Comments on: project wedding cake: the cake is baked

By: ems

ems — Mon, 06 Feb 2012 20:53:32 +0000

Hello. My mom, my maid of honor, and I are planning to make my wedding cake for my June wedding, and I’m very excited to see hints and suggestions. :) I have a few questions about how your final cake turned out though. (1) I’m planning to make a groom’s cake with a lemon curd filling and I wondered how far in advance you assembled and filled the layers. Did you have any problem with the layers getting soggy next to the curd filling. I love the texture and flavor of curd, I just dread soggy cake. (2) I think fondant is fairly flavorless and am planning to use a Swiss meringue buttercream on the wedding cake. How did the frosting hold up on the cake? Did you notice any problems with temperature (did it melt) or did it appear to be a fairly robust frosting? Again, thanks for all of the words of advice!

By: anna

anna — Sat, 28 Jan 2012 20:26:09 +0000

deb, i feel like i’ve been searching for a good vanilla cake recipe forever. for some reason, they’re all either muffin-y, or cornbread-y, and never moist or tender enough for my tastes. but this? this is amazing. i found it in sky high cakes last night and came on here to see what kind of vanilla cake you suggest.. and low and behold, same recipe!

anyway, i just wanted to share in my enthusiasm for this cake. it’s perfect. it’s light, fluffy, delicious. i paired it with a ginger lime cream cheese frosting, and oh my god. http://www.grouprecipes.com/4764/ginger-and-lime-cream-cheese-frosting.html

thank you for the inspiration!!

By: KC

KC — Fri, 27 Jan 2012 17:14:23 +0000

hey deb, im baking my friends wedding cake in may and she wants a mounds cake (dark chocolate cake, coconut filling with a chocolate ganache & white chocolate buttercream) and vanilla White Chocolate Cake(vanilla cake & white chocolate buttercream, hazelnut crème filling). and i had a few questions. 1) can i use the chocolate cake recipe you have here and simply use dark chocoalte in the mix? 2) can i turn your swiss buttercream recipe into a white chocolate one by adding white chocolate to the mix?

By: deb

deb — Tue, 17 Jan 2012 21:49:33 +0000

Hi Astrid — I didn’t hang onto the math I did for the cakes. A 10-inch round cake holds about 25% more batter than a 9-inch round, so you can just scale the recipe up that way.

By: Astrid

Astrid — Sun, 15 Jan 2012 11:24:57 +0000

Hello Deb,

I have made the vanilla buttermilk cake and i LOVE it , it is amazing but now i would like to make it in a 10 inch would you please share you upscaled recipe you use for the 10 inch. And also please for the chocolate butter cake.

Thank you so much.
Best regards,
Astrid (The Netherlands).

By: Rachel Marcus

Rachel Marcus — Tue, 04 Oct 2011 19:44:23 +0000

my sons get to pick their birthday cakes for school, and i’m trying this chocolate cake in lieu of the Rebecca Rather version from Fine Cooking for her cocoa/marshmellow topped cake. Smells delish, baked up fine and even, but i’ll be scrubbing chocolate off my walls for days! The one-bowl method is about as messy a cake i’ve ever made, no wonder you were worried about your housecleaner!

By: Nikki

Nikki — Sat, 01 Oct 2011 23:49:27 +0000

I would like to make this chocolate cake recipe for my son’s birthday party. I’m planning on freezing the layers and then cutting them to make a monster truck cake. My first question, do you think it will be dense enough for that? Secondly, I’m a little worried about the coffee. Does the cake have a coffee flavor? I’d love it but my family would not. Does it just deepen the chocolate flavor or actually give it a coffee flavor?

By: Liz

Liz — Thu, 22 Sep 2011 02:25:07 +0000

So I mixed up the buttermilks, and put the smaller amount in first, rather than the 2 1/4 c. And I also used heavy cream with vinegar as a substitute for buttermilk. It came out fantastic, I can’t thank you enough for such a stellar recipe!

By: Carissa

Carissa — Mon, 12 Sep 2011 15:50:19 +0000

I’m pretty much praying that you respond to this soon, as I have to bake a 3 tier wedding cake this weekend. How would these cakes turn out using AP Flour? My store doesn’t have cake flour, and I’m out of corn starch to make my own!! Please help. Thanks!

By: Carolyn

Carolyn — Fri, 09 Sep 2011 02:40:10 +0000

Okay. Update–I made your vanilla buttermilk cake and buttercream frosting and filled the cakes with a super-secret family cannoli filling. I made a 4 tier cake (6,8,10 &12 inch layers) for my sister’s wedding. IT WAS AWESOME. I got so many compliments! Everyone loved the cake and I must say, it was delicious.

Thanks so much for sharing this! I can’t wait to try the chocolate cake (and I’m already getting requests for other friends’ wedding cakes).