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Saving the Top Tier of Your Wedding Cake

YumSugar — Mon, 18 May 2009 15:00:15 -0700

It's de rigueur for newlyweds to save the top tier of their wedding cake to enjoy on the first anniversary. The idea behind this tradition, which dates back as far as the late 19th century, is for couples to savor the cake once again - as well as the memories of the big day and the first year of marriage.

Enjoying a well-preserved piece of wedding cake should be a pleasant reminder of your big day, so make sure it isn't ruined by a dry, smelly cake wrought with freezer burn. Learn how to properly store the top layer of cake when you read more.

To store the cake:

Designate a person to save the top tier once the cake cutting begins.
Set aside any fragile and large ornaments or decorations, such as the cake topper.
To avoid a stale cardboard taste, ensure the cake sits on wrapped cake board. A cardboard cake board should be wrapped with foil.
Place the cake in a freezer until the icing becomes firm, 20 minutes to three hours, depending on the icing.
Cover all of the cake's surface area with a generous amount of plastic wrap, avoiding air pockets.
Follow plastic wrap with two layers of aluminum foil.
Place wrapped cake in an airtight storage container and freeze for a year.

To enjoy the cake:

One day before your first anniversary, begin defrosting the cake: transfer it from the freezer to the refrigerator.
After two hours, remove the cake from its wrapping. Continue to defrost in the refrigerator.
Bring the cake to room temperature before consuming.
Serve and enjoy.

If you know you'll be moving within your first year, lack the freezer space, or simply don't want to bother with the process of freezing your wedding cake, order a small, six-inch anniversary cake from the same bakery. Ask for similar cake flavors and fillings and have it adorned like your wedding cake (you can even save your cake topper to be placed on it). Use the cake knife and serving set from your wedding, and enjoy the memories of the special day with fresh cake.

Did you celebrate your first anniversary with the top tier of your wedding cake? What are your cake-preserving tips?

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Yummy Links: From MoMA Sporks to Pizza Cakes

partysugar — Tue, 09 Sep 2008 09:00:33 -0700

Ramen sporks and more from MoMA. - Hostess With the Mostess
Wedding season's not over yet: A wedding cake reality show debuts on WE. - Epi-Log
These magic bars are made for tiny kitchens. - Simply Stated
Try to get your head around this 20-layer sandwich. - Slashfood
Who says you can't make easy cinnamon buns at home? - Baking Bites
Taste testing beer chips and fancy M&Ms. - Chow
Stumped by spaghetti squash? Here are five delicious ideas. - FitSugar
Adjust your recipes with this super-cool calculator tool. - The Kitchn
So cute! A cake that looks like a pizza pie. - Serious Eats

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Jenna Bush's Wedding Cake: Love It or Hate It?

partysugar — Tue, 20 May 2008 03:00:05 -0700

The President's daughter, Jenna Bush, was recently married in a lavish but down-to-earth wedding at her family's ranch in Texas. Few details have been released about the ceremony, reception, and menu but rumor has it the cake was created by the Ultimate Cheesecake Bakery. The tres leches/dulce de leche cake had whipped cream frosting and fresh floral arrangements. By the time this photo was taken, the top tier of the confection had started to fall. While it's sad the top was tilting, it's probably something the happy couple will laugh about for years to come. I'm a huge fan of dulce de leche and can only imagine how delicious the cake must have tasted. Thoughts?

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Find the Perfect Wedding Cake - Part 2

YumSugar — Wed, 25 Apr 2007 06:58:31 -0700

Once you have your cake design planned and your flavors picked out, it's now time to figure out different costs. Cakes are usually priced by the slice. Will the cake be large enough to feed your guests, or will you need to purchase another sheet cake to serve? Would it be cheaper for you to have a smaller cake and a larger sheet cake? Some even offer a fake cake (with real top tier) and a sheet cake in order to cut the costs. Also, what about the flavor/filling combos - you might love the fresh mixed berries, but if you're on a budget, replacing them with something else might be a good idea.

If you're going for floral decorations, make sure the baker is supplying them all, and if so, do you have a better connection that can get them at a better price? (Now's when I should also add, make sure the flowers you use are edible).

Don't overlook things like cake stands, cutters, toppers, either. Find out if they come with the cake (a cake always looks so much prettier on a cake stand), or if they require a deposit.

