The wedding cake recipes are here!

I repeat! The wedding cake recipes are here!!!!

“How dare she take a month to finally publish and upload these cake tutorials”

I know, I know. I took my time!! And if your birthday happened to be between when I filmed these cake tutorials on April 16th and now, please know I deeply apologize. I owe you a layer cake. Maybe two.

But good things take time! And these cakes felt so special to me (and let’s be honest, so intense) that I knew I wanted them as full episodes on Cooking for Fun. A short-form video just couldn’t handle the heat.

So I’m excited to share today’s episode, Malted Coconut Cake! Which you can watch here.

I will be dropping all four wedding cake videos in the next four days, and all of the recipes will live on my blog. If you simply cannot wait, paid subscribers get access to all four written recipes in this newsletter today!

And yes, the recipes are long, but I felt like sending you four newsletters in four days would be…a lot on our relationship.

But let’s talk about these cakes

Here is what to expect in the next four days:

Malted Coconut Cake with a Mango Yuzu Curd - this cake has convinced me all cakes need a crunchy crumble layer. We layer supremely tender coconut cake with a coconut crumble crunch, a tangy mango curd, and a cream cheese frosting that is NOT too cream-cheesy. I’m very passionate about that.

Recipe bakes in 4 9-inch cake tins, serves 18-24

A Modern Hummingbird Cake - Hummingbird cake is traditionally a banana cake with pineapple and walnuts baked right in. I found in my testing that pineapple (oddly) zapped the moisture from the cake, so I pivoted. This is a moist banana cake with no fillings layered between a pineapple cinnamon marmalade and a buttery almond graham crumble. More crumbles in cakes, I can’t be tamed.

Recipe bakes in 3 10-inch cake tins, serves 20-28

Chocolate Bourbon Pecan Pie Cake - This is just…death by chocolate. And two family trade secrets in one! My husband’s 30th birthday cake is layered between two (two!!) bourbon pecan pies. And then there’s brown butter bourbon buttercream, just for kicks. It’s balanced with enough salt and unsweetened cocoa that you don’t feel sweet-toothed-out, but it is for a chocoholic.

Recipe bakes in 2 8-inch cake tins, serves 18-24

Raspberry Tiramisu! - Tiramisu feels so romantic but I need to reiterate how sneakily easy it is. 20 minutes is all you need. And I can’t help but do a twist on a classic, so this tiramisu combines mascarpone and crème fraîche, making a lighter custard base that stands up nicely to the tartness of the raspberries. Once you try it, I think you might be convinced to never go back.

I used a 143 ounce trifle dish, serves 16-20

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For my paid subscribers, please find all the recipes below. Each recipe will be published on YouTube in the next three days with the corresponding blog post linked in the description. I’m here if you have any questions, now let’s get ready for a marathon…

Malted Coconut Cake with Mango Yuzu Curd

INGREDIENTS

For the coconut crumble