To create an authentic Italian wedding cake, use the right ingredients and follow these steps:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream butter, sugar, egg yolks, Can Angel Flake coconut, nuts, soda, buttermilk, vanilla, and custard. Spread half of the custard mixture over the top, sprinkle with fresh berries, place the second cake layer on top, repeat the layers of custard and berries, finish with a final layer of cake and dust.
2. Preheat the oven to 325°F. Grease and flour three 9-inch round cake pans. In a separate bowl, combine flour, baking powder, salt, and baking soda. Beat the butter and shortening together at medium-low speed until well combined. Add the sugar and egg yolk one at a time, and beat in the vanilla and almond extracts.
3. Combine yolks, sugar, flour, vanilla, and lemon zest in a saucepan and mix together. Add warm milk, stirring constantly until smooth. Cook on a very low flame, stirring with a wooden spoon until mixture almost reaches boiling point. Bake for 30 minutes, then let the cakes cool in their pans for 10-15 minutes before inverting onto a cooling rack.
4. Cream together the butter and cream cheese until smooth, then stir in the extracts and salt. Gradually add the powdered sugar and keep mixing until the icing is smooth and creamy. Cut them flush with the top of the cake, Frost the outside of the cake, and scrape off most of the frosting with a bench scraper. Chill in the refrigerator.
📹 Amazing Italian Cream Cake Recipe | Soft and DREAMY
Light and fluffy, this delightful homemade Italian Cream Cake is filled with shredded coconut and pecans. Coated in a decadent …
What is in a traditional wedding cake?
Edit styles. A modern white wedding cake is usually white with decorations. It is usually frosted. The layers can be filled with frosting, pastry cream, lemon curd, or other fillings. It can be decorated with frosting, flowers, or other decorations. A layer cake can be one big cake or made into a tiered cake. Tall tiered cakes are important in Indonesia. The height of the cake predicts the couple’s future. In the US, three tiers is the most common since the 1960s.
What makes a wedding cake different from a regular cake?
A traditional wedding cake has three tiers and a topper. The bride and groom cut the cake, and guests can enjoy a slice with tea or coffee on the wedding day. They can also take a slice home in a wedding cake box. When planning your wedding or engagement party, choosing the perfect cake is one of the most important decisions. There are thousands of options, so where do you start? In this blog post, we’ll explore wedding and engagement cakes and give you tips on choosing the right one for your special day. We’ll also share some of our favorite recipes so you can start baking right away! They make two cakes and put one on top of the other. Insert 4 dowels into the bottom tier for support. Cake dowels are sticks that support the top tier. Cut the dowels so they’re flush with the bottom cake. Put the small step on it. A 6-inch cake board is essential for extra support between tiers.
How much is a traditional Italian wedding cake?
A traditional Millefoglie wedding cake costs about $5 per person, while an American-inspired cake costs about $7 per person. The traditional cake costs about $400, while the American-inspired one starts at about $500. How to Choose Your Italian Wedding Cake? The Italians have always loved wedding cakes. They broke bread over the bride’s head as a symbol of good fortune or had couples kiss over tiers of cake in medieval England. Italian wedding cakes have a long history and are very classy. Then came the idea that the couple would be lucky if they slept with cakes under their pillows in the 17th century. Then came Prince Leopold’s edible wedding cake in 1882. And as creativity evolves, they have become the favorite of almost every bride who wants a meaningful cake. If you like Italian cakes, see some great ideas. How much is a wedding cake in Italy? A traditional wedding cake costs about $5 per person, while an American-inspired cake costs about $7 per person. The former costs about $400, while the latter starts at about $500.
Who has the most expensive wedding cake in the world?
British-born designer Debbie Wingham made one of the world’s most expensive cakes, costing 75 million dollars. The cake was ordered by an anonymous buyer from the UAE for his daughter’s birthday and engagement party. The cake is six feet long and weighs about 1,000 pounds. It took over 1,100 hours to make this cake. The tiny figurines were hand-sculpted with Winghams’ clothing and accessories. The bling added value. The cake has 4,000 diamonds, including a pink and yellow diamond. The runway is also bedazzled with white and black diamonds. And it’s tasty too. A bakery in Chester, England, made the world’s most expensive wedding cake, worth $52.7 million. This eight-tiered cake is decorated with more than 4,000 diamonds. Who got this wedding cake? Millions to make a cake for the National Gay Wedding Show.
Who traditionally pays for the wedding cake?
