Wedding Cake of the Day: All You Need Is Love
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This Beatles cake may be one of the best tributes to the British quartet yet
This Wedding Cake of the day will have you singing!
Wedding cakes are an art form — an edible art form for that matter. And for many brides, the wedding cake is just as important as the dress and bouquet on their big day. A wedding cake is not something that is simply eaten and forgotten; it makes a statement with how good it looks, how great it tastes, and it reflects the bride and groom as a couple.
It does not get any more classic than The Beatles. They need no introduction — they are the epitome of both feel-good music and spiritually altering tunes. Gimme Some Sugar constructed this beautiful cake to capture this couple’s love of the band and their love of, well, love! This three-tiered cake is decked out in groovy accents and has the iconic yellow submarine as a unique cake-topper.
For this and other amazing wedding cake ideas, check out the accompanying slideshow. From fairy-tale castle cakes to themed movie cakes, there's a cake for everyone.
Wedding Cupcake Buttercream
This Wedding Cupcake Buttercream recipe has been featured in an extensive how-to post on The Recipe Girl blog: How to Make Wedding Cupcakes.
This Wedding Cupcake Buttercream recipe was first featured here on RecipeGirl many years ago when I baked cupcakes for my son’s kindergarten teacher’s wedding. She wanted cupcakes and had heard that I might be able to do them for her. I worked for a catering company in college, but this was a little outside my comfort zone and expertise! She loved my blog, and she begged me to help. How could I resist?
I ended up taking on the project, and it was so much fun. Her wedding wasn’t terribly big, but I was tasked with making about 125 cupcakes. My kitchen was covered in cupcakes! It was a lot of work, but it was terribly satisfying to know that I was helping out this sweet teacher.
The wedding cupcakes were a huge hit at her wedding, and everyone specifically noted how much they loved the frosting. This is the frosting recipe! It’s so delicious, and it’s now a big-time favorite for a lot of people.
If you have questions about this icing and wedding cupcakes… it may be helpful to read through the comments/questions/answers below the recipe- many of your questions may be answered there! Also visit this post: How to Make Wedding Cupcakes for all of the details on when to make the cupcakes and how to store and transport them to the wedding.
This Wedding Cupcake Buttercream is my go-to recipe for icing basic cupcakes and wedding cake. Every time I share the recipe on Facebook, I hear from other people who say it’s their go-to recipe too. It turns out perfect every time. It’s so easy to make, and it works through a piping bag well. The recipe will frost 12 cupcakes with a generous swirl. Double, triple, or quadruple the recipe to frost more cupcakes!
Note that this recipe also works wonderfully for layer cakes. It spreads on smoothly, and you can pipe on decorations too. I use it for everything. It has been my go-to frosting recipe for so many years!
A simple swirl on cupcakes creates a beautiful dessert for weddings with little candy pearls sprinkled on top.
This Wedding Cupcake Buttercream is a very popular buttercream recipe- made by thousands who sing this recipe’s praises. I have used this very recipe for all of my cupcakes for so many years now. It’s a keeper recipe!
It does work beautifully for weddings, but it’s not limited to just weddings! This buttercream is a nice one to use for all sorts of occasions. I call it Wedding Cupcake Buttercream because of my original story in using for the first time for the wedding.
There are a few questions that people tend to ask related to this recipe, so I’ll go ahead and address them here.
Jamie Oliver has an easy elderflower syrup recipe, but if you don’t happen to have access to an elderberry bush, picking up store bought is fine — and super easy to find. Ikea store sells elderflower syrup for $5. There are plenty of other brands readily available in Canada, including Monin, a variety of options from the Toronto-based Cocktail Emporium (which delivers nationwide), and one made with Canadian elderflowers from Forbes.
Ikea’s elderflower syrup costs $5. Photo, Ikea.
