Martha Stewart Wedding Cakes
Martha Stewart's Wedding Cake Gallery
Of all the decisions that go into planning a wedding, choosing the cake may be the sweetest. Much more than dessert, this beloved wedding symbol should be as special as the bride and groom themselves. Whether you imagine a majestic cake blooming with fresh flowers, a pristine fondant-covered masterpiece, or a homespun take on strawberry shortcake- or even if you don’t know where to begin- Martha Stewart’s Wedding Cakes will provide you with more than 100 delicious and inspiring ideas for timeless and beautiful confections that are perfect for every style of wedding.
Not just visually inspiring, these pages are filled with information you won’t find anywhere else. Martha Stewart and Wendy Kromer, the master baker and decorator who has been creating cakes for Martha Stewart Weddings for more than a decade, guide you through everything you need to consider when selecting a cake- and even how to bake and decorate one yourself. Novice and experienced bakers alike will find recipes and insiders’ techniques to create truly memorable wedding cakes.
You will learn:
- Where to begin- how to decide what style and flavors are right for you, taking into account the season, location, and theme of the event
- Buttercream or fondant? Ganache or meringue? Useful charts explain the delicious materials bakers use, so you can choose the ones that suit your taste and style
- Creative ways to display your cake so it takes center stage at the reception
- How to find and hire a baker, including questions to ask and contract considerations
- Ideas for cutting costs without sacrificing quality or beauty
- How to incorporate traditions from around the world
- Everything you need to know about baking a cake yourself, with complete recipes as well as how-to decorating techniques with color photographs and reference charts
A treasury of inspiration, Martha Stewart’s Wedding Cakes will ensure that your cake, whether homemade or professionally baked, triple-tiered or a tower of cupcakes, embellished with fresh fruit or elaborate sugar roses, is every bit as magical as your big day.
Wedding Cakes
Mich Turner is London’s top cake designer for society and celebrities alike. She has refined a simple and modular approach--start with a dozen basic recipes and let the icing, glazes, and finishing touches be the key to perfecting the design. Here, she focuses on the wedding cake and offers inspiration and guidance to brides-to-be as well as to caterers, chefs, and wedding planners. The cutting of the cake is one of the most cherished memories of any wedding. This portfolio of Mich Turner’s stunning cake designs is organized thematically, from simple sunny cakes redolent of a springtime garden wedding to opulent more autumnal chocolate multi-tiered sculptural cakes. Mich also shows how to present the cake to create drama and a real sense of occasion, including advice on every detail, from the type of tablecloth to use and how best to display candles, flowers, and ribbon. Mich Turner’s wedding cakes are regularly featured in Brides, Vogue, and Harper’s Bazaar, and this book amply demonstrates how to achieve perfection.
In 1999, Mich Turner founded The Little Venice Cake Company as a second career after many years as a buyer at London’s high fashion Harvey Nichols. She has designed wedding cakes for the Royal Family, Madonna, David Beckham, Pierce Brosnan, Catherine Zeta-Jones, and Paul McCartney, among many others. She is the author of Spectacular Cakes (winner of the Best Dessert Book in the World Cookbook Awards of 2005) and most recently Party Cakes.
Wedding Cakes You Can Make
Dede Wilson
The only cookbook that helps any dedicated baker–even the bride–make a beautiful, delicious wedding cakeWedding Cakes You Can Make.
For the cost-conscious new couple–or their family and friends–making a wedding cake is one sure way to put a truly personal imprimatur on a wedding. In Wedding Cakes You Can Make, PBS food show host Dede Wilson offers clear, accessible instructions on planning, baking, assembling, and decorating 16 unique, delicious creations that can serve up to 150–from a Barefoot in the Backyard simple cake decorated with wildflowers to an Over-the-Top-Decadence tower festooned with chocolate-covered strawberries and mounds of rich chocolate curls. With color photos of each cake plus more than 20 how-to photos, this book is an ideal present for any bride as well as the perfect guide for a loved one who wants to make the wedding day extra special by creating a homemade cake.
Dede Wilson (Amherst, MA) is the host of PBS’s Seasonings with Dede Wilson and is a frequent guest on NBC’s Today show and ABC’s The View. She is a contributing editor to Bon Appétit and also writes for Pastry Art & Design and Chocolatier.
