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Lemon Blueberry wedding cake

post #1 of 4
Thread Starter 
Hello!
I am a bride to be! My wedding is September 14th this year. My future mother in law is going to bake my wedding cake(s). Although she has baked A LOT in her life, this is her first ever wedding cake experience. We are doing three different wedding cake flavors, one being a lemon blueberry. The size we need is: TWO cakes...each 12" diameter, each having two layers. The two cakes are not going to be stacked onto eachother, rather, they are going to have their own cake stand/pedestal (see photo).

 

 


I've tried Googling lemon blueberry cake recipes, but they only seem to have recipes for 8 inch or 9 inch round pans. We need a recipe for 12" pans. And of course, we have no clue how to increase the ingredient amounts from 9 inch to 12 inch pans to make it still taste good.
The recipe can either have real blueberries or pie filling or jam. Whatever! Please help! Thank you!
post #2 of 4
Thread Starter 

OH!! And after reading some posts, if you think a lemon box cake mix would turn out better (especially for a beginner wedding cake baker) then that's fine too.

post #3 of 4

I used a WASC with Loran's blueberry oil instead of almond extract, put fresh blueberries in the batter and made a very simple lemon curd filling

post #4 of 4

There are charts that state how much batter is needed for a pan size...you can google cake batter chart, this is Wiltons. Hope this helps and good luck!  You should do fine with simple cakes and designs.

 

Wedding Cake Baking Time and Batter Amounts - 2 in. Deep Pans

The chart below is based on baking recommendations from the Wilton Test Kitchen; your results may vary depending on oven performance or altitude in your area. For large cakes, always check for doneness after they have baked for 1 hour. For pans 10 inches and larger, we recommend using a heating core to insure even baking.

Use this chart as a guide when baking wedding cake tiers. Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of batter. An average 2-layer cake mix yields 4 to 5 1/2 cups of batter.

Icing amounts are very general and will vary with consistency, thickness applied and tips used. These amounts allow for top and bottom borders.

Serving amounts are based on wedding-sized portions of approximately 1 x 2 in. Cakes from 3 to 6 in. high, baked in the same size pan, would yield the same number of servings because they follow the same pattern of cutting. Cakes shorter than 3 in. would yield half the number of servings indicated for that pan. Number of servings are intended as a guide only.

The number of servings listed are intended as a guide only and offer a small portion of wedding cake. If cake is the only dessert and/or portions larger than 1”x2” are served, then you will have less servings than the chart indicates.

Pan Shape Size Number of Servings
(2 Layers)
Cups Batter
1 Layer, 2 in.
Baking
Temperature
Baking Time
Minutes
Approx. Cups
Icing to Ice
& Decorate 2 Layer Cake
Round 6"
7"
8"
9"
10"
12"
14"
16"
12

24
32
38
56
78
100
2
2-1/2
3-1/2
5-1/2
6
7-1/2
10
15
350°
350°
350°
350°
350°
350°
325°
325°
25 - 30
30 - 35
30 - 35
30 - 35
35 - 40
35 - 40
50 - 55
55 - 60
3
3 1/2
4
4 1/2
5
6
7 1/2
9
Sheet 7 x 11"
9 x 13"
11 x 15"
12 x 18"
14 x 22"
32
50
74
98
 
5-1/2
7
11
14
16
350°
350°
325°
325°
325°
30 - 35
35 - 40
35 - 40
40 - 45
45 - 50
5
6
8
10
12
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