Crafting Wedding Cake, Cookies, And Cupcakes: Cardio-Friendly Baking

Cookies, Cupcakes, and Cardio is a website and YouTube channel that provides step-by-step homemade baking recipes and tutorials. The channel has a lot of content on candy and chocolate bar cakes and has videos on how to make a wedding cake, including a three-tiered cake. The website also has a blog post on how to make the perfect buttercream icing, which is integral to cake decorating. In addition to cakes, the channel also provides recipes for cookies, such as Mexican wedding cookies, and cupcakes.

How to make a simple, yet elegant wedding cake

Making a simple yet elegant wedding cake can be a fun and rewarding experience. Here is a guide to help you create a beautiful and impressive wedding cake.

Baking the Cake

Start by preparing three buttercream-coated cake layers in 6", 8", and 10" sizes. You can use your favourite cake recipe or a simple vanilla or chocolate cake base. Ensure the cakes are cooled completely before assembly.

Stacking the Tiers

Stacking a tiered cake may seem daunting, but it is quite simple. You will need wooden or plastic dowel rods for support. Here are the steps:

• Place three rods into the 10" cake in a triangle shape, spaced 3"-4" apart. Ensure they are positioned where the 8" cake will be placed above.
• Mark the rods just below the top of the cake, then trim them to size.
• Reinsert the rods and place the 8" cake on top.
• Repeat the process with three rods in the 8" cake, then trim and insert them back into the holes through both the 10" and 8" cakes.
• Place the 6" cake on top of the rods.
• Trim one rod to fit below the surface of the top cake, then press it through all three layers to prevent movement.
• Use a small amount of buttercream to patch the hole at the top.

Decorating the Cake

Once your cake is stacked, you can decorate it as you wish. You can cover it with fondant, buttercream, or cream cheese frosting. Add some fresh flowers, edible pearls, or a simple cake topper for an elegant finish.

Final Touches

Remember to store your cake appropriately, especially if it has perishable decorations or fillings. Transport it carefully, ensuring it is secure and will not tip over. Your simple yet elegant wedding cake is now ready to be enjoyed and admired!

How to make a carrot cake wedding cake

Ingredients:

For the cake:

• 3 1/2 cups of granulated sugar
• 1 cup of canola or vegetable oil
• 1 1/2 cups of buttermilk
• 8 large eggs
• 1 tablespoon of sea salt
• 4 teaspoons of cinnamon
• 1 1/2 teaspoons of ground cloves
• 6 cups of grated carrots
• 2 cups of chopped pecans or walnuts
• 4 1/2 cups of all-purpose flour
• 2 cups of raisins

For the cream cheese frosting:

• 1/2 cup of unsalted butter
• 8 ounces of cream cheese
• 1 teaspoon of vanilla or 2 teaspoons of fresh lemon juice
• 6 cups of powdered sugar
• Cream or milk to thin the frosting

Method:

• Set the rack in the middle of the oven and preheat to 325 degrees Fahrenheit for at least 15 minutes.
• Prepare two 10-inch springform pans or two 9-inch round cake pans, and two 8-inch round cake pans by lining the bottoms with parchment paper and spraying with cooking spray.
• Grind the pecans and raisins in a food processor with a metal blade until they are in very small pieces, then set aside.
• In a large bowl or stand mixer, beat the eggs, oil, and buttermilk together until well blended.
• Add all the dry ingredients, including the nuts and raisins, to the wet mixture. Mix until all ingredients are incorporated, but do not overmix.
• Pour the batter into the prepared pans, filling them 3/4 full.
• Bake for about 1 hour if using 10-inch springform pans or 45 minutes for round cake pans. The cake is done when a toothpick inserted into the center comes out clean.
• After removing the cakes from the oven, wrap each layer individually in plastic wrap and place them in the freezer while still warm.
• To make the frosting, beat the butter and cream cheese in a mixer until smooth.
• Add vanilla or lemon juice, salt, and about 3 cups of powdered sugar, then beat until smooth.
• Gradually add the remaining powdered sugar and milk or cream to achieve the desired consistency, beating on high for 2-3 minutes.
• Once the cakes are cooled and frozen, remove them from the freezer. Place one layer on a platter and spread frosting on top.
• Place the second layer on top and frost the top and sides of the cake with a thin layer of frosting. Return the cake to the freezer.
• Let the cake freeze again until the frosting is firm, then remove it and apply a second layer of frosting to the outside.
• At this point, you can place the cake back in the freezer until ready to serve, or let it sit out to thaw.
• If making the cake in advance, cover it with plastic wrap and store it in the freezer.
• On the day of serving, remove the cake from the freezer 2-3 hours before serving.

