Comments on: Make Your Own Wedding Cake….If You’re Brave! http://fabu-luxe.com/blog/2006/09/10/make-your-own-wedding-cakeif-youre-brave/ Cocktails and Details: The Essentials of a FABULUXE™ Party Sat, 22 Nov 2008 07:08:17 +0000 http://wordpress.org/?v=2.6.3 By: Terrica http://fabu-luxe.com/blog/2006/09/10/make-your-own-wedding-cakeif-youre-brave/#comment-20 Terrica Thu, 14 Sep 2006 13:21:05 +0000 http://fabu-luxe.com/blog/2006/09/10/make-your-own-wedding-cakeif-youre-brave/#comment-20 I just wanted to drop in and say I made this buttercream recipe last night with a butter cake recipe. It was great! Because I am trying to watch my sugar intake, I used Splenda's Baker's Blend and it was JUST as good! I just wanted to drop in and say I made this buttercream recipe last night with a butter cake recipe. It was great! Because I am trying to watch my sugar intake, I used Splenda’s Baker’s Blend and it was JUST as good!

]]> By: Mattie http://fabu-luxe.com/blog/2006/09/10/make-your-own-wedding-cakeif-youre-brave/#comment-19 Mattie Tue, 12 Sep 2006 16:40:25 +0000 http://fabu-luxe.com/blog/2006/09/10/make-your-own-wedding-cakeif-youre-brave/#comment-19 Terrica: Wow, this is a great entry! I've taken cake baking/decorating for Wilton's and at The Viking School. Baking is definitely an art form and requires time and patience. The Pink Champagne cake is one of my favs! In addition, here's a cold dessert that was on a dessert table at an event: HAWAIIN DELIGHT (aka Heaven): 2 boxes INSTANT Vanilla or French Vanilla Pudding 1 box Graham Cracker Crumbs Coconut and Almond Extract 2 containers of Cool Whip Milk (Whole or Carnation, no Lowfat) 20oz can of CRUSHED Pineapples 1 jar of Marchino Cherries Small bag of shredded coconut Yellow or White Cake Mix 1-8oz block of Cream Cheese • make cake batter as directed and bake a THIN layer (no more than 1/2") (use the rest for another cake or cupcakes) • while cake is baking, mix the Vanilla Pudding and 4 cups of COLD milk until thick (usually 2 minutes w/electric mixer) • add 1 teaspoon each of Coconut and Almond Extracts and the cream cheese • blend well • add 1/2 can of drained Pineapples • mix until well blended and place in refrigerator until cake is cooled (cake must be cooled completely so that ingredients won't melt!!!) • layer the cooled cake as follows: pudding mixture, graham cracker crumbs, Cool Whip. • Decorate with cherries, remaining pineapples and toasted coconut • All of this can stay in the pan as it is already decorated. You can also use it as a parfait in a Trifle bowl. Terrica:

Wow, this is a great entry!

I’ve taken cake baking/decorating for Wilton’s and at The Viking School.
Baking is definitely an art form and requires time and patience.

The Pink Champagne cake is one of my favs!
In addition, here’s a cold dessert that was on a dessert table at an event:

HAWAIIN DELIGHT (aka Heaven):
2 boxes INSTANT Vanilla or French Vanilla Pudding
1 box Graham Cracker Crumbs
Coconut and Almond Extract
2 containers of Cool Whip
Milk (Whole or Carnation, no Lowfat)
20oz can of CRUSHED Pineapples
1 jar of Marchino Cherries
Small bag of shredded coconut
Yellow or White Cake Mix
1-8oz block of Cream Cheese

• make cake batter as directed and bake a THIN layer (no more than 1/2″)
(use the rest for another cake or cupcakes)
• while cake is baking, mix the Vanilla Pudding and 4 cups of COLD milk
until thick (usually 2 minutes w/electric mixer)
• add 1 teaspoon each of Coconut and Almond Extracts and the cream cheese
• blend well
• add 1/2 can of drained Pineapples
• mix until well blended and place in refrigerator until cake is cooled
(cake must be cooled completely so that ingredients won’t melt!!!)
• layer the cooled cake as follows:
pudding mixture, graham cracker crumbs, Cool Whip.
• Decorate with cherries, remaining pineapples and toasted coconut
• All of this can stay in the pan as it is already decorated.
You can also use it as a parfait in a Trifle bowl.

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