To read the last few tips, read more

Be sure to find out how busy the bakery is and how much time/attention they give to each cake. If they have a small staff and have several cakes needed for your wedding day, ask how they plan on pulling it off. Also, find out how far in advance the cake is prepared. The cake portion can be made up to a week in advance, but the icing shouldn't be more than a day or two.

One really important, and sometimes overlooked, fee is the delivery charge. Is there one? Does the place even deliver or will you have to pick it up (which to me, sounds like a recipe for disaster). Does a decorator accompany the cake delivery, or do they use a service. The ideal situation is one where a cake decorator accompanies the cake, this way if something slips during transportation, they'll be able to make any necessary repairs. Is it delivered whole or placed together on spot? Will the company travel to your location, or is it out of their delivery range? If they will, is it going to cost extra? Be sure to figure this stuff out, so that there are no "hidden" costs later.

Finally, have fun, be unique and be yourself - but don't skimp out, make sure it lives up to your expectations. As cake designer Edith Meyer (who created the two very different cakes shown here, and the one from yesterday) states, "Remember, it's the last thing your guests are going to remember from the reception, and it should be as special as the rest of your day."

Be sure to check out part one of how to find the perfect wedding cake!

Do you have any great tips on what to ask when choosing a cake designer? Or how about any great cake-tasting tales? Let us know below!

Wedding Cakes to Inspire All

YumSugar — Tue, 13 May 2008 11:00:24 -0700

Every time I check out the Yum Market, I always end up looking at serenityspeaks' bookmarks. She has lovingly hunted down tons of wedding cakes, and even grouped them by color.

I'm rather fond of this incredibly unique tiered cake with citrus accompaniments, but if it doesn't suit you scroll through her impressive list below. There's plenty to be inspired by.

And if this selection isn't enough, serenityspeaks actually found three more pages of wedding cake ideas for you.

Head to IDoSugar for more wedding coverage.

Top 10 Wedding Cake Trends of 2008

YumSugar — Mon, 21 Apr 2008 11:18:39 -0700

The wedding cake is the unspoken centerpiece of the wedding reception. Whether it's a chocolate sensation or a demure statement, everyone's bound to remark on what the cake looks like. This year there are more metallics, colors, and, of course, small cakes. To see all the wedding cake trends for 2008, click the "Start" button.

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Come Party With Me: Wedding - Dessert

partysugar — Wed, 23 Apr 2008 13:08:33 -0700

Once you've decided which cake trend suits your wedding style, it's time to think about the flavor of the cake. Although many couples have differing tastes, you can compromise on a flavor that suits both of you. Each layer can be different, or you can offer a variety of smaller cakes.

Since Sean likes vanilla and Elena loves chocolate, they've decided to serve a marble cake at their reception. A marble cake is made with both chocolate and vanilla batters. The final cake is topped with with a swiss meringue buttercream.

For more wedding ideas, check out IDoSugar. To take a look at the recipe - it's a little complicated! - read more.

Marble Wedding Cake
From Martha Stewart Weddings

Ingredients

2 each 7 3/4-by-5 5/8-inch, 10 3/4-by-7 5/8-inch, 13-by-9 7/8-inch, and 16 1/2-by-12 3/8-inch oval layers chocolate and mocha Marble Cake, see below
4 pieces corresponding-size 3/16-inch thick foam board
2 recipes Swiss Meringue Buttercream, see below
12 pints rolled fondant
Cornstarch, for dusting
Gel-paste food coloring in pink and brown
1 oval cake board, 20 by 15 1/2 inches
28 wooden dowels, 1/4-inch diameter, 4 1/8 inches long
Unsweetened cocoa powder, for dusting
Modeling Chocolate, see below
1/2 recipe Royal Icing, see below
Caramel Sauce, (You will need nineteen batches of caramel sauce to serve 150 guests), see below
Fondant Amounts (Approximate): 7 3/4-inch tier, 2 pounds; 10 3/4-inch tier, 2 1/2 pounds; 13-inch tier, 3 1/2 pounds; 16 1/2- inch tier, 4 pounds

