Wedding Cakes

Wedding Cakes free pdf ebook was written by on June 23, 2011 consist of 7 page(s). The pdf file is provided by www.bettycrocker.com and available on pdfpedia since November 14, 2011.

the perfect beginning for your creations whether you're baking a wedding cake for the first time or you bake them professionally, you can create a cake that is as ...

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Wedding Cakes pdf




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Wedding Cakes - page 1
Wedding Cakes From Betty Crocker ® Super Moist ® Cake Mix new directio ns
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Wedding Cakes - page 2
The Perfect Beginning for your Creations Planning and Creating Wedding Cakes The number of servings needed will help determine the size and number of cake tiers necessary. Plan to have an extra slice of cake for every 10 guests. Size of Round Cake Tier* 6-inch 8-inch 10-inch 12-inch 14-inch 16-inch Number of Servings 8 16 24 36 48 72 Each serving measures 2 x 1 inches from a tier (4 inches high). Popular Round Tier Combinations 8-inch, 12-inch 6-inch, 10-inch, 12-inch 6-inch, 10-inch, 14-inch 8-inch, 12-inch, 16-inch Number of Servings 52 68 80 124 * What is a Cake Tier? layer tier tier tier layer layer Whether you’re baking a wedding cake for the first time or you bake them professionally, you can create a cake that is as moist and delicious as it is beautiful. Betty Crocker® SuperMoist® cake mixes are ideally suited for weddings and all your special celebrations. This helpful brochure will provide you with everything you need to make the perfect wedding cake! A cake tier consists of two baked layers. A cake layer is the cake as it is removed from the pan. Once two cake layers are assembled with filling and frosted, the result is a cake tier. layer layer layer After selecting the wedding cake design and determining the number of guests, calculate the number of cake mixes you will need using the charts accompanying each cake recipe.
Wedding Cakes - page 3
Cutting Wedding Cakes Betty Crocker ® Supermoist ® Oven • Preheat oven to 325°F for 10 to 15 minutes. Wedding Cakes Tips You can easily cut a round-tiered wedding cake following these steps: 1. Insert a thin, sharp or serrated knife into cake, keeping point down and handle up, as shown in diagram. 2. Slice, pulling knife toward you. If frosting sticks, dip knife in hot water or wipe with damp paper towel after cutting each slice. 3. Cut vertically through bottom layer at edge of second layer as indicated by dotted line 1; then cut into wedges as indicated by dotted line 2. 4. For middle layer, follow same procedure by cutting vertically through second layer at edge of top layer as indicated by dotted line 3; then cut into wedges as indicated by dotted line 4. 5. Return to bottom layer and cut along dotted line 5; cut into wedges as indicated by dotted line 6. 6. Separate remaining layers (traditionally, the top layer is frozen for the couple’s first anniversary); cut as desired. Pans • Bake cakes in straight-sided, 2-inch deep pans. • Generously grease bottom and side of pan with solid shortening, then sprinkle with f lour to coat. Tap pan to remove excess flour. (For even sides, f latter top and to prevent sticking, do not use cooking spray, oils, margarine or butter to prepare pans.) • Wrapping pans with damp toweling is not recommended. Preparation • Follow the wedding cake recipes included in this booklet. Do not prepare wedding cakes using directions on cake mix package. • Two packages cake mix can be made at one time; do not make more than two packages, and do not increase beating time. • For best results, use large eggs (3 whole eggs = 2 / 3 cup; 3 egg whites = 1 / 2 cup). • To enhance the flavor of your cake, add 1 teaspoon of your favorite flavor extract per mix (such as: vanilla, almond, lemon, orange, coconut, butter, peppermint, maple or rum) before mixing ingredients. • If additional ingredients are added to the cake batter (such as sour cream, pudding, liqueur, etc.), bake times may need to be adjusted. • When baking several layers at a time, remaining cake batter should be stored in the refrigerator for up to—but no longer than—1 hour before baking. • If your mixer has a whisk attachment, use the whisk attachment instead of the paddle, for best results. (However, if you are in a high altitude area (3500-6500 ft), use the paddle for best results.) • Always check the cake at the minimum bake time listed in the recipe. The cake may dip in the center if oven door is opened before minimum bake time has elapsed. Remove, Cool & Trim Cakes • Cool cakes in pans 15 to 25 minutes before removing. If necessary, loosen cakes by carefully running a knife around side of pans before removing. • Cool cakes completely, top side up. • If cake layers are not flat, slice away the domed top crust to form flat, even surfaces before assembling each cake tier. Wedding cake pans can be used as a slicing guide. Use a straight-edge knife with a long blade for leveling cakes. Store & Freeze • Cake layers can be baked up to 3 weeks in advance. Cool cake layers completely, then wrap in foil and freeze. Before stacking layers of cake in freezer, be sure to freeze layers at least 12 hours before placing another layer on top. To use frozen cake layers, unwrap and let thaw about 2 to 3 hours before frosting and decorating. • To assemble large (14-inch or 16-inch) cake tiers easily, freeze cake layers. While frozen, trim off domed tops. Fill and assemble layers, then thaw completely before frosting.
