Wedding Cake Recipes Sweeter Than Sweet - Cheap Wedding Cake Mixes & Tasty Ingredient Ideas is from other source and this blog just to republish with same information about Wedding Cake Recipes Sweeter Than Sweet - Cheap Wedding Cake Mixes & Tasty Ingredient Ideas , if you are the owner from this article feel free to cantact me

How important is the wedding cake. I am afraid I can't answer this, however if we stay with tradition then it's essential to have a wedding cake if it is a perfect wedding you desire. And isn't this what every bride-to-be wants "perfection." If you've asked this question because you're not fond of the ingredients included in a traditional wedding cake then you don't have to have them. Wedding cakes can be tailor designed around your wants with ingredients and decoration of your own personal choosing.

For the perfect wedding add a wedding cake to your wedding to-do-list.

Preferences for wedding cakes will differ, as they do with wedding dresses, wedding music, wedding locations and wedding guests because people have different likes and dislikes. Nonetheless in most cases the bride and groom always get what they want. The cake is the main focus of the wedding reception making a fabulous centerpiece.

Choosing the right wedding cake is important for guests that have a sweet tooth because their focus will be on the cake at all times.

There is more to choosing a wedding cake than just pointing to a picture and agreeing that is what you want. Things need to be considered that are often overlooked like the color of the icing and cake design to match your wedding gown or theme. The ingredients used to bake the cake are also very important indeed; after all we have a lot of people to please.

Make light work of choosing your wedding cake and follow the tips listed below. With this daunting prospect in mind, let us make your wedding cake planning less of a hassle.

First of all you need to be aware there is more than just taste and color of your cake to consider.

Planning a wedding on a budget can cause issues regarding the cake but you shouldn't let this worry you. Cheap is just as tasty as expensive, and just as pretty too.

Before planning gets underway sit down with your partner and ask yourselves.

How much money your prepared to spend on your wedding cake, or if you`re counting the pennies then what type of cake you can afford?

The cake is to feed the mouths of many so plan the size of the cake around how many guests you're likely to invite.
Doing the above will save you money. Too much cake is a waste if you go for big. The type of wedding cake you can realistically have should be determined on the pointers mentioned above.

Choosing a wedding cake should have you think "shape, color, ingredients and decoration.

A great place to start for ideas on cake appearance is to browse pictures in magazines, books and wedding cake websites. Visit the bakery and see the real thing. This will give you the opportunity to talk about your desired cake.

It helps if you know the reason for wanting a wedding cake. Is it to use as a piece of eye candy. If so concentrate on design and prettiness.

If it's for hundreds of guests to feed on? Then size of the cake is important.

Do you want the wedding cake to match your color scheme, if so speak with the baker in advance so he/she can advise on what will work and ideally suited to your request?

In the world of wedding cakes decorations come in vast variety. Cake accessories like ribbons, flowers, wedding cake toppers, edible rosebuds to candles are a few to mention.

Most "essential" in any wedding cake is the flavor. You can have the loveliest creation made but what's the point of pretty without taste, it doesn't' make sense and neither does it make good eating. Traditionally wedding cake filling is fruit. But if you prefer chocolate as your selected flavor then there's no reason why you and your guests can't have chocolate.

Out with tradition to make way for new scrumptious wedding cake flavors eaten at weddings. The white wedding cake with white butter-cream icing is not as common as it was judging by modern day weddings.

Remember this is your day and your cake.

Cheesecake goes down well. It's an ideal choice for the not so grand wedding, but is fabulously appropriate and cheap for a small wedding. Meringues, baked Alaska, fruitcakes, chocolate cake, and angel food cake are also increasingly popular.

You never see a guest turn their nose up at carrot cake, is it because it's moist and spicy? Carrot cake is usually based on oil instead of butter. If you're not a lover of raisins you don't have to add them. Swap with pecans or walnuts. If you're doing your own decorating then cream over with white icing adding pecans here and there with other edible cake decorations.

Pumpkin cake another favored sweet confectionery. Decorate pumpkin cake with cranberry and greenery. At its best when iced with cranberry butter cream.

Chocolate-Raspberry - a yummy chocolate cake with a raspberry filling. Icing is chocolate butter cream. The cherry on the cake for the chocolate-raspberry (excuse the pun) is to pipe cream with chocolate curls and decorate with edible floral cake accessories. Pressed and crystallized flowers are fabulous cake decorations.

Do you think your guests will fancy a slice of coconut cream pound cake, if so do them a favor and serve up this cake because a little of what you fancy does you good.

Coconut Cream Pound Cake Recipe

Ingredients

225 g softened butter
224 g softened cream cheese
600 g white sugar
Half a dozen eggs
5 ml coconut extract
375 g all-purpose flour
2 g baking powder
150 g coconut flakes
Baking Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

Cream the butter and cream cheese until thoroughly blended. Add sugar and whisk to light fluffy texture. Add 1 egg at a time and whisk followed by coconut extract. Pour flour and baking powder in until lightly moistened, then the coconut. Mix is ready for the baking pan.

Bake for 1 hour and 20 minutes. Allow to cool for 10 minutes before moving.

Another cake simple to make and goes down well with wedding guest and their gullets to is the (Easy Light Fruitcake.)

