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Monogram Wedding Cake

Monogram Wedding Cake

Maria Provenzano is showing you how to add a personal touch to your wedding cake with this recipe.
Ingredients for Cake (You will need to make the recipe 2 times)
  • 2 ¾ cups cake flour
  • 1 2/3 cups granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 4 large egg whites
  • 1 large egg
  • 1 cup milk
  • 2 tsp. vanilla paste
  • 5 cups white buttercream frosting, divided
  • French macrons
  • Fresh flowers
  • Sliced strawberries
  • 12 Tbsp. unsalted butter, softened
Ingredients for Vanilla Buttercream Frosting (Good for cupcakes and cookies, too)
  • 1 cup (2 sticks), unsalted butter, room temperature
  • 1 lb powdered sugar
  • 2-4 tablespoons whole milk, room temperature
  • 2 teaspoons vanilla extract (I love using Tahitian vanilla if you can find it)

Directions for Cake

1. Preheat the oven to 350F. Line two 18” x 13” x 1” sheet trays with parchment paper and lightly coat with non-stick cooking spray.

2. In a bowl of stand mixer fitted with a whisk attachment, whisk the cake flour, sugar, baking powder and salt in a large bowl. Mix in the butter until the consistency becomes an even crumb.

3. Add the egg whites one at a time, beating well after each addition. Mix in the whole egg until combined.

4. Whisk the milk and vanilla paste together in a small bowl. Add the milk mixture to the dry ingredients in 1/3 increments, beating 1 -2 minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl each time as well.

5. Pour the batter into the first prepared sheet pan and smooth over with a small offset spatula into an even layer. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Repeat recipe for the second cake layer.

6. Cool the cakes completely and then place in the freezer for 1 hour.

7. Using a stencil, with the letter of your choice, cut out the first layer with a sharp knife. Repeat with second cake to create the second layer.

8. Place a sheet of parchment paper over the cut-out letters. Invert the pans and peel the parchment paper off of the cakes. Remove the excess cake to reveal the letter.

NOTE: Use the excess cake scraps to make Cake Truffles.

9. Place the buttercream into a piping bag fitted with a large round piping tip.

10. Pipe 1-inch diameter rounds of buttercream onto the first cake layer, covering the entire cake. Place the second cake layer on top and repeat piping the buttercream rounds.

11. Garnish the cake with macarons, meringues, strawberry halves and fresh flowers.

Directions for Frosting

1. Using the whisk attachment on a stand mixer, or with a hand mixer, mix the butter to break it up a bit.

2. Slowly add in the powdered sugar.

3. Once the sugar and butter start to combine well, turn up the speed on the mixer, and pour
in the vanilla.

4. Then, pour in 2 tablespoons of the milk.

5. Scrape down the sides of the bowl to make sure everything gets mixed in.

6. Turn the speed up to about medium to mix the frosting.

7. Add more milk if the frosting is too thick.

8. If the frosting starts to break up or is not thick enough add more powdered sugar.

9. This frosting can be used to decorate cakes, cookies, and cupcakes; it will hold its shape
well with whatever you do.

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