Tips:

• This recipe yields a large amount of cake, so it can easily be halved if needed.
• Grating your own carrots makes a huge difference in the texture of the cake.
• Line the cake pans with parchment paper for easy removal.
• The nuts and raisins can be ground together in a food processor to add texture and sweetness without large chunks.
• It is recommended to use full-fat brick cream cheese (not from a tub) for the best results.

How to make a red velvet wedding cake

Making a red velvet wedding cake is a fun and creative process. Here is a detailed guide to help you create a delicious and visually appealing cake.

Ingredients:

For the cake, you will need:

• 3 cups of all-purpose flour
• 1 1/2 teaspoons of baking soda
• 1/4 cup of unsweetened cocoa powder
• 1 cup of vegetable or canola oil
• 1 cup of unsalted butter, melted
• 1 1/2 cups of buttermilk
• 1 tablespoon of vinegar
• 2 tablespoons of vanilla extract
• 1/2 jar of red food colouring (use a no-taste variety to avoid bitterness)

For the cream cheese frosting, gather:

• 1 (8-ounce) package of cream cheese, softened
• 4 sticks of unsalted butter, softened
• 3-5 cups of confectioner's sugar
• 1 teaspoon of vanilla extract

Baking the Cake:

• Preheat your oven to 325°F (165°C). Grease and flour two 10-inch cake pans, lining the bottoms with wax paper for easy removal.
• In a medium bowl, whisk together the flour, baking soda, salt (if desired), and cocoa powder.
• In a separate large bowl, mix the sugar, oil, and melted butter with a hand mixer on medium speed for about 3 minutes. Remember to scrape down the sides with a spatula.
• Add the eggs one at a time, mixing well after each addition. Then, mix in the vinegar and vanilla extract.
• Add half of the dry ingredients and mix well. Follow this with half of the buttermilk, and mix again. Repeat this process with the remaining dry ingredients and buttermilk.
• Add the red food colouring and mix until the colour is evenly distributed.
• Pour the batter evenly into your prepared pans and bake on the centre rack. The cake is done when a toothpick inserted into the centre comes out clean, which should take around 30-40 minutes.
• Allow the cakes to cool completely on a cooling rack before icing.

Cream Cheese Frosting:

• In a large mixing bowl, whip the butter and cream cheese together until light and fluffy (3-5 minutes). Ensure they are softened to avoid lumps.
• Add 3 cups of confectioner's sugar and mix well. If the frosting seems too thin, add more sugar until you achieve a spreadable consistency.
• Add vanilla and mix well.

Assembling the Cake:

• Use a serrated knife to cut off any domed tops from the cake layers, ensuring a flat surface for stacking.
• Place one cake layer on your serving plate or cake stand.
• Spread a generous amount of frosting on top of the first layer.
• Add the second cake layer and spread the remaining frosting over the top and sides of the cake.
• For a smooth finish, use an icing spatula and a bench scraper.
• Refrigerate the cake for at least 30-60 minutes before slicing to help it hold its shape.

Storage:

Store leftover cake tightly covered in the refrigerator for up to 5 days. You can also freeze frosted or unfrosted cake layers for up to 2-3 months.

How to make a lemon cake wedding cake

A lemon cake is a great choice for a wedding cake, offering a fresh and tangy flavour. Here is a detailed guide on how to make a lemon cake wedding cake.

Ingredients:

• 3 cups of sifted all-purpose flour (or 350g of self-raising flour)
• 2 and 1/2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1 cup of unsalted butter, softened to room temperature (or 350g)
• 1 and 3/4 cups of granulated sugar (or 2 cups)
• 3 large eggs, at room temperature
• 2 teaspoons of pure vanilla extract
• 1 cup of whole milk, at room temperature
• 1 heaping tablespoon of lemon zest (about 2 lemons)
• 1/3 cup of fresh lemon juice (about 2 lemons)
• 1 cup of granulated sugar
• 1/2 cup of lemon juice, freshly squeezed
• 1 tablespoon of lemon zest
• 6 tablespoons of unsalted butter, cubed
• 2 cups of granulated sugar
• 3 cups of unsalted butter, room temperature
• 2-4 tablespoons of elderflower cordial (optional)
• 1/4 cup of elderflower cordial or syrup (optional)

Method:

• Preheat your oven to 350°F (or 160C/140C fan). Grease and flour three 8-inch cake pans (or a 23cm tin) and line with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and a pinch of salt until well combined. (If using self-raising flour, omit the baking powder and salt.)
• Using a stand mixer with a paddle attachment, cream the butter and lemon zest until smooth. Add the sugar and beat on medium-high speed until pale and fluffy, which should take about 3 minutes.
• Reduce the speed and add the eggs one at a time, fully incorporating after each addition. Then add the vanilla extract.
• Alternate adding the flour mixture with the milk and lemon juice. Begin and end with flour (3 additions of flour and 2 of milk and lemon juice). Fully incorporate after each addition.
• Spread the batter evenly between the prepared pans and smooth the tops.
• Bake for approximately 35 minutes (or 1 hour 35 minutes for a single tier), or until a toothpick inserted into the centre comes out clean.
• Place the cakes on a wire rack to cool for 10 minutes, then turn them out onto the rack to cool completely.
• While the cakes are cooling, make a lemon syrup by heating the sugar, lemon zest, and juice in a small pan. Stir until the sugar dissolves, then set aside.
• Once the cakes are out of the oven and slightly cooled, use a skewer to poke holes down to the bottom all over the cakes. Pour the syrup over, letting it completely soak in. This will keep the cake moist.
• To make the frosting, beat the butter on medium speed until creamy, which should take about 2 minutes. Then, add the cream cheese and beat until completely smooth and combined.
• Add the confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Adjust as needed—if the frosting is too thin, add more confectioners' sugar; if it's too thick, add more lemon juice; and if it's too sweet, add a pinch of salt.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
• Place one cake layer on a stand. Evenly cover the top with about 1 cup of frosting.
• Top with the second cake layer and evenly cover with another cup of frosting.
• Place the final cake layer on top and spread the remaining frosting all over the top and sides.
• Refrigerate the cake for at least 30-45 minutes before slicing to help it hold its shape.

Tips:

• For an extra touch of elegance, top the cake with fresh peonies or other flowers of your choice. Just be sure to protect the cake by wrapping the stems in floral tape.
• If you want to add a boozy kick to your cake, you can brush the layers with elderflower liqueur before assembling.
• This recipe can be made in advance. The cake layers can be baked, cooled, and stored at room temperature overnight or frozen for up to 3 months. The frosting can also be prepared and refrigerated overnight.

How to make a chocolate chip wedding cake

Making a chocolate chip wedding cake is a fun and unique way to celebrate a wedding. Here is a step-by-step guide on how to create this delicious treat.

Ingredients:

For the chocolate chip cookies, you will need:

• Butter (unsalted)
• Brown sugar (packed)
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Mini chocolate chips
• Eggs
• Baking soda
• Salt

For the vanilla buttercream frosting, you will need:

• Butter (unsalted)
• Powdered sugar (sifted)
• Vanilla extract
• Milk

Baking the Cookies:

• Start by preheating your oven to 350°F and lining a large cookie sheet with parchment paper.
• In a bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
• Using an electric mixer, cream together the butter and sugars until light and fluffy. Then, mix in the eggs and vanilla extract.
• Gradually add the dry ingredients to the wet mixture in small batches to avoid a mess. Finally, fold in the chocolate chips.
• Place the cookie dough in the fridge for about 10 minutes to chill.
• Scoop out the dough and place it on your prepared cookie sheet. Leave about 2-3 inches between each scoop to allow for spreading.
• Place another sheet of parchment paper on top of the dough and use a flat, heavy object to press and flatten the dough until it's about 1/8 inch thick. The chocolate chips will prevent you from pressing too far.
• Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.
• Carefully transfer the baked cookies to a cooling rack and repeat the process until you have enough cookies for your desired number of layers.

Making the Buttercream:

• Start by sifting the powdered sugar into a bowl.
• In a separate bowl, cream the butter, and then slowly mix in the powdered sugar, one cup at a time.
• Once you've added half of the powdered sugar, mix in the vanilla extract and 2 tablespoons of milk.
• Continue adding the remaining powdered sugar, and if your buttercream is too stiff, add another tablespoon of milk.

Assembling the Cake:

• Once your cookies are completely cool, spread an even layer of buttercream on top of each cookie.
• Stack the cookies on top of each other, spreading buttercream between each layer.
• Let the cake sit at room temperature for 4 hours or overnight. This allows the cookies to soften and the buttercream to set, giving the cake a more stable and cake-like texture.
• If desired, decorate the cake with additional frosting, sprinkles, or a cake topper of your choice.

Your chocolate chip wedding cake is now ready to be served and enjoyed! This unique cake is perfect for couples who want a non-traditional dessert for their special day.

Frequently asked questions