliings (at least that’s where it is in here in Ohio). It’s a smaller can as far as size goes. And it was towards the top of the shelf – giving me another reason to wonder who uses this stuff.

When I opened the can I was surprised. I had envisioned this stuff as being a pale tan paste. It is much different. It is more of a pecan pie filling kinda thing – except with ground almonds. And it REALLY smells like almonds… and playdough. Yes, playdough. It smelled so much like playdough that I had a hard time taking a swipe of the batter to see what it tasted like. I did finally taste it (who can go without tasting the batter?) and it was really nice – great flavor. And the finished product is missing that smell so no fears.

I am a sucker for recipes that come off the label – and this one is inside the label on the can. How do they actually expect someone to make something off the in side of the label when you have no idea what other ingredients you will need to buy… that’s something a market specialist should really analyze.

I was lucky enough to know what was in the recipe before going into the store so I was able to make this today. The recipe was easy to follow. Nothing was complicated at all.

The cake pops right out of the pan and did not crumble.

The glaze (I made chocolate) was a nice consistency and it held onto the cake before pooling on the plate.

And, best of all, this cake is soooo good! It is moist and heavy, almost like a pound cake. It holds together really well and looks pretty on the plate.You can really taste the almond. It’s a keeper.

Solo Almond Bundt Cake

10 to 12 servings

1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling
1/4 cup milk

Chocolate Glaze
1 cup confectioners’ sugar
2 Tablespoons Dutch-process cocoa
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk

or

Almond Glaze
1 cup confectioners sugar
1/4 teaspoon almond extract
2 tablespoons light cream

Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside.

Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.

Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.

Or top with fresh fruit and whipped cream!

]]> http://www.weddingcake101.com/wedding-cake-recipes/solo-almond-bundt-cake/feed 0 http://www.weddingcake101.com/wedding-cake-recipes/a-lesson-on-how-to-make-your-own-wedding-cake http://www.weddingcake101.com/wedding-cake-recipes/a-lesson-on-how-to-make-your-own-wedding-cake#comments Sat, 10 Jan 2009 15:14:44 +0000 admin http://www.weddingcake101.com/wedding-cake-recipes/a-lesson-on-how-to-make-your-own-wedding-cake  

If you’re looking for some great tips and information on the how to make your own wedding cake, this is a fabulous video.  These ladies show it all – from the wedding cake recipe, to the frosting of the cake, to the decorating. 

The wedding cake recipe and frosting recipe they use are included in the video so get your pen and paper ready! 

Even though I am an experienced baker, I don’t enjoy decorating a cake with a decorator’s bag of icing.  I have the bags and the tips and have even taken a few classes.  I have tried to make myself like decorating a cake.   I just don’t like to do it.  I guess I would much rather enhance my cake with a simple decoration of fruit, flowers or toasted coconut.   It’s much easier and, in my opinion, makes a much prettier cake.

If you’re planning to make your own wedding cake you may be worried about decorating the outside with piping or fondant.  No fears – here are some tips to for creating a beautiful wedding cake without all the fuss. 

1.     Consider using a nice buttercream frosting and top with beautiful fresh flowers.  You can ask your florist for flowers to match your bouquets.  If you’re getting married in a warmer climate, fresh picked flowers are gorgeous and budget friendly.  Getting the buttercream smooth on the sides is not hard and the “waves” on the top can be covered with the flowers.

2.    Go simple – let your cake stands or display pieces shine.  Your cakes can look gorgeous on their own- without fondant.  Beautiful cake stands are available all over and they are something you can keep forever (or send home with your guests).  And watch for cake plates that you can stack.

(pictured are stands from Martha Stewart’s collection at Macy’s)

3.    What fruit is in season during your wedding?  Nothing is more spectacular on a cake than fresh fruit.  Strawberries, raspberries, you name it.  It’s simple, affordable and “oh so good”.  Fresh fruit can top your cake, line where your two layers meet, or decorate your cake plate.

4.    Glazes can be your best friend.  Consider making smaller, individual cakes with a simple glaze rather than frosting.

5.    A simple dusting of confectioner’s sugar or cocoa can dress a cake up in no time.  Use a stencil to create an intricate design on top of the cake.  No fuss layers of frosting, whipped cream or fruit filling can go between the cake layers for added flavor.

If you’re looking for easy cake recipes, you need to look no further than The CakeMix Doctor.

There are two Cake Mix Doctor cookbooks, the first focuses on cakes of all kinds and the second focuses on chocolate cakes.  Each mix starts with a basic cake mix and goes from there.  The “add ons” really make these cakes special and totally YUMMY!  I don’t think I have ever made anything from these two cookbooks that was anything but good.

And the frosting recipes are divine!  I will never ever buy a can of frosting again as long as I have these cookbooks.

My favorite from these easy cake recipes is the “Darn Good Chocolate Cake”. We actually call it the “Best Darn Chocolate Cake” around here because that’s what it is -THE best darn chocolate cake!  I have taken this one to many functions and return every time with an empty plate.  Layers upon layers of chocolately goodness, this one is a true keeper!  No one will ever suspect that this one started with a cake mix.

This chocolate chip cake recipe comes from the book highlighted above.