Quick & Easy Wedding Cakes:
Karen Goble
Quick & Easy Wedding Cakes:
A wedding cake has to be better than good--it has to be beautiful, super-delicious, and photogenic, too. Now, thanks to award-winning cake decorator Karen Goble, anyone with ordinary kitchen skills can create a home-baked work of art worthy of the fanciest reception. Suitable for those new to cake decorating, this exciting and innovative collection of 22 simple, but extremely effective wedding designs is complete with illustrated techniques for stacking cakes using pillars and separators, and festooning each layer with sugarpaste or chocolate. It also includes luscious recipes for the cake itself--including Madeira, chocolate, carrot, and fruit.
Contemporary Wedding Cakes
Recipes include a stunning Victorian cake with heavy scroll piping, traditional stacked cakes ranging from three to six tiers, distinctive Art Nouveau and Art Deco designs and more. 24 simple-to-make, exquisite designs for all kinds of wedding cakes.
Perfect Wedding Cakes
Here is an inspirational guide for the bride and groom on how to choose a wedding cake that reflects the style of their wedding. It covers everything they need to know, including how to select a cake design and baker, when to cut and serve the cake, and how to choose delicious flavor combinations and a cake to complement the season. For those who want to bake their cake at home, the book includes basic but delicious cake and frosting recipes created by a leading pastry chef that can be executed in a home kitchen.
Thirty-five color photographs of gorgeous wedding cakes showcase a wide variety of inspirational styles and types–from traditional tiered cakes to contemporary alternatives such as jewel-like single-serving cakes–created by some of the most respected chefs working today.
Romantic Wedding Cakes
Romantic Wedding Cakes Gallery
Kerry Vincent
A collection of breathtaking wedding and celebration cakes from an internationally acclaimed cake stylist. Sure to delight, "Romantic Wedding Cakes" includes engagement and groom cakes, making this the ideal wedding cake design source book for brides-to-be and cake decorators alike.
The Knot Ultimate Wedding Lookbook
More Than 1,000 Cakes, Centerpieces, Bouquets, Dresses, Decorations, and Ideas for the Perfect Day
The Knot Wedding Cake Gallery (120 Wedding Cakes)
You want a wedding that will wow your guests, but where do you begin? Carley Roney, founder of the world’s most popular wedding destination, TheKnot.com, has compiled "The Knot Ultimate Wedding Lookbook" to make the entire wedding-planning experience enjoyable.
More than 1,000 gorgeous color photographs give couples endless inspiration for their wedding day, and useful tips, time lines, and lists help the lovebirds
Free Wedding Cake Recipes
Teardrop Wedding Cake Recipe
Martha Stewart Weddings, Summer 2010 : Make fondant teardrops according to Martha Stewart's recipe. Use atico set teardrop cutters to cut chapes from the three different hues.
From the dark fondant, cut:
3 using the largest cutter (which we have labeled size #1)
3 using the second-largest cutter (size #2)
7 using the third-largest cutter (size #3)
2 using the fourth-largest cutter (size #4)
3 using the next-to-smallest cutter (size #5)
6 using the smallest cutter (size #6)
From the medium fondant, cut:
3 using the largest cutter (which we have labeled size #1)
4 using the second-largest cutter (size #2)
1 using the third-largest cutter (size #3)
1 using the fourth-largest cutter (size #4)
8 using the next-to-smallest cutter (size #5)
8 using the smallest cutter (size #6)
From the light fondant, cut:
None using the largest cutter (size #1)
2 using the second-largest cutter (size #2)
1 using the third-largest cutter (size #3)
2 using the fourth-largest cutter (size #4)
2 using the next-to-smallest cutter (size #5)
4 using the smallest cutter (size #6)
When ready to decorate the fondant-covered cake, download the PDF (if you haven't already), and print each tier diagram on letter-size printer paper. Compare the size of your final tier to our diagram; small discrepancies in size might influence positioning of teardrops. Note that some of them are intended to extend beyond the top edge of the tier.
Lay diagrams on a flat surface, and cover with parchment paper. Lay out teardrop shapes following the diagram, adjusting positions slightly as needed; overlapping teardrops as shown, and use a sharp knife to trim those that are close to the bottom of the tier.
