WEDDING CAKE.--Fruit cake has been used so much for wedding cake

that it has come to be the established cake for this purpose. However,

when fruit cake is to be used for weddings, a richer variety is

generally made, as will be observed from the ingredients listed in the

accompanying recipe. Wedding cake is usually cut into small pieces and

presented to the guests in dainty white boxes.

 

WEDDING CAKE

 

2 lb. sultana raisins

1 lb. dates, chopped

1 lb. citron, cut into thin strips

1 lb. figs, chopped

1 lb. butter

1 lb. sugar

8 eggs

1 lb. flour

1/2 tsp. soda

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. cloves

1/2 c. grape juice

 

Prepare the fruits and dredge with one-third cupful of the flour. Cream

the butter, add the sugar gradually, and beat together thoroughly.

Separate the eggs, beat the yolks until they are thick and

lemon-colored, and add to the sugar and butter. Sift the flour, soda,

and spices together, and add to the mixture. Fold in the egg whites

beaten stiff, add the grape juice, and fold in the fruits. Bake in the

same way as fruit cake.

 
  BOILED ICING

 

1 c. sugar

1/2 c. water

1 egg white

Pinch of cream of tartar

 

Put the sugar and water to cook in a saucepan. Boil until a fairly hard

ball is formed when the sirup is tried in cold water or until it threads

when dropped from a spoon, as shown in Fig. 25. If a thermometer is used

to test the sirup, it should register 240 to 242 degrees Fahrenheit when

the sirup is taken from the stove. Beat the egg white, add the cream of

tartar, and continue beating until the egg white is stiff. Then pour the hot sirup over the beaten egg white very slowly, so as not to cook the egg, beating rapidly until all the sirup has been added.

 

Continue to beat with a spoon or egg whip until the icing is light and

almost stiff enough to spread on the cake. Then place the bowl over a vessel containing boiling water and beat for 3 or 4 minutes while the water boils rapidly underneath. With this treatment, the icing will not change in consistency, but will become easier to handle and will permit of being used for a longer period of time without becoming hard. In fact, it may be kept until the next day if desired by placing a moist cloth over the top of the bowl so as to prevent a crust from forming.

 
You can also buy packets of almond fondant and icing that you can roll out into sheets to coat the cake and to make roses and other decoration figures you may want to add in your wedding cake decoration.

  http://www.squidoo.com/cake-decorating-for-weddings-classes



  Things You Should Know About Wedding Cake Toppers

Centuries ago, there was a baker’s daughter who was about to be married had wished to have a perfect emblem of her marriage. She asked her father to help her find that perfect symbol in order to indicate the love that has transpired between her and her groom.

 

After some series of careful deliberation, the father finally came up with something that he thought would best signify the kind of love his daughter has for her husband. And so, when the wedding day came, the baker’s daughter was so happy because there stood, in the middle of the wedding cake, two miniature, but lovely figurines perfectly dressed for the wedding.

 

The father said that this is the perfect symbol of their marriage, in which the couple is the main attraction of the ceremony.

 

This could have been a fiction or a true story, but nobody can really tell if this is the start of the wedding cake topper history.

 

Nevertheless, since its inception, the wedding cake toppers had long been the traditional symbol of married couples as they were symbolically placed above the wedding cake for everybody to see.

 

Wedding cake toppers are available in a wide array of designs, colors, and styles wherein couples can choose whatever they think would best portray their marriage.

 

So, for those who want to know some tips regarding the right way to choose wedding cake topers, here are some tips that you may use:

 

1. Never use wedding cake toppers that are made of plastics, especially the cheap ones.

 

Even if you are tight on a budget, it is best not to choose wedding cake toppers that are made of plastics. Usually, these are the ones that are readily available in the department stores.

 

Wedding cake toppers should be as exceptional as your wedding cake. Therefore, it is best to use wedding cake toppers that is out of ordinary and never before seen in any wedding. This may cost a little bit more than what you have intended to spend with but would definitely convert your wedding cake into something wonderful, one that would definitely make your wedding truly a memorable event.

 

2. Be creative.

 

It is best if the wedding along with your wedding cake and cake toppers are all personalized. This means that the designs and styles are creatively made by the couple. This will add more romance and glamour on the wedding itself.

 

Best of all, do not be constrained with the traditional and classical designs of wedding cake toppers. You may deviate from the customs and have your very own wedding cake toppers.

 

Today, there are many contemporary designs that the couple may use. In fact, they can even have their own ideas. All they have to do is to ask their baker to make the concept and use it as their wedding cake topper.

 

3. For the budget conscious couple, you can use your parent’s wedding cake topper if it is still available. This will truly make your wedding cake very special because of the hand-down generation.

