How to transport a wedding cake

By Barg | 03.05.2021

how to transport a wedding cake

Chorley cake

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Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, are a close relative of the more widely known Eccles cake, but have some significant Chorley cake is significantly less sweet than its Eccles cousin, and is commonly eaten with a light spread of butter on top, and sometimes a slice of Lancashire. Stylish wedding decorations, favours and candy buffet essentials. View More Celebrate in style with Sweet Pea Parties - Children's Birthday Parties, Baby Showers, Christenings, Weddings Ц whatever the occasion we have everything you need to make your party fabulous! Hi I live in the UK and have been asked to make this cake for a wedding. Here in the UK in cakes we normally use caster sugar, but notice your recipe uses granulated sugar. Can I use caster sugar, it is a finer sugar than granulated. Also I need to make a 10Ф it times your recipe for 8Ф cake.

Hi everyone! I actually made this White Chocolate Raspberry Cake weeks months? Over 50 of my very favorite cake recipes all in one place!

From Classic Cakes to Holiday favorites and everything in between. I exaggerate a bit when I say flooded Ч it was a slow leak in a cracked pipe that cause water to seep up from under the floorboards.

But still, one wall and the entire floor had to be ripped up and replaced which finally just happened last week, so we were living in a construction zone for 2 months. This might not seem like that big of a deal, but the basement is actually where we hang out the most.

It was a lot of work! Poor Zelda was confined to her pen for the better part of a weekend, and then got shuffled upstairs while the work was being done. I tend to do that. In the grand scheme of things, it could have been a lot worse. None of our stuff was damaged, insurance paid for the whole thing, and we have a nice new floor down here now the old one was terrible.

Potty training has been a nightmare. Hoping things calm down a bit in that regard since the renos are officially done YAY! The worst part, though, has been the biting. I know that puppies bite. Like, draws blood if you let her and sometimes even if you try not to , with those razor sharp puppy teeth. My arms and hands are just shredded and bruised from those puppy teeth.

Literally nothing we try has worked. There was honestly a point this weekend where I was like, this is hell. Wtf did we do?? It contains no cocoa solids and is made up strictly of cocoa butter, sugar, and milk. It makes perfect use of those summer berries, too.

Honestly, this cake is now one of my favourites. Technically the ratio of sugar in this recipe is too high, because the white chocolate also has sugar in it. Note that the cake will bake up with a darker golden crust due to the extra sugar. This is considered a mud cake due to the chocolate in the cake batter. Mud cakes are dense, moist, and almost fudgy in texture. I used raspberry jam between the layers along with fresh raspberries for an extra hit, but you can leave the jam out if you like.

I used store-bought seeded jam I like the seeds , but you can use any you like, or even homemade if you prefer! The decorating style of this White Chocolate Raspberry Cake is very simple. I kept the sides semi-naked and did a design on top similar to my Lemon Elderflower Cake. I piled some fresh raspberries on top, and added some thyme sprigs for a pop of green. This truly is a delicious flavour combination, and the fresh berries make it so perfect for summer!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! Your email address will not be published. Hi I live in the UK and have been asked to make this cake for a wedding. Here in the UK in cakes we normally use caster sugar, but notice your recipe uses granulated sugar. Can I use caster sugar, it is a finer sugar than granulated. Many Thanks Chris. Hi Chris!

You can use caster sugar instead, no problem. Converting pan sizes is always tricky. Based on that I think 1.

For ease you can change the Servings to 24 to get the amounts. Hi, what pan size did you use? And how many layers does this recipe produce. Hi Melissa! I think it would be too thin. I made the recipe as is with 3 pans and it was excellent! Hi EmiJean! This cake was amazing! I cooked it for a little less time probably more around 25 to 30 minutes and it came out really great. The icing was not bad but was a little too buttery to my taste even when I cut it down to only one stick.

Besides that the recipe was fantastic! I will definitely have this again.. This cake sounds and looks so delicious. Hi Duyen!

You should be able to use an egg substitute for the cake without issue, but not so much for the frosting. I forgot to add the fresh raspberries between layers but just got to throw extra fresh raspberries on top. Perfect for Christmas! It was soggy. Like a wet sock in the rain. Like mush. Really confused as to why this happened. Hi Trisha! It sounds like something went very wrong somewhere. Did you make any substitutions at all? Did it seem underbaked?

Was it the juice from the raspberries that maybe made the cake a little mushy or was this before you added them? Is it possible to color the buttercream? I am hesitant because of the white chocolate in it. An inexperienced baker here. Hi Sarah! I talk about it a bit in that post. Enjoyed eating this cake! I baked at 10 deg less than recipe my oven runs hot for 35 min.

BC Meringue was a little too much volume wise had an extra cup left over will likely re-use for Christmas cookies. Hi Victoria! So glad you liked it! The buttercream recipe makes enough to fully frost the cake not naked style. I forgot to mention that in my post!

Thanks for the feedback. I was actually really disappointed with this recipe and am surprised it received such a high rating. Hi Alexandra! This recipe is considered a mud cake due to the melted chocolate in it. Mud cakes are known to be more on the dense side but it should not be unpleasantly dense. That can be due to a couple of factors:.

Too much flour was used Ч be sure to spoon your flour into the measuring cup and level it off rather than using it as a scoop. The batter was overmixed Ч once you start adding the flour, mix on low and only just until the flour is incorporated.

Overmixing develops too much gluten which can lead to a cornbread taste. The flavors are there and delicious. I followed the recipe exactly and I feel 40 minutes was too long of a bake time. My cake ended up over-baked. I would suggest cooking it for a shorter amount of time and then increasing if needed. Hi Holly! Sorry, this one turned out overbaked for you! Baking times are just a guideline as every oven bakes differently. Some run hot, some run cold.

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