Make the gum-paste glue according to the recipe, and apply it with a brush to the back of the teardrops to adhere them where they overlap. Then transfer the teardrop to the side of the cake, attaching them with the gum-paste glue and holding them in place slightly until they set.
The decorated cake can be stored at room temperature for several hours; do not refrigerate, as the cold would cause moisture to condense on the smooth surface of the fondant when the cake is removed from the refrigerator.
Tropical Wedding Cake Recipe
Martha Stewart 2005 Serves 200
Ingredients
- Three 7-inch, two 10-inch, and two 16-inch round layers of yellow cake
- Two 14-inch petal-shape layers of yellow cake
- 4 pieces foam board (3/16 inch thick) in sizes and shapes to match each tier
- 1 recipe rum simple syrup
- 2 1/2 recipes passion fruit curd
- 3 recipes vanilla bean & rum butter cream
- 14 pounds rolled fondant, tinted with ivory gel-paste food coloring
- Cornstarch, for dusting
- 28 wooden dowels (each 1/4 inch in diameter and 4 1/8 inches long)
- 1 rubber cake mat (14 inches)
- 1 round wooden cake platform (18 inches in diameter)
- Approximate fondant amounts: 7-inch tier, 2 pounds; 10-inch, 2 1/2 pounds; 14-inch, 4 pounds; 16-inch; 5 pounds. To tint, divide into quarters. For each, knead food coloring into small amount until darker than desired; knead in remaining fondant. Then kne
Directions
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Trim tops of cakes to be level and 2 inches high. Cut each cake in half horizontally to create 2 layers from each.
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To assemble each tier, set bottom layer on foam board. Brush a generous amount of rum syrup on top of layer, soaking surface. To create a rim for the passion-fruit curd, pipe a line of buttercream around top edge using a round 1/4-inch (such as Ateco number 11) pastry tip. Use an offset spatula to spread a thin layer of curd over cake, spreading to the buttercream rim. Gently set next layer on top. Repeat for all but last layer (7-inch tier has 6 layers; others have 4); on last tier, brush only rum syrup on top. Spread a thin layer of buttercream on top and sides of assembled tier to seal in crumbs. Refrigerate until set, about 15 minutes. Spread another thin layer of buttercream; refrigerate.
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When buttercream is set, coat tiers with rolled fondant (see fondant amounts, above). For each tier, roll fondant on a clean work surface lightly dusted with cornstarch until 1/8 inch thick and large enough to cover tier. Dust a straw mat with cornstarch, lay it on fondant, and roll rolling pin firmly across it; repeat to cover all of fondant that will show on sides and top edge of tier. Drape fondant over rolling pin; center and place it on tier. Starting at the top, smooth fondant onto cake with your hands, taking care not to mar the texture. Cut away excess with a pastry wheel. Do not refrigerate finished tiers.
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Reinforce tiers: Insert 12 dowels vertically into the 16-inch tier, placing 4 in the center and the rest evenly spaced 2 inches from edge. Insert 9 dowels into the 14-inch tier and 7 into the 10-inch, placing 1 in the center, the rest 3 inches from edge.
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When ready to assemble cake, place cake mat on cake platform; center bottom tier on top. Spread curd on top of tier with an offset spatula. Center and stack remaining tiers, spreading each with curd before adding next; do not coat top tier. Decorate top of cake with fruit and flowers.
Cook's Note
Use fruits and flowers grown without pesticides to top this cake. You will need a clean straw mat for texturing the fondant.
Martha Stewart Stenciled Monogrammed Wedding Cake Recipe
Martha Stewart Weddings, Winter 2007
Modern Wedding Cake - Dark cakes are traditionally Groom Cakes.
One day before serving glaze cake. Coating should be completely hard before applying stencil and cocoa powder. Moist cake can store 1-2 days without drying. As a side dish or topping whipped cream or ice cream is delicious addition.
Yield Makes one 14-inch or two 10-inch cakes
Modern Wedding Cake - Dark cakes are tradionally Groom Cakes.One day before serving glaze cake. Coating should be completely hard before applying stencil and cocoa powder. Moist cake can store 1-2 days without drying. As a side dish or topping whipped cream or ice cream is delicious addition.