The 40 Best Cake Recipes for Literally Any Occasion
Sometimes you want to bake a special dessert for a celebratory occasion &mdash and other times you just want to surprise the kids on Saturday night. So we rounded up the best cake recipes for you, no matter the reason you&rsquore in need of a baking recipe. Is someone in your family getting another year older? We have the best birthday cake recipes (and the best birthday Instagram captions to go with &lsquoem) to fill with candles and enjoy with loved ones. But that&rsquos not all &mdash we have all types of cakes on our list, whether you prefer vanilla or chocolate or all the flavors in between.
So, which is the most delicious? That&rsquos up to you to decide! Sometimes the best easy cake recipes for beginners are super simple with just a few ingredients, while the best picks for more experienced bakers might involve getting creative or piling on the layers. And since pumpkin spice is great any time of year, we have plenty of warm, spicy and seasonal fall cakes to enjoy with your next afternoon cup of coffee. So preheat your oven, because the exact-right recipe is coming right up.
Start by meeting with bakers you know can deliver on what you need.
"Choose a baker who you can really get behind," says Emily Lael Aumiller, pastry chef and founder of Lael Cakes. That means only considering bakers who will be able to give you what you need for the big day. For example, if you know you want a gluten-free dessert, look for someone who specializes in that. Or if an elaborately decorated, multi-tier cake is what you&aposre envisioning, make sure the bakers you&aposre considering have made plenty of those in the past.
The Top Wedding Cake Tips No One Tells You
You might not know much about wedding cakes (besides the obvious fact that they're delicious), but the more informed you are, the better your decisions will be. Help pick your perfect confection with our top tips, below.
You have to go in for a tasting.
At tastings, clients are invited into the bakery to sample exemplary cakes, ask questions and review portfolios. This is an excellent opportunity to meet bakers, bond with them and fully understand the range of their abilities. Picking your baker is a big deal—you'll want to get to know their personality and make sure they're genuinely excited about your wedding day too.
Picking your cake style should be one of the last things you do.
You may love a rustic semi-naked cake, but if you're hosting a black-tie ballroom wedding, that style may not jive. Deal with the cake after all decisions about dress style and reception décor have been made. These elements can serve as a blueprint for the design and structure of your wedding cake. Choose a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements or the menu. If you want colorful accents (such as sugar flowers or icing ribbons), give your baker fabric swatches. The cake should be part of the wedding, not a glaring sideshow.
You need to finalize your guest list (and size of your space) first.
When deciding what size cake to order, first look to your guest count. Generally, three tiers will serve 50 to 100 guests you'll likely need five layers for 200 guests or more. If the reception is in a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked directly atop each other, with no separators.)
Wedding cake is often priced by the slice.
The cost varies, but generally ranges from $1.50 to $15 per slice (though this is a very general and loose estimate). The more complicated the cake (based on intricate decorations or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you want elaborate molded shapes, vibrant colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor. (For the record, the average amount couples spend on their wedding cake, according to our Real Weddings Study, is $540.)
There are tons of ways to save.
Order a small cake that's decorated to perfection but can only feed a handful plus several sheet cakes of the same flavor to actually feed the guests. Stay away from tiers, handmade sugar flowers and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have a dessert table (or another sweet) in addition to the cake, consider a cake sized for half your guests. Servings will be smaller, but the fee will shrink too.
Choose the right frosting.
Buttercream or fondant? That's the main question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant as much as we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection. You can also go for ganache—a decadently rich frosting with a fudgy texture made from chocolate and cream. Even though it's dark brown in color, you can ask your baker to make it wedding worthy with colorful fruit. (A white chocolate version, however, can be dyed practically any shade.) Don't count out swiss meringue either—it's icing made by whipping egg whites together with sugar. Even though it's less popular for wedding cakes, it has a light and fuzzy appearance that make it look instantly whimsical and romantic. (And your guests will love the airy mashmallow flavor, which pairs perfectly with fruit-based cakes and fillings like lemon, raspberry or strawberry.)
Always consider the weather.
If you're having an outdoor wedding in a hot climate, stay away from whipped cream, meringue and buttercream: They melt. Ask your baker about summer icing options you might want to go for a fondant-covered cake—it doesn't even need to be refrigerated.
Don't set your expectations too high.