 

The point is, whatever designs or styles of cake toppers you choose to have on your wedding cake, the fact that it symbolizes your marriage is already a special concept that no other item can replace.

 

Wedding cake toppers are not just sheer embellishments in a cake but more of an emblem, one that best represents the love that is flowing in the hearts of the couple.

You can see more examples here of wedding cake decorating ideas:

  http://www.squidoo.com/birthday-cake-decorating-ideas

  WHITE FRUIT CAKE

 

1/4 lb. citron, cut into thin slices

1/2 lb. apricots, dried, steamed, and chopped

1/2 lb. raisins, chopped

1/2 lb. candied cherries, cut into pieces

1/2 lb. dates, chopped

1/2 lb. almonds, blanched and cut into thin strips

1 c. butter

1 c. brown sugar

1 egg

1/2 c. milk

1 Tb. baking powder

1/2 tsp. cloves

1 tsp. cinnamon

1/2 tsp. nutmeg

2 c. flour

 

Steam the citron and apricots until they are soft, and then cut them in

the required manner. Prepare the other fruits and the almonds. Cream the

butter, add the sugar, egg, and milk, and beat thoroughly. Sift the

baking powder and spices with the flour and add these. Dredge the fruits

and nuts with flour and fold them into the mixture. Bake for 2 hours in

a slow oven in small loaf pans lined with paper and containing about a

1/2 inch layer of flour in the bottom, or steam for 3 hours and then

bake for a short time in a moderate oven.


  BOILED ICING

 

1 c. sugar

1/2 c. water

1 egg white

Pinch of cream of tartar

 

Put the sugar and water to cook in a saucepan. Boil until a fairly hard

ball is formed when the sirup is tried in cold water or until it threads

when dropped from a spoon, as shown in Fig. 25. If a thermometer is used

to test the sirup, it should register 240 to 242 degrees Fahrenheit when

the sirup is taken from the stove. Beat the egg white, add the cream of

tartar, and continue beating until the egg white is stiff. Then pour the hot sirup over the beaten egg white very slowly, so as not to cook the egg, beating rapidly until all the sirup has been added.

 

Continue to beat with a spoon or egg whip until the icing is light and

almost stiff enough to spread on the cake. Then place the bowl over a vessel containing boiling water and beat for 3 or 4 minutes while the water boils rapidly underneath. With this treatment, the icing will not change in consistency, but will become easier to handle and will permit of being used for a longer period of time without becoming hard. In fact, it may be kept until the next day if desired by placing a moist cloth over the top of the bowl so as to prevent a crust from forming.

 

Learn more here:

http://hubpages.com/hub/Cake-Decorating-For-Weddings--Try-these-Creative-and-Simple-Cake-Decorating-ideas

WHITE ICING

 

2 egg whites

1-1/4 c. confectioner's sugar

1 tsp. vanilla

 

Beat the egg whites until they are stiff, sift in the powdered sugar,

add the vanilla, and beat together until the icing is of a consistency

to spread.


------------------------------------CAKE------------------------------------

      1 c  Flour, all-purpose

    1/2 t  Salt

    1/4 t  Baking soda

    1/4 t  Baking powder

    1/2 t  Allspice

    1/2 t  Cinnamon

    1/2 t  Cloves

    1/2 t  Mace

    1/2 t  Nutmeg

    1/2 c  Butter, melted

      2    Eggs

    3/4 c  Coffee (black), cold

    1/2 c  Brown sugar

      1 c  Raisins

      1 c  Fruit, mixed

      1 c  Dates

    1/4 c  Rum or brandy

 

-----------------------------------GLAZE-----------------------------------

      4 T  Butter

    1/2 c  Rum or brandy

    1/2 c  Sugar

 

  Mix the melted butter, eggs, rum and coffee together.  Add brown sugar and mix well. Add rest of dry ingredients and place in a buttered loaf pan.

 

  Bake at 300 degrees F. for 2 hours or until done (it will separate from the sides of the pan).  Make glaze when almost completely baked: Melt (do not boil) butter.  Add rum and sugar.  Stir by hand. 

Remove the cake from the oven and pour half of the glaze over it.  Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side.

 
or you can use the white icing recipe above to make a firmer cake decoration base.

 

FRUIT CAKE.--In the preparations for Christmas festivities, fruit

cake usually has an important place. But besides being very appropriate

cake for the holiday season, fruit cake is a splendid cake to make

because of its keeping qualities. It may be kept for a long time if it

is properly cared for. The best plan is to wrap it in oiled paper and

then put it away in a closely covered receptacle, such as a tin box. In

fact, fruit cake is much better if it is baked a month before it is to

be eaten and is moistened several times during that time by pouring over

it and allowing to soak in a few teaspoonfuls of orange juice or diluted

grape juice.