Directions

Prepare tiers: Trim layers. On corresponding-size foam boards, fill with buttercream to make 4-inch-high tiers. Coat thinly with buttercream to seal in crumbs. Refrigerate at least 1 hour and up to 1 day.
Cover tiers: Roll fondant (see note above for amounts) into a small disk on clean work surface lightly dusted with cornstarch. Dip the end of a toothpick into pink food coloring, and press into fondant. Repeat to create a random pattern of pink marks on fondant. Fold edges toward center; knead 3 or 4 turns. Roll out fondant until 1/8 inch thick and large enough to cover largest tier (marbling will be visible). Drape fondant over a rolling pin; center and place it on the tier. Starting at the top, smooth fondant onto cake with your hands. Cut away excess with a pastry wheel. Repeat to cover remaining tiers.
Assemble tiers: Place largest tier on cake board. Insert 12 dowels, 10 in an oval about 2 1/2 inches from edge, and 2 evenly spaced in the center. Center and place 13-inch tier on top. Insert 10 dowels, 8 about 2 1/2 inches from edge and 2 evenly spaced in the center. Center and place 10 3/4-inch tier on top. Insert remaining 6 dowels in an oval about 2 1/2 inches from edge.
Decorate tiers: On a work surface dusted with cocoa powder, knead modeling chocolate until pliable. For each tier, roll a band about 2 1/2 inches wide and long enough to go halfway around tier. Using a pizza cutter, trim bottom edge to be straight. Trim top edge with a scallop cutter to make band 1 1/2 inches high at scallops' peaks (scraps can be reused). Use a damp pastry brush to moisten bottom edge of fondant-covered tier. Working quickly and carefully, lift band, and attach it to side of tier, placing cut ends at sides of cake. Repeat with more chocolate to make a band for other side. To make band for cake board, roll out another long band, and trim to be about 3/4 inch wide. Cut away top edge using scallop cutter. Use damp pastry brush to moisten area where cake board meets edge of bottom tier. Working quickly, lift prepared band and press it onto cake board.
Tint 1/2 cup royal icing brown; transfer to a pastry bag fitted with a coupler and an Ateco number 3 round tip. Pipe dots about 3/8 inch apart around tiers' bottom edges. Use dots of icing to attach desired brown ribbon to chocolate bands, and bows to ribbon (we wrapped 1/2-inch center-stitched brown grosgrain ribbon around chocolate bands, and used 7-millimeter brown silk ribbon for bows).
To serve, spoon 2 tablespoons caramel sauce onto each plate; top with a slice of cake.

Serves 150.

Marble Cake

8 tablespoons (1 stick) unsalted butter, softened, plus more for pans
1 3/4 cups cake flour (not self-rising), plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup best-quality unsweetened cocoa powder
1/4 cup boiling water
2 tablespoons instant espresso powder, for mocha layers
Batter for each 3-inch-deep pan: 7 3/4-inch-by-5 5/8-inch, 7 cups; 10 3/4-inch-by-7 5/8-inch, 10 1/2 cups; 13-inch-by- 9 7/8-inch, 14 cups; 16 1/2-inch-by-12 3/8-inch, 17 1/2 cups.

Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with flour, tapping out excess. Set aside. Sift together cake flour, baking powder, and salt; set aside.
Combine milk and cream in a small bowl; set aside. Cream butter and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until pale and fluffy, about 5 minutes. Add eggs one at a time; mix well after each addition. Mix in vanilla. Add flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour.
Combine cocoa and the boiling water in a medium bowl; for mocha cake, add espresso powder. Stir in 1 cup cake batter.
Fill prepared pans with spoonfuls of vanilla and chocolate batter to form a checkerboard pattern. Run the tip of a paring knife or a wooden skewer through batter in a figure-eight motion to make swirls. Bake until tops are golden, and a cake tester inserted in centers comes out clean, 40 to 50 minutes. Let cakes cool completely in pans on wire racks.

Makes 3 1/2 cups batter.

Swiss Meringue Buttercream

12 large egg whites
3 cups sugar
2 pounds (8 sticks) unsalted butter, slightly softened
2 teaspoons pure vanilla extract

Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instantâread thermometer, 2 to 3 minutes.
Transfer bowl to mixer; fit mixer with the whisk. Beat on high until mixture is fluffy and cooled, about 10 minutes.
Reduce speed to medium-low; add butter several tablespoons at a time, mixing well after each addition. Add vanilla, and mix until buttercream comes together, 3 to 5 minutes. Reduce speed to low, and mix until buttercream is smooth and no air bubbles remain, about 2 minutes.

