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Making my own wedding cake

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elinb Aug 25, 2009 02:15 AM

I am planning to make my own wedding cakes, in the form of 1 cup mini bundt cakes (http://www.decuisine.co.uk/cookshop/b...).
I have got the moulds, so all I need now is a good recipe. One of my very favourite recipes is the apple spice cake (http://www.marthastewart.com/recipe/a...). However, because I have to make about 80 of these (!), I need to be able to make them in advance and freeze them, but I am not sure this will freeze well because of the moisture in the apples.
Can anyone please give me advise or suggest a good recipe that will freeze well and also is easy to make in bulk?

Thanks!

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  1. jeniyo RE: elinb Aug 25, 2009 08:40 AM

    you can try to look for a bundt cake recipe which you can either glaze or soak in liquids. the little cakes are cute (i admire your courage) but smaller cakes dries much faster than larger ones.

    I liked this lemon cake:
    http://smittenkitchen.com/2006/10/lem...

    or this cream cheese lb cake:
    http://smittenkitchen.com/2009/03/cre...

    tell us how this turned out! =)

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      Normandie RE: elinb Aug 25, 2009 08:53 AM

      elin, first of all, best wishes to you and your fiance. That's wonderful.

      I probably have some recipes I can share, but I wanted to ask you first...would you consider doing maybe two or three kinds of cake? I've asked because when I attend weddings I always think it's a smart idea when a (traditional) cake has either alternating tiers or layers of vanilla and chocolate (or whatever) cakes, to accommodate guests' preferences. It seems like this would be something that would go well with your idea of individual bundt cakes. (I think that a really charming idea, btw; I'll bet your guests will love it.) So you could do something like the apple spice cake you like (because the bride should have what she wants for her wedding cake!), your fiance's favorite (because the groom should have he wants for his wedding cake!) and maybe one other choice with general appeal...

      1 Reply
      1. re: Normandie
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        queencru RE: Normandie Aug 25, 2009 09:57 AM

        I think this is a great idea. If you're already doing individual cakes, why not give it a little more variety and add in a traditional flavor. The apple sounds lovely, but I'd imagine it wouldn't appeal to everyone, especially if you add nuts to the recipe. The cream cheese poundcake jeniyo posted looks like it would be fairly traditional if you add a sugar icing but still retain some moisture.

      2. k
        KTinNYC RE: elinb Aug 25, 2009 09:20 AM

        Congratulations and good luck. Here are other threads on the same topic.

        http://chowhound.chow.com/topics/291813
        http://chowhound.chow.com/topics/447447

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          TerryG RE: elinb Aug 25, 2009 11:35 PM

          We had a woman just starting a home baking business make the Apricot and Almond Wedding Cake from the Silver Palate Good Times Cookbook for us. It looked a mess (she had no artistic skills), but it tasted divine. It was the single best cake I have ever eaten. We grabbed the leftovers for our Honeymoon evening and fed it to each other. The best night of my life. Not only due to the cake, of course. But I still remember that cake and drool.

          1 Reply
          1. re: TerryG
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            Normandie RE: TerryG Aug 26, 2009 12:19 AM

            I woke up in the middle of the night, and I'm famished. That cake sounds *so* good right now. It also seems really wedding-y, for some reason...apricot and almond. Yum.

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            elinb RE: elinb Sep 2, 2009 11:06 AM

            Folks,

            thank you so much for your responses (and well wishes!). I think it's a great idea to make my favourite and the grooms favourite and one more. Apricot and almond sounds really fresh and interesting.
            I'm thinking perhaps make a couple of large bundt cakes and the rest in the mini version as I otherwise might go insane. LOL
            It's gonna be fun experimenting, though. I'll keep you posted!!

            Thanks again,

            Elin

            2 Replies
            1. re: elinb
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              tall sarah RE: elinb Sep 2, 2009 12:16 PM

              I highly recommend pound cake- they freeze VERY well & a single cake can easily serve 16-20 people. You can make several flavors- lemon, sour cream, chocolate, blueberry, spice. The denseness of the cake lends very well to freezing. If you are going to glaze them, wait until they are defrosted. Or a nice powdered sugar dusting will look nice (and is super easy).

              Congratulations!

              1. re: tall sarah
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                elinb RE: tall sarah Sep 3, 2009 01:43 AM

                Thank you so much Sarah! I am thinking one of the cakes should be a lemon-blueberry pound cake. And I agree, a powdered sugar dusting is easy and can be done on the day.

                Thank you for your input, much appreciated!

            2. souschef RE: elinb Sep 2, 2009 03:09 PM

              The Cake Bible has a recipe for "Golden Grand Marnier Cake". It has, among other things, sour cream, chocolate chips, orange, and Grand Marnier syrup, and is really moist and tasty, especially when you are generous with the booze. I have made it in mini-bundt pans I got from Williams-Sonoma (actually a sheet with indentations). One recipe makes 24.

              3 Replies
              1. re: souschef
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                Normandie RE: souschef Sep 2, 2009 11:06 PM

                Sounds delicious--and timely, given the traditiona association of orange blossoms with weddings. :-)

                1. re: souschef
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                  elinb RE: souschef Sep 3, 2009 01:40 AM

                  OMG, that sounds delicious!!! I love Grand Marnier, but have never come across this cake! My fiancee loves rum cake, but I suspect he'll love this more!
                  Thank you ever so much :-)

                  1. re: elinb
                    souschef RE: elinb Sep 3, 2009 08:04 AM

                    Just as a guide, since you will be making them ahead: Last Christmas I made the large version with some extra booze (idea from Rose Levy Beranbaum) and shipped it to a friend in Germany. It arrived there in about 4 days (from Canada), and was very fresh, per my friend.

                    As soon as the cake comes out of the over you poke it and spread about half the syrup over, then turn it out and spread the rest. You also have the option of glazing it with chocolate.

                    It is amazing when warm.

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