Wedding Cakes - page 4
ne directiw ons ne directiw ons White Wedding Cake (Egg White Recipe) 1 package Betty Crocker® SuperMoist® white cake mix (OR vanilla, rainbow chip or cherry chip cake mix) 1¼ cup water ⅓ cup vegetable oil 3 egg whites White Wedding Cake (Whole Egg Recipe) 1 package Betty Crocker® SuperMoist® white cake mix (OR vanilla, rainbow chip or cherry chip cake mix) 1 3 cup water cup vegetable oil whole eggs 1. HEAT oven to 325°F. Generously grease bottom and side of 2-inch deep wedding cake pan using solid shortening. Sprinkle with f lour to coat pan. Tap pan to remove excess flour. 2. BEAT cake mix, water, oil and egg whites on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Measure batter as directed below; pour into pan. Pan will be half full; batter about 1 inch deep. 3. BAKE as directed below. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 to 25 minutes. Remove from pan; cool completely, top side up. One package cake mix yields about 4 cups batter. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 1¾ cups 3¼ cups 4¾ cups 7 cups 9¾ cups 12¾ cups 13 cups Baking Time 35 45 45 48 53 58 53 to to to to to to to 40 50 50 53 58 68 58 minutes minutes minutes minutes minutes minutes minutes 1. HEAT oven to 325°F. Generously grease bottom and side of 2-inch deep wedding cake pan using solid shortening. Sprinkle with flour to coat pan. Tap pan to remove excess f lour. 2. BEAT cake mix, water, oil and whole eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Measure batter as directed below; pour into pan. Pan will be half full; batter about 1 inch deep. 3. BAKE as directed below. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 to 25 minutes. Remove from pan; cool completely, top side up. One package cake mix yields about 4 cups batter. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 1²⁄³ cups 2¾ cups 4½ cups 6½ cups 9½ cups 11¾ cups 12¾ cups Baking Time 35 45 45 48 53 58 53 to to to to to to to 40 50 50 53 58 68 58 minutes minutes minutes minutes minutes minutes minutes High Altitude (3500-6500 ft): For 1 package mix, use 1¼ cups water, ⅓ cup oil, 3 egg whites and ¼ cup all-purpose flour. Line bottom of greased and floured pan with parchment paper. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 2 cups 3¼ cups 5 cups 7½ cups 10¾ cups 13½ cups 13½ cups Baking Time 35 40 45 50 50 55 50 to to to to to to to 40 45 50 55 55 60 55 minutes minutes minutes minutes minutes minutes minutes High Altitude (3500-6500 ft): For 1 package mix, use 1¼ cups water, ⅓ cup oil, 3 whole eggs and ¼ cup all-purpose flour. Line bottom of greased and floured pan with parchment paper. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 2 cups 3¼ cups 5¼ cups 7½ cups 11 cups 13½ cups 14 cups Baking Time 35 40 45 50 50 55 50 to to to to to to to 40 45 50 55 55 60 55 minutes minutes minutes minutes minutes minutes minutes
Wedding Cakes - page 5
ne directiw ons ne directiw ons Yellow Wedding Cake 1 OR French Vanilla, Golden Vanilla, Vanilla, Rainbow Chip, Cherry Chip, Butter Pecan, Milk Chocolate, Spice, Strawberry or Lemon Devil’s Food Wedding Cake 1 package Betty Crocker® SuperMoist® devil’s food cake mix (OR chocolate fudge, German chocolate, triple chocolate fudge or dark chocolate cake mix) OR Chocolate Fudge, German Chocolate, Triple Chocolate Fudge or Dark Chocolate package Betty Crocker® SuperMoist® yellow cake mix (OR French vanilla, golden vanilla, butter pecan, milk chocolate, spice, strawberry or lemon cake mix) 1 ½ 3 cup water cup vegetable oil eggs 1 ½ 3 cup water cup vegetable oil eggs 1. HEAT oven to 325°F. Generously grease bottom and side of 2-inch deep wedding cake pan using solid shortening. Sprinkle with flour to coat pan. Tap pan to remove excess flour. 2. BEAT cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Measure batter as directed below; pour into pan. Pan will be half full; batter about 1 inch deep. 3. BAKE as directed below. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 to 25 minutes. Remove from pan; cool completely, top side up. One package cake mix yields about 4¼ cups batter. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 1¾ cups 3¼ cups 4²⁄³ cups 7 cups 9²⁄³ cups 12¼ cups 13 cups Baking Time 35 45 45 48 53 58 53 to to to to to to to 40 50 50 53 58 68 58 minutes minutes minutes minutes minutes minutes minutes 1. HEAT oven to 325°F. Generously grease bottom and side of 2-inch deep wedding cake pan using solid shortening. Sprinkle with flour to coat pan. Tap pan to remove excess f lour. 2. BEAT cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Measure batter as directed below; pour into pan. Pan will be half full; batter about 1 inch deep. 3. BAKE as directed below. