#1 Wedding Cake, Lily of the Valley Tutorial, Cake Lessons How to Tutorials
Today we are creating a simple but stunning Wedding Cake. This cake will show you how to do star borders, string work, lily of the valley, leaves, roses and reverse shell borders. Wilton tips used:
#81 Lily of the Valley
#104 Rose
#16 star reverse shell
#4B Large Star
#4 Writing tip for string work
10 separator plates with columns
A start to a successful cake is the cake layers! Making a cake is simple and easy if you know and understand the baking techniques. For this, you can watch our 1st video post. This video is the recipe for my mother's white layers. I show you the ingredients and the order they should be mixed to make the perfect cake layers for decorating. I hope that you make this your go-to recipe for making birthday, special occasions, and showers. The different ways to decorate a round layer cake will be in tutorials to come. You should first start with the basics and work your way up to being a master baker!
Thanks so much for watching Cake Lessons!
If you are interested in buying some of my favorite kitchen items take a look at my CVC website under kitchen links!
Click here:
Cake Tips and Advice:
Hard Crust is from high baking temperature or over baking.
Sticky Crust is from too much sugar and under baking
Humped or cracked top of layer- too much flour, too little liquid, over mixing
Soggy bottom layer- too much liquid, eggs not beaten, under mixed
Fallen layer- too much sugar, too much liquid, not enough flour, low temperature on the oven setting
Course grain layer - didn't use a soft winter wheat flour, insufficient mixing, and low temperature, too much baking powder or soda
Thick, heavy and dense layers - too much liquid, too many eggs, not enough leavening (baking soda) or flour, over mixing, temp too high, Falling Apart: too much sugar, leavening or shortening, under mixing, improper cooling
All About Flour: Cake flour is made from soft winter wheat. All-purpose flour is made from spring or winter wheat. Reduce the amount of flour if all-purpose is used for cake flour by 2 tbsp. per cup.
Eggs should always be at room temperature.
Favorite cakes, old fashioned, pound cake, thrifty, burnt sugar, butterschotch, in a jiffy, orange marmalade, crumb cake, boston, gingerbread, graham cracker, blitz, torte, star, heavenly, prize, chocolate, party, lord baltimore, ribbon, mallow white, nut loaf, seven layer cake, chocolate chip, 1234 cake, coconut, cupcakes, maryland black walnut, baked, meringue, spice, applesauce, treasure chest, banana, ginger, prune, marble, coffee, gumdrop, angel food, dream, yolk, spongecake, true, orange, hot water, mocha, sunshine, moss rose, boston cream pie, pineapple, feather whipped cream, daffodil, rolled, jelly roll, fig roll, honey, jam, maple syrup, apple, upside down, cherry, pecan, cranberry, glaze, rhubarb, huckleberry, chocolate, apricot, filling, lemon, butter, sour cream, swirl icing, marshmallow icing, caramel, frosting, fudge, creamy, peanut butter, brown butter, fresh coconut, uncooked, cream cheese, fluffy, five minute, fondant, peppermint, ornamental, divinity, seven minute icing, two egg, devils food, lemon chiffon, lazy daisy, one egg, sweet potato, quick, Spanish cocoa, mint, date, delight, nut, spiced, sour milk, buttermilk, citrus, chocolate chip, Christmas, fruit cake, dark, Harrison, English, wedding, golden, fresh, blueberry, economy, marigold, gold nugget, grapefruit, corn syrup, soft, french, lady Baltimore, petit fours, whipped cream, cake basket,
Cake Lessons
A start to a successful cake is the cake layers! Making a cake is simple and easy if you know and understand the baking techniques. For these you can watch our 1st video post. This video is the recipe for my mother's white layers. I show you the ingredients and the order they should be mixed to make the perfect cake layers for decorating. I hope that you make this your go to recipe for making birthday, special occasions, and showers. The different ways to decorate a round layer cake will be in tutorials to come. You should first start with the basics and work your way up to being a master baker!
Thanks so much for watching Cake Lessons!
If you are interested in buying some of my favorite kitchen items take a look at my CVC website under kitchen links!
Click here:
Cake Tips and Advice:
Hard Crust is from high baking temperature or over baking.
Sticky Crust is from too much sugar and under baking
Humped or cracked top of layer- too much flour, too little liquid, over mixing
Soggy bottom layer- too much liquid, eggs not beaten, under mixed
Fallen layer- too much sugar, too much liquid, not enough flour, low temperature on oven setting
Course grain layer - didn't use a soft winter wheat flour, insufficient mixing and low temperature, too much baking powder or soda
Thick, heavy and dense layers - too much liquid, too many eggs, not enough leavening (baking soda) or flour, over mixing, temp too high, Falling Apart: too much sugar, leavening or shortening, under mixing, improper cooling
All About Flour: Cake flour is made from soft winter wheat. All purpose flour is made from spring or winter wheat. Reduce the amount of flour if all-purpose is used for cake flour by 2 tbsp. per cup.
