|By Pchef1 (Pchef1) on Monday, March 04, 2002 - 06:28 pm: Edit|
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.
|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:
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
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
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|
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
Chef Murray Schwartz-Mandel
|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.