Darn Good Chocolate Cake

adapted from “Chocolate from the Cake Mix Doctor” by Anne Byrn

1 plain devil’s food cake mix (use Duncan Hines for best results – must be plain w/o pudding in mix)

1 small package of chocolate instant pudding

1 cup sour cream

1/2 cup water

1/2 cup vegetable oil

4 large eggs

1 1/2 cups chocolate chips

Spray a 12 cup Bundt pan with nonstick spray and then coat with flour.  Preheat your oven to 350degrees.

Put all ingredients (except chocolate chips) in a mixing bowl.  Mix on low for one minute and then scrape down sides of bowl.  Continue beating on medium speed for 2 to 3 minutes.  Fold in chocolate chips.  Pour batter into prepared pan.  Place in oven and bake until it springs back when touched, usually about 55 minutes in my oven but recipe says 58-62 minutes.  Cool on a wire rack for 20 minutes.  Run a long knife along edges and then invert onto a cooling rack to cool completely.

One of my favorite baking blogs is the King Arthur Flour’s “Baker’s Banter”.  If you’re looking to make your own chocolate wedding cake, take a look at this chocolate cake recipe:

Chocolate Wedding Cake Recipe

This cake looks absolutely delicious!  And if you’re looking for a chocolate cake that LOOKS impressive, this one is it.

The King Arthur recipes have great pictures to detail their methods and it really helps to see what your recipe SHOULD look like as it progresses.  I learn a lot of valuable tips from their site.  It’s definitely worth a few minutes of your time to see what you can find.

The reason for my trip today was to find some coconut cream to try a new wedding cake recipe out for myself.  The recipe contributor mentions in her notes that “coconut cream” is not the same as “cream of coconut” and one can not be substituted for the other.  The cake got rave reviews and sounds sublime so I decided that I would need to make the trip to Jungle Jim’s to try to find coconut cream.

Jungle Jims has a section for every nationality of food you can think of.  Belgium, Irish, English, Thai… you get the drift.  Well, I started out thinking it might be in the Latino section of the store since that is where I often find cream of coconut at our local everyday grocery store.  I found all kinds of coconut in cans there but no coconut cream. 

A quick question to the lady handing out salsa samples (which were quite yummy) and we headed over to the India section.  I did find whole nutmeg which will be great for my Christmas baking and did find LOADS of cool Indian ingredients but no coconut cream.

The organic foods section had a variety of coconut as well.  Throughout the store we found coconut oil, coconut milk, coconut water, coconut chutney, and cream of coconut.  But we never did find coconut cream.

So, I decided not to make that recipe because no matter how good it turns out I could not recommend it to anyone because if Jungle Jim’s does not carry it in their 6+ acres of foodstuffs, you will probably have trouble finding it as well.

So, I am still on the hunt for a great coconut cream cake recipe and will keep you posted!

Does anyone happen to know where one can find coconut cream, by the way???

One of your first steps in choosing a wedding cake to make involves choosing and testing out your wedding cake recipe.  Making a few cupcakes to try things out is a breeze!  And who doesn’t love to eat a cupcake sample?!

The wedding cupcake is one of the recent trends in wedding cakes.  Instead of a very formal (and expensive) wedding cake, brides are opting for budget friendly cupcakes instead.  Pictured below is a lovely tiered stand with iced cupcakes (picture complements of Martha Stewart).

Making wedding cupcakes has so many things going for it.  Cupcakes can easily allow you to offer your guests a variety of cake and icing flavors.  Transporting these babies is soooo much easier.  Is the decoration of a large cake scaring you off?  Cupcakes can be decorated with a simple icing topped with a few purchased decorations (a monogram would be very cute!).

And talk about budget friendly!  If you are using a private caterer for your wedding reception,keep in mind that they often charge to cut your cake.  Cupcakes do not need to be cut – yet another cost saver!  And if you REALLY want to get creative – your cupcakes could serve as your centerpieces.  Purchase a  cupcake stand for the center of each table and allow your cupcakes to take center stage at each table!

The first step in making your own wedding cake is finding the right wedding cake recipe.  Here’s a great recipe that starts with a cake mix.  You might be surprised to learn that many people who bake wedding cakes start with a cake mix.  I have made quite a few cakes that start off with a mix and no one would ever guess.

If you’re a fan of coconut, give this one a try.  It’s already scaled for a home sized cake so a trial run will be easy.

With its tropical flair, this one would be great for a beach or tropics wedding!

Coconut Cream Cake

Tackle your the wedding cake project just like that.  Break it down into tasks. 

What is the first thing you would do to get started?  Would it involve looking for the wedding cake recipe?  I think that’s where I would start.  Figuring out the proper pans and the decorating can wait until you know what kind of cake you’re baking.

So, if you’re concentrating on finding the right wedding cake recipe, first you will need to make some samples…. not a bad place to be!  Because making some samples requires eating some samples…

Try making a few different recipes in your ordinary everyday cake pan just to see if you like the cake itself.  You can worry about the different pan size and the appropriate icing later.  Make yourself and your loved one a nice little dessert tonight and see if you are onto the kind of flavor and/or texture that you want.

Here’s a recipe to get you started. One reviewer noted that she halved the recipe for her own home trial so you might want to consider that.  See what YOU think and let us know.  

Lemon Berry Wedding Cake

(be sure to read the reviews for great tips.  And no, the cake below is not the lemon cake)