Ingredients
FOR THE CAKE
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- Unsalted butter, for pans
- 4 cups all-purpose flour
- 1 tablespoon baking soda
- 2 teaspoons coarse salt
- 2 bottles (12 ounces each) dark stout, such as Guinness
- 3/4 cup unsulfured molasses
- 12 ounces dried cherries (about 2 1/2 cups)
- 1 3/4 cups unsweetened Dutch-process cocoa powder, sifted, plus more for stenciling
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 cup packed dark-brown sugar
- 2 cups vegetable oil
- 1 tablespoon pure vanilla extract
- 1 1/2 cups sour cream
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FOR THE GLAZE
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons water, plus more as needed
- 11 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
Directions
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Preheat oven to 350 degrees. Butter a 14-by-3-inch round cake pan or two 10-by-3-inch round cake pans. Line with parchment cut to fit, and butter parchment. Whisk together flour, baking soda, and salt.
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Simmer stout, molasses, and cherries in a saucepan, stirring occasionally, until cherries are plump, about 5 minutes. Strain, reserving liquid. Let cherries cool completely. Return liquid to pan, and bring to a boil. Remove from heat and whisk in 11/2 cups cocoa until smooth. Transfer to a bowl, and let cool slightly.
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Beat eggs and sugars with a mixer on medium-high speed until combined, 2 to 3 minutes. Reduce speed to low. Gradually beat in stout mixture. Raise speed to medium, and beat until combined. Reduce speed to low again, and beat in oil and vanilla. Add flour mixture in three additions, alternating with the sour cream, and beat until combined.
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Toss cherries with remaining 1/4 cup cocoa, and gently fold into batter. Pour batter into prepared pan. Gently tap pan on counter to eliminate some of the air bubbles (batter will still look bubbly).
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Bake cake until a toothpick inserted into center comes out clean, 60 to 65 minutes for 14-inch pan and 50 to 55 minutes for 10-inch pans. Let cool in pan on a wire rack for 20 minutes. Run a knife around edges of pan to loosen, and invert cake onto rack to cool completely. Carefully remove parchment, and turn cake right side up. Using a serrated knife, trim rounded top of cake to create a flat surface. Transfer cake, cut side down, to a wire rack set over a baking sheet.
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Make the glaze: Heat sugar, cornstarch, and the water in a large saucepan over medium heat, whisking until sugar has dissolved. Add chocolate, and bring mixture to a simmer, whisking constantly and scraping down sides of pan as needed. Cook until smooth and thick, about 8 minutes. Remove from heat. Whisk in more water, a teaspoon at a time, until glaze is thick but pourable.
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Using a ladle, spoon glaze onto center of cake (2 cups glaze for 14-inch cake and 1 cup glaze for each 10-inch cake). Spread to the edge with an offset spatula, but do not allow glaze to drip down sides. Let stand, uncovered, at room temperature overnight to allow glaze to harden.
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Place a stencil on top of cake, and sift cocoa over top. Carefully remove stencil.
Chelsea Clinton's wedding cake was gluten-free. Chelsea Cllinton and Marc Mezvinsky's wedding cake was nine tiers, 500 pounds and 4 feet tall. The approximate cost was $10,000.00 - $12,000.00. The lovebirds wed in 2010.
Gluten Free Red Velvet Cake Recipe
by: Ktonks - All Recipes. com
Original Recipe using 1 9-inch layer cake
- 1/4 cup coconut flour
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 3/4 cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder, divided
- 1 cup canola oil
- 1 1/2 cups white sugar
- 2 eggs at room temperature
- 3/4 cup unsweetened applesauce
- 1 cup buttermilk
- 1 ounce red food coloring
- 1 teaspoon vanilla extract
Preparation
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
- In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting
The Wedding Cake's History
History of Wedding Cake Wikipedia
The history of the wedding cake dates back to Ancient Rome. In Ancient Rome barley bread was baked especially for the wedding. The groom would eat part of the bread and the remaining loaf was broken over the bride's head. The bread broken over the bride's head symbolized male dominates and the end of the brides's virginal state. Crumbs that fell to the floor to the floor were consumed by the guest. The notion being, consumption insured fertility. This tradition changed over centuries but there are records in Scotland during the 19th century of bread broken over the the bride's head in some ceremonies.