Keep in mind, magazines (like ours) have food stylists, editors and assistants working nonstop to keep the cakes looking perfect. These people spend hours fixing the sweating, dripping, leaning or sagging that can happen to a cake after it's been sitting for a while. And if what they do doesn't work, they can fix it with Photoshop. They also have the luxury of creating cakes from stuff that isn't edible—most cakes in magazines are iced pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your cake designer to be able to replicate exactly what you see in print.
It's all in the details.
When it comes to decoration, adornment costs run the gamut. The most inexpensive option is fresh fruits or flowers that, in some instances, can be applied by your florist for a minimal fee. On the high end are delicate gum paste or sugar paste flowers, which are constructed by hand, one petal at a time. But here's the bottom line: All add-ons—including marzipan fruits, chocolate-molded flowers and lace points—will raise the rate. (For the record, we think it's worth the cost!)
Think about adding a second cake to your reception.
The popularity of the groom's cake, traditionally a Southern custom, is on the rise. The bride's cake—the one cut by the couple at the reception—is traditionally eaten as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays crafted to show off the groom's passions and obsessions. Give slices to guests as a take-home memento, or cut and serve both for dessert.
You can always go mini (but it'll cost you).
Many bakers agree that the idea of a mini cake (where each guest gets their own) is a great idea—in theory, but not always in practice. Not only does each cake require its own decoration (often as intricate, if not more, than one that's four times its size), each will need its own box. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must construct individual boxes in which to transport these cakes. Multiply by however many guests you'll be having, and you'll see what a costly, time-consuming feat this actually is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste just as great too).
You need to think about display.
Your cake will likely be on display before it's cut and consumed. Make sure there's a designated cake table that allows the most elegant presentation possible. A round table is perfect for round cakes, but a linear cake design may call for a rectangular table. Figure out your options. Once you have a cake table, have fun dressing it up: Drape it with sumptuous fabrics and decorate it with motifs, colors and flowers to match the cake (your florist can help).
Your cake topper options run the gamut.
A classic figurine is an ever-popular choice, but more couples are using the cake topper (and even cake stand) as a moment of personalization in their day. Choose something that represents you as a duo, like a clay model of your pet, figurines of your favorite comic action heroes or a chic monogrammed acrylic pedestal. If you have an heirloom piece—especially a fine porcelain antique—work with your baker to integrate it into an appropriate design. A pair of sugar or gingerbread cookies can look charming atop a country wedding cake. Finely sculpted maple sugar or marzipan figurines are quaint. Other alternatives: a bouquet of sugar flowers, a cascade of icing ribbons or even a sugar block carved out to reveal your new monogram.
Cake delivery takes coordination.
Complex cakes may not necessarily be delivered in final form. Allow time and space for assembly, if needed. Refrigeration may also be required.
Create a Wedding Cookie Table
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.
Perfect for the occasion, these buttery balls are sure to please. One batch yields 8 dozen cookies, so you should have enough to go around. Good news for the bride: Since the confectioners'-sugar coating is white, you can indulge without worrying about a ruined dress!
A match made in heaven: two irresistible sugar cookie layers held together by a rich, creamy marshmallow center. A final dip in chocolate sauce makes this cookie an indulgent treat.
No cookie table is complete without some classic creations. These tasty treats are kid-friendly, easy to prepare, and can be made in advance of the big day (store them in a tightly covered container at room temperature for up to two weeks or in the freezer for up to three months).
5 Things You Need to Know Before Baking Your First Hummingbird Cake
It's more than just our most popular cake recipe ever. Here's why.
If you&aposve been a fan of Southern Living for any length of time, chances are you&aposve baked, eaten, or simply read about our Hummingbird Cake. The original Hummingbird Cake recipe, sent to us by Mrs. L.H. Wiggins of Greensboro, North Carolina, was first published in our February 1978 issue. Mrs. Wiggins, who worked at the University of North Carolina in Greensboro at the time she sent the recipe in, passed away in 1995 at the age of 81, but her cake recipe lives on as one of the most requested recipes from our entire recipe collection.
