advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tissue Paper-Wrapped Wedding Favor

Use paper to give favors colorful details, then decorate with rubber stamps for one-of-a-kind ...
expand

Mini Angel Food Cakes

expand

Chocolate Cakes: Chocolate Petal Cake

Ingredients
  • 1 each 6-, 10-, and 14-inch-diameter round contoured layers of Mocha Spice Cake, each 3 inches high, set on corresponding-size 3/16-inch-thick foam board
  • 1 recipe Ginger-Infused Simple Syrup
  • 2 recipes Chocolate Buttercream
  • 16 4-inch-long 1/4-inch-diameter wooden dowels
  • 1 20-inch-round cake board, 2 inches high
  • 6 feet of 2-inch-wide ribbon
  • 6 feet of 1/4-inch-wide ribbon
  • Chocolate Petals
  • Sugared pansies and johnny jump-ups
  • Filling amounts for chocolate buttercream: 6-inch tier, 1 cup between each split layer; 10-inch tier, 1 3/4 cups between each split layer; 14-inch tier, 3 1/2 cups between each split layer.
  • Icing amounts for chocolate buttercream: 6-inch tier, 2 cups; 10-inch tier, 4 cups; 14-inch tier, 5 1/2 cups.
  • Approximate amounts for ginger-infused simple syrup: 6-inch tier, 1/4 cup; 10-inch tier, 1/3 cup; 14-inch tier, 3/4 cup.
expand

Coconut Cupcakes

Ingredients
  • 3 cups cake flour (not self-rising), sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 ounces (3 sticks) unsalted butter, softened
  • 2 cups sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 3 cups sweetened shredded coconut
  • Swiss Meringue Buttercream
expand

Chocolate Cakes: Truffle Cake

Ingredients
  • 2 each 4-, 5-, 6-, 7-, 8-, 9-, and 10-inch-diameter round cake layers, each 1 3/4 inches high
  • 1 each 4-, 5-, 6-, 7-, 8-, 9-, and 10-inch-diameter round of 3/16-inch foam board
  • 7 recipes Whipped Chocolate Ganache
  • 4 1/2 recipes Chocolate Truffles
  • 33 4-inch-long 1/4-inch-diameter wooden dowels
  • 1 sturdy cake plate or decorated board, at least 12 inches in diameter
expand

Peach Cake Assembly

Ingredients
  • 3 each 8-, 10-, 12-, and 14-inch round layers Peach Cake, final tiers will be 4 inches high
  • 1 each 8-, 10-, 12-, and 14-inch round foam boards
  • Peach Jam
  • Custard Buttercream
  • Royal Icing Recipe
  • 11 1/2 pounds fondant, for covering
  • Gel food coloring, in peach
  • 26 wooden dowels, 1/4 inch in diameter, 4 1/8 inches long
  • 1 round cake board (16 inches)
  • Buttercream amounts for each tier: 14-inch: 10 cups total (3 cups per layer, plus 4 cups for crumb coat); 12-inch: 6 1/2 cups total (2 cups per layer, plus 2 1/2 cups for crumb coat); 10-inch: 5 cups total (1 1/2 cups per layer, plus 2 cu
  • Jam amounts for each tier: 14-inch: 2 cups (1 cup per layer); 12-inch: 1 1/2 cups total (3/4 cups per layer); 10-inch: 1 cup total (1/2 cup per layer); 8-inch: 1/2 cup total (1/4 cup per layer)
  • Fondant amounts for each tier: 8-inch: 2 pounds; 10-inch: 2 1/2 pounds; 12-inch: 3 pounds; 14-inch: 4 pounds
expand

Layered Pastel Coconut Pound Cake

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened, plus more for pans
  • 1/4 cup cake flour (not self-rising), plus more for dusting
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 cup pure extra-virgin coconut oil, softened
  • 1/3 cup sour cream
  • 2 1/4 cups sugar
  • 6 large eggs, room temperature
  • 1/3 cup plus 1 tablespoon cream of coconut, such as Coco Lopez
  • 1 1/2 teaspoons pure vanilla extract
  • Yellow, peach, orange, and pink gel-paste food coloring
  • Passion-Fruit Curd
  • 1 pound rolled white fondant
expand

Pink Coconut Cake

Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
  • 1 3/4 cups all-purpose flour, plus more for pan
  • 1 1/2 cups packed sweetened shredded coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups granulated sugar
  • 2 large whole eggs
  • 2 large egg whites
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup coconut milk
  • 1 1/2 cups sifted confectioners' sugar
  • 3 tablespoons milk
  • Petal dust, in pink
expand

Chocolate Cakes: Devil's Food Cake

Ingredients
  • 1 each 8- and 12-inch-diameter round cake layers, trimmed, split, and filled to a 3 1/2-inch height, each set on a corresponding-size 3/16-inch thick foam-board round
  • 1 16-inch-diameter round cake layer, trimmed, split, and filled to a 3 1/2- inch height, set on a corresponding-size 1/4-inch-thick Masonite round
  • 7 recipes Mrs. Milman's Chocolate Frosting
  • 9 4 1/8-inch-long 1/4-inch-diameter wooden dowels
  • 1 each 4- , 6-, and 14-inch-diameter round plastic drip trays, each 1/2 inch deep
  • 3 designer blocks (12 by 9 by 6 inches) floral foam
  • 1 9-inch-diameter round piece of 3-inch-thick Styrofoam
  • 2 packages Wilton clear plastic spiked pillars, 7 inches high
  • 1 each 7- and 11-inch-diameter round Wilton clear plastic separator plates
  • 60 large chemical- and pesticide-free geranium blossoms
expand

Jelly Bean Jewel Box Cake

Ingredients
  • 1 each 9-, 12-, and 15-inch petal cake tiers, filled to a 4-inch height
  • Filling of your choice for tiers
  • Frosting of your choice for crumb coat
  • 10 1/2 pounds rolled fondant (2 1/2 pounds for the 9-inch tier, 3 1/2 for the 12-inch, and 4 1/2 for the 15-inch)
  • 1/2 recipe recipe Royal Icing Royal Icing
  • 1 bag (1 pound, 10 ounces) assorted jelly beans (we used tangerine, pink grapefruit, coconut, cream soda, bubble gum, and cotton candy flavors)
  • 14 4 1/8-inch-long 1/4-inch wooden dowels (8 for the 15-inch tier, and 6 for the 12-inch)
  • Paste food color in rose and ivory
expand

advertisement

advertisement

advertisement

advertisement