6 Inch Wedding Cake: Small And Sweet

6 Inch Wedding Cake: Small And Sweet

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6 inch wedding cake Royal wedding cake, Sunflower wedding cake, Cake
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Wedding cakes are always the centerpiece of any wedding. They are grand, elegant, and definitely delicious. But what if you want a smaller and more intimate wedding? You don’t have to sacrifice having a beautiful cake just because you’re having a smaller wedding. Enter the 6 inch wedding cake, the perfect size for a small and sweet wedding.

Recipe 1: Classic Vanilla Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F. Grease and flour a 6 inch cake pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
  4. Add flour mixture and milk alternately, beginning and ending with the flour mixture. Beat until just combined.
  5. Stir in vanilla extract.
  6. Pour batter into prepared pan and smooth the top with a spatula.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 Slice
Calories: 305
Fat: 13g
Saturated Fat: 8g
Cholesterol: 77mg
Sodium: 203mg
Carbohydrates: 43g
Fiber: 0g
Sugar: 30g
Protein: 4g

Cooking Time:

25-30 minutes

Equipment:

  • 6 inch cake pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Mixer
  • Spatula
  • Wire rack

Serving Suggestions:

Frost with your favorite frosting and decorate with fresh flowers or fruit.

Variations:

Add lemon zest or almond extract for a different flavor.

Substitutions:

You can use cake flour instead of all-purpose flour for a lighter cake. You can also use almond milk instead of whole milk for a dairy-free option.

Storage:

Store cake in an airtight container at room temperature for up to 3 days.

Tips:

Make sure your butter is at room temperature before beating. This will ensure a smooth and creamy batter.

Notes:

This recipe makes one 6 inch cake. Double the recipe if you want a 2-layer cake.

Frequently Asked Questions:

Q: Can I use a different size cake pan?
A: Yes, but you’ll have to adjust the baking time accordingly.

Recipe 2: Chocolate Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Instructions:

  1. Preheat the oven to 350°F. Grease and flour a 6 inch cake pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Stir in boiling water until well combined.
  6. Pour batter into prepared pan and smooth the top with a spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 Slice
Calories: 455
Fat: 25g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 295mg
Carbohydrates: 59g
Fiber: 3g
Sugar: 41g
Protein: 5g

Cooking Time:

30-35 minutes

Equipment:

  • 6 inch cake pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Mixer
  • Spatula
  • Wire rack

Serving Suggestions:

Frost with your favorite frosting and decorate with chocolate shavings or sprinkles.

Variations:

Add espresso powder or peppermint extract for a different flavor.

Substitutions:

You can use sour cream instead of buttermilk for a richer cake. You can also use coconut oil instead of vegetable oil for a tropical twist.

Storage:

Store cake in an airtight container at room temperature for up to 3 days.

Tips:

Make sure your egg and buttermilk are at room temperature before mixing. This will ensure a smooth batter.

Notes:

This recipe makes one 6 inch cake. Double the recipe if you want a 2-layer cake.

Frequently Asked Questions:

Q: Can I use a different type of oil?
A: Yes, you can use any neutral-flavored oil such as canola or grapeseed oil.

Final Thoughts

The 6 inch wedding cake is a perfect way to have a small and sweet wedding without sacrificing a beautiful cