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most Requested Wedding Cake Flavors

post #1 of 27
Thread Starter 
I have an anniversary cake that i'm doing in 2 weeks. it's a re-creation of their wedding cake with some modernized updates. their daughters are doing this for them and have given me free reign of flavors. This gives me an opportunity to do some "experimenting" on flavors since the guests are going to be my family. I"m curious as to which flavors are most requested for wedding cakes. so far i've only gotten white, butter, chocolate, carrot and red velvet. I"m going to do vanilla b/c icing so something that goes with that.

the cake is structured like this: (top to bottom) 6" 8" stacked; seperator pillars; then a 10 and 12 stacked.


Thanks!
Aimee
post #2 of 27
I'm not positive, but I think I read somewhere on here that white almond sour cream was the traditional wedding cake flavor.
post #3 of 27
Italian cream is a popular flavor.
post #4 of 27
Since I started offering a couple of moths ago Pink Champagne has become the most popular wedding cake flavor for me...I looove it!!! it's sooo yummy and pretty.
post #5 of 27
is the recipe for pink champagne in the files? what brand of champage do you buy to use in this recipe.
post #6 of 27
I love pink champagne cake!!! Although, We've always bought it from a place near Seattle. (McGavins Bakery) I have been trying to duplicate that recipe, my only problem is....I can't remember what it taste like anymore icon_cry.gif

First thing on my list when I go back up is to buy another one of those darn cakes!
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If it is to be, it's up to me!
Pura Vida!
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post #7 of 27
lemon and chocolate.
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"It is hearsay upon hearsay, and I do not chose to rest my belief upon such evidence" - Thomas Paine
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post #8 of 27
http://www.epicurious.com/recipes/food/views/MOIST-YELLOW-CAKE-109358

I use Toba's moist yellow cake recipe pretty much for all my cakes...BEST recipe EVER! btw.
I just tweak it to whatever flavor I need...and I ALWAYS add 1 tablespoon of Creme Bouquet....God, I love that thing...!!!

To make pink champagne cake:

*I substitute half of the liquid with Pink Champagne, I don't remember the brand but I got a big bottle from the liqueur store for about $5.00.
*I also added 1oz. of Loraan Champagne oil flavoring (the tiny bottle), I bought them at a farmers market, but you can get them on ebay or on their website.
The oils gives the cake not only a better flavor but a very distinctive champagne smell...
*A TINY bit of red food color to get the pink...just the tip of a toothpick.


To make Pink Champagne BC, I substitute ALL the liquid with Pink C. + some Loann oil +tiny bid of red food color.
post #9 of 27
Thread Starter 
pink champaign sounds supper yummy. i'll have to try that one.

thanks for your help everyone.
post #10 of 27
I've never made pink champagne cake or heard of it until now...but it sounds delish. I did a quick search on Google and came up with these sites.

This one looks VERY simple and lists the icing to match.
http://www.recipezaar.com/153192

This one has the recipe for bavarian cream
http://www.recipezaar.com/143803

Found this one on Cooksrecipe.com
Pink Champagne Cake

2 3/4 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup vegetable shortening
1 1/2 cups granulated sugar
3/4 cup champagne
6 large egg whites

Preheat oven to 350*F (175*C). Grease and flour 2 (9-inch) round cake pans; set aside.
Whisk together the flour with the baking powder and salt. Set aside.
In a large mixing bowl, cream shortening and 1 cup sugar until light and fluffy with an electric mixer. Beat in flour mixture and champagne alternately, beating until batter is smooth; set aside.
In another mixing bowl, beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing beating until meringue forms stiff peaks. Fold about half of the meringue into the cake batter, mixing gently but thoroughly. Gently fold in remaining meringue.
Pour batter into prepared cake pans and bake for 20 to 25 minutes or until tested done when a wooden pick inserted in center comes out clean. Cool cakes in pan on wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.
Spread Coconut Filling on to the bottom cake layer.
Top with remaining cake layer and frost sides and top with the Fondant Frosting.
Makes 10 to 12 servings.

http://www.recipes4cakes.com/cakemixcakes/pinkcham.htm

This recipe also has a recipe for a coconut marshmellow filling.
http://allrecipes.com/Recipe/Champagne-Cake-II/Detail.aspx
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post #11 of 27
I'm seeing this recipe allot with the coconut marshmellow filling and fondant. Here it is.

http://recipes.epicurean.com/recipe/4510/pink-champagne-cake.html
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post #12 of 27
An orange filling goes well with a Pink Champagne cake too...just like a Mimosa! icon_biggrin.gif
post #13 of 27
Orange BC or another type of orange filling?
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post #14 of 27
The most popular ones for me have been Chocolate and French Vanella.... but after my last cake testing open house, it opened some brides up to some new flavors!!! I introduced a Root Beer Float cake (sounds wierd but is so yummy!) I made up... and a cake that has strawberry fruit filling in one layer, and then I tort the top and bottom layers and do whipping cream in them (so in one 4" thick layer there are 3 fillings) Brides LOVE these flavors!!! The ones that go with fun cakes like a whimsical one usually go crazy over the rootbeer float one!!
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No kids.... don't eat the yellow snow!!
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post #15 of 27
what other filling would go with pink champagne?? i love this idea but not a lot of people like coconut
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