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Old 06-29-2013, 01:57 AM   #461
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Awww, that is wonderful Merstar, see you soon
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Old 06-29-2013, 11:11 AM   #462
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Originally Posted by Mad Cook View Post
I've been very interested in the question of wedding cakes as there has been a series of programmes on television about wedding cake companies all over America. The cakes ranged from the beautiful to the downright weird. One couple wanted a cake which was a life-sized, technically accurate copy of the bridegroom's DJ deck with battery-operated turntables!!

Over here the traditional wedding cake is a rich fruit one. Have American wedding cakes always been sponge cake or is this a recent fashion? Mind you, there are still brides here who want to get away from the traditional. I offered to do the cake for my cousin's daughter's wedding.... until I learned that she wanted a tower of 200 very elaborately decorated cupcakes on a stand! She threw a real bridezilla tantrum when I politely said I couldn't possible do it and threatened to forbid me entrance to the wedding reception! Her mother eventually calmed her down but it was a really spectacular paddy while it lasted.
Yes, traditionally cakes here in the US are of the sponge variety, mostly like a Victoria sponge with many different recipes. White cake is the most common, made with only whites and not yolks. I've never seen a fruit cake as a wedding cake here but know that they are common in the UK. Wedding cakes used to be almost always white cake flavored lightly with almond extract, but now each tier can be a different flavor, and elaborate cakes can have multiple flavors of cake and filling in each tier to create a certain flavor profile, these are usually very expensive from high end bakeries.
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Old 06-29-2013, 11:17 AM   #463
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Have you looked at any other Hershey recipe? They have several. Also look at any of the makers of chocolate. They all have test kitchens and a recipe file for you to peruse through. Ghiradelli, Bakers, etc. I am sure you are aware of others. You right about the Hershey one we all rave about. It certainly has a strong chocolate flavor, but it is not light. Very moist though.

Don't forget, we want a picture of the final result. We also want pics of the wedding. I feel so excited for you and your partner.
I am not sure how much you realize how grateful I am to have cheerleaders like you and others here on the forum, it makes a guy feel great!

There will definitely be pictures! Now that I think that I have the vanilla recipe perfected, now the fun part of eating a bunch of chocolate cake layers to find just the right one!

My criteria is that it has to be from scratch, easy to mix, without a long list of ingredients. Since I'll be doing this in my mom's kitchen and will have to buy every single ingredient (mom doesn't bake much anymore) and will be pressed for time it needs to be recipes that are as stress free and as easy to execute as possible.
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Old 06-29-2013, 11:24 AM   #464
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My Mother always made fruitcake for family weddings.

They were small pieces wrapped in tissue and tied with a satin ribbon. We always used to try and hide when it was time to wrap a couple hundred of those little suckers!

Single wedding guests were supposed to put them under their pillows and dream about the person they were going to marry.

I always ate mine!
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Old 06-29-2013, 11:30 AM   #465
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I am not sure how much you realize how grateful I am to have cheerleaders like you and others here on the forum, it makes a guy feel great!

There will definitely be pictures! Now that I think that I have the vanilla recipe perfected, now the fun part of eating a bunch of chocolate cake layers to find just the right one!

My criteria is that it has to be from scratch, easy to mix, without a long list of ingredients. Since I'll be doing this in my mom's kitchen and will have to buy every single ingredient (mom doesn't bake much anymore) and will be pressed for time it needs to be recipes that are as stress free and as easy to execute as possible.

It may sound too simple but, how about that black cake or wacky cake similar to one AndyM made recently.

It is easy, moist, dark and mighty tasty!
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Old 06-29-2013, 11:57 AM   #466
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It may sound too simple but, how about that black cake or wacky cake similar to one AndyM made recently.

It is easy, moist, dark and mighty tasty!
I'll put them on the list. It's been years since I made wacky cake, I remember it being delicious.
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Old 06-29-2013, 12:06 PM   #467
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Now I am hungry for wacky cake! I will have to have a slice of my pumpkin spice bread that I made yesterday. I made cookies too, but was able to not sample them because I had the bread that has no sugar, just a little agave syrup, and that was satisfying. The guys are loving the cookies!
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Old 06-29-2013, 12:45 PM   #468
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I baked a Pan di Spagna with two tiers of vanilla and chocolate pastry cream (Genovese cream) each section bathed in Alchermes liquor. It is a version of Torta d Italia.
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Old 06-29-2013, 12:54 PM   #469
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The layers are cooling now for Glenn's birthday cake. He asked for coconut cake this year so I am making this coconut cake, which sounded soooooo good. The layers are gorgeous. Can't wait to slather them with the cream cheese icing.

His birthday is tomorrow which will allow the layers to settle in and moisten up. It should be tasty with loads of coconut in the layers and coated with even more coconut.
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Old 06-29-2013, 02:45 PM   #470
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BakeChef! First how much chocolate cake are you planning? Second: sponge, genoise or chiffon texture. I have Shrek's old bakery book, the recipes make between 5 lb 12 oz to 6 lb 7 oz batches.
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