I was thinking that it would be nice to update our wedding cake selections at work.

I thought we could all start a list of all the different types and recipes right here. So, I'll start with the first one.

White Velvet Butter Cake
2 pounds 10.75 oz Egg Whites
4 pounds 12.5 oz Milk
19 3/4 teaspoons vanilla
5 pounds 14.5 oz Sifted Cake flour
5 pounds 14.5 oz Sugar
9 Tbl + 9 Tsp Baking powder
6 3/4 teaspoons salt
3 pounds 6 oz soft butter

In large bowl, combine 1/4 of milk, egg whites, and vanilla

In Hobart, combine sifted dry ingredients and mix on low to combine.

Add butter and remaining milk and increase speed to #3 for about 1 minute (to aerate)

Gradually add egg mixture in 3 stages with mixer on making sure to scrape sides down.

If anyone else has different types of buttercreams, feel free to post those too.

THANKS!
pchef1

By Claudia (Claudia) on Tuesday, March 12, 2002 - 07:33 am: Edit

I know you are looking for recipes, not for questions but here goes - Couple wants carrot cake. I usually use a sugar syrup with my butter cakes, laced with a touch of liqueur. Does anyone have a large scale carrot cake recipe (no pineapple please) and what kind of sugar syrup would match (or is it even necessary with this cake. Thanks.

By Pastrycrew (Pastrycrew) on Wednesday, March 13, 2002 - 01:31 pm: Edit

This one works well for wedding cakes:


INGREDIENTS AMOUNT
SUGAR 5 # 1 OZ
OIL 4 # 2 OZ
EGGS 2 # 13 OZ
BREAD FLOUR 4 # 5 OZ
BAKING POWDER 2 ½ OZ
BAKING SODA 2 ½ OZ
CINNAMON ½ OZ
SALT 1 1/8 OZ
NUTMEG ¼ OZ
CARROTS, SHREDDED 4 # 8 OZ
NUTS 1 # 8 OZ


In a 80QT bowl add oil, then remaining ingredients except eggs. Mix together, then add in the eggs and mix until all is incorporated.

Convection oven at 365F

bt

I like cream cheese for carrot cake, but I've had many requests for white choocolate buttercream with carrot cake. I just use an italian meringue buttercream and add in some white chocolate. It holds pretty well with the chocolate making it more firm.

By Claudia (Claudia) on Wednesday, March 13, 2002 - 08:12 pm: Edit

Thanks. They want a white chocolate cream cheese frosting, and I have a large scale recipe for that. What do you think about a wash of soaking syrup on this cake? I would go with grand marnier but they are not fond of orange.

By Pchef1 (Pchef1) on Thursday, March 14, 2002 - 01:21 am: Edit

This is the recipe that I use for white chocolate buttercream. It has cream cheese in it....it is a little wierd and a bit soft to work with, but I can still get a smooth finish and great edge on my wedding cakes.
4 1/2 pounds White Chocolate, melted
3 pounds soft butter
18 each yolks
2 pounds powdered sugar
3 pounds cream cheese
Syrup
3 3/4 cups sugar
1 cup water


Beat Cream cheese with paddle to soften.
Cook sugar to 242 F and add to Yolks (Whip cold).
Add cream cheese to yolks and mix. Add chocolate to mixture in a steady stream down the side of the mixing bowl while mixing on speed 3 with the whip. Once incorporated, add butter and whip again. When it is all combined and smooth, add powdered sugar on slow speed, then on speed 3 until smooth.

I know the powdered sugar is a bit wierd, but my employer likes SWEET and wanted it in the buttercream. You can leave it out if you want to.

This fits in a 20qt.
Hope this helps.

By Pchef1 (Pchef1) on Wednesday, March 20, 2002 - 11:46 am: Edit

Does anyone have a moist Coconut Cake recipe that I can use for a wedding cake?

By Chefmurray (Chefmurray) on Wednesday, March 20, 2002 - 02:45 pm: Edit

Hi there
There's a Fantastic Book on Baking & Designing
Wedding Cakes [over 250 Different recipes and close to 100 Design techniques form pulling sugar
to Fondant variations
It's called - closest Translation;- "The Art of The Wedding Cake"
It is written in German ansd was published in the mid-eighties.
If you're Interested I am sure I can get some of the Recipes translated into English and you can download it With Adobe Acrobat
Let me Know
Ciao
Chef Murray Schwartz-Mandel
chefmurray@escoffier.net

By Pchef1 (Pchef1) on Wednesday, March 20, 2002 - 03:34 pm: Edit

That would be great! What is the exact title of the book and who is the author? I can try to find a copy of the book at alibris or somewhere else.Until then, I would love some recipes.
Thanks!