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Topic: vanilla sponge cake  (Read 1957 times)
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« on: May 07, 2010 04:49:17 PM »

So, my hubby and I are having a "real" wedding in August (we eloped this past June).  We were planning on buying cupcakes from a little hometown grocery that had the best bakery ever!  Unfortunately, the grocery store just couldn't compete with super walmart and Kroger, and went out of business  Angry  We were given our deposit back for our cupcakes  Sad

I've decided to make most of the cupcakes myself.  Since I won't be having a bachelorette party, my bridal party is going to be icing and decorating cupcakes the day before the wedding!  Everyone is excited.  I'll be making cupcakes a month in advance and freezing them (I learned how to wrap them well before freezing when I worked in a bakery).  Anyway, that means I have to experiment with cake recipes.

My mother loves tiramisu, so I looked up tiramisu cupcakes.  Martha Stewart has a recipe that i tried, and they turned out well.  But her spongy cake was too dense for a good syrup soaking. Therefore, I decided that I'll try my own vanilla sponge cake.  I LOVE my vanilla sponge cake recipe!  It's soft and springy!  It's so light and airy that it will mop up the coffee syrup!  So, I made some cupcakes to test freeze.  But since I was making cupcakes, I might as well make a cake for myself to eat now  Grin  It was yummy topped with chocolate syrup.

The recipe and a slide show of the steps can be found on my website:


I try to be crafty in the kitchen! Visit my budget cooking page!

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« Reply #1 on: May 07, 2010 08:26:09 PM »

I love the fact that you and your bridal party are making your wedding cupcakes. I've been considering doing the same thing for my wedding. I still have about a year to worry about it (and to find a great recipe that is also vegan friendly).  Cheesy

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« Reply #2 on: May 07, 2010 08:32:38 PM »

my niece is horribly allergic to wheat, egg, dairy, and nuts.  So my mom makes special vegan cupcakes for her.  She uses a boxed gluten-free cake mix (I think it's betty crocker) and uses yeast instead of eggs.  They turn out yummy.  After she returns from Italy, I'll try to get the recipe from her and post it for you!  And, I don't know if you've ever tried it, but Alton Brown's avocado icing is divine! Last time I made it, I used orange juice and zest to flavor it.  Yummy!

I try to be crafty in the kitchen! Visit my budget cooking page!

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« Reply #3 on: June 14, 2010 08:13:49 AM »

That looks amazing!!!  Shocked

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« Reply #4 on: June 14, 2010 08:53:43 AM »

Thanks for the recipe!!!!


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« Reply #5 on: November 02, 2010 05:50:41 PM »

np.  I'll have to post photos in the wedding section of our wedding cupcakes!  They turned out great!  you can also see pics here:  http://www.examiner.com/budget-meals-in-st-louis/desserts-cupcake-frostings

and the vegan cupcakes my  mom makes come from a mix (apparently betty crocker or dunkin hines has a gluten free mix).  Mom then uses egg replacer, yeast, and club soda to make the cupcakes light and fluffy.

I try to be crafty in the kitchen! Visit my budget cooking page!

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