Cakes, Cupcakes and Wedding Cakes… Oh my!

From everyday meals to special occasions, Andi's motto is: Keep it simple. Keep it fun. And, above all, keep it delicious.

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I've cooked my way through life: as a toddler, a college student, a newlywed, a mom and, now, a grandma.

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Cakes, Cupcakes and Wedding Cakes… Oh my!
by AndiatBettyCrocker 9/20/2010 1:23:00 PM

Hi everyone! Kristen Here ;)

Andi is enjoying some time off and in the mean time… you are stuck with me!

I’m going to give you a sneak peek into what we are working on right this minute in the Betty Crocker Kitchens! Brace yourself?!? Are you ready?

Ok... what are we looking at? Well, the title of the post might have given it away ;)

Lots and lots of layers of freshly baked Wedding Cake!

Round? Square? Cupcakes? White? Yellow? Chocolate? Carrot? Now is the perfect time to think about planning the cake and frosting flavors and look of the wedding cake for your spring/summer 2011 wedding! We are doing all the work for you! How to bake it, serve it, store it... We have it all!

We’ve tested, tasted, tweaked and critiqued all sorts of combinations and have consumed thousands of calories just for YOU! I know, it sounds horrible right? Well that is how much you mean to us!

I made cupcakes for my sisters wedding and started planning months ahead of time so now is the time to put on your thinking cap if you are helping out with a Do-It-Yourself wedding. What is your wedding DIY story?

Tags: cake, wedding, Betty Crocker Kitchens, cupcake, planning, Wedding Cake

Comments (2)

2 Comments

LilyZ said:
For our wedding -- 40 years ago -- our wedding cake was three layers of delcious, dark fruitcake each covered with a layer of almond paste and then iced with smooth white frosting. We cut and served the bottom layer to our guests at the wedding reception. The top 2 layers were frozen to be brought out at the baptisms of our 2 children. These cakes were thawed and then re-iced in pink or blue accordingly. I bought a set of cake pans to make a similar cake for our daughter's wedding, but her groom declared that he didn't like fruitcake! When they came to our house the next Christmas, my new son-in-law found out he did like fruitcake, the way I make it using Gold Medal flour! Our son loves it so much, he likes to eat the first fruitcake at Christmas hot from the oven! This is now a family tradition-- "hot Christmas bread" made from our wedding cake recipe.
9/28/2010 12:50:37 PM

GrammieLaurie said:
When we got married 12 years ago we had the classic white cake with white butter cream frosting, but had one large and four satellite cakes topped with mounds of white frosting roses accented with spring-green leaves. It was the best cake I'd ever had. A friend said we should save the top and not only have some for our first anniversary but to save it for five years. We did just that, carefully wrapping the cake each time and on our fifth anniversary we finished it. It was a little dry but still just as delicious as it had been on our wedding day. Thank you Bryan! You make the best cakes ever!!
9/28/2010 2:48:48 PM

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