The bride’s parents usually pay for the wedding cake and other reception costs, but you don’t have to. Some couples pay for their own cake, or the two families split the cost. No matter how you pay for the wedding, it can add up. Choose a cake you can afford, or go with something else. Here’s how to decide who pays for the wedding cake.
What Flavours are wedding cakes in Italy?
Flavors: Vanilla or chocolate sponge cakes are versatile. You can make the sponge cake as elaborate or simple as you like, with as many layers as you want. Lemon, chocolate, or strawberry flavors can be added to the layers between the sponge cake. For a more Italian-style cake, try pistachio, hazelnut, coffee, or Nutella! If you want a simple cake, the naked cake is perfect.
A soft sponge cake looks elegant without thick icing. Choose from vanilla, chocolate, or Italian flavors. If you want your cake to look special, ask your baker to add decorations like flowers or citrus fruits.
What is the most traditional wedding cake flavor?
Here are some of the most popular wedding cake flavors. Vanilla. Vanilla is often seen as boring, but it can be exciting. … Chocolate. … Red velvet. Almond. … Lemon. Confetti or Funfetti. … Spice. Marble. From vanilla buttercream to coffee and cognac, here’s how to make the tastiest pick. You’ve probably been looking at cake photos, dreaming of your wedding cake. Don’t forget the filling. Wedding cake flavors are as important as the design. You have more options than you might realize. We spoke with professional bakers for advice on choosing the best wedding cake flavors. Not sure who to hire for the cake? Find a cake that fits your budget and vision on The Knot Vendor Marketplace. Plus, our bakers have creative wedding cake flavor ideas for you. What is a wedding cake flavor? Best wedding cake flavors How to choose wedding cake flavors and fillings.
What is classic wedding cake?
What is a classic wedding cake? Classic wedding cakes are white or ivory, symbolizing purity, innocence, and new beginnings. This neutral palette makes it look elegant and timeless. They often have two or three tiers and are covered in white or ivory fondant. Flowers or simple decorations make them more elegant. These cakes suit all venues and wedding styles. You can add small, tasteful accents to make them match your wedding. Adding satin ribbons, pearls, or subtle metallic touches enhances the cake’s beauty.
Want something bolder? See our bright and colorful wedding cake page for more inspiration.
What type of cake is best for a wedding?
What’s the most popular wedding cake flavor? Vanilla is the most popular wedding cake flavor. Many brides and grooms choose plain white cakes. Try a carrot or coconut flavored cake for something new! What is the most popular wedding cake filling? Wedding buttercream is the most popular filling because it’s easy to work with and tastes great. Caramel is also popular as a wedding cake filling because it tastes sweet. Chocolate is another good option if you want something sweet but different from caramel or buttercream. Chocolate is often used with caramel to make other fillings like chocolate ganache or fudge frosting.
What does an Italian wedding cake look like?
Cutting the cake. Once dinner is over, it’s time to party. Before you dance, you need to cut the cake. In Italy, the wedding cake is a thousand-layer cake. It has many layers of pastry with cream between them and on top they put fruits. If you want a traditional wedding cake, there are cake makers who can make one with tiers and icing in your style. You can decorate the table where you cut the cake to make it look more beautiful. Flowers and candles don’t cost much but look great. People often light sparklers during the cake cutting. You’ll often have a wedding cake and a dessert buffet. This offers other Italian desserts, mini cakes, chocolate fountains, and tiramisu! A coffee corner is often provided for those who want an espresso before the party starts. Offer sweet dessert wine, which many haven’t tried but everyone likes.
What is the name of the Italian wedding cake?
In Italy, we celebrate weddings with a Millefoglie cake. It’s a traditional Italian wedding cake with layers of pastry and whipped cream. Fill the pastry layers with your favorite toppings. We love sharing this tradition with couples and their guests. Naked cakes are a popular trend. Instead of fondant, couples are using buttercream to cover their cakes. They are then usually covered in flowers and fruit.
If you want a stunning cake that will wow your guests, a suspended cake is perfect. You can also use them as a centerpiece for your guests to enjoy.
What is Italian wedding cake made of?
Italian wedding cake. Italian wedding cakes are usually millefleurs. This is made of layers of puff pastry, alternating with cream and berries or chocolate. You can add crunchy pistachio nuts, crunchy puff pastry, or leave it as is. Powdered sugar is sprinkled on top of the Italian wedding cake.
The Millefeuille wedding cake can be one or more tiers and can be decorated with berries and flowers.
Sponge wedding cake. Sponge cake is also a popular Italian wedding cake because it’s versatile. It comes in many flavors, like vanilla or chocolate. It’s perfect to be covered in icing, with decorations or flowers. You can fill the layers of sponge cake with lemon, chocolate, or strawberries. If you like multi-tier wedding cakes, this is the one for you!
