Haiwaiin Wedding Cake

August 8, 2009 Ella
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DSCN0361

I’ve been looking for a reason to post this reciepe, other then its just good summer cake.  And what better reason to post this cake than my friend Scott got married this past week!!!!!!!!   Their recent nuptials at City Hall will be followed by a big ceremony to come within the year.  In honor of my good friend Scott and his lovely bride Melanie, here is a personal favorite, Haiwaiin Wedding Cake.

This is one of the first cakes I ever learned how to make.  Its SUPER EASY.  And is perfect for a summer bbq.  And the assembly is quick so you’ll be out of the 350 degree kitchen in no time.   The no-nonsense version is as follows or you can scroll further and find a slightly more detailed recipe.

EASY PEASY

Make a yellow cake batter from any of your favorite store bought box brands. The cake should be baked in a long sheet pan(9×13) and allowed to cool.  Once cool, slather it with instant vanilla pudding, cool whip (ahhh the wonders of coolwhip), sprinkle with shredded coconut, 1 can of drained pineapple, and drained Marchino cherries, and chopped walnuts.  Cover with foil and your off to the BBQ where you can slice wide pieces grill-side.

Actually need to make it for a wedding?? PICT0548

Yellow Cake

I got this recipe from none other than Martha Stewart’s Wedding Cakes. I thought this was the most appropriate source.  This reciepe accomodated two 9″ round pans, it was a little over filled.  3 1/2 cups of batter would be enough to properly fill a 9″ pan.  Filling pans to 3/4 full the trick.   This reciepe yields almost 11 cups, so cake your face off!!

3 sticks of unsalted butter at room temp, plus more for greasing pans

4 c flour, plus more for pans

1 tb baking powder

3 c sugar

6 eggs at room temp, separated

1 1/2 c milk (I used 2%)

1/2 tsp salt

Preheat oven to 325 degrees.  Butter pans.  Place Parchment paper in pans, butter and flour paper in pans and set aside.

Sift flour and powder (Martha Says 3 times!!!! I think thats excessive– once should be fine). Set aside.

Cream butter and sugar till fluffy (with a paddle attachment if you have a KitchenAid mixer–which is a necessary investment if you are making wedding cakes). Add egg yolks one at a time.

Add 1/3 of the flour mixture then milk, alternating.  Start and end with flour.

In a clean (grease free) bowl mix egg whites with salt.  (chill the bowl and whisk attachment for 15 minutes first)  Once egg whites are stiff, but not dry, mix 1/4 of the egg whites into batter.  Once incorporated fold the remaining whites in.

Pour batter into pans and bake for 1 hour and 10 minutes or until golden brown and a knife inserted comes out clean.  (it only took me 35-40)

Cool in pans for 20 minutes before romving.  Place on wracks to continue cooling.  Martha suggests refridgerating for a day before using.  In the fridge the cakes are good for 2 days.

Cherry Filling:

2 cups fresh or frozen cherries

3tb- 4tb sugar

1 1/2 tb cornstarch or arrowroot

2tb- 3tb water (ifyou are using fresh– frozen cherries should be thawed, and moist enough)

In a sauce pan combine cherries and sugar and simmer with low heat.  Mix cornstarch and water (or you could use fruit juice like pineapple) and combine in pan.  Simmer, mixing continually till thickened.

PICT0539

Coconut Butter Cream:

3/4 c shortening

3/4 heavy whipping cream

1 1/2 tsp clear vanilla extract

1-2 tsp coconut extract

Combine till creamy creamy creamy.

4+ cups of confectioners sugar.  (please check my royal icing post for some successful mixing directions)

Icing will be a stiff consistency which is ideal for icing.

Icing pulling your cake apart??  Make sure to add a GENEROUS amount of icing to successfully cover you cake without crumbage.  PICT0540Think of it this way:  Plopping, yeah I used that as a verb, big dollops of icing all over the top of your cake is a great way to start.  With a spatula play connect the dots with the icing.  After the cake is covered you can do some cleaning up with your spatula to straighten out the side and remove all that excess frosting.

PICT0538

Garnish:  Cover this cake like a pina coloda at a fancy resort.  Add large piece of fresh pineapple and cherries, as well as large chunks of dried coconut.

This cake smells great, tastes great, is as refreshing as young love.  Congrats Mr. and Mrs. Kipp!!!!!!!!!!!!!!!!!!!!!!! DSCN0351

 

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Entry Filed under: Cake,Specialty/ Weddings

2 Comments Add your own

  • 1. Leah  |  August 10, 2009 at 11:58 pm

    Hey Ella, You forgot an important component of the picnic/fast- EasterDinner-dessert Hawaiian Wedding cake ….
    Vanilla Pudding! I mix the cup of flaked coconut with a couple recipes of pudding and spread it over the cooled cake ,then put the drained crushed pineapple on it. On goes the cool whip or whipped cream, then chopped walnuts, marachino cherries and more coconut.
    It sure ups the calorie count but at this point..
    Your real wedding cake looks luscious

    • 2. Ella  |  August 11, 2009 at 3:30 am

      Oh My…you’re totally right!!! I have a very distinct memory of making this –and learning how to properly frost a cake, as advised by my mother, in the kitchen at Lake Bomoseen. I’ll make a retractration–as I’m also on the hunt for a good homeade yellow cake reciepe–the MS version just wasn’t as great as I’d hoped!! Thanks for the reminder!!


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