Ingredients
455 g candied cherries, halved
5 candied pineapple rings, finely minced
870 g golden raisins
360 g candied mixed fruit peel
170 g almonds
125 g all-purpose flour
455 g softened butter or margarine
400 g white sugar
Half a dozen eggs
5 ml vanilla extract
60 ml orange juice
625 g all-purpose flour
9 g baking powder
3 g salt
6 split almonds
Baking Instructions

1. Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.

2. Mix cherries, minced pineapple pieces, raisins, mixed peel, 1 cup pecans, and 1 cup flour in a basin. Blend all ingredients until fully coated with flour and stand to aside

3. Using a separate bowl, cream the butter/margarine and sugar. Whisk in 1 egg at a time. Add orange juice and vanilla and stir. Take 5 cups flour, your baking powder and salt and add to creamy mixture. Add floured fruit and nuts. Carefully pour mix into baking pans. Fill each pan 3/4 full. Add split almonds over the top.

4. Usual baking time 3 hours. Pierce cake with a toothpick and if done the toothpick comes out clean. If the top of your cake darkens before the sides cover with foil.

My suggestion: plain sponge. Nearly every cake base is sponge mix. If a person says they don't like a particular cake, it means they're not fond of certain ingredients used to fancy up and flavor. Keeping it plain allowing your guest to choose their own fillings, is the key. Fill glass bowls with a variety of flavored fillings (chocolate sauce, custard, jelly, and butter cream, raisins, mixed fruit, syrup, treacle and different flavored jams and fruit sauces? Do this and your guests won't have to wait for you to turn your back before spitting out cake chosen by you.

Want to sweeten the guests up with Wedding Cakes or just looking to have the perfect Wedding

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Mixing is More Important Than Baking in Christmas Cake Recipes is from other source and this blog just to republish with same information about Mixing is More Important Than Baking in Christmas Cake Recipes , if you are the owner from this article feel free to cantact me

Have you ever taken the results of your family's Christmas cake recipe out of the oven and been disappointed?  How can the same recipe created year after year always come out differently?  "Why didn't my cake BAKE correctly?"

 

I'm here to tell you that the problem with most home baking mistakes isn't in the BAKING, it's in the MIXING of your cakes that most mistakes are made.

 

There are three goals in cake mixing, whether it's a Christmas cake recipe, or any other baked good at any time of the year.

 

The first goal in cake mixing is to combine all the ingredients into a uniform batter.  This may seem obvious, but when you don't scrape the mixing bowl during the process you can have streaks of dry flour in your batter.  If you haven't incorporated eggs in the precise way to get the best emulsification, then how you BAKE the item really won't matter.

 

The second goal is to trap as much air as possible.  This is most often overlooked by the home cake baker.  When creaming fat and sugar together, or whipping egg whites, the idea is to gather as much trapped air to give the cake a light texture and even crumb.  This is accomplished through concerted MIXING, not BAKING.

 

Lastly, ingredients for your birthday cake or Christmas cake recipe are mixed properly to develop the structure of the cake.  How wet and dry ingredients are added during mixing are the building blocks of a cake that is either sunken or bursting from the pan.

 

With those universal cake mixing goals in mind, now you can have ultimate power over any written cake instructions.  However, while all mixing methods have the same goal, they have different procedures depending on the ratio of ingredients.  This yields five basic types of cake.

 

All cakes are defined by their mixing methods, and broken into two categories; high-fat cakes and low-fat cakes.

 

High fat cakes are almost always mixed using the "creaming method".

The best

cookies made from scratch

are also made with a creaming method.  This is the procedure where butter and sugar are creamed together to incorporate air.  Remember?  Trap Air?  Here's where it happens, and why it's important to use room-temperature ingredients.

 

A "Two-Stage Method" cake uses egg whites that have been whipped to soft peaks.  If you notice how the volume of egg whites increases dramatically when you whip them, you're witnessing the incorporation of AIR into your batter.  A batter of egg yolks, oil, water, and seasonings are added to the whites, along with two stages of alternating flour and liquid, thus the two-stage method.

 

Low-Fat cakes most often use an egg foam for structure and texture of the cakes. The first type of low-fat cake mixing method is a Sponge Cake.  Whipped yolks and whites give solid structure and flavor to a sponge cake, again proving that the mixing methods are most important if you want your Christmas cake recipe to be the best it can be.

 

Angel food cakes are absolutely fat-free because they're made entirely of egg whites, sugar, flour, and flavorings.  But again, HOW you whip the egg whites for an angel food method will mean the difference between a dense, chewy cake, or light, fluffy Angel Food cake.

 

Chiffon Cakes are lower fat cakes that use the same method as angel food, but also include some egg yolks to give better structure, and use chemical leavening agents like baking powder or baking soda for extra rise.

 

Grandma's Christmas cake recipe might make a comeback this year when you apply the basic mixing methods outlined here.  Once you identify HOW Grandma was mixing her cakes, you can assure that you're meeting the general goals of cake mixing; combine ingredients, trap air, and develop structure.

 

Stop blaming your oven for those cakes not BAKING correctly.  You have no control over what happens to the cake once you shut the oven door.  However, you have a tremendous amount of control over the MIXING of your cakes, and it is the most important skill to have when creating your own Christmas cake recipe.

 

 

Author Box:

See the Christmas cake recipe video  to by clicking here.  Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef's cooking DVD series "Burn Your Recipes" empowers people to cook with basic methods and the ingredients they desire.

 

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