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Message |
    
Monique
My Favorite Photo
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| | Posted on Monday, June 30, 2003 - 02:40 pm EST : |   |
I am going to practice by making the shower cake similar to a wedding cake.. 3 tier etc..I would like to make it a carrot cake but it isn't Caroline's favorite..Any recipes for a moist cake that would hold well for a three tier cake..enough batter also?easy to ice prettily?
No fruit cakes either(I guess she is my little picky one..in a good way)
Thank you..
M nique Quebec Zone 5 |
Deb
My Weather
| | Posted on Monday, June 30, 2003 - 03:27 pm EST : | |
I have this mexican wedding cake recipe that is similar to a carrot cake but uses a can of crushed pineapple, flour, eggs,sugar and baking powder...no oil or butter which is unique in and of itself...baked in a 9 by 13 and when I cut it , it is fairly firm. You don't know that it is pineapple to taste it. I ice it with the cream cheese icing. I will get the recipe later for you if you like.
By the way, I have saved a section of the Toronto Star for you from last week all about wedding cakes FYI...I will bring it WHEN I VISIT YAY!!!!
-Deb-Ontario Zone 5 |
Lulubelle
| | Posted on Monday, June 30, 2003 - 03:48 pm EST : | |
Uh-oh, all this talk of cake is making me hungry!!!!!
Sorry Monique, you know me, no recipes, I can recommend a good bakery, though!
Lulubelle, zone 5, Quebec |
Woodelf
My Weather
| | Posted on Wednesday, July 02, 2003 - 04:01 am EST : | |
From Martha Stewart....http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat680&_requestid=8379
French Pound Cake for Hexagonal Wedding Cake
Makes 2 eight- or nine-inch cake layers
You will need to make this recipe seven times for the Hexagonal Cake. If you have a six-quart mixer, you can mix two batches of batter at once. For best results, bake the tiers in 2-inch-high pans; if you use deeper pans, the layers will not be as moist. To reuse a pan for a second layer, remove the first layer and the parchment, and let the pan completely cool; then simply wipe the pan with a paper towel to remove any crumbs, and butter and flour again. You will need to make two each six-, nine-, and twelve-inch hexagonal layers, and two each eight- and twelve-inch round cake layers to cut into smaller hexagons.
1 1/2 cups (3 sticks) unsalted butter, plus more for pans
2 1/2 cups sifted cake flour (not self-rising), plus more for dusting
6 large eggs
1 3/4 cups sugar
Finely grated zest of 2 oranges
1. Preheat oven to 350°. Butter cake pans. Line bottoms with parchment paper, being sure to cut them to fit neatly in pan; butter parchment, and dust with flour, tapping out excess.
2. Place butter in a large heatproof bowl set over simmering water, and beat until it reaches the consistency of soft mayonnaise.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar on low speed until combined. Raise speed to medium-high, and beat until mixture has doubled in volume, 5 to 6 minutes.
4. Add flour to egg mixture, 1/2 cup at a time, beating as little as possible after each addition to avoid deflating eggs. This entire step should take no more than 20 seconds.
5. Using a large rubber spatula, fold butter into the batter in three batches, being careful not to deflate batter. Very gently fold in grated orange zest.
6. Spoon batter into prepared pans, and tap pans against the counter to smooth tops. Bake until a cake tester inserted in center of each comes out clean, 20 to 40 minutes depending on size of pan. Remove from oven; let cakes cool in pans about 15 minutes, then turn out onto racks to cool completely before icing or storing. Cakes can be wrapped well in plastic and frozen up to 1 week; thaw completely at room temperature before using.
Sounds wonderful to me!!
Ro, CT Zone 5 ~ Blessed are the flexible, for they shall never be bent out of shape.
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Woodelf
My Weather
| | Posted on Wednesday, July 02, 2003 - 04:02 am EST : | |
From Martha too:
Orange Buttercream for Hexagonal Wedding Cake
Makes 9 cups
Don’t worry if your buttercream appears curdled after all the butter has been added; simply continue beating with the whisk attachment until it is smooth again. If you don’t want alcohol in your buttercream, substitute finely grated orange zest—one large orange, or to taste—for the liqueur.
2 1/2 cups sugar
10 large egg whites
2 pounds (8 sticks) unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/2 cup orange-flavored liqueur, such as Grand Marnier
1. In the heatproof bowl of an electric mixer, combine sugar and egg whites. Set bowl over a pot of gently simmering water, and whisk constantly until mixture is very warm to the touch and sugar is completely dissolved, about 3 minutes (test by rubbing between your fingers to detect any graininess). Attach bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture is cooled and stiff peaks form, 10 to 15 minutes.
2. With mixer on medium-low speed, gradually add butter, a half stick at a time, beating until completely combined after each addition. Beat in vanilla and liqueur.
3. Switch to the paddle attachment, and mix on lowest speed to remove all air bubbles, about 5 minutes. Use immediately, or transfer to an airtight container, and store in the refrigerator for up to 3 days. Before using, bring to room temperature, and beat until smooth with the paddle (OOPS!) attachment.
Ro, CT Zone 5 ~ Blessed are the flexible, for they shall never be bent out of shape.
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Monique
My Favorite Photo
My Weather
My Time
| | Posted on Wednesday, July 02, 2003 - 04:06 am EST : | |
Whisk Attachment! I can't change my attachments..
Oy Ro..I have to go..but I'll read this carefully later..Thanks..You're not only a good golfer!
Mnique Quebec Zone 5 |
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