Authentic Mexican Wedding Cakes: A Step-By-Step Guide

Mexican wedding cakes are a delicious treat that can be made as either a cake or cookies. The cake is a fruity tropical dessert with a milky sauce soaked into it, making it very moist. The cookies are buttery, round treats covered in powdered sugar. Both are easy to make and are perfect for special occasions like weddings and Christmas.

Ingredients for the cake batter

Mexican Wedding Cakes are typically made with a variety of ingredients, depending on the recipe and personal preference. Here is a list of ingredients that can be used for the cake batter:

• Flour: All-purpose flour is a common choice for Mexican Wedding Cakes, providing the base for the batter.
• Sugar: Granulated sugar is often used, adding sweetness to the cake. Confectioners' sugar or powdered sugar is also used, especially for the coating of the cakes.
• Butter: Softened or melted butter is a key ingredient, providing moisture and richness to the batter.
• Nuts: Finely chopped or ground nuts add texture and flavour to the cakes. Walnuts, pecans, almonds, and even macadamia nuts are popular choices.
• Eggs: Beaten eggs are used to bind the ingredients together and provide structure to the cake.
• Baking soda: This leavening agent helps the cake rise and gives it a light, fluffy texture.
• Salt: A small amount of salt enhances the other flavours in the cake.
• Vanilla extract: This adds a subtle, sweet flavour to the batter.
• Pineapple: Crushed pineapple, often with its juice, is a unique ingredient that gives Mexican Wedding Cakes a fruity and tropical twist.
• Cream cheese: Cream cheese is sometimes used in the batter, providing a rich and tangy flavour.

These ingredients are typically mixed and combined in different variations to create the distinct flavour and texture of Mexican Wedding Cakes. The exact measurements and combinations may vary depending on the recipe being followed.

How to make the batter

To make the batter for Mexican Wedding Cakes, you'll need a few simple ingredients: butter, flour, sugar, and some kind of ground nut. You can use a variety of nuts, such as almonds, pecans, walnuts, or even macadamia nuts, depending on your preference. You will also need an electric mixer.

Start by creaming the butter with an electric mixer in a large bowl. You can use either unsalted or salted butter, but if you choose the latter, be sure to omit any additional salt from the recipe. Mix in some vanilla extract, then gradually mix in the flour and sugar until everything is incorporated. You can use either granulated or powdered sugar, or a combination of both, depending on how sweet you want your cakes to be. If you're using powdered sugar, be sure to reserve some for coating the cakes after they're baked.

Once the dry ingredients are mixed in, it's time to add your nuts. Finely chop or grind your chosen nuts and mix them into the batter. If you're feeling extra nutty, you can add more than the recipe calls for—it's up to your personal preference. At this point, you may also want to add a pinch of salt if you haven't already, to enhance the flavours.

Now that all the ingredients are combined, it's time to roll the dough into small balls. Place these onto a baking sheet lined with parchment paper or a silicone baking mat. If you want evenly sized cakes, use a kitchen scale to weigh each ball of dough.

Your batter is now ready to be baked! Simply pop the cakes into the oven and follow the baking instructions provided in your chosen recipe.

Remember, the key to making delicious Mexican Wedding Cakes is to not over-bake them. Keep an eye on them and remove them from the oven when they're lightly browned or just starting to turn golden. This will ensure they stay moist and tender.

How to make the frosting

To make the frosting for a Mexican wedding cake, you will need: 16 oz of cream cheese, 2 cups of powdered sugar, and 1 cup of butter. Some recipes also call for 1 cup of evaporated milk, 1 cup of white sugar, 1 cup of flaked coconut, and 1 teaspoon of vanilla extract.

Begin by mixing together the cream cheese, powdered sugar, and butter until smooth. If you are including the milk, white sugar, and coconut, combine them in a medium saucepan and bring to a boil. Boil for 2 minutes, stirring frequently to prevent burning. Remove from the heat and stir in the vanilla, coconut, and pecans. Beat until the mixture cools to lukewarm, then pour over the cooled cake.

For Mexican wedding cookies, the frosting process is a little different. After baking the cookies, let them cool for a few minutes, then roll them in powdered sugar while they are still warm. Allow the cookies to cool completely, then roll them in the powdered sugar again. For an extra fluffy coating, you can roll them in the sugar a third time once they are cool.

Baking the cake

Baking a Mexican wedding cake is a relatively straightforward process. The oven should be preheated to 350 degrees F (175-180 degrees C). While the oven is heating, you can grease a 9x13 inch baking pan with butter or margarine and dust it with flour. Alternatively, you can line a baking sheet with parchment paper.

In a large bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking soda, and a pinch of salt. You can also add 2 cups of granulated sugar to this mixture if you have a sweet tooth. If you prefer a nuttier flavour, you can add 1 cup of crushed or finely chopped pecans to the dry ingredients.

In a separate bowl, beat 2 eggs and add them to the flour mixture. Then, stir in a can of crushed pineapple with its juice until everything is combined. If you want to add a hint of vanilla to your cake, you can include a teaspoon of vanilla extract at this stage.

Pour the batter into your prepared pan and bake for 30-45 minutes. To check if your cake is ready, insert a toothpick into the centre of the cake. If it comes out clean, your cake is baked!

Remove the cake from the oven and let it cool. If you want to add a creamy, decadent touch, pierce the top of the warm cake with a fork and spread a layer of cream cheese buttercream frosting over it.

Storing the cake

Storing Mexican Wedding Cakes

If you're lucky enough to have any leftovers, storing your Mexican wedding cakes is straightforward. The storage method will depend on whether you've made the cake or the cookies.

Storing Mexican Wedding Cookies

If you've made the cookies, you can store them at room temperature in an airtight container for up to a week. To keep their shape, place layers of parchment paper between the cookies. You can also store them in the fridge in an airtight container for up to two weeks or in the freezer for up to three months.

If you want to freeze the cookie dough, roll it into balls and place them on a cookie sheet. Once frozen, transfer the balls into a resealable plastic bag and freeze for up to three months. When you're ready to bake, add a few extra minutes to the baking time.

Storing Mexican Wedding Cake

The fruity and nutty Mexican wedding cake can be made ahead of time and will stay moist. It's best to store it in an airtight container in the fridge and serve it chilled.

Frequently asked questions