Valerie Very OT Please read

[Guest guest]

Hi Valerie.....

I have been doing decorated cakes, both non-tiered and tiered, and catering

weddings for many years. I did a google search for you and I think you would

like this website I found.....good instructions and good photographs.

 

http://recipes.howstuffworks.com/how-to-make-a-wedding-cake.htm

 

It is not hard if you are careful and follow directions carefully.....good luck!

Nancy C.

 

 

I know that this is very OT but if anyone out there knows how to make a teared

cake (3 tears) can you let me know how that is done? I would like to make one

for my sisters baby shower.

 

Thanks, Valerie

 

 

 

 

 

 

 

[Guest guest]

This recipe makes 3 round layers—14, 10, and 6 inches—each about 1

1/2 inches tall, so you will need to make the recipe twice to provide the 2

layers needed for each of the tiers. After filling and frosting, each tier will

be about 3 1/2 to 4 inches tall. The cake will make 75 servings, each 2 inches

long by 1 1/2 inches wide, or 100 servings, each 2 inches long by 1 inch wide,

exclusive of the top tier—which can be saved for the bride and groom or cut

into 9 to 14 additional servings. For 40 to 50 additional servings, make the

recipe a third time, dividing the batter between two 13 x 9-inch pans to make a

2-layer 13 x 9-inch back-up sheet cake.

Fill and frost this cake with 16 cups Quick White Icing, or Quick

Lemon Icing, or Swiss Meringue Buttercream, flavored as desired; or fill and

frost as desired.

 

With a stand mixer, begin in the largest mixer bowl and then transfer the

batter to the 8-quart bowl before folding in the egg whites. Complete the mixing

with a hand-held mixer. With a hand-held mixer from the beginning, it is best to

start in a 2 1/2- to 3-quart bowl (to avoid chasing the butter and sugar all

over the larger bowl) and then transfer to the large bowl later.

 

Have all ingredients at room temperature, 68 degrees to 70 degrees. Position

1 rack just above the center of the oven and another rack just below the center,

with at least 3 inches between them. Preheat the oven to 350 degrees. Grease and

flour the sides and line the bottom of one 14 x 2-inch, one 10 x 2-inch, and one

6 x 2-inch round pan with wax or parchment paper.

 

Sift together twice:

 

7 cups sifted cake flour

 

2 tablespoons plus 2 teaspoons baking powder

 

1 teaspoon salt

 

Combine:

 

2 cups milk

 

2 teaspoons vanilla

 

3/8 teaspoon almond extract (optional)

 

In the large bowl of a stand mixer or a 2 1/2- to 3-quart bowl

(for a hand-held mixer), beat until creamy, a minute or so:

 

1 pound (4 sticks) unsalted butter

 

Gradually add and beat on high speed until lightened in color and

texture, 6 to 7 minutes:

 

3 1/3 cups sugar

 

Scrape the mixture into the 8-quart bowl. Add the flour mixture in

4 parts, alternating with the milk mixture in 3 parts, beating on high speed

after each addition until thoroughly combined and scraping the sides of the bowl

as necessary. In a clean, dry 2- to 3-quart bowl, beat on medium speed until

soft peaks form:

 

8 large egg whites

 

3/8 teaspoon cream of tartar

 

Gradually add, beating on high speed:

 

1/3 cup sugar

 

Beat until the peaks are stiff but not dry. Use a clean rubber

spatula (avoid getting any of the butter mixture into the egg white bowl) to

scrape half of the egg whites onto the butter mixture and set that spatula back

in the egg white bowl. Use the largest rubber spatula you have to fold the egg

whites into the butter mixture. Use the spatula in the egg white bowl to scrape

the remaining egg whites on top of the mixture, but do not fold them in. Then

add to the egg white bowl and beat on medium speed until soft peaks form:

 

8 large egg whites

 

3/8 teaspoon cream of tartar

 

Gradually add, beating on high speed:

 

1/3 cup sugar

 

Beat until the peaks are stiff but not dry. Scrape the egg whites

onto the butter mixture and fold in. Divide the batter among the pans and spread

evenly. Put the largest layer in the center of the lower rack and the other 2

layers on the upper rack, with the smallest toward the front; the pans should

not touch each other or the sides of the oven. Bake until a toothpick inserted

into the center of each cake comes out clean, 25 to 30 minutes for the 6-inch

layer, 30 to 35 minutes for the 10-inch layer, and 35 to 40 minutes for the

14-inch layer. Let cool in the pans on racks for 5 to 10 minutes for the smaller

layers and 10 to 15 minutes for the largest layer. Slide a thin knife around the

cake to detach it from the pans, pressing the knife against the sides of the pan

to avoid tearing the cake. Invert the layers onto the racks. Peel off the paper

liners and turn right side up to cool. Let cool completely before filling and

frosting.

 

Hope this helps too!! Let me know!!

 

jeannie

jeannieh99

 

nancihank <nancihank wrote: Hi Valerie.....

I have been doing decorated cakes, both non-tiered and tiered, and catering

weddings for many years. I did a google search for you and I think you would

like this website I found.....good instructions and good photographs.

 

http://recipes.howstuffworks.com/how-to-make-a-wedding-cake.htm

 

It is not hard if you are careful and follow directions carefully.....good luck!