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 to 25 minutes. Remove from pan; cool completely, top side up. One package cake mix yields about 4½ cups batter. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 1½ cups 3 cups 4½ cups 7 cups 9¼ cups 12 cups 12¾ cups Baking Time 35 45 45 48 53 58 53 to to to to to to to 40 50 50 53 58 68 58 minutes minutes minutes minutes minutes minutes minutes High Altitude (3500-6500 ft): For 1 package mix, use 1¼ cups water, ⅓ cup oil and 3 eggs. Line bottom of greased and floured pan with parchment paper. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 2 cups 3½ cups 5 cups 7½ cups 10 cups 12¾ cups 13½ cups Baking Time 35 40 45 45 55 55 55 to to to to to to to 40 45 50 50 60 60 60 minutes minutes minutes minutes minutes minutes minutes High Altitude (3500-6500 ft): For 1 package mix, use 1½ cups water, ½ cup oil, 3 eggs and ¼ cup all-purpose flour. Line bottom of greased and floured pan with parchment paper. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 2 cups 4 cups 5 cups 8 cups 10 cups 13½ cups 13½ cups Baking Time 35 40 45 45 50 55 50 to to to to to to to 40 45 50 50 55 60 55 minutes minutes minutes minutes minutes minutes minutes
Wedding Cakes - page 6
ne directiw ons ne directiw ons Carrot Wedding Cake 1 package Betty Crocker® SuperMoist® carrot cake mix 1 3 cup water cup vegetable oil eggs Marble Wedding Cake FOR WHITE CAKE BATTER: 1 package Betty Crocker® SuperMoist® white cake mix 1¼ cup water ⅓ cup vegetable oil 3 egg whites One package cake mix yields about 4 cups batter. FOR CHOCOLATE CAKE BATTER: 1 package Betty Crocker® SuperMoist® devil’s food cake mix 1 cup water ½ cup vegetable oil 3 eggs One package cake mix yields about 4½ cups batter. 1. HEAT oven to 325°F. Generously grease bottom and side of 2-inch deep wedding cake pan using solid shortening. Sprinkle with flour to coat pan. Tap pan to remove excess flour. 2. BEAT cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Measure batter as directed below; pour into pan. Pan will be half full; batter about 1 inch deep. 3. BAKE as directed below. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 to 25 minutes. Remove from pan; cool completely, top side up. One package cake mix yields about 4 cups batter. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 1¾ cups 3¼ cups 5 cups 7¼ cups 10 cups 13 cups 13½ cups Baking Time 40 45 50 55 60 65 60 to to to to to to to 45 50 55 60 65 75 65 minutes minutes minutes minutes minutes minutes minutes 1. HEAT oven to 325°F. Generously grease bottom and side of 2-inch deep wedding cake pan using solid shortening. Sprinkle with flour to coat pan. Tap pan to remove excess flour. 2. MAKE white and chocolate batters separately. For each batter, beat cake mix, water, oil and egg whites or eggs on low speed 30 seconds until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Measure batter as directed below. For marble design, spoon white and chocolate batter alternately into pan. Cut through batter with knife in zigzag pattern to swirl. Pan will be half full, batter about 1 inch deep. 3. BAKE as directed below. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack 15 to 25 minutes. Remove from pan; cool completely, top side up. Pan Size White Batter Chocolate Batter (per pan) (per pan) Baking Time 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan ¾ cup 1¾ cups 3 cups 4¼ cups 6 cups 7½ cups 7¾ cups ¾ cup 1¼ cups 1¾ cups 2¾ cups 3¾ cups 4½ cups 5 cups 35 45 45 48 58 58 53 to to to to to to to 40 50 50 53 63 68 58 minutes minutes minutes minutes minutes minutes minutes High Altitude (3500-6500 ft): For 1 package mix, use 1¼ cups water, ½ cup oil, 3 eggs and 2 Tbsp all-purpose flour. Line bottom of greased and floured pan with parchment paper. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch sheet pan Amount of Batter 2 cups 3¾ cups 5¾ cups 8 cups 11 cups 14½ cups 15 cups Baking Time 40 45 45 50 55 60 60 to to to to to to to 45 50 50 55 60 65 65 minutes minutes minutes minutes minutes minutes minutes High Altitude (3500-6500 ft): For white cake batter, use 1 package white cake mix, 1¼ cups water, ⅓ cup oil and 3 egg whites. For chocolate cake batter, use 1 package chocolate cake mix, 1½ cups water, ½ cup oil, 3 eggs and ¼ cup all-purpose flour. Pan Size 6-inch round 8-inch round 10-inch round 12-inch round 14-inch round 16-inch round 18x12x2-inch White Batter (per pan) 1 cup 2¼ cups 3 cups 4½ cups 6¾ cups 8 cups 8½ cups Chocolate Batter (per pan) ¾ cup 1½ cups 2 cups 3 cups 4 cups 4¾ cups 5¼ cups Baking Time 35 40 45 50 50 55 55 to to to to to to to 40 45 50 55 55 60 60 minutes minutes minutes minutes minutes minutes minutes
Wedding Cakes - page 7
BettyCrocker.com/WeddingCakes ©2011 General Mills A24329
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