One way of making a nice wedding cake is by preparing it with plenty of sugar and cream with a fair sprinkling of chocolate thrown in. This would give an extremely yummy taste to the cake which is sure to win everyone over. Cakes can also be prepared in various flavours to add variety.

However, it must be mentioned that merely preparing nice wedding cakes wouldn’t suffice for they also have to be properly braced up to meet the greatness of the occasion. Talking about decorating a cake it must be said that one sure way of doing it is by preparing the cake in various colours. This surely would add tremendous attraction to the cake. Another way of adding attraction to the cakes is by preparing them in different shapes. For example preparing a cake in the shape of a heart can also be a very good way of making the the cake look attractive.

Advent of Internet has further provided people with a plethora of options to prepare some nice wedding cakes. They can now have a look at various different ways how people around the world prepare and decorate such cakes and come up with a unique preparation that would completely rock the occasion.

 Miz Maxine’s Chocolate Fudge Cake

2 cups sugar
3/4 cup butter (margarine)
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 1/4 cups flour
1/4 tsp salt
1 tsp soda
1/2 cup cocoa
1 1/2 cups boiling water

Cream sugar, butter, eggs, vanilla, and buttermilk together. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with the boiling water. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 35 minutes.

CHOCOLATE SAUERKRAUT CAKE

2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups sugar
2/3 cup shortening or butter
3 eggs
1 1/4 tsp vanilla
1/4 tsp salt
1/2 cup cocoa powder
1 cup water
1/2 to 2/3 cup sauerkraut, chopped, rinsed, drained

Preheat oven to 350 degrees.

Cream together shortening and sugar. Add eggs; mix well. Add vanilla, salt and cocoa. Sift together flour, baking soda, and baking powder. Alternating, add flour mixture and water. Fold in sauerkraut. Bake in a greased and floured 9×13-inch pan at 350 degrees for 35 to 45 minutes. Frost with your favorite frosting.

MARTHA’S CHOCOLATE CAKE

1/4 lb butter
1/2 cup shortening
1 cup water
4 tbsp cocoa
2 cups sugar
2 cups flour
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 cup pecans

Preheat oven to 325 degrees.

Mix butter, shortening, water, and cocoa in pan and bring to a boil. In bowl, mix sugar and flour. Pour liquid mixture over dry ingredients and ten add eggs, milk, vanilla, and pecans. Cook in a greased and floured loaf pan 20 to 30 minutes at 325 degrees.

ICING

1 1/4 lb butter
4 tbsp cocoa
4 tbsp milk
1 tsp vanilla
1 box powdered sugar

Five minutes before cake is done start the icing. Melt butter, cocoa, milk in pan. Add vanilla and powdered sugar. Mix in 1/2 cup pecans. Ice cake while it is hot.

Enjoy!

Even though in ancient times the Egyptians knew how to bake a cake the history of cake decorating can be traced back to the 17th century. At that time the pans to bake the cake were introduced across the Europe.

Even though cakes were baked in the mid 17th century, elaborately decorated cakes were the monopoly of the rich and famous. Europe’s aristocracy would display elaborately decorated cakes at their banquets.

History of cake decorating took another turn after 200 years. Around mid 19th century the French began to include a decorated cake as a part of dessert at the end of the meal. It was a sweet course after your meal is over. This started the tradition to eat cake as a dessert. Delicately decorated cakes began to make their appearance at the dining tables. Initially it was just France but it quickly spread across Europe.

As people were trying out new things in technology, during 1840 production of baking soda and baking powder had started and with the help of these things baking became that much easier. Around that time temperature controlled ovens started to come in the market. Temperature controlled ovens with the availability of baking soda and powder made cake baking become all the more easy.

Over the years cake baking evolved and people began to identify the cake decorating with different methods. The Lambeth Method of decorating the cake uses dimensional over piping of borders which are very intricate. It uses one layer of icing over the other to get three dimensional effects. Joseph Lambeth published a book titled ‘the Lambeth Method of Cake decoration and practical Pastries’. In this book he described step by step instructions for piping embellished borders.

Wilton Enterprises started a school for cake decorating for interested people in 1929.Dewey McKinley Wilton was a sugar artist who began the cake decorating business during the great depression. He began to decorate the wedding cakes for famous hotels and clubs. As the Wilton method became popular, in the year 1947 the Wiltons began to market the cake decorating products.

As more and more people began to decorate the cake many manufacturers came out with cake decorating kits of their own. With the help of these kits the job of cake decorating became easier. Apart from the cake decorating kits the icing also can be bought ready made. All that was left is to use the material and create a beautiful looking cake.

Even today the cake decorating industry is thriving. It is an integral part of the sugar craft industry. It is becoming a popular art form. In the North America unique styles of cake decorating has been developed. So is the case with Australia, South Africa and North Western Europe.

