Bride's Cake Recipe

Posted by
Rate It!
Bride's Cake
Add your photo!
Ingredients
12
Count
Nutrition
5491
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Cream butter in a large mixing bowl; gradually add 2 1/2 cups sugar, beating until light and fluffy.
  2. Sift together flour and baking powder; repeat sifting procedure. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
  3. Combine egg whites (at room temperature) and salt; beat until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter.
  4. Pour batter into one 4-inch, one 7-inch, and one 10-inch waxed paper-lined and greased round cake pans.
  5. Bake layers at 350° as follows: 10-inch layer for 1 hour; 7-inch layer for 50 minutes; 4-inch layer for 30 minutes. Cake layers will be done when a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Split layers in half horizontally. Spread Almond-Coconut Filling on split layers; cover with tops to reassemble.
  6. Assemble filled layers by placing 10-inch layer on cake plate, and consecutively centering 7- inch and 4-inch layers on top, spreading Buttercream Frosting between each filled layer to secure. Spread top and sides with Buttercream Frosting. Set remaining frosting aside.
  7. If a white chocolate basket and white chocolate leaves are desired to decorate top of cake, melt white chocolate in top of a double boiler over hot, not boiling, water until almost melted. Remove top part of double boiler from water, being careful not to get any water into chocolate. Stir chocolate until melted.
  8. Spoon melted chocolate into basket-shaped candy mold. Allow chocolate to harden in refrigerator; invert mold and tap it gently to release chocolate. Place basket on top of cake.
  9. Using a small artist's brush, paint chocolate onto surface of small ivy leaves. Place painted leaves on a waxed paper-lined baking sheet, and chill until hardened. Carefully peel leaves away, and discard. Gently arrange chocolate leaves attractively around sides of cake.
  10. Using paste food coloring, tint reserved Butter cream Frosting to desired pastel shades of green and orange. Fill pastry bags with tinted frosting, and attractively pipe clusters of grapes and grapevines onto sides and over top of cake.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5490.86 Kcal (22989 kJ)
Calories from fat 3135.29 Kcal
% Daily Value*
Total Fat 348.37g 536%
Cholesterol 790.72mg 264%
Sodium 4557.56mg 190%
Potassium 6696.5mg 142%
Total Carbs 546.9g 182%
Sugars 518.54g 2074%
Dietary Fiber 0.9g 4%
Protein 69.85g 140%
Vitamin C 2.3mg 4%
Vitamin A 3.4mg 114%
Iron 3.6mg 20%
Calcium 3186mg 319%
Amount Per 100 g
Calories 293.48 Kcal (1229 kJ)
Calories from fat 167.58 Kcal
% Daily Value*
Total Fat 18.62g 536%
Cholesterol 42.26mg 264%
Sodium 243.6mg 190%
Potassium 357.92mg 142%
Total Carbs 29.23g 182%
Sugars 27.72g 2074%
Dietary Fiber 0.05g 4%
Protein 3.73g 140%
Vitamin C 0.1mg 4%
Vitamin A 0.2mg 114%
Iron 0.2mg 20%
Calcium 170.3mg 319%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 138.7
    Points
  • 155
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top