📹 The Italian Wedding Cake
The Italian Wedding cake made on site on the day.
7:20 Just to clarify, in each pan, it’s about 1 pound (454g) of batter, not 1kg (2.2 lbs). (Just in case any bakers panic if they’ve used scales to check the distribution of weight between the three cake pans). The total weight of the cake batter is just about 1.4kg all up, so each pan should just about hit the 460g mark.
OMG!! Was I the only one completely stressed out in the first part of the article worried that the pecans were going to burn? 😂 Yours looked PERFECT, John…I usually get carried away doing things, and forget mine! I was so relieved when you said ‘those toasted pecans are nice and cool…’😅 This looks absolutely delicious – thank you! xoxo Amy
Hi John, I was born and raised in Branford Connecticut and while I lived there, there was a bakery called Castellons run by Tony Castellon ( pure Italian guy) and his Italian cream cake was to die for. It was totally different from any other italian cream cake. It had 4 layers, and each layer had a different filling ( pineapple, strawberry, chocolate bavarian, and vanilla bavarian). It is topped with italian cream made with mascarpone and heavy cream. 😋. The best mascarpone frosting ever!!
I’ve had a recipe for this cake for years but I’ve never made it, I’m more of a pie baker than cake baker unless the cake can be baked in a sheet pan. My Mom did both equally well, but her baking ability was way up there and mine not quite as much, but now I’m motivated to make this for Easter. Italian Cream Cake was my wedding cake, it was soooooo good.
This looks so delicious. I love your website and recipes. I worked at an Italian bakery briefly when I was in my late teens. (That’sv where I learned how to use a pastry bag and flower nail, etc. I made gallons of canolli filling at least three times a week, and the hardest part of that job was resisting taking a spoon and eating it, especially since we had to judge the amount of cinnamon oil and take a tiny taste to make sure it was ok. ) Italian cream cake was one of their specialties, but I never knew the history of it. This is an excellent recipe, but to my knowledge it’s not really an Italian cream cake, which traditionally has ricotta, fruit and custard, and often whipped cream in the frosting or a whipped frosting, although it looks absolutely delicious. I made one, deviating somewhat from their recipe,(different filling) for my eldest daughter’s dedication when she was a baby. This one is reminiscent of a Southern coconut or Hummingbird cake, sounds so good, and I’d love to make this for the spring holiday. 🥰
I am so happy I found your site. I love it. Thank you 💜. I have a couple of questions please… Can I use toasted Quinoa flour in the cinnamon buns, do you use American butter cream most of the time for decorating cakes and is there an equal, non- dairy substitute for sour cream or dairy milk in some of your recipes? Thank you ☺️
➡️ ⚠️ First time cake bakers ?! My husband baked me this cake. It was his first time (ever) baking a cake. We love preppy Kitchen recipes! I just wish we knew that it takes 1-2 hours to cool off a cake before icing it. We let it cool for only 20 minutes and thought it was okay to start the icing process. It was a mess. The icing was melting all over the place. He decided to scrape off all the icing and let the cake cool off more so that the icing could set properly. It was a fun cake to make altogether. We created great memories 💕. But I thought it’s important to know this very crucial step before you ice the cake to avoid any frustration and/or discouragement 🥰. It may seem common sense to cool it off longer but my husband was just excited 😊 to start icing 🧁. #beginners P.S. Thank you, John for all your hard work and passion for baking!
Hi John…. Absolutely love your creations….. My family and friends love when I try them out on them!! I just had a couple of questions. Have you ever tried using homemade cream cheese in your icing or cheesecakes? And secondly, have you tried the French method of adding the stuff (in this case cake mixture) to the whipped egg whites rather than the folding method? Just curious
This is my wedding cake!!! I made a tester cake and it was perfect except I didnt have shortening and I used cooking oil. The cake was dry. It’s my fault. I tried to improvise and he SPECIFICALLY says on his article that shortening is what makes the cake moist. I’m going to make it again in a few weeks 🙂 I have to tweak it for 100 people
I’m Italian and grew up having Italian rum cake for everyone’s birthday it was a tradition in my parents home. Not with candied fruit, they have the two flavored creams inside one chocolate and one vanilla layer. I haven’t been able to find a bakery that makes it the same. They’re always really dry and never as moist. I’ve been wanting to try to make one myself and wondered if you have an easy recipe I can use. I love to bake but I’ve never made a proper cake only bundt style etc lol
Hola buen dia John. Yo vivo en GDL una ciudad en Mexico. Tengo una pregunta, debido a que en Mexico es difícil prácticamente imposible conseguir buttermilk, ¿Que tanto altera la receta usar una de las recetas donde muestras como hacer buttermilk usando jugo de limon/vinagre?. Hi John, I´m from GDL a city in Mexico. Since in Mexico is hard to get buttermilk, how much the receipt could be changed if using the buttermilk made with the receipt you have taught some time ago using lemon juice or vinegar?. Thank you. love your recipes!