Although now considered a classic of the American South, the origins of this delightful dessert can be found on the island of Jamaica with a similar recipe known as the Doctor Bird Cake. Doctor bird is a Jamaican nickname for its national fowl, the Swallow Tail Hummingbird. The nickname may have been given because the erect black crest and tails of the bird resemble the top hat and long tailcoats that doctors used to wear. According to legend, the nickname&aposs association with the dessert stemmed from the cake being sweet enough to attract hummingbirds. The cake recipe, along with the whimsical name, probably made its way to our continent via a marketing gimmick. When Air Jamaica was established in 1968, the new airline company chose the familiar doctor bird for a logo. Soon after, in an effort to entice American consumers and visitors to the island, the Tourism Board of Jamaica distributed media pamphlets containing recipes that showcased various local dishes. One of the recipes was for the Doctor Bird Cake, featuring tropical bananas and pineapples.
Within a few years, recipes for the Doctor Bird Cake were appearing in small-town newspapers and community cookbooks across the United States. Variations of the recipe, either baked in tube pans or made into layer cakes, were published under the names "Doctor Byrd Cake," "A Cake That Doesn&apost Last," and "Tropical Treat Cake." By the mid 1970&aposs, not only was the more popular name "Hummingbird Cake" being used, but also the topping of choice was the cream cheese frosting. It was more than likely in a local newspaper or church circular where Mrs. Wiggins first saw the recipe and decided to share it with Southern Living. Since that initial publication in 1978, the Hummingbird Cake recipe has been remade as a Bundt cake, a power bar, pancakes and, yes, we have even lightened the recipe a bit. Who knows? The Hummingbird Cake may eventually wind up as one of the Big White Cakes for an upcoming December issue.
The Hummingbird Cake makes a beautiful and tasty addition to your holiday dessert table. Here are a few tips and tricks to ensure your cake bakes up to perfection.
Pick the Best Bunch of Bananas
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won&apost get the same depth of flavor or moistness without them.
We can&apost stress this tip enough, so you will hear us say it often. Be careful with your measuring. Extra sugar or leavening will cause a cake to fall too much flour makes it dry.
Grease Pans with Solid Vegetable Shortening
Margarines with a high liquid-to-fat ratio and butter (which is about 20 percent water) can cause layers to stick to the pan.
Let Baked Layers Cool Completely
Be sure your layers are cool before assembling the cake. If you want to freeze cooled layers a few days in advance, wrap in plastic wrap, then with a layer of aluminum foil. For extra protection, slide the layers into a zip-top freezer bag. You can freeze cake layers up to one month before assembling and frosting.
Keep Frosting Neat
Pipe a ring of frosting just inside the top edge of each cake layer to hold the filling and prevent it from seeping out. Add filling, and spread to edge of ring. Wrap cakes in plastic wrap after filling, and chill 8 to 24 hours to allow the layers to settle before spreading the frosting.
Written by Caroline A.
Caroline A. started with Publix as a cashier in 2015 and has developed a passion for writing and social media. She loves being a part of Publix’s culture and enjoys bringing new ideas to The Publix Checkout by writing about topics customers might not know about the company. Pub Subs and Publix Sweet Tea are her favorites, and you’ll always find her with an iced coffee in hand. Outside of work, Caroline enjoys traveling, watching college football and playing with her fur child.
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"Do We Have to Have a Wedding Cake?"
Photo by Katelyn James Photography
We’ve yet to have a run-in with the wedding cake police, so we say do whatever sounds good to you. If you and your partner prefer fruit pies, doughnuts, or cookies instead of cake, those all make great wedding dessert options. Arrange them on cake stands or pretty trays, and don’t forget to share one with your new spouse as the first sweet bite of your marriage.
Not into sweets? Don’t skip dessert entirely, as your guests will be expecting it as a conclusion to the meal. Instead, talk to your caterer about a plated option that can be served after the entrées, or arrange a dessert bar where guests can choose whatever tempts their sweet tooth and skip that cake cutting photo altogether. If coffee or a nightcap is more your speed, pair the sweets with your favorite way to end the night for a personalized touch.