Conference turris::cooks

    What about marble cake last July when my husband and I were married
    thats what we had and everyone enjoyed it.

    I just went to a wedding and they had each layer a different kind. each
    table got someing different. I had a fruit cake with no nuts. Went over
    well.
    

    
    Our wedding cake was chocolate with grand marnier filling
    and white frosting.  We also used real flowers for the
    decorations.   It was wonderful and our guests were asking
    for seconds.
    
    You can never have too much chocolate in my book.
    
    Jeanne
    

    My brother just tied the knot. The lemon cake was refreshingly
    different.
    
    Kate

    
    	I got married last July and if I remember correctly one layer was a
    raspberry torte and another layer was lemon torte. Both were excellent
    but costly, aprox. $450.00 versus the $200 quote we had for the white
    with boiled frosting.
    
    		Jim Geoffrey

    I got married in August and had lemon cake and it was wonderful.  Some
    other flavors that come to mind are orange, raspberry, strawberry,
    almond flavored (no actual nuts).  I would think that you could take a
    basic white cake recipe and add the flavoring of your choice, rather
    inexpensively.
    
    Lin

why not a citrus flavor like orange or lemon - with a good (REAL) buttercream
that is tinged with a touch of orange or lemon peel, you would have a lively
flavor - not the expected old white cake with white frosting....nice for
the warmer months also.  I would serve this with a complementary sherbet
if you are serving one - perhaps a pineapple?

You might also consider using a strawberry puree to make a strawberry cake
with vanilla (REAL) buttercream.  

With whatever flavor, insist on a traditional French buttercream frosting
for the cake.  It should enhance the dining experience as well as look pretty.
That shortning based stuff they use in many cases is not, in my opinion, real
food.

    
    
    Hello, I have a wonderful recipe that I have used for a wedding cake
    (my own).  You may adapt this recipe to ANY flavor, design, etc.
    
    The good news is that this cake is a "one bowl", mix all cake.
    I will post the recipe tomorrow.  
    
    Cheers,
    /Liz

    thanks so much for the quick replies.  i love all of them but of
    course, have to decide with one.
    
    i talked to the women who is making the cake and i am pretty sure we
    are going to go with a lemon cake, with raspberry jam and real
    buttercream frosting.
    
    i thought it was so refreshing and having the chocolate dipped
    strawberries on the tables a good light weight alternative for dessert.
    
    what do you think of the jam with the lemon??  thanks again...
    
    cj
    

>>>    what do you think of the jam with the lemon??  thanks again...
    
I think it might be overpowering - you could easily lose your lemon flavor.
I would lean more toward a simple buttercream only.    

    well i am glad you said that because my husband said that he doesn't
    like the seeds with raspberry and thought with the strawberries it
    might be too much.
    
    i do want something alittle more than "just lemon" ... anyone have any
    ideas?
    
    thanks again,
    
    cj

Hmmm...a *real* lemon cake (as opposed to something vaguely cloroform-
tasting out of a box) is not plain, but delicate and tasty and
quite unexpected.  You can make the taste more dramatic by adding
a lemon frosting as well.  (Needn't be yellow, of course, so you
can have a traditional looking wedding cake.)

How about lemon-poppy?

D!

    You can buy seedless raspberry jam.
    
    I had a birthday cake recently that had raspberry mixed with the butter
    cream frosting in the middle of layers.  Just a light taste of
    raspberry, just enough to make it different.
    
    Chris

    Lemmon with a cream cheese frosting. You know, like the one you make
    for carrot cake. That would taste simply maahhvelous!
    
    Yum yum,
    Kate

    I had something called Robert E Lee cake on a trip to California
    recently.  White genoise (sponge-like cake) filled with lemon curd
    frosted with white buttercream and topped with toasted coconut.  It
    was light, with lemon flavor that was not too strong.
    
    Re; lemon and rasp.  I think they are complimentary flavors... Lemon
    cake and a raspberry buttercream would be delicious.  The buttercream
    is made with a strained fresh raspberry puree folded in and it is pale
    pink in color.  You could fill it with rasp/pink and then frost it with
    vanilla buttercream for the traditional white color.
    
    Good luck and congratulations.
    
    Suzanne

    I liked the idea of Lemon/Poppy, add some almond in it, which I have had
    many times and it's lovely.  The almond is a traditional wedding flavor
    anyway so all three would be delicious.
    
    
    

    
    
    Re .08
    
    Here's an outstanding recipe.
    
    			ONE STEP POUND CAKE
    		(An easy fruit flavored one mix cake)
    
    OVEN 350						10-Inch Bundt Cake
    
    Grease and flour 12 cup (10") bundt or tube pan
    
    2 3/4 cups All purpose flour	COMBINE in large mixer bowl;
        2 cups SUGAR			BLEND at low speed;
      1/2 teaspoon SALT			BEAT 3 minutes at medium speed;
      1/2 teaspoon SODA			POUR into prepared pan.
    	1 teaspoon grated LEMON PEEL,
    	  if desired.
    	1 teaspoon VANILLA
    	1 cup BUTTER or MARGARINE, softened
    	1 carton (8 oz) PINEAPPLE or 
    	  MANDARIN ORANGE YOGURT, or
          1 cup SOUR CREAM (either is great!)
    	3 EGGS (3/4 cup)
    --------------------------------------------------------------------------
    BAKE at 325 for 60 to 70 minutes until top of cake springs back when
    touched lightly in center.  Cool cake upright in pan 15 minutes; remove
    from pan; cool completely.
    --------------------------------------------------------------------------
        1 cup POWDERED SUGAR		COMBINE powdered sugar and enough
    	1 to 2 Tablespoons LEMON JUICE	lemon juice to make drizzling
    					consistency.
    					GLAZE cooled cake.
    
    This cake is very moist and tastes great the day after you make it.
    Freezes exceptionally well.  Have used apricot,raspberry and strawberry
    preserves in batter.  Used almond and orange extract.  You can really
    "create" with this recipe.
    
    Enjoy,
    
    /Liz

    
    	The correct baking temp is 325

    Hi,
    
    I know this after the fact, but my wedding cake was Chocolate with
    Rasberry filling and Mocha buttercream icing.  It was a good thing we
    took off the top layer to save for our anniversary, or it would have
    disappeared too!!
    
    Mary
    

      CAKE??? TOO BAD I DIDN'T LOOK INTO NOTES B-4 THE WEDDING. I WORK FOR 
      A CATERER AND BAKE LOTS, LOTS OF WEDDING CAKES. ONE OF OUR BIG HITS--
      BANANNA SPLIT CAKE. BUT WE ALSO DO A CHOCOLATIER, THAT EVERYONE
      WANTS. WE HAVE LOTS OF REQUESTS FOR DIFFERENT FLAVORS FOR EACH LAYER.
      TRI-MARBLE IS A FAVORITE. I HOPE WHATEVER YOU WWENT WITH WAS A BIG
      HIT.          CAROL  FROM TASTINGS.
    

    I need to find a recipe for a vegan wedding cake ie. no eggs, butter
    (vegetable margarine is fine) etc. The only snag is, it has to be as
    close as possible to a traditional, rich, fruit cake. Any ideas?
    
    D