Fuuuuhhh Yoouuuu 😂 thank you for the recipe I had to cut it in half did not need three layers. Tap the pecans but do not use coconut since kids are a pain and I only used toasted coconut as a garnish for the adult. Did it a little bit different what’s a blueberry cream middle and a lemon raspberry topping with a white and dark chocolate almost ganache. Super sweet delicious cake I just like the tanginess and chocolate combo.
When I 1st saw that you uploaded this I decided not to watch because I thought it was going to call for mascarpone (seeing the word Italian, lol) which I don’t have. Glad I decided to give it a watch after all. I’ve got plenty of cream cheese ready to be used 😋. I know you said this wasn’t a traditional Italian cream cake so would you consider it to be more of a Hummingbird cake? If I wanted to could I use a 1/2 sheet baking tray to bake this in? I’d love to be able to cut out different sizes to stack up. Please respond. Thanks John… 😊
My favorite chocolate chip cookies are made with butter flavor shortening. In my opinion they’re better than those made with butter – crispier. I have a love hate relationship with coconut. I love it, everyone else hates it. I have a wonderful recipe for Nutty but Nice Salted Peanut Cake. It’s made with finely ground Spanish peanuts and has a frosting that starts with a cooked flour base and whipped with plain crisco and flavored with almond. It’s a wonderful frosting and the cake wouldn’t be the same with a different frosting. It’s also a three-layer cake. It’s my favorite but Kentucky Butter Cake is right up there with it.
Help, Has anyone made this that can advise me on why the cake perimeter caved in slightly when they cooled in the pan. Could it have been that the cloth rings were too wet? All three layers rose nicely, browned nicely and appeared done at 30 minutes. However, as the cake layers cooled, they deflated (which I excpected) and severely pulled away from the pan all the way around the perimeter in a slightly concave manner. I made this twice and it happened both times. It tasted fine, especially the second one which I filled with a cream cheese frosting but decorated the outside with Italian buttercream, I used the 6 eggs that he suggests. Thanks for any help anyone can supply.
Can someone please help me out? I have never been able to make cream cheese frosting. It NEVER becomes fluffy and spreadable. It only ever becomes soupy and runny. This happens when I use room temperature ingredients AND slightly cold ingredients. I use the same amount of sugar as called for too! Any ideas? Could I be beating too hard and fast? John advises low and slow…
All purpose flour ❄️ Salt ⛰️ Baking powder 🙀 Baking soda 🌛 Butter 💔 Vegetable shortening 🐪 6 eggs 🦎 400 grams granulated sugar 🛵 Egg whites 🫁 Pecans 📸 Sweetened coconut 🧑🚀 Pour the batter into the three cake pans 🦊 Bake the cakes for about 25 minutes 🤍 Butter 👅 Cream cheese 🍈 Vanilla extract 🧑🦼 Decorate the cake with the frosting 🤦
I have enjoyed your recipes bit have found differences between you online written recipes and you tube. Your online recipe says tools: 9 inch pan (one) and your recipe saus 3 8 inch pans. Which one is it? It might pay to have someone proof read your written recipe as they are perusal the YouTube article. Just a suggestion
Third cake recipe of yours I have mad and for sure the “cake” is amazing but your icing recipe is complete crap, third different cake with your cream cheese icing and the third time it is so runny the cake can not stay together. Very frustrating. Please fix the recipe. I follow your recipes to a T, even have the same equipment. The icing tastes great but useless for anything other than some sweet dip, not sure what you would even use that for. This will be my third comment about this, let’s see if you ignore it for the third time. If anyone else and I am sure there are runs into this, you must put the icing in the fridge for about an hour to use it, then ice the cake very fast as it melts on ya, then pop the cake in the fridge for the night and keep it in the fridge. Serve who ever wants some, let em know to eat it fast as it turns to goo, then make sure you pop it back in the fridge… A woman on here, Natashas kitchen she has an amazing cream cheese icing recipe and it is about 10 times firmer… Use it and this cake is absolutely amazing. Please for the love of God update the recipe and article with a better icing.