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

If you have been doing some research in the field of wedding cake recipes and wedding cake decorating you have, no doubt, come across the mention of a “heating core”.

A heating core is a device you can use to heat your larger cake layer up from the center.  It is primarily used to help cook the center of your cake, avoiding over-done edges and under-done centers.  Without the use of a heating core, you may find that your cake edges get done while the inner section is still liquid.

When would you need a heating core?  The use of the heating core is recommended for cakes that are 10″ or more in diameter.

How do you use a heating core?  You want to prepare your core just like you do your pan.  If you are greasing and flouring your pan, do the same with the core.  Place the core in the pan before pouring in your batter.  Pour the batter around the core and then pour some batter inside the core, attempting to have the same height inside and out.

After you bake the cake, remove the core.  Use the cake that was in the center of the core to “plug” the hole left by the core.  When the cake is iced you will not see the core… and chances are this layer will have another layer on top of it anyway.

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.

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! 

Are you a Twinkie Lover? 

Get on over to the Hostess Site for the directions for this cutie pie!

And for the Super Mario lovers of the world, a Mario wedding cake.

And who doesn’t love Peeps?

Enough with the sillyness though. I hope this will help you to realize that your cake should be whatever YOU want it to be.  A formal multi-tier cake is NOT the only thing out there.

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.

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!

It may be easy to choose which cake pan shape you like but

what if you want to make a wedding cake recipe that does not specifically call for the pans you want to use?

Remember that baking time and temperature is determined, in large part, by the size and volume of your baking pans.  Making your recipe and your cake pan compatible is crucial to your success.

If you find a recipe you love but need to change the pan size, be sure to adjust your recipe.  That may mean making more batter, changing the baking temperature, or lengthening/shortening the baking time.   Don’t be alarmed though – iit just takes a bit of thought and planning. Trial and error is crucial so plan on making a test cake to see how it all turns out.

Here is a link to a great table of conversions for changing up your cake pan size:

Wedding Cake Pan conversion