Special Event & Corporate Event Cakes Credit: Best Cake Maker
What occasions cakes are made for
Wedding cakes
Birthday cakes
New year cakes
Anniversary cakes
Valentine day cakes
Christmas cake
Type of cakes
Brownie cake
Sponge cake
Ice cream cake
Fruit cake
How to make Bownie cake Ingredients
½ c. coca powder
½ c. boiling water
½ c. milk
½ c. butter
½ c. lard
2 c. sugar
3 egg
2 c. flour
1 tsp vanilla
1 c. broken nuts
Procedure
Mix coca boiling water and let cool.
Cream butter, lard and sugar
Add egg, 1 at a time and beat until fluffy.
Sift flour and add alternately with milk with vanilla added.
Add coca mixture and nuts.
Bake at 350 degrees for 40 mints in a 10”x15”greased pan.
May be eaten planed topped with powder sugar, or with a chocolate powdered sugar frosting.
How to make sponge cake Ingredients
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
Procedure
Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
Pour into two greased and floured 8" round cake pans.
Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Fruit cake Ingredients 1/2 cups candied pineapple chunks
cups golden raisins
1/2 cups candied cherries
1 cup dried currants
2 ounces candied orange peel
2 ounces candied citron peel
2 cup orange juice
2 cups butter
4 cups confectioners' sugar
8 eggs, separated
4 cups pecans, chopped
3 cups sifted all-purpose flour
Procedure
Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
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