In Medieval England bridal couples would kiss over piles or stacks of sweet bread buns. This was to insure a prosperous future. The ingredients for "Bride Pye" lamb testicles, sweetbreads, oysters, cockcombs and spices. In the 16th century spices and sugar became popular in England. Highly refined the sugar produced whiter cakes and icings. 17th century "Old Wives Tale" sleeping with a piece of wedding cake under the pillow you would dream of your future spouse. In the 18th century bride would pass small crumbs through their ring and distribute to guest. During the 19th Century in Europe wedding cakes were popular. These were single tiered variiated plum cakes. In the Victorian times white icing wedding cakes appeared. White symbolized purity and was referred to as the bride's cake. The bride is the central figure of a wedding. White cake's significance, purity also related to the brides purity, linking the two. It is not uncommon that the cake and bride's gown color coordinate. The finest ingredients are necessary for white cakes and icings. Many families in Western Europe could not afford expenses of a white wedding cake. Modest and elaborate white wedding cakes became symbols of affluence. In 1947, Queen Elizabeth ll and Prince Philip's white wedding cake weighted 500 pounds.
Traditional wedding cake cutting ceremony. The first joint task husbands and wives perform together is the cake cutting ceremony. The groom helps the bride cut the first piece of cake. Newly weds feed each other from the first slice of cake. Sharing the first slice of cake, commitment that the bride and groom will provide for each other.
Groom's Wedding Cake was popular in early American ceremonies. The groom's cake contrasted in color to the bride's cake. The groom's cake is dark (chocolate). The tradition of the groom's cake has lost popularity but has survived in Southern parts of America.
Bride and Groom saving the top layer of the wedding cake: Couples freeze the top layer and share it together as man and wife on their first anniversary.
Present Times: The tradition of the Wedding Cake has evolved into cake extravaganza. Brides and grooms can choose from: multi-tiers and artistic designs. Choose butter crean or fondant icing, flowers, jewels, sequins and or embrodery.
Designs vary from Classical, Traditional, Monogrammed, Pop-Art and Contempopary.
Make Your Own or Hire Artistic Baker.
Love Romance and Marriage
Enjoy Love Poems - Ancient to Present
Love and romance is as old at time. The Caveman did not romance a mate he simply physically captured his future mate. Caveman may have had a crude way of showing love but primal men and women knew they needed love. Following the Paleolithic Period is the Neolithic period. The Neolithic period ushered in agriculture, cooking and man lived in mud brick huts. First record history of official marriage was in the Neolithic Period. Stone circles were sacred sites with magical powers blessing couple's oath given and marriage. As recently as 2007, a man and womans skeletons were found Mantua, Italy. The Pre-Historic skeletons are locked in loving embraces. In ancient Egyptian society wives were equal to their husbands. There was no marriage ceremony. Men and women lived together and declared themselves married. Pharaohs inbred and married within their own family. In ancient Rome, Greece and China spouses were formally married. In these ancient societies one tradition is the same. The tradition of romantic love poems to influence the opposite sex favors in love and companionship. Human nature does not changed. All of these romantic love poems express the needs for relationships, companionship and love. The poems are great reading proses expressing human feelings thoughts said or not said but felt. Hand write one of these beautiful love poems and give it to the one you LOVE. One if these poems can be recited during the marriage ceremony.
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Wedding Cake Toppers & Favors
Choosing a wedding cake is an important decision. The bride and groom have to decide on the type of cake, the amount of tiers, type of design, style, decorations and butter cream or fondant icing. The crowning touch is the wedding cake top. Wedding cake topping is an expression of you and accentuates any wedding cake. Wedding topper is the Bride and Grooms life-time keepsake. No wedding cake is complete without the perfect wedding cake topper. Select from a variety of traditional, contemporary and artistic personalized monogram lettered tops.
Wedding Cake Ultimate Recipes & Ideas.
Wedding Cake Styles,
Wedding Cake Designs & Ideas.
Ideal fashionable Wedding Cake Toppers
Spring Weddings - Autumn Weddings
Winter Wedding - Summer Weddings
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