A few weeks back we celebrated my sister and her husbands’ fiftieth wedding anniversary. So that is a super big freaking deal. We had to celebrate big. I wanted to make a special cake. I decided to do a wedding cake.
I hadn’t made a wedding cake in many years. I didn’t even know if I could remember how to put everything together but strangely enough it all came back to me.
I ordered a cake topper from the glassblower at our attraction where I work. He does really amazing work. I ordered it weeks before the anniversary so I would have it in plenty of time. I told him what I wanted it to look like and he had it ready a few days before the celebration. I wanted 50 in gold with birds and bells. I think it turned out amazing.
My sister has always loved the basket weave design on cakes. Anytime that I make a cake for her I use this design. Although it is a little time consuming, especially for a three tier cake, it can actually hide a lot of flaws. HA!!
Several years ago I bought this floating cake stand. It is called that because you place each layer of a cake on a different level and because the stand is in the back it almost looks like it is floating. This way you don’t have to fool with the dowel rods and stacking the cake etc etc. Also this stand can be used for many different things. I have used it several times for desserts, cupcakes, finger foods. Lots of things.
I bought new Wilton pastry bags for the icing, mine were pretty much worn out. I already had several cake tips and I had the round pans. You do not have to use round pans you could use heart pans. Or even cupcakes.
So I made the cake a day before the Anniversary party. The first layer is quite large.
I am going to give you a few tips about the cake. I use cake mix. It is the easiest thing in the world. For cakes like this I use the white cake mix, usually Betty Crocker or Duncan Hines. I am not ashamed of it because it makes the best cakes. I think I used about five or six boxes of cake mix for the three different sizes of cake pans. Never fill the pans more than half way full of batter. Another thing I do, when I take the cake out of the oven I put a paper towel over the top and use a small saucer or flat plate to press down the top of the cake. This makes it flat and smooth and easy to put the icing on.
I do however always make my frosting myself. You will never catch me using canned frosting. With the cake mixes you can always add an extra egg or oil if you feel like the cake needs to be a little more moist. But with the frosting in a can you pretty much have to use it just like it is. I will share my frosting recipe for you below.
This is my frosting recipe it can be used for cakes with a stiff consistency or made softer by adding more milk.
1 teaspoon Wilton Clear Vanilla Extract (Be sure to use the clear so your icing will be perfectly white)
2 tablespoons milk or water (you will need to add more depending on the consistency, I also use Half & Half)
1 cup of solid vegetable shortening (yep the kind in the can)
1 tablespoon of Meringue Powder, (I have been known to skip this if I don’t have it)
2 pounds of sifted confectioners’ sugar
Butter extract, this is optional but it adds such wonderful flavor to the icing. Sold right next to the vanilla extract.
Sift confectioners’ sugar and the meringue powder into a large mixing bowl, set aside. Cream shortening, flavorings and mild or water, I never use water, or the Half & Half. Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. This is where you want to decide how stiff or creamy you want the icing. A good consistency is when you stick a spoon in and it is soft but the spoon will not topple over. You can always add extra Half & Half or whatever you are using or extra powdered sugar to get it to just the right consistency.
So if you are in need of a wedding cake or anniversary cake and you want to impress your friends and family, you too can make a wedding cake. Let me know how it goes.
And always remember
Love your day your way!!!!