You don't have to be a professional chef to bake a beautiful wedding cake for the occasion. With our recipes and a little practice, you can create beautiful, multi-tiered cakes perfect for the occasion, from a wedding to even a special anniversary celebration.See Popular Wedding Cake Recipes
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To serve 50 guests, make one 10-inch cake and forty-eight 4-inch cakes. You'll have to make the cake and icing recipes five times and the frosting recipe twice.
Champagne Cake, a Midwestern specialty that appears at many special celebrations, is deliciously light-tasting, but possesses a delightfully fine and firm crumb. There's no need to break the bank buying expensive champagne - a 7 or 8 dollar bottle of sparking wine is perfect for these cupcakes.
Use a fruity white wine to make this easy dessert. It needs no frosting--just a little sugar on top.
This rose and vine covered cake is almost too pretty to eat. The three-layer yellow cake has a velvety crumb and buttery taste.
Wow your Christmas guests by serving humble cornmeal cakes that are dressed-up with ground almonds, orange peel, and a lavish champagne-syrup.
The light and fluffy frosting for this luscious layer cake recipe is a mixture of cream cheese and whipping cream.
This is a version of a traditional Italian cassata (kah-SAH-tah), an Italian-style layered cake typically served at weddings and other celebrations.
This wonderfully moist and generously spiced six-layer cake is a showy spin on humble applesauce cake.
When Marie-Antoinette cried "Let them eat cake!," she probably didn't think the sweet stuff would ever go for $1,600 a pop. But that's the royal amount a slice of cake served at the wedding of William and Katherine -- the Duke and Duchess of Cambridge -- is expected to fetch at an online auction, Today reports. The bidding starts on May 3.
You know you want one. You know that if I put one in front of you right now, you would eat it. And you wouldn't have to hate yourself afterwords, because you'd only be eating cereal, right?
I love apple pie. I'd take a slice of pie (with vanilla ice cream, thank you very much) over cake any day. We even had it instead of cake at our wedding this summer.
When I was pregnant with my older daughter, all I wanted was peanut butter. It was a sudden, overwhelming need to slather tubs of the stuff on anything that came my way -- most notably the oodles of leftover chocolate mousse wedding sheet-cake that took up most of my freezer. When people complement me on my daughter's beauty, brains and panache (as they always do), I tend to say, "Thanks, I made her myself out of peanut butter and Fig Newtons."
I've only been a mom for five years, but I've already run the gamut of possible birthday cakes. One year, my stepson said that he wanted a wedding cake, but a butterscotch one, so I bought three concentric round pans and made the weirdest-looking thing ever to hold a #10 candle. That was the same year I made marshmallow fondant so my daughter's cupcakes would look like Minnie Mouse.
Tired of saying "I do" to run-of-the-mill chicken or beef filets at weddings? No need to get cold feet -- brides and grooms are going wild with their menus. According to the Washington Post, wedding food is becoming more personal, with everything from organic options to trendy stuff like food trucks taking center stage at receptions.