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The wedding cake is often the focal point of any wedding reception. Some wedding planners think that the cake is the first thing you should choose and then you should build the rest of the event around that design. Before the bride and groom arrive people often mill around the wedding cake table to get a look at the cake. It is often one of the only things in the room that they can admire until the honored guests arrive. You should try make your wedding cake memorable and consistent with the theme and colors of your wedding.

Even though many people choose to keep the same theme or color scheme going with their cake as was seen in the wedding ceremony, that is not absolutely necessary. You can decorate you wedding cake any way you like. Some people simply choose a funny cake topper to add some of their personality to the cake while others come up with elaborate cake designs.

Both a simple and an elaborate wedding cake can be beautiful.

When considering what kind of cake batter you will use in your wedding cake, try to consider the tastes of your guests. While it is your day, you do want your guests to enjoy it too. Try to pick flavors that are appealing to almost everybody like yellow, white, or chocolate. Even if your favorite kind of cake is banana, many people might not like that. If you have your heart set on some exotic type of cake, then you can have a small personal cake made for the bride and groom or even a separate groom’s cake.

The cutting of the wedding cake is a traditional part of most wedding receptions. The bride and groom make the first cuts of the cake and feed each other some of the first piece. Some people will smash the cake into each others faces while other swill feed with a fork.

There is no right or wrong way to participate in this ritual, but the couple should decide ahead of time how they want to handle it so that there are no hurt feelings or misunderstandings. Another traditional associated with the wedding cake is that the bride and groom are supposed to save the top layer of the cake to eat on their first wedding anniversary. So, when you are considering how big of a cake to get for your reception, remember not to include the top layer in the slices available.

Are you making a layer cake? Learn how to frost the second layer of your cake with expert tips in this free cooking video. Expert: Jamaica Crist Contact: www.jamaicascakes.com Bio: Jamaica Crist is the owner of “Jamaica’s Cakes” in West Los Angeles, CA. Her store specializes in original birthday cakes, elegant wedding cakes and many other fine desserts. Filmmaker: Traci Holsey

Betty Crocker Supermoist Cake Mix, Triple Chocolate Fudge, 18.4-Ounce Boxes (Pack of 12)

• Case of twelve, 18.4-ounce packages (total of 220.8 ounces)
• Made with Hershey’s semisweet chocolate chips, Dutch cocoa, and enriched flour
• Delicious pudding in every mix
• Easy to prepare; just add water, oil, and egg
• Delightfully indulgent cake mixes; made in the United States

Make your life a little sweeter today with Betty Crocker cakes. Betty Crocker SuperMoist cakes are today’s family tradition, for special occasions and those spontaneous celebrations when only home-made will do. Betty Crocker SuperMoist cakes are best paired with Betty Crocker frostings. Betty Crocker has more tasty varieties of easy-to-make cake than any other brand. Enjoy every melt-in-your-mouth bite. Try one of our great flavors today.

List Price: $ 25.44

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Article by Maggie David

A cake is a universal favorite, no matter what age you are. If you are clueless about how to bake cake, do not fret – there are thousands like you, who like to bite into a cake, but are completely clueless about how to bake one! Chances are that you have always wanted to get a grip on some simple recipes about how to bake cake, but never found the right opportunity to ask the right person.

Milk cake is a kind of a cake which is the dream of any and everyone who is into baking. Not only easy to bake but this item happens to steal everyone’s heart in the family – no matter what age.

Recipes for milk cake are many and varied since this cake is eaten in nearly every corner of the world. There is dispute over where it was first created. Some say it originated from Nicaragua as this cake is very popular in Nicaragua, Mexico, Cuba, Puerto Rico, and Guatemala, with others saying from Thailand, India, Japan and China. However, every family seems to have developed its own way to bake this amazing dish so really does it matter where it was first conceived.

Here are two of the most popular recipes to bake milk cake – with more recipes on my website – the link to this site is below.

Recipe #1: The ingredients that you require for this milk cake are:1 litre of whole milk, 1/2 tsp tartaric powder, 1-2 tsp lemon juice, 100 gm sugar, 1 tsp corn flour 6-8 threads of saffron soaked in 1 tbsp water.

If you want to decorate the milk cake, you can do wonders with some amount of silver leaf, 1/2 tsp green cardamom powder, some finely chopped dried fruits and 1-2 tbsp cream.

