Does anyone have any delicious cake recipes for a Wedding Cake?

I am looking for recipes for fillings as well.Does anyone have any delicious cake recipes for a Wedding Cake?
HORSESHOE-LAYER WEDDING CAKE


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>





INGREDIENTS:





Baking Pans鈥攖wo 6-inch round, two 10-inch round, two 14-inch round and six 12-inch horseshoe-shaped


Waxed paper


3 cups butter (no substitutes), softened, divided


3 cups shortening, divided


18 cups sugar, divided


24 cups all-purpose flour, divided


12 Tablespoons baking powder, divided


6 teaspoons salt, divided


12 cups milk, divided


6 cups egg whites (about 48 large eggs), divided


4 Tablespoons vanilla extract, divided


1 cardboard cake base (6-inch round)


Bridal Cake Frosting (recipe also in Recipe Finder)


2 round separator plates (one 14 inches and one 12 inches)


3 covered boards (two 16-inch square and one 20-inch square)


2 pastry or heavy-duty resealable plastic bags


Pastry tips鈥?48 basket weave and #21 star


4 Grecian spiked pillars (7 inches)


4 Grecian spiked pillars (9 inches)


Dowel rod (3-feet x 1/4-inch diameter)


Silk or edible fresh flowers


Line baking pans with waxed paper; grease and flour waxed paper and set aside. Note: Cakes may need to be baked in batches depending on number of pans and oven space available.





In a large mixing bowl, cream 3/4 cup butter, 3/4 cup shortening and 4-1/2 cups sugar. Combine 6 cups flour, 3 tablespoons baking powder and 1-1/2 teaspoons salt; add to creamed mixture alternately with 3 cups milk. Beat on medium speed for 2 minutes. In another mixing bowl, beat 1-1/2 cups egg whites and 1 tablespoon vanilla until stiff peaks form. Fold into batter. Repeat three times. Pour into prepared pans, filling each 6-in. pan with 2 cups batter, each 10-in pan with 6 cups batter and each horseshoe-shaped pan with 4 cups batter. Bake the 6-in., 10-in. and horseshoe cakes at 350掳 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Fill each 14-in. pan with 10 cups batter. Bake 14-in. cakes at 325掳 for 50-55 minutes or until cakes test done. Cool in pans for 10 minutes before removing to wire racks to cool completely. Level tops of cakes.





To Begin Decorating the Cake:


Each frosted layer of the wedding cake consists of two cakes with frosting in between. Place one 6-in. cake base; spread with frosting to within 1/2 in. of edge. Place second cake on top. Frost top and sides with a thin layer of frosting to coat crumbs. With additional frosting, frost top smooth. Place 10-in. cake on the 12-in. separator plate and one 14-in. cake on the 20-in. covered board. Frost and layer following the directions for the 6-in. cake.


Place one horseshoe cake on the 14-in. separator plate and each of the 16-in. covered boards. Frost and layer following the directions for the 6-in. cake. Also frost the sides of the horseshoe cakes, smoothing with an icing knife until surfaces are flat.





For Basket-Weave Design:


Cut a small hole in the corner of pastry of plastic bag; insert basket weave tip. Fill bag with frosting. Pipe one vertical line down the side of the 14-in. cake. Working from the top edge, cover the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in. space between each. Pipe another vertical line to the right of the first vertical line, overlapping ends of horizontal lines. Starting to the right of the first vertical line, pipe 1-1/2-in. horizontal lines over second vertical line to fill open spaces. Repeat process until entire side of cake is covered with basket-weave design. Repeat procedure for 10-in. and 6-in. layer cakes.





For Rope Border:


Prepare another bag; insert star tip. Fill bag with frosting. Touch tip to top edge of the 14-in. layer cake. Pipe frosting down, up and around to the right forming an ';S'; curve. Tuck tip under bottom arch of first ';S'; and repeat procedure. Continue joining ';S'; curves to from a rope border. Repeat on bottom edge. Pipe a rope border on top and bottom edges of each horseshoe cake.





To Assemble Cake:


Mark pillar placement by centering the separator plate with the horseshoe cake over the 14-in. layer cake; gently press onto cake surface. Lift plate off. Repeat procedure with 12-in. separator plate over the horseshoe cake. Insert 7-in. pillars into marks on 14-in. cake and 9-in. pillars into marks on the horseshoe cake.


Cut dowel into six pieces, about 1/8 in. above the height of 10-in. cake. Insert dowels 1 to 2 in. apart into 10 in. cake center to support 6-in. layer cake. Center and place the 6-in. cake on top of the 10-in. layer cake. To assemble, place separator plate with the horseshoe cake on the 7-in. pillars. Center separator plate with 6-in. and 10-in. tiered cake on the 9-in. pillars. Pipe rope border along top and bottom edges of 6-in. and 10-in. layer cakes. Arrange one horseshoe cake on each side of wedding cake. Decorate cakes with flowers. Yield: 60 cups batter. Editor's Note: Decorated cake does not need refrigeration.





BRIDAL CAKE FROSTING:


10 cups shortening, divided


35 cups confectioners' sugar (about 10 pounds), divided


2-1/2 cups milk, divided


10 teaspoons vanilla extract, divided


5 teaspoons almond extract, divided





In a large mixing bowl, cream 2 cups shortening. Gradually beat in 7 cups confectioners' sugar. Add 1/2 cup milk; beat until light and fluffy. Beat in 2 teaspoons vanilla and 1 teaspoon almond extract. Repeat four times. Store in the refrigerator. Bring to room temperature before decorating cake. Yield: 40 cups


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>Does anyone have any delicious cake recipes for a Wedding Cake?
I don't have the recipe, but I got married recently and we surprised our guests with a carrot cake wedding cake. The filling was called, by the chef, commodore cream (I think it was a butter cream). The cake was well received.
coco maha cake.
INGREDIENTS:


1 cup butter, softened


3 cups white sugar


7 eggs


1 tablespoon vanilla extract


3 cups all-purpose flour


1/4 teaspoon baking powder


1/4 teaspoon baking soda


1 cup sour cream





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DIRECTIONS:


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.


In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.


Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
White Almond Sour Cream Wedding Cake


I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14';, 10'; and 6'; pans that were 3-inches deep. I had enough extra batter for a 9'; layer (not a deep pan).


2 (18 ounce) boxes white cake mix


2 cups all-purpose flour


2 cups granulated sugar


1 1/2 teaspoons salt


2 2/3 cups water


1/4 cup vegetable oil


2 teaspoons real vanilla


2 teaspoons almond extract


2 cups sour cream


8 large egg whites, room temperature


1 cake





1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.


2. Add the remaining ingredients and beat on medium speed for 2 minutes.


3. Pour into greased and floured cake pans, filling each pan about half full.


4. Lightly tap cake pans on counter to bring air bubbles to top.


5. Cut through batter with a toothpick or tip of a knife to break large bubbles.


6. Bake in preheated 325掳 F oven until cake tests done.


7. Baking time varies according to the size and depth of pans being used.


8. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these.


9. This recipe makes: One 14'; round and one 6'; round or One 16'; round or One 12'; round and one 10'; round or One 12 X 18'; sheet cake or One 12'; round and one 8'; round and one 6'; round Two 9'; squares.


10. Half the recipe makes: Two 8'; rounds or Two 6'; rounds and 6 cupcakes.


11. These cake size yeilds are approximate, and can vary widely according to the depth of the pans being used.


12. As a general rule, fill your pans about half-full of batter or use the number of cups of batter specified by the cake pan manufacturer.


13. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.