ISO: ISO: your favorite tried 'n true spice cake recipe... to be used in a wedding cake

In Search Of:
I realize you wanted T&T. Scott Clark Woolley has a spice cake recipe

I've made his fudge brownie cake twice. Wonderful cake that you bake at 200°. When the cakes come out of the oven, you quickly wrap in Saran and freeze the layers. Makes them super moist. I've never made his spice cake, and I don't have that recipe. Maybe someone here or on the www.sugarcraft.com (wedding cake site) message board has his book.

While searching for his recipe, I read an interesting combination of spice cake and rum flavored buttercream. Sounds delicious.

 
Meryl, Spice Cake II is Michael's -- Yo Michael!!! Would this be a good one for a wedding cake??

 
After today's tea I will be free until the wedding (26th) so I'm going to try this - thanks!

 
Question for all you bakers - if I double a cake recipe, do I need to make any changes?

It seems I read somewhere about not doubling the leavening???? I will be making a 14" square cake. Thanks all!

 
Hmm. I think I would double everything.

I think that's what I've done in the past.

The Spice Cake II looks amazing. I wish I had some sort of occasion to make one.

 
14"? I think you should definitely look into that. The Cake Bible has a great section on leavening

for larger wedding cakes. I seem to recall her saying that 12" with was her limit without some form of supplemental structural support.

I have successfully fooled batter by putting a foil-wrapped piece of thick cardboard across the middle of my large 12x18 pan. Since the cake will be sliced anyway, this provided support and made it easier to manipulate. But then I've made cakes in it without putting a middle panel. 12" seemed to be the largest RLB would go without some form of "support" intervention.

Also, I would use pan wraps. This helps keep the top of the pan level. You can use cloth foil ones or make your own from old towels. I have a bunch if you wuold like to borrow them (both wide and normal size). (I will need them at the beginning of March for the library cake, but then I'm good.)

Third suggestion is to make the layers ahead to have time to put them in the freezer to harden. This makes them firmer to pick up and move and hardens the crumbs so icing it is easier. Plus the icing hardens quicker.

 
Marilyn, I read something about making your own wraps with paper towels, wet & frozen

then wrapped in foil. Your towel idea sounds similar. Do you wet & freeze them also? How thick is the towel (single, folded over once or twice??...)

 
c, I'll check in the book and let you know the major issues. I use store-bought wraps, but

have read online where terry-cloth towels are cut into strips, soaked and wrapped around the pan. I've never frozen the metallic cloth version, just soaked and that worked well.

 
You must log in or register to reply here.
Back
Top