Almond Wedding Cake: A Step-By-Step Guide To Flavoring

Almond-flavoured wedding cake is a traditional cake flavour, especially in New Orleans. The flavour is said to have originated with Swiss Confectionery, a premiere bakery in New Orleans, about 90 years ago. The cake is typically flavoured with almond extract, and can be paired with pineapple filling, or frosted with buttercream, vanilla buttercream, or cream cheese frosting. To make an almond-flavoured wedding cake at home, you can follow a recipe that uses a cake mix, or make the cake and frosting entirely from scratch.

Choosing the right ingredients

Flour

Using the right type and amount of flour is crucial for achieving the desired texture and structure in your cake. All-purpose flour is a versatile option and works well in most cake recipes. However, if you want a more delicate and tender cake, consider using cake flour, which has less protein content and results in a softer crumb. Be sure to measure your flour accurately, either by spooning it into a measuring cup or using a kitchen scale for precision.

Sugar

Sugar not only sweetens your cake but also affects its texture. Granulated sugar is the most common choice and blends easily with butter or margarine. For a finer texture, you can process the sugar in a food processor before use, or opt for superfine sugar. Using a combination of granulated and powdered sugar can also create a unique flavour profile and impact the cake's moisture content.

Butter or Margarine

The choice between butter and margarine depends on your preference for flavour and texture. Salted butter adds a savoury note to the cake, while unsalted butter lets the other flavours shine through. If you opt for margarine, choose a variety with a high fat content to ensure the best results. Either option should be at room temperature before you begin baking to ensure it blends smoothly with the other ingredients.

Eggs

Eggs play a vital role in the structure and texture of your cake. They provide moisture, help with leavening, and contribute to the rich flavour of the cake. For an almond-flavoured wedding cake, you can use whole eggs or just egg whites, depending on the recipe you follow. Using only egg whites will result in a lighter-coloured cake. Be sure to use eggs at room temperature and beat them until they form stiff peaks for maximum volume.

Dairy

Dairy ingredients such as milk, sour cream, buttermilk, or yogurt add moisture and richness to your cake. Sour cream and buttermilk are particularly effective in creating a moist and tender crumb. If you're using milk, opt for whole milk or 2% milkfat for the best results. Additionally, consider adding a small amount of heavy cream or whipping cream to enhance the texture and mouthfeel of your cake.

Almond and Vanilla Extracts

The star ingredients in your almond-flavoured wedding cake are, of course, almond and vanilla extracts. These extracts provide the distinctive flavour that makes your cake unique. Use pure almond extract for a more intense almond flavour, or opt for imitation almond extract if you're concerned about nut allergies. For the vanilla extract, choose a high-quality option, and consider using a blend of pure vanilla and vanillin to balance cost and flavour.

Remember, the quality of your ingredients will directly impact the final product, so select the freshest and highest-quality options available to you. Happy baking!

Preparing the batter

To make the batter for an almond-flavoured wedding cake, you will need the following ingredients:

• Cake flour or all-purpose flour
• Salt
• Baking powder
• Salted butter
• Sugar
• Vegetable oil
• Egg whites
• Sour cream
• Milk
• Vanilla extract
• Almond extract
• Cream of tartar
• Apple cider vinegar
• Instant Clearjel

Before you start making the batter, preheat the oven to 325°F and grease and flour two 8" round cake pans or a 1/4 sheet pan.

Now, you are ready to make the batter.

First, sift the dry ingredients (flour, salt, and baking powder) in a bowl and then whisk until well blended. In a separate bowl or pitcher, combine and stir the wet ingredients (milk and almond extract).

Next, cream the sugar and salted butter together in a stand mixer or handheld mixer until creamy and fluffy. Then, add oil and corn syrup and beat until incorporated. Add eggs and cream until well blended, scraping the sides of the bowl as needed.

On low speed, alternate adding the dry ingredients and wet ingredients to the creamed ingredients, a little at a time. Continue to mix until the batter looks well blended and smooth, scraping the sides of the bowl as needed.

Using a whip attachment and a clean bowl, whip the egg whites and cream of tartar until stiff peaks form. Make sure your bowl and beaters are clean and free from grease so that the whites will whip.

Carefully fold the whipped whites into the cake batter, one half at a time. The batter is ready when no egg white streaks remain, and it should look smooth and uniform.

Spread the batter into the prepared pan and make sure it is evenly distributed.

