Wedding Resources

Does anyone on here have any REALLY yummy cake recipes?

That could be used possibly for wedding cakes ? Looking for some that can have different fillings, and are moist. I am going to be taking some cake decorating classes and would like to learn to bake them as well. Thank you! I'm looking for from scratch recipes

Public Comments

1. even professional bakeries use cake mixes... just get a Duncan Hines white cake mix (or seven) and make them.
2. Chocolate Cakes http://www.chocolate-playground.com/cake-recipe.html Have fun Ayelet
3. Jello-Cake with whip cream for the icing. It's cool, fun, pretty and tastes delicious. You can use any kind of Jell-O flavor you want. I made mine with strawberry-banana Jell-O. Ingredients: Any White Cake Mix (Betty Crocker) One Box of any flavor Jell-O Directions: Bake the cake mix as it says to do so on the box. Once the cake is finished baking, set it aside to let it cool. Then make the Jell-O according to the directions on the box. DO NOT REFRIGERATE IT! After the cake has cooled, take a fork and poke several holes in the top of the cake. Try not to touch clear to the bottom of the pan. Pour the liquid gelatin mix over the cake and set it in the refrigerator. When ready to decorate: I think it tastes much better with the whipped cream (Cool Whip) than the icing. It's really up to you and what you prefer. It can be decorated with whatever icing you choose. I would suggest using a gel because it will blend better with the texture of the whipped cream.
4. 2 (3 ounce) packages ladyfingers, split, separated 1 cup freshly brewed strong MAXWELL HOUSE Coffee or YUBAN Coffee, any variety, at room temperature, divided 1 (8 ounce) package PHILADELPHIA Fat Free Cream Cheese 2 cups cold fat free milk 2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 1 (8 ounce) tub COOL WHIP FREE Whipped Topping, thawed, divided Directions Brush cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl. Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover. Refrigerate 1 hour or until ready to serve. Top with remaining whipped topping. Yield: 12 servings
5. Since you said you are looking for a yummy cake recipe that you could possibly use for a wedding cake, here is a yellow cake recipe I used to make a Bassinet Cake for a Baby Shower. The frosting tasted like custard and was very easy to work with (I made flowers for the baby pillow and to make the wicker basket pattern on the cover for the top of the bassinet). The original recipe I had called for cutting the cake in half width-wise and mixing strawberry preserves with some of the frosting to be used between layers. YELLOW CAKE 3 1/2 c sifted all-purpose flour 1 tsp salt 4 tsp baking powder 1 c shortening 2 1/4 c sugar 4 eggs, unbeated 2 tsp vanilla 1 1/2 c milk Sift flour, salt and baking powder together and set aside. Combine shortening and sugar in large bowl and cream at medium speed until light and fluffy. Add eggs and vanilla and beat for 2 minutes or until thoroughly blended. Add dry ingredients alternately with milk, beating at low speed only long enough to blend after each addition. Pour batter into prepared pan and bake for about 50 minutes or until cake tester inserted in center comes out clean. Batter may be kept in pan in refrigerator up to 3 hours before baking. Cool cake in pan on rack for 10 minutes, then loosen around the edges and turn out on rack. Remove paper from bottom; turn top side up on rack to cool completely before frosting. Makes 8 cups of batter; about 30 servings. BUTTERCREAM FROSTING 1 c milk 1/4 c unsifted, all-purpose flour 1 c butter at room temperature 1 c granulated sugar 2 tsp vanilla Combine milk and flour in small saucepan over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool to room temperature. Cream butter and sugar until very fluffy. Add vanilla and cooled flour mixture. Continue to beat at medium speed until frosting is very fluffy and sugar is completely dissolved. CAUTION: If buttercream is to be used for tube work, (borders, etc.), flour and milk mixture should be rubbed through a wire strainer before it is added to creamed butter and sugar. Makes 3 cups - enough to frost, fill and border a 9" cake. FILLING FOR BETWEEN LAYERS: 1 cup Buttercream Frosting 1/2 c strawberry preserves Combine buttercream and strawberry preserves and blend well. Spread between cake layers. Will fill a 10" layer cake.