We are searching data for your request:
Upon completion, a link will appear to access the found materials.
For a couple who lives to explore, check out this beautiful wedding cake
Go around the globe with this beautiful cake!
Wedding cakes are an art form — an edible art form for that matter. And for many brides, the wedding cake is just as important as the dress and bouquet on their big day. A wedding cake is not something that is simply eaten and forgotten; it makes a statement with how good it looks, how great it tastes, and it reflects the bride and groom as a couple.
Heading into a lifelong martial commitment is definitely akin to venturing into the great unknown. This is the perfect cake for a couple who loves exploring the world hand-in-hand. We love that each of the tiers are loaded with amazing details, like his-and-hers suitcases.
From the stamps on the suitcases to the unbelievably lifelike camera, this cake perfectly captures a couple’s adventurous spirit. We also love that the happy couple is sitting in a hot air balloon as an adorable cake topper. Thanks to The Butterfly Bake Shop for sharing and we wish this couple many fun times together!
For this and other amazing wedding cake ideas, check out the accompanying slideshow. From fairy-tale castle cakes to themed movie cakes, there's a cake for everyone.
Dark Chocolate Guinness Cake with Bailey’s Buttercream
So here we are, cooking the world A-Z… and I come across this epic Irish cake. I make this adaptation and… just like that – my life is complete.
I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake.
It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight.
The perfect pair. The perfect balance.
Especially for breakfast. In my slippers. When no one is looking.
(Possibly with a big cup of Irish coffee).
Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract.
So, go for it, take a bite of Irish nighttime.
NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting.
Update, March 2013: I added more powdered sugar to counterbalance all that butter. Yum, yum. Original recipe stated 3 cups powdered sugar it now states 1 lb.
Update, March 2014: Want to learn how to serve this cake in a beer mug? The trick is easier than you might imagine.
1 1/2 sticks butter
3/4 cup unsweetened cocoa
1 cup Guinness Extra Stout
1 Tablespoon vanilla extract
1 1/2 cups sugar
1 1/4 cups flour
1 tsp baking soda
3 sticks unsalted butter, softened
1 lb powdered sugar, sifted
2-4 Tbsp Bailey’s, as needed
Let’s create our Irish evening sky, layered and thick. Dark and sweet.
Start off with one beautiful Irish landmark (for inspiration). Lay on your back and stare at the sky. Wait for nightfall.
Blarney Castle. Photo by Chris Glennon (my brother!!)
Then, preheat the oven to 350F.
In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat.
While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper. Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the Guinness mixture onto the dry ingredients, then whisk in the 2 eggs.
When the batter is shiny and smooth, pour evenly into two prepared cake pans. Lick the bowl when no one is looking.
Bake for 30-35 minutes, or until a skewer comes out clean.
Meanwhile make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding in just enough Bailey’s to get it loose and fluffy. The key to white frosting is to whip it a long time – the longer you whip it, the whiter it will become. I whipped this for 5-10 minutes. I only needed 3 tablespoons Bailey’s.
You know what to do with the extra.
Once the cakes are done baking, cool completely.
While you wait, take a walk along an Irish road at night.
Queen’s Parade, Bangor. Photo by Albert Bridge
When you get home, windblown by the balmy summer air, assemble the cake (leveling the layers with a serrated knife, if needed).
First, add the frosting for the middle layer. I used about 1/3 of the buttercream.
Top with second layer. Wiggle them around until they line up just right.
Next we’ll do a crumb coat. This is optional but highly recommended, so you don’t get brown crumbs in your white frosting (totally yucky).
Coat top and sides with another 1/3 of the frosting mixture.
Spread it all over, nice and thin. Refrigerate to set it. At this point, you can refrigerate the cake overnight. Easy, peasy.
Once the crumb coat is firm to the touch, add the final 1/3 of the frosting to the cake – top first, then sides. Spread it around evenly.
Yorkshire Matrimony Cake
4 tablespoons breadcrumbs
4 tart green apples, peeled and cored
4 tablespoons mixed currants, raisins, sultanas
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
2 tablespoons brown sugar
2 tablespoons golden syrup Juice of 1 lemon
Divide the pastry into two pieces, one twice as large as the other. Roll out the larger piece and ease it into an 8-inch tart pan. Slice the apples and arrange on the pastry base. Sprinkle the rest of the ingredients over the apples. Roll out the remaining pastry and lay it on top, sealing the edges well. Bake for about 40 minutes at 350°f until the pastry is golden. Serve warm or cold with whipped cream.
It makes all the difference. I’ve tested it with imitation vanilla extract, pure vanilla extract, and high quality vanilla extract, which is also pure vanilla extract that tastes superb (but it’s quite expensive). The high quality one wins big time, but since I know not all of you have it, just use any pure vanilla extract for the best flavor. I know that for some, the imitation vanilla extract is the flavor that brings childhood memories, so it’s a matter of personal taste. I prefer pure vanilla flavor.
I use egg whites for this recipe. If you want a recipe that uses whole eggs, I’ll be working on that real soon. For a white cake, egg whites are used instead of whole eggs because the egg yolks give the cake a yellowish color. You can use the egg yolks to make creme brulee or Boston cream pie.
Don’t get impatient with your creation. Respect marijuana cake’s potency!
Getting impatient with Marijuana cake is a standard norm. Who wouldn’t want to gulp the entire piece in a snap of a finger? But we’d recommend you to go slow with the cannabis cake.
Take one of the slices of the cake and wait for its effect. Repeat the same with everyone in your family! Wait for it to have an impact on you. Jot down the time. We want to know about marijuana’s peak performance. It can come after an hour or even 20 minutes.
See how you & your family members feel. Don’t get impatient for taking another bite! Marijuana overdosing will blunt the purpose of the cake. Stay in your head. Observe its effect like a scientist. And then move ahead with another snap!