Baking the cake

Preheat your oven to 325°F / 165°C / 350ºF, depending on your recipe. Grease and flour your cake pan(s). You can use an 11x13-inch cake pan, 2 8" round cake pans, 3 or 4 8" round cake pans, or 3 round cake pans.

For the cake batter, you will need to mix together dry ingredients and wet ingredients separately before combining them. The dry ingredients include flour, sugar, and salt. You may also need to add baking powder and/or baking soda. The wet ingredients include water or milk, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. You may also need to add corn syrup and/or apple cider vinegar.

Use an electric mixer to combine the wet and dry ingredients. Beat the mixture on a low setting until all the ingredients are mixed and moistened, but some lumps still remain. This should take around 4 minutes.

Pour the batter into your prepared cake pan(s). Bake for 18 minutes, then turn the oven down to 300 degrees and continue to bake for another 6-8 minutes, or until a toothpick inserted into the centre of the cake comes out clean. The cake is done when the top is a light golden brown.

Allow the cake to cool completely before frosting.

Making the frosting

The frosting is a crucial component of any wedding cake, and this almond-flavored creation is no exception. Here is a detailed, step-by-step guide to making the perfect frosting for your almond-flavored wedding cake.

Ingredients:

• Milk
• Flour
• Almond extract
• Vanilla extract
• Salted or unsalted butter
• Granulated sugar

Instructions:

• Cook the Flour and Milk Base: In a saucepan, combine one cup of milk with two to five tablespoons of flour. Heat this mixture over medium heat, whisking constantly, until it thickens and resembles thick cake batter. This step is crucial and may take around 10-15 minutes. Be careful not to undercook the mixture, as it forms the base of your frosting.
• Cool the Mixture: Remove the pan from the heat and set it in a bowl of ice to expedite the cooling process. You can also place it in the refrigerator to cool. Stir in one teaspoon of almond extract and a pinch of salt. It is essential that this mixture reaches room temperature before proceeding to the next step.
• Process the Sugar (Optional): If you want to ensure an extra smooth frosting, you can process the granulated sugar in a food processor for a minute or so to make the sugar grains finer. This step is not mandatory but will help create a smoother frosting.
• Cream the Butter and Sugar: In a stand mixer with a whisk attachment or using a hand-held mixer, beat the butter and (processed) sugar together until light, fluffy, and white in color. This step may take around 5 minutes. Ensure that the sugar is completely incorporated and dissolved into the butter. If it's a little gritty, don't worry; the sugar will continue to dissolve as the frosting sets.
• Combine the Mixtures: Once the flour-milk mixture has cooled completely, add it to the butter-sugar mixture. Beat all the ingredients for about 1 minute on high speed, scraping down the sides of the bowl as needed, until they are smooth and well blended.
• Final Touches: Continue beating the mixture for another 3-5 minutes. You will notice that it will transform into a fluffy, whipped cream-like texture. Taste it, and you'll be amazed! This frosting is now ready to be used on your almond-flavored wedding cake.

This frosting is perfect for a silky, smooth finish on your wedding cake. It complements the almond flavor beautifully and will surely impress your guests.

Decorating the cake

Frosting

A silky buttercream is a classic choice for wedding cakes and pairs perfectly with the almond flavour. You can make a simple buttercream by beating together butter, powdered sugar, and a pinch of salt. For an almond buttercream, add some almond extract to the mixture. If you want a lighter and fluffier frosting, consider making a cooked flour frosting. This is made by cooking flour and milk together until thick and then mixing it with creamed butter and sugar.

Cake Toppings

Decorate your cake with sliced almonds or whole almonds pressed into the sides or arranged on top. Fresh flowers or edible sugar paste flowers are also a beautiful addition to a wedding cake. For a more rustic look, try adding some fresh greenery or berries.

Cake Layers

If you've baked multiple cake layers, you can add some frosting between the layers for a stunning reveal when the cake is cut. You can also add different fillings between the layers, such as raspberry preserves or a pineapple filling.

Cake Design

There are endless possibilities for designing your wedding cake. Consider a simple, elegant design with smooth buttercream and a few well-placed toppings. Or, try a more intricate design with piped buttercream details, such as rosettes or ruffles. If you're feeling adventurous, you can even attempt a tiered cake!

Remember to chill your cake layers before assembling and frosting the cake. This will make it easier to handle and ensure a neat finish. Enjoy decorating your almond-flavoured wedding cake!

Frequently asked questions