Eggs should always be at room temperature.
Favorite cakes, old fashioned, pound cake, thrifty, burnt sugar, butterschotch, in a jiffy, orange marmalade, crumb cake, boston, gingerbread, graham cracker, blitz, torte, star, heavenly, prize, chocolate, party, lord baltimore, ribbon, mallow white, nut loaf, seven layer cake, chocolate chip, 1234 cake, coconut, cupcakes, maryland black walnut, baked, meringue, spice, applesauce, treasure chest, banana, ginger, prune, marble, coffee, gumdrop, angel food, dream, yolk, spongecake, true, orange, hot water, mocha, sunshine, moss rose, boston cream pie, pineapple, feather whipped cream, daffodil, rolled, jelly roll, fig roll, honey, jam, maple syrup, apple, upside down, cherry, pecan, cranberry, glaze, rhubarb, huckleberry, chocolate, apricot, filling, lemon, butter, sour cream, swirl icing, marshmallow icing, caramel, frosting, fudge, creamy, peanut butter, brown butter, fresh coconut, uncooked, cream cheese, fluffy, five minute, fondant, peppermint, ornamental, divinity, seven minute icing, two egg, devils food, lemon chiffon, lazy daisy, one egg, sweet potato, quick, Spanish cocoa, mint, date, delight, nut, spiced, sour milk, buttermilk, citrus, chocolate chip, Christmas, fruit cake, dark, Harrison, English, wedding, golden, fresh, blueberry, economy, marigold, gold nugget, grapefruit, corn syrup, soft, french, lady Baltimore, petit fours, whipped cream, cake basket,
Pie recipes.Pie of the Lady Baltimore
Pie recipes. Pie of the Lady Baltimore
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INGREDIENTS
3 glasses of flour
4 h. l. baking powder
175 g of butter
1,5 glasses of sugar
4 proteins
1 glass of milk
1 tsp. almond essence
3/4 tsp. salts
butter for greasing
For egg white cream:
3 egg white
3 glasses of sugar
1/2 tsp. white wine vinegar
1/4 tsp. almond essence
salt pinch
For a nut and fruit stuffing:
2 glasses of halves of walnuts
10 fruits of a dry fig
raisin handful
cognac
For syrup:
1 glass of sugar
2 tablespoons of the Amaretto liqueur
WAY OF PREPARATION
1.
For a nut and fruit stuffing crush nuts and a fig, add raisin, fill in with cognac and leave to be drawn on 2–3 h.
2.
For cake layers sift flour with a baking powder and salt.Butter pound with a glass of sugar until white. Alternating, enter in butter 1/4 of flour mix, then 1/3 milks and so on, so far flour mix and milk won't end. Add almond essence and also knead to uniformity.
3.
Beat whites with salt in foam, continue to shake up, gradually adding 1/2 glasses of sugar, to the brilliant resistant foam. Enter whites into dough and it is accurate rake mix from top to down, to uniformity.
4.
Divide dough into 3 parts. In the buttered demountable to form with a diameter of 22-24 cm consistently bake 3 cake layers in warmed to 350 F. to an oven. Bake each cake layer to golden color about 30 min. Then get from ovens, leave for 5 min. in shape, then take out and cool on a metal lattice.
5.
For syrup, stirring slowly, you will boil 1/2 glasses of water with sugar also you cook 6–7 min. Add Amaretto and alcohol, filtered from mix for a nut and fruit stuffing.
Impregnate the cooled-down cake layers with hot syrup.
6.
For protein cream shake up the whites in strong foam in to heat resisting deep ware. In a pan with a thick bottom fill in sugar with 1 glass of water, add wine vinegar.
You cook syrup on weak fire at continuous stirring about 20 min., so far from it at a spoon not thin caramel threads will be extended. Ready thin stream pour in hot syrup in whipped whites at continuous stirring, having at the same time added salt and almond essence. After all syrup is it is entered into whites, continue to shake up 2-3 more min.
7.
Divide proteinaceous cream into 2 parts. Mix one with mix of nuts and fruit – will turn out nut and fruit stuffing. On a dish lay out the first cake layer, cover it
half of a nut and fruit stuffing. From above lay out the second cake layer, cover it remained nut and fruit stuffing. Put the third cake layer, miss the mark a pie from above and with sides proteinaceous cream. Leave in the refrigerator for 4–6 h.
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Bon appetit! Pie recipes.
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The Saddest Meal Anthony Bourdain Ever Ate | CONAN on TBS
Baltimore Cake
baltimore's best rapper you already know aka that immaculate piff
Lane Cake
Click here for the full recipe:
This prize-winning cake is said to have originated in Alabama back in the 1800's and it's so good we still make Lane Cake today! Our recipe for Lane Cake still calls for all the basics: coconut, pecans, and raisins, but we've taken a couple of shortcuts to make it easier than ever!
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