9 ounces unsalted butter, diced

9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces

5 medium eggs, separated, whites from the yolks

9 ounces of sugar

1 Tablespoon of water

Glaze or Ganash:

5.25 ounces of dark chocolate, broken into pieces

2 Ounces of Heavy Cream

2 Tablespoons brandy

Garnish:

4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a design on top of the cake

1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:

Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9” cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, and the butter, stirring often, and be careful not to burn. Once it is totaly melted remove from the double boiler, and wait to add the rest of the mixtures below as follows.

In a separate bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar mixture is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.

In a separate bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have finished whisking you should have what is called a meringue, and it should be stiff and shiny.

You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3′s on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.

When the cake is cooked until done, you will remove the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the outside of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.

While the cake is cooling melt the ganash, or glaze over a double boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then remove the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for several hours for the icing to set.

Before you are ready for service you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a design on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served several hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy

The popularity of these celebration cakes rests mainly on the fact that a type is available for every occasion in the market. For instance, if one wants to celebrate a victory in a competition then the cake can be ordered to be given a shape of that of the cup. It is needless to say that such an improvisation can go a long way in doubling up the joy of the event. Similarly, if the celebration is to mark first anniversary of a couple then it would be a very nice idea to engrave “1” on top of the cake.

If, on the other hand, the occasion is the celebration of a birthday of a boy who likes to play guitar, it would be a very good idea to get the celebration cake done in the shape of a guitar. Getting the cake prepared in the shape of a heart to celebrate that first date is also very good thinking to make the occasion memorable for life.

However, one must not forget that decoration of the celebration cakes is as important. So, whatever the occasion, one must not forget to get the cake stuffed with cream and sweetener as also to get it beautified by a fair use of cherries of different colours and shapes. All these arrangements are sure to add tremendous attraction to the event and give life an unforgettable moment.

There are so many styles of decorating a cake:

The most famous cake decorating style is European style. In this type of cake decorating, cake is covered with smooth icing of fondants. It is covered with designing borders, flowers of icing.

Victorian style is a traditional style. It is used in wedding ceremonies in Europe. It is a ladder styled cake, having pillars of flowers. This ladder styled cake is decorated in each tier. Nowadays, many styles of cake decorating are available in the market. Like wedding cake is decorated with flowers and at the top bride and groom which is made by plastic are placed. Fondants are specially used to decorate wedding cake. Fondants give smooth look to cakes.

In Lambeth style, layers of icings are applied on the cake. The layers of icing are applied in such a way that the layers gets dimensional look. This old method, Lambeth originated from the countries like New Zealand, North America, South Africa, and Australia.

Australian style is same as Lambeth. In this style cake is fully covered with fondants. And, icing is applied in piping structure.

In Wilton method uses icing of butter cream. And, flowers and decorated borders are applied on the cake so beautifully.

To decorate a cake is not so easy a job. You can do it by hand. But if you want o decorate it in glamorous way, you have to use some tools available in market. Generally, for decorating cake compressors, airbrush, and spray guns are used. Cake decorating airbrush is used to apply color schemes on cake or to cover background of cake with colors. The airbrush compressor includes a color cup. When the trigger is pressed, the air flow blows out and color spreads on the item which we wants to decorate. Some company provides airbrush compressors which does not need maintenance. These are available in various range and colors. The smooth, soft cake can be prepared maintaining moisture. There are varieties of multiple amazing colors available for cake decorating. In market, decorative bags are also available. These bags are made up of paper, plastic or cloth and triangular in shape, packed with icing. These are used to draw pipes, borders, flowers on cake. With the help of the decorating tubes, you can draw roses, borders. These tubes are available in different shapes of the tip.

Some schools, institutes provide cake decorating techniques. Nowadays, media is also participating in cookery shows. So global public also gets knowledge of these things. You can easily learn it by sitting at home. In market, cake decorating books, DVDs are available. Some cake decorating professionals conducts classes, workshops of cake decorating techniques. Its easy now to prepare a beautiful, attractive, decorative cake for your celebrations.

Most of us have all of the ingredients we need to make a cake, we just don’t realize that it isn’t that hard to make one from scratch.  Not only are you making something that you know exactly what goes into the cake but you are putting a little bit of yourself into the cake and that is truly something special.

Let’s dive into the recipe and instructions and you’ll see just how easy it is to make a standard white birthday cake.  A simple recipe for basic vanilla frosting will follow the cake.  I have used some things that you might have a variation of in your home.  Instead of whole milk you might have 2%.  Instead of cake flour you might have all purpose.  You can use these but keep in mind they will change the texture a little bit.

Classic White Birthday Cake Recipe
Nonstick cooking spray with flour- Baker’s Joy works wonders!
2 1/4 cups cake flour (9 ounces)
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons softened unsalted butter (1 1/2 sticks)

1. Set oven rack in middle position. (If your oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions and you’ll stagger the pans on each layer) and heat to 350 degrees (325 with convection oven). Spray two 9-inch round cake pans with Baker’s joy then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and whisk lightly until blended.