Makes 10 cups.

Modeling Chocolate

10 1/2 ounces bittersweet chocolate couverture, finely chopped
1/2 cup light corn syrup
2 ounces cocoa butter, melted
Valrhona cocoa powder, for dusting

Place chocolate in a medium heat-proof bowl set over a saucepan of simmering water. Melt to 110 degrees.to 115 degrees.
Place light corn syrup in small heavy-bottomed saucepan; heat to 95 degrees. and pour into melted chocolate. Add cocoa butter; stir well to combine. Set mixture aside in a cool, dry place, stirring occasionally until firm and pliable, 1 1/2 to 2 hours.
Wrap mixture tightly in plastic wrap. Shape into a flat disk, and chill until firm, about 1 hour. Transfer mixture to a clean work surface; knead to a smooth consistency. If modeling chocolate is sticky, sift a light layer of cocoa powder over work surface prior to rolling out. Store wrapped tightly in plastic wrap for up to 1 month.

Makes about 1 pound.

Royal Icing

1 pound confectioners' sugar
5 tablespoons meringue powder

Put sugar and meringue powder in the bowl of an electric mixer fitted with a paddle attachment. Add a scant 1/2 cup water; beat on low speed until think and fluffy, 7 to 8 minutes. If icing is too thick to pipe easily, add a few drops of water. Use icing immediately, or store in an airtight container at room temperature for up to 2 days. Stir icing before using.

Makes 2 cups.

Caramel Sauce

1 cup sugar
1/4 teaspoon salt
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color, about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla. Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

Makes about 1 cup.

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Better Know a Group: Cake Decorators Unite!

YumSugar — Mon, 10 Mar 2008 05:48:11 -0700

I was checking out the posts on TeamSugar when I came across this one in the Cake Decorators Unite! group. Group founder ashleyk4214 really stepped up her game and created this gorgeous cake for a wedding this past weekend. It's a French vanilla cake with blueberry filling and vanilla buttercream icing. That sounds delicious enough, but my favorite part is actually the cascading white roses, hydrangeas and creeping ivy. See more photos, just read more.

Submitted by TeamSugar member ashleyk4214

This cake was made for a wedding on Saturday, March 8th, 2008. The cake was french vanilla with blueberry filling and vanilla buttercream icing. The outside of the cake was decorated with a scrollwork on the sides and a thin line of ribbon which had a border of green pearls at the base of each ribbon. The topper of the cake was custom made with three white roses surrounded by green and blue hydrangeas and pieces of ivy. The entire cake had a cascade of white roses, green and blue hydrangeas, and creeping ivy. I tried to get the ribbon and icing pearl colors as close to the color of the green hydrangeas as possible.

A view from the front of the cake

A side view

A view of the flowers cascading down the side of the cake

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Homemade Cupcake Tower Is Pretty Delicious

partysugar — Mon, 24 Aug 2009 10:40:20 -0700

A couple of weeks ago I helped assemble a cupcake tower for a friend's wedding. The cupcakes were created by Grace Park, an experienced home cook and avid baker. Although this was Park's second time baking a wedding dessert, making and transporting over 100 cupcakes is no easy task.

After testing several recipes with the bride, Park selected two flavors of cupcakes - chocolate raspberry and lemon pound cake - and topped both with a Swiss meringue frosting. The recipes were from The Australian Women's Weekly Cupcakes and Fairy Cakes cookbook, and the final look of the cupcake tower was inspired by this cake.

For those interested in making wedding cupcakes, Park recommends practicing in advance, thinking out storage, and arranging for helpers to transport the finished cakes. Have you ever made a wedding cake? Or wedding cupcakes? Share your experience below!

To look at a gallery of the cupcake process and check out the completed tower, read more.

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15 Horribly Tacky Cake Toppers

YumSugar — Fri, 25 Apr 2008 05:27:19 -0700

First of all, let me start by saying I'm really sorry if you used any of these cake toppers at your wedding. Maybe I just don't get your humor. Secondly, let me add to that by saying these are some truly tacky cake toppers. From mermice - yes mermaid + mice = mermice! - to fighting couples, I think I can guarantee that you won't find these cake toppers on any 2008 trends list.

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