Wedding Cakes



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:
INGREDIENTS
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream


DIRECTIONS
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.

Wedding Guides
Wedding Cakes
Wedding Centerpieces
Wedding Dresses
Wedding Favors
Wedding Flowers
Wedding Gifts
Wedding Invitations
Wedding Locations
Wedding Photography
Wedding Planners
Wedding Rings
Wedding Vows
Browse by State
Alabama
Alaska
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
Florida
Georgia
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey

New Mexico
New York
North Carolina
North Dakota
Ohio
Oklahoma
Oregon
Pennsylvania
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virginia
Washington
West Virginia
Wisconsin
Wyoming
District Of Columbia
COPYRIGHT © US Wedding Chapels