3.Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Make sure the pans are at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion like described above so the air can circulate. If you have a convection oven, this doesn’t apply.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 25 minutes.

Here’s the frosting recipe:

Ingredients

2 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of table salt
2 1/2 sticks unsalted butter , softened
2 1/2 cups confectioners’ sugar

Instructions:

1. Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves.
2. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners’ sugar, and beat until smooth, 2 to 5 minutes.
3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.

These are some pretty simple recipes that anyone can make.  You’ll find it is very rewarding to make your own cakes.  Take the extra 10 minutes to make the cake from scratch.  Have your kids help.  It is a great time to share that are gone way too soon. If you have a cake that you make and are really proud of it, please share it with me on a site I set up to show off your cakes.

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It uses ingredients you mostly likely have on hand. My family really enjoys this cake recipe because its different and tastes awesome. If you have a large enough rectangular cake pan, you can indeed make it in one pan instead of the 2 rounds called for in the recipe. I like to top mine with either vanilla or cream cheese frosting.

Graham Cracker Cake

3 c. graham cracker crumbs
1 tbsp. baking powder
1/4 tsp. salt
3 eggs, separated
1 1/2 c. milk
3/4 c. shortening
1 1/2 c. sugar
1 tsp. vanilla extract

Heat oven to 350 degrees. Grease and flour two 9″ around cake pans. Break 8 graham crackers into blender container, cover and process to grind. Empty contents into mixing bowl and repeat with remaining graham crackers, add baking powder and salt. Put egg yolks, milk, shortening, sugar and vanilla into blender container, cover and process until smooth. Add to cracker crumbs and mix well. Beat egg whites with mixer until stiff. Fold into cracker mixture. Pour into prepared pans and bake 30-35 minutes. Cool for 5 minutes in the pan, then finish cooling on a wire rack.

After it has been cooled, you can icing it with your favorite icing. To dress up your cake, you can use a icing tool to make swirls or a patterned design in the icing. You can also top the cake with some fresh sliced fruits.

Decorating cakes is not complicated, but there are techniques and tools that you’ll need to learn to use, and your first tries at it may not turn out quite the way you want them to. With the demonstrations and explanations you’ll get from online cake decorating classes, however, you’ll be able to master these techniques and create beautiful cakes for all your important celebrations.

Ways To Learn How To Decorate Cakes

For many beginning cake decorators, the Wilton School in Illinois is the first choice for attending a class. Obviously, traveling to Illinois is not an option for many people, and the classes at the Wilton School can be expensive. Local stores and schools are another option for taking cake courses. The workshops and classes offered at these locations are often very affordable, and the atmosphere is fun and instructional. For the greatest convenience, online cake decorating classes are the best option for many aspiring cake decorators.

Benefits Of Online Cake Decorating Classes

Membership sites and e-courses are generally very inexpensive when you consider that they are all-inclusive. While local classes usually focus on specific topics, such as making icing flowers or working with fondant, online cake decorating classes include all aspects of decorating cakes, and all of the learning resources are available to you at all times.

Instead of an instructor demonstrating a technique once in front of you, with online cake decorating classes you’ll have videos, written or audio instructions, and plenty of photographs to learn from, so you can repeat the instruction as often as you need to. If you’ve never decorated cakes before, you can start with the most basic topics and take your time mastering each technique. If you’re more advanced, you’re free to skip through the demonstrations of the things you already know how to do, and get right ahead to learning new techniques.

For many people, the greatest advantage in taking online cake decorating classes is that you’re free to set your own pace and schedule. You can take internet classes late at night if you need to, or in between taking care of small children at home. No culinary school or craft store class will offer such flexibility.

How To Take Online Cake Decorating Classes

Most online cake decorating classes will include several means of instruction. Cake courses taken on the internet usually include a combination of videos, pictures, and written instructions. Techniques will be explained and demonstrated step-by-step and will often be in the form of a downloadable e-book that can be viewed on screen or printed out. Most online cake decorating classes also include e-books full of recipes for you to use in your baking.

Another online alternative for taking cake decorating courses is to join a membership website. A website like this is full of articles, videos, and photos that teach techniques and give decorating ideas. All of the content is available to subscribers only, and the subscription will also provide access to a members-only forum and email support for asking questions, sharing your creations, and getting new ideas. Professional cake decorators are on staff to help with questions in the forum or by email.

Learn To Decorate Cakes With Online Cake Decorating Classes

If you want to learn to decorate cakes, you should consider online cake decorating classes. You’ll avoid the expense and inconvenience of attending in person, and you’ll learn everything you need to know to make beautiful cakes that will impress your family and friends and make all your special occasions more exciting.