Wedding cakes are as much part of the overall décor and wedding ceremony as the dresses and flowers. The cake can be as unique as your imagination can be as well. These cakes can come in any variety of flavors, and with creativity, can be just about any shape or size.
There have been some wedding cakes that were simply cup cakes! To be sure, these have been designed well, including designs that make each cupcake appear as mini wedding cakes.
Many brides want their wedding cakes to be unique, and unlike any that has ever been seen before. This is a task generally hired out to a baker, since there is a great deal of work involved depending on the complexity of the cake in question.
One innovative bride loved baseball so much; she had her wedding cake designed as a replica of the World Series trophy. You can be sure this cake was quite expensive because of the intricate design, but to the bride, the wedding cakes were well worth the cost. She had something that no one else had ever done before.
Traditional wedding cakes on the other hand, are typically 2 or more layers and are either round or square, with the actual dimensions and number of layers depending upon the number of expected guests. These cakes consist usually of a yellow cake, though chocolate is also a popular choice, and the icing is typically white. There may or may not be a cake-topper used depending on the brides choice.
A typical wedding cake recipe is presented below, and ingredients must be adjusted according to the number of guests expected:
1 cup butter, softened
3 cups white sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
The recipe, as listed above will serve 24 people. Depending on the number of expected guests, you will want to multiply the recipe. Choices of cake pan sizes will also depend on the number of guests, with the bottom layer dictating the overall size of the layers.