Victorian Style Wedding Cake

Courtesy of agreenfieldphotography.com

This was my first wedding cake and Anna was my guinea pig. I loved loved loved her theme(Victorian), colors(brass, cream, white, and blush pink), decor, and well everything. It was so beautiful! This photo from her photographer captures her theme very well.

We looked at several Victoria style wedding cakes and decided to go with this cake from iambaker.com.

Buttercream recipe

2 cups shortening

8 cups powdered sugar

1/2 tsp. salt

1 Tbsp. vanilla

6 ounces heavy cream

*I 3 times this recipe.

I added brown gel color to get the antique color. I used a 2D tip to make the roses and 104 tip for the hydrangeas. I added pearls to the center of the flowers so they seemed more like a flower after all this was my first time doing this flower. To cover up the dead ugly space between the roses I added a hydrangea.

*I found the cake stand at Home Goods. We couldn't believe how perfect it matched her decor and the chandelier that hung from the ceiling. See below picture.

Courtesy of agreenfieldphotography.com

Here is the chandelier that matched the cake stand. I love this picture from the photographer.

This was the gymnasium that they transformed into this gorgeous wedding reception. It only took 1000 yards of tulle. =)

Because the cake I decorated was a dummy she asked me to make sheet cakes to serve. I wanted to them to match the cake so I added rosettes, one for each slice. This is what they all looked like whole.

She needed 5 sheet cakes and I wanted to make them all different flavors. Here they are with the recipes. * I used a jelly roll pan(11x15) to make these. Each cake has 2 cakes stacked on each other so I made 10 cakes total. Each recipe made one cake pan. I doubled all the frosting recipes.

Chocolate cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes;

Ganache

6 oz. semi sweet chocolate morsels, 6 Tbsp heavy whipping cream, 3 Tbsp unsalted butter, In a small saucepan, heat cream and butter until just before the boiling stage. Pour over the chocolate morsels. Let stand about 20 seconds and stir. Once its cooled whip it until it gets to desired consistency.

Cream Cheese Frosting:

6 oz. cream cheese, softened

1/2 cup butter softened

1 tsp. vanilla

4 1/2 to 4 3/4 cups powdered sugar

Strawberry cake (this is Kay Dawn's recipe)
1 box white cake mix (Duncan Hines)
1 small box strawberry jello
1/2 boiling water
3/4 cup oil
4 eggs
1/2 cup fresh mashed strawberries
Boil water in microwave. Add jello. Stir until dissolved. Add rest of ingredients. Mix few minutes on medium. Bake 350 for approx. 16 min.

Strawberry filling
16 oz. frozen sliced strawberries with sugar thawed
1/4 cup sugar (a little less)
3 Tbsp. cornstarch
1 Tbsp. lemon juice
Drain strawberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixtures boils and thickens. Cool completely. Stir thawed strawberries into cool mixture.
Strawberry frosting *my modified version
1 stick butter
16 oz. powdered sugar
1/4 cup mashed strawberries
6 ounces of cream cheese

1 tsp. of vanilla.

This was my favorite!
Pina Colada 

Pineapple cake
(recipe by Glory Albin)h
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
Bake 350 for approx. 20 min.

Coconut Cream Filling

1 cup heavy cream

1 cup milk

1 large package coconut instant pudding

Whip together until desired consistency.

*my grocery store didn't carry the big boxes of coconut pudding so I used 2 small ones and just added cream and milk until it looked/tasted good. I didn't want to stop sampling it.

Coconut Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can't take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
*I ran out of coconut extract so I used some Cream of Coconut and it was super yummy

Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream.
*Beat until fluffy, about 1 minute.

White cake (I did one of the cakes using this recipe. It reminds me of a sugar cookie.

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites (3/4 cup)
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter andsugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

For the second cake I used this recipe.

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

Lemon Cream Filling:

8 oz. cream cheese

1 1/2 cups whipping cream

1 large pkg. instant lemon pudding mix

1 tsp. lemon juice

Cream cream cheese add pudding mix and juice. Slowly add whipping cream. Mix until fluffy.

* The original recipe called for 1/2 cup sugar but I didn't add any because of the sweet cake and frosting. You may want to taste yours to see if you want to make it more sweet.

Lemon Cream Cheese Frosting:

1 tsp. finely shredded lemon peel

6 oz. cream cheese, softened

1/2 cup butter softened

1 tsp. lemon juice

4 1/2 to 4 3/4 cups powdered sugar

Finely shred 1 tsp of lemon peel; set aside. In a medium mixing bowl combine cream cheese and lemon juice. Beat with mixer on low to medium speed until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in additional powdered sugar to make frosting that is easy to spread. (Add more powdered sugar if you will be piping) Stir in lemon peel.

Too much Chocolate cake from Allrecipes.com

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 1 cup mini semi sweet chocolate chips
• 
  

Raspberry filling
16 oz. frozen raspberries thawed
1/3 cup sugar
3 Tbsp. cornstarch
1 Tbsp. lemon juice
Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixtures boils and thickens. Cool completely. Stir thawed raspberries into cool mixture.

Patti's Chocolate Frosting:

1/3 cup cocoa

1/4 cup milk

1/2 cup softened butter

1/4 tsp. salt

1 1/2 tsp. vanilla

3 1/2 cup powdered sugar

Another photography photo. This was next to the wedding cake.

I had to include this in here because I love this idea. I have seen this done before and I am in love with this. I love candy! What a fun thank you!

*Thanks Alicia, Natalie, and Rachel for your help! I couldn't have done it without your help!