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wedding cake?

My boyfriend and I are keen to make our own wedding cake after looking around and considering people incredible price office for a wedding cake. We beginners are more or less to the pie making and I'm asking this in a lot of time to try to run again! If anyone knows how make a splendid wedding cake please let me know and all the decorating tips and advice. Thank you! The cake is in this area 60 people care if it is 2 or 3 speeds. We arent really hard to please with the flavors of whether its chocolate, vanilla, fruits or anything else that we are open to everything aptly now!

I know that you want do it yourself, but eventually you will have to go and ingredients may find it cheaper to hire someone to do it for you .. I do not .. Look around for someone who makes cakes home .. Check newspaper ads .. Or try a Super Wal-Mart or the grocery store and see if the cakes .. checked the price of this well .. I've included several recipes so you can see the number of ingredients to make cakes, you'll have to buy more pots and other decorative materials … Excellent luck .. ************************************* Recipe Box Classic White Cake 6 cups sifted cake flour 2 teaspoons baking powder 1 1 / 2 cup butter or margarine 3 cups sugar 2 cups milk 1 cup of pure tea vanilla extract 12 egg whites Preheat oven to 325 F. Stout Bottom pans and line with waxed paper or parchment paper or use Wilton Cake Release (Click here for full instructions on preparing baking pans.). Sift flour and baking powder. Set aside. Cream butter and sugar until light and fluffy. Set aside. Beat the egg whites until stiff but not dry. Set aside. With mixer at low speed, add flour mixture to the butter mixture alternately with milk. Beat well after each addition. Beat in the vanilla extract. Gently fold the egg whites into the dough. Pour into prepared pans. Cook until what toothpick inserted in center comes out clean. Makes 12 cups of dough. ******************************************* ************ Butter Cake This cake has a firm, moist texture makes it perfect for designs of levels. We've extra almond flavor to give a richer flavor that everyone will like. Ingredients: 1 1 / 2 cup butter, room temperature 2 1 / 2 cups granulated sugar 5 eggs 1 tablespoon for tea pure vanilla extract 3 / 4 cup Almond Premium Taste Tea 3 cups flour 3 / 4 teaspoon baking powder 1 / 4 teaspoon salt 1 cup Preheat oven milk to 350 degrees F. Spray with vegetable cooking spray, or use Wilton Cake Release (Click here for complete instructions on baking dishes.) In the mixer bowl, cream butter and sugar until light and fluffy. Add eggs one by one by one, beating well after each addition. Stir in vanilla and almond flavor. Mix flour with baking powder and salt. Add the flour mixture alternately with milk, from the flour. Pour into prepared pans. See the kitchen table, for cooking times and temperatures for point pans. Cool 10 minutes in pan. Loosen sides and remove. Cool absolutely before to decorate. Hare 7 1 / 2 cups of dough. ************************************* ************* **************** Buttercream Icing (Medium Consistency) Ingredients: 1 / 2 cup solid vegetable shortening 1 / 2 cup butter or margarine, softened 1 teaspoon vanilla Clear Extract 4 cups sifted powdered sugar (in this area 1 pound) 2 tablespoons milk in a generous bowl, butter, cream and butter in electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating at medium speed. Scrape sides and bottom of container frequently. When all sugar has been mixed, appear dry ice. Add milk and beat at medium speed until light and fluffy. Keep a covered container with a damp cloth until ready to serve. For best results, keep ice container in the refrigerator when it is not used. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before use. YIELD: Makes in this area 3 cups. For thin (spreading) consistency of ice, add 2 tablespoons corn syrup, water or milk. To Pure White Ice (firm consistency), omit butter, substitute another 1 / 2 cup shortening for butter and 1 / 2 teaspoon No-Color Butter Flavor. Add 4 tablespoons of light corn syrup, water or milk to thin ice cakes. ****************** ******************************** ***************** Rich Pastry Cream filling, yet delicate, perfect for cakes of all, simple to vary. Fill a 9 "cake. 3 tablespoons flour 1 / 8 teaspoon salt 6 tablespoons sugar 1 cup half and half or 1 / 2 cup whipping (heavy) cream plus 1 / 2 cup whole milk 4 egg yolks 1 teaspoon pure vanilla Wilton Preview Mix flour, salt and sugar in a saucepan and melt in a small cream. Place on medium heat, stirring constantly. Add the remaining cream and continue stirring until mixture reaches the consistency of the cream sauce to medium term. Mix a small of the sauce into egg yolks, then pour the yolks into the sauce in a saucepan. Cook for several minutes over low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent the formation of a skin, brush with melted butter. Mix just before use. Yield: 1 1 / 3 cups

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