The process to bake this milk cake is simple. Add tartaric powder taking small pinches at a time and pour over boiling milk with the lemon juice, till the milk starts to curdle. You have to aim to reduce the liquid to half its original amount. Mix in the sugar and continue with your mixing, till the mixture thickens. Then add the corn flour, dissolved in a little milk. Keep the mixture on the stove to simmer for about 3 to 4 minutes. Add the saffron.

Then spread the mixture on a greased tray. The thickness of the layer should be about one and a half inches. You could also use a transparency sheet. Allow the mixture to cool.

Your milk cake is ready. Before serving, decorate with silver leaf, sprinkle cardamom powder and a bit of cream.

Recipe #2: This milk cake originates from Thailand. For baking this kind of milk cake, you need

1 cup flour, 1/2 cup coconut flour, 1 tbsp baking powder,Ł/2 tsp salt, 1 tsp cornstarch, 1/2 cup sugar, 3/4 cup coconut milk, 1 cup water, 1 tsp vanilla, 1 tbsp oil 1/4 cup unsweetened applesauce.

First of all, preheat oven to 350F. Then take a 9″ round cake pan and grease and flour it. Sift together the flours, baking powder, salt and cornstarch. Use your hand to mix in sugar, coconut milk, water, vanilla, oil, and applesauce.

Then bake for 25-30 minutes and you are ready to serve your Thai milk cake.

There are plenty of good and easy hot milk cake recipes from other parts of the world too. These are simple to bake and my website can offer you several recipes to bake this type of cake at home.

Why not pay me a visit at

http://www.bakecakesnow.com Or

http://www.frostingandicingrecipes.com

In this video, Betty demonstrates how to make Carrot Cake with Cream Cheese Frosting, a favorite recipe in her family. It takes a little preparation, but you will find the procedure is not difficult, and it is *totally* worth the effort! Ingredients: 2 cups self-rising flour 2 teaspoons ground cinnamon 2 cups sugar 1 1/2 cups vegetable oil (I used peanut oil.) 4 whole eggs 2 cups finely grated raw carrots 8 oz. can crushed pineapple, drained 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut Stir 2 cups flour, 2 cups sugar, and 2 teaspoons cinnamon together. Add 1 1/2 cup vegetable oil and 4 eggs. Mix well. Addł cups finely grated carrots, 8 oz. crushed pineapple (drained), 1/2 cup pecans, and 1/2 cup coconut. Blend thoroughly. Pour this mixture into 3 prepared 9-inch cake pans. (To prepare the pans, spread butter on the bottom and sides, then place a circle of waxed paper on the bottom. Spread more butter on top of the waxed paper and sprinkle with a small amount of flour. Shake the pan from side to side, coating the bottom and sides with a light dusting of flour. Pour off any excess flour.) Bake the cake mixture for 30 to 35 minutes in an oven that has been preheated to 350 degrees. Watch carefully to make sure the cake does not burn. To test for doneness, insert a toothpick in the center of the cake, and, if it comes out clean, the cake is done. Cool. Frost with Cream Cheese Frosting (below). When frosting the cake, remove one cake layer at a time from its pan …
Video Rating: 4 / 5

Duncan Hines Coconut Layer Cake Mix 18.25 oz – 6 Unit Pack

• One of the hard to find Duncan Hines flavors
• Duncan Hines, the man, was one of the most respected food critics in America
• You can be sure your cake will be moist and delicious every time with these mixes
• Be sure to visit Hometown Favorites Storefront for hundreds of other hard to find food favorites!
• 6/18.25oz boxes

Duncan Hines, the man, was one of the most respected food critics in America when he founded the brand over 50 years ago. Today, these mixes and frostings are developed in memory of his inventive spirit to inspire your love of baking. Use them as your starting point to exciting desserts.

List Price: $ 17.29

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Article by Brian Alan Burhoe

MARIE CALLENDER’S RESTAURANT & BAKERY serves up a wide variety of classic American foods updated with today’s flavors, including their Famous Pot Pies, Freshly Roasted Turkey Dinner, St. Louis Bourbon BBQ Ribs and Gorgonzola, Pecan and Field Greens Salad.

And – Cream pies, fruit pies, meringue pies, even pies with no sugar added. And that chicken Pot Pie is to live for…

Each restaurant also features a Salad Bar, freshly prepared home-style soups and signature cornbread, baked fresh and served hot from the oven.

