What kind of cake for a wedding shower?

Question

I am making a cake for a wedding shower and am looking for suggestions. My skill level is moderate to high. I plan on practicing the cake once before I make the real thing. The icing has to be white and the cake cannot have nuts because one of the guests is allergic. I want something simple but impressive. Thanks for your suggestions!

Answer 1

One of the best cakes I've ever had was from Rockwell's Bakery in Villa Park, California.  They use no buttercream for frosting, just real whipped cream or actual fudge.  They did a beautiful white cake, with whipped cream and strawberries between the layers - frosted with whipped cream, in big swirls and piped around the edges; and decorated with whole "fanned-out" strawberries.   They also did a white cake with lemon filling, and used white fudge frosting....You could decorate that with fresh flowers (maybe daisies)

Answer 2

I'm sure whatever you decide to create it will be wonderful!

Now days I've noticed that "cupcakes" are HOT way of serving cake.

Instead of one big cake go for cupcakes.  Picture them in a pyramid on a pedestal cake plate or 3 small plates depending on the amount you are baking.  Ice them in pastel colors.  They could be topped with edible flowers or check out a cake baking supply store for making marzipan flowers for example lily shapes just a fold over and hand painted stamen or mold your own.

the most important thing is timing. Give yourself plenty time so if you run into a problem it won't be too close to the shower time. You want to be relaxed and enjoy the occasion. Just passing this on from experience.

Best of luck,

Mama Jazzy Geri  

Answer 3

I love cupcakes. I think they are adorable. Get a giant cupcake pan and make big cupcakes with lots of yummy white frosting. They'll be so cute and everyone will love them and think "oh how creative and fun"!

Answer 4

Red Velvet! Emeril has a really good recipe, it's an intermediate recipe but the ingredients are simple.  Here's the link : http://www.foodnetwork.com/recipes/emeri...

Congratulations and have fun!

Answer 5

Peach Blossom Cake

Make-ahead tip: Freeze each baked layer up to 1 month. Unwrap and thaw at room temperature 2 hours. Prep: 15 min., Bake: 40 min., Cool: 10 min.

Ingredients

1/2 cup shortening

1/2 cup butter, softened

2 cups sugar

6 large eggs, separated

2 1/2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1 tablespoon clear vanilla extract

1 teaspoon almond extract

Preparation

1. Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add egg yolks, 1 at a time, beating just until blended.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and almond extracts.

3. Beat egg whites at high speed with electric mixer until stiff peaks form. Fold into cake batter. Spoon batter into 1 greased and floured 13-inch oval cakepan.

4. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on rack.

Note: Repeat procedure for baking the second 13-inch layer. Prepare cake batter 4 1/2 more times. Spoon 10 1/2 cups batter into a greased and floured 16-inch oval cakepan. Bake at 350° for 40 to 45 minutes. Spoon 5 1/4 cups batter into 1 greased and floured 10-inch oval cakepan. Bake at 350° for 35 to 40 minutes. Repeat procedure with remaining batter for baking the second 16-inch layer and the second 10-inch layer.

Answer 6

make a red velvet cake..with white icining.. and put some of those edible flowers on it :)