Monday, January 21, 2008

Our Wedding Cake



I love gingerbread, so I decided to make half of our wedding cake gingerbread, and half red velvet. I varied a bit from a recipe at foodnetwork.com for the gingerbread. I filled each cake with a cream cheese mixture that I bought. When it comes to cakes that will be worked on for a few days, I don’t like to use homemade cream cheese filling because I worry it will spoil. The cream cheese filling at the Cincinnati Cake and Candy Company is amazing though, especially when I add a little flavor to freshen it up. I added minced crystallized ginger to the gingerbread cake, and cherry to the red velvet. I used a red velvet recipe from foodnetwork.com as well. For this cake, I followed the recipe exactly.


Gingerbread Wedding Cake


1 cup vegetable oil, like soy, peanut, or corn
1 cup sugar
½ cup mild molasses
½ cup full flavor molasses
2 large eggs
3 cups unbleached all-purpose flour
1 ½ tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon fresh grated nutmeg
1 cup water
1 tablespoon baking soda


Preheat the oven to 325 degrees F.


In a stand mixer, beat together the oil, sugar, and molasses. Add the eggs and whisk until smooth.


In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, nutmeg and cloves. On low, beat the flour mixture into the wet mixture until evenly combined.


Heat water in a mug for 1 minute, stir baking soda in water with a fork and beat the water into the batter until just combined.


Pour batter into 2 9” well greased pans. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 25-30 minutes.


Slice each layer in half to make 4 layers.



Ginger cream cheese filling


1 tube of cream cheese filling from Cincinnati Cake and Candy Company http://www.cincycakeandcandy.com/
¼ cup crystallized ginger, finely minced


Whisk ingredients together in a bowl, set aside



Sylvia’s Red Velvet Cake


2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla


For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.


Cherry Cake Filling (or you can use a can of cherry pie filling)


1 16 oz. sack frozen cherries, thawed and chopped, juices reserved
½ cup sugar
4 tbsp. butter
2 tbsp. cornstarch


Heat a nonstick skillet over medium, add all ingredients, bring to a low boil. Stir constantly, about 10 minutes, until no longer milky looking.


Cool at room temperature.


To fill the red velvet cake, I swirled the cream cheese and cherry in each layer.


I iced the cakes in stardard white buttercream (see Maggie’s Wedding cake) and used white chocolate fondant, which I will post later!




JJ's grooms cake was a carrot cake with walnut cream cheese filling, iced in buttercream and covered in fondant. It was so much fun making his cake and everyone loved it. Charm City has nothing on me...

The recipe I decided on was for cupcakes from wilton.com's website. I tried out a few, we found this one to be the most moist. We had tried some with and without vanilla extract, and we decided we like the cakes without the vanilla best.

Carrot Cake

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups freshly shredded carrots
2/3 cup chopped walnuts

Preheat oven to 350°F.
In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well.
Add flour mixture to egg mixture; mix well.
Fold in carrots and nuts.
Pour into well greased pan.

1 recipe made the car, and 1 for each of the 3 layers.

Make sure you use fresh grated carrot, it makes a world of difference and keeps the cake especially moist.

3 comments:

Kait said...

That's so inspiring. I definitely want to make my own wedding cake someday, and this makes it seem less scary.

susies1955 said...

Awesome cake and blog.
How did you do the snowflakes?
Susie in northern NY

lucy70 said...

I was impressed just looking at the uniced filled cakes, and 2 flavours ur guests would have just have loved it. But how did u have the time with so much on the go with organising a wedding. I guess its your passion and gift to your guests!