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>>> If you want to prepare a delicious meal to impress family, friends or even a hot date – here are Marie Callender’s most popular recipes of all time…

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–Marie Callender’s Chicken Pot Pie–

>> Filling:

2 cups water

14 ounces boneless, skinless chicken breasts,cut into 1/2-inch pieces

2 carrots, peeled and cubed (about 1 cup)

2 ribs celery, sliced (about 1 cup)

1 medium onion, chopped (about 3/4 cup)

2 tablespoons chicken bouillon granules

1/4 teaspoon black pepper

1/4 cup butter

4 tablespoons cornstarch

1 tablespoon flour

1 cup heavy whipping cream

1 cup frozen peas

>> Crust:

2 cups flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally.

Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

To make the crust: Heat oven to 400 degrees F.

Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form.

Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together.

Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.

Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust.

Seal crust and flute edge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.

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–Marie Callender’s Corn Bread–

1 (9 oz.) box Jiffy Corn Muffin Mix

1 (9 oz.) box Jiffy Yellow Cake Mix

Prepare each box according to package directions and gently fold together.

Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinklewith a little crisp bacon.)

Bake according to box directions for the yellowcake mix.

>> Honey Butter Recipe:

1/4 pound BUTTER

1/4 cup strained bacon drippings

4 slices bacon, cooked crisp and crumbled

Beat butter until light and creamy. Add drippings and bacon. Take equalamount of honey (approx. 2/3 cup) and beat into butter mixture until lightand fluffy (almost floats out of the bowl.

Can be frozen (will last up to ayear).

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–Marie Callender’s Pie Crust–

1/4 cup butter

1/4 cup shortening

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1 egg yolk

2 tablespoons ice water

1/2 teaspoon vinegar

Beat together butter and shortening until smooth and creamy; chill untilfirm.

Sift together flour, sugar and salt in medium bowl.

Using fork, cutbutter and shortening into dry ingredients until mixture has a consistenttexture.

Mix egg yolk, ice water and vinegar into dough, then form into balland refrigerate about 1 hour.Preheat oven to 450.

When dough has chilled, roll it out and press into pieplate.

Press parchment paper or aluminum foil into crust and weight crustdown with ceramic pie weight or another pie plate filled with dried beans.

Bake 15 minutes, then remove weight or pan filled with beans and prick crustwith fork to allow steam to escape.

Bake another 5-10 minutes or until crustis golden brown. Let crust cool.

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–Marie Callender’s Chocolate Cream Pie–

To pie crust, add:

1 small box chocolate pudding (either cooking or instant)

1 small box vanilla pudding (either cooking or instant)

1/4 teaspoon rum extract (more or less to taste)

Cool Whip

Prepare pudding mixes according to directions in separate pans or bowls. Add rum extract to vanilla pudding and mix.

Pour half of chocolate pudding into each crust and spread evenly. Pour half of vanilla pudding on top of each chocolate layer and spread evenly, being careful not to mix the layers.

Chill in fridge. Once chilled and set, top with Cool Whip.

Can also top with meringue.

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Dig In and Enjoy!

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A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation.

Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See My Recipes on Notecook!.

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Although best known for its pies, Marie Callender’s also has a fantastic Potato Cheese Soup recipe. Give it a try!

–Marie Callender’s Potato Cheese Soup–

8 cups potatoes; peeled and cubed

4 cups water

2 cups chopped onion

4 cups chopped celery

2 teaspoons salt

4 cups half-and-half

6 tablespoons butter or margarine

1 cup shredded sharp Cheddar cheese

In a large saucepan, add water, potatoes, onions, celery, and salt.

Bring to a simmer; simmer 15 minutes or until vegetables are tender; drain. Transfer to blender and puree until chunky.

Return to saucepan; add half-and-half, butter and cheese; simmer until hot, stirring to melt cheese.

Betty Crocker Supermoist Cake Mix, Cherry Chip, 18.25-Ounce Boxes (Pack of 12)

• Case of twelve, 18.25-ounce packages (total of 219 ounces)
• Made with enriched flour, sugar, and nonfat milk
• Delicious pudding in every mix
• Easy to prepare; just add water, oil, and egg
• Delightfully indulgent cake mixes; made in the United States

Betty Crocker Cake Mix Cherry Chip – 12 Pack

List Price: $ 25.44

Price: [wpramaprice asin="B000EMK4FA"]