Nancy C.

 

 

I know that this is very OT but if anyone out there knows how to make a teared

cake (3 tears) can you let me know how that is done? I would like to make one

for my sisters baby shower.

 

Thanks, Valerie

 

 

 

 

 

 

 

[Guest guest]

Thanks so much Jeannie! That work out real well!

 

Val

 

jeannieh h <jeannieh99 wrote:

This recipe makes 3 round layers—14, 10, and 6 inches—each about 1

1/2 inches tall, so you will need to make the recipe twice to provide the 2

layers needed for each of the tiers. After filling and frosting, each tier will

be about 3 1/2 to 4 inches tall. The cake will make 75 servings, each 2 inches

long by 1 1/2 inches wide, or 100 servings, each 2 inches long by 1 inch wide,

exclusive of the top tier—which can be saved for the bride and groom or cut

into 9 to 14 additional servings. For 40 to 50 additional servings, make the

recipe a third time, dividing the batter between two 13 x 9-inch pans to make a

2-layer 13 x 9-inch back-up sheet cake.

Fill and frost this cake with 16 cups Quick White Icing, or

Quick Lemon Icing, or Swiss Meringue Buttercream, flavored as desired; or fill

and frost as desired.

 

With a stand mixer, begin in the largest mixer bowl and then transfer the

batter to the 8-quart bowl before folding in the egg whites. Complete the mixing

with a hand-held mixer. With a hand-held mixer from the beginning, it is best to

start in a 2 1/2- to 3-quart bowl (to avoid chasing the butter and sugar all

over the larger bowl) and then transfer to the large bowl later.

 

Have all ingredients at room temperature, 68 degrees to 70 degrees. Position 1

rack just above the center of the oven and another rack just below the center,

with at least 3 inches between them. Preheat the oven to 350 degrees. Grease and

flour the sides and line the bottom of one 14 x 2-inch, one 10 x 2-inch, and one

6 x 2-inch round pan with wax or parchment paper.

 

Sift together twice:

 

7 cups sifted cake flour

 

2 tablespoons plus 2 teaspoons baking powder

 

1 teaspoon salt

 

Combine:

 

2 cups milk

 

2 teaspoons vanilla

 

3/8 teaspoon almond extract (optional)

 

In the large bowl of a stand mixer or a 2 1/2- to 3-quart bowl (for a hand-held

mixer), beat until creamy, a minute or so:

 

1 pound (4 sticks) unsalted butter

 

Gradually add and beat on high speed until lightened in color and texture, 6 to

7 minutes:

 

3 1/3 cups sugar

 

Scrape the mixture into the 8-quart bowl. Add the flour mixture in 4 parts,

alternating with the milk mixture in 3 parts, beating on high speed after each

addition until thoroughly combined and scraping the sides of the bowl as

necessary. In a clean, dry 2- to 3-quart bowl, beat on medium speed until soft

peaks form:

 

8 large egg whites

 

3/8 teaspoon cream of tartar

 

Gradually add, beating on high speed:

 

1/3 cup sugar

 

Beat until the peaks are stiff but not dry. Use a clean rubber spatula (avoid

getting any of the butter mixture into the egg white bowl) to scrape half of the

egg whites onto the butter mixture and set that spatula back in the egg white

bowl. Use the largest rubber spatula you have to fold the egg whites into the

butter mixture. Use the spatula in the egg white bowl to scrape the remaining

egg whites on top of the mixture, but do not fold them in. Then add to the egg

white bowl and beat on medium speed until soft peaks form:

 

8 large egg whites

 

3/8 teaspoon cream of tartar

 

Gradually add, beating on high speed:

 

1/3 cup sugar

 

Beat until the peaks are stiff but not dry. Scrape the egg whites onto the

butter mixture and fold in. Divide the batter among the pans and spread evenly.

Put the largest layer in the center of the lower rack and the other 2 layers on

the upper rack, with the smallest toward the front; the pans should not touch

each other or the sides of the oven. Bake until a toothpick inserted into the

center of each cake comes out clean, 25 to 30 minutes for the 6-inch layer, 30

to 35 minutes for the 10-inch layer, and 35 to 40 minutes for the 14-inch layer.

Let cool in the pans on racks for 5 to 10 minutes for the smaller layers and 10

to 15 minutes for the largest layer. Slide a thin knife around the cake to

detach it from the pans, pressing the knife against the sides of the pan to

avoid tearing the cake. Invert the layers onto the racks. Peel off the paper

liners and turn right side up to cool. Let cool completely before filling and

frosting.

 

Hope this helps too!! Let me know!!

 

jeannie

jeannieh99

 

nancihank <nancihank wrote: Hi Valerie.....

I have been doing decorated cakes, both non-tiered and tiered, and catering

weddings for many years. I did a google search for you and I think you would

like this website I found.....good instructions and good photographs.

 

http://recipes.howstuffworks.com/how-to-make-a-wedding-cake.htm

 

It is not hard if you are careful and follow directions carefully.....good

luck!

Nancy C.

 

I know that this is very OT but if anyone out there knows how to make a teared

cake (3 tears) can you let me know how that is done? I would like to make one

for my sisters baby shower.

 

Thanks, Valerie