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10 Biggest American Wedding Cakes (Slideshow)

10 Biggest American Wedding Cakes (Slideshow)


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Check out these jaw-droppingly big and beautiful wedding cakes

Wild Orchid Baking Company: Dover, N.H.

To create a towering example of beauty and elegance, the Wild Orchid Baking Company produced a seven-tier cake separated by three layers of sugar flowers. The cake stood approximately 5 feet tall when completed, with the bottom tier coming to 18 inches in diameter.

Gimme Some Sugar: Las Vegas

Gimme Some Sugar crafted this masterful blinged out and utterly breathtaking six-tier cake. Adorned with a cascading flow of ombre flowers with each layer separated by beautiful rhinestones, this cake is anything but subtle.

Amazing Cakes by Joanne: Woburn, Mass.

Entitled "Crystal Elegance," this seven-tier wedding cake is coated in white fondant and dusted with edible lavender sparkle dust from Amazing Cakes by Joanne. This gorgeous cake is adorned with glittering crystals and hand-crafted butterflies.

Cakelava: Kailua, Hawaii

Known for their attention to detail and ability to amaze, cakelava sculpted this 5.5-feet-tall cake, which included a rhinestone-studded cake stand. The devil is in the details with this cake, which relies on subtle design and a clean palate rather than showy colors to amaze.

Sugar Flower Cake Shop: New York City

This towering Victorian beauty has a regal, vintage air about it that is only enhanced by its size. This cake stands more than 5 feet tall and was created by the Sugar Flower Cake Shop, which makes wedding and special-occasion cakes from organic, local, sustainable, and/or fair-trade ingredients.

Cakelava: Kailua, Hawaii

Talk about grandiose: this overpoweringly beautiful cake stands at a whopping 6 feet tall. The creators took special care to turn the big love of the couple into a big sugary confection that resembles beautifully stacked (and artfully blinged-out) presents.

Haute So Sweet: New York City

Sometimes you just cannot compete with a classic. This elegant white embellished masterpiece by Haute So Sweet has seven intricately designed tiers and more than 100 gardenias.

My Daughter’s Cakes: Bogota, N.J.

A rustic wedding cake that blends an enchanted forest with a princess’ touch? Um, yes please! This beautiful "tree cake" could be a tree itself with its towering layers going higher than 5 feet, and comes from the whimsical genius of My Daughter’s Cake — who got their name from cake artist Denise Smith’s proud mother.

Sweet Southern Ladies: St. Martinville, La.

Absolutely breathtaking, this multi-tiered, multi-based cake is the epitome of grandeur and comes in at more than 5 feet tall. We love how the Sweet Southern Ladies were able to capture both a regal and simple presence in their cake (although to be fair, they have many other large cakes that do the same!).

Who Made the Cake: Houston

And for the grandest of them all, we give you this jaw-dropping work of art from Nadine Moon at Who Made the Cake. This beautiful creation was entirely crafted by hand. The lucky couple, Jennifer & Ryan Pickett, requested their cake have a carriage, angel wings, crosses, and lots of sugar flowers. Completely personalized and totally astounding, this cake reached enormous heights of and was a beautiful embodiment of big-time perfection.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Recipe Summary

  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.

In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.


Watch the video: American Wedding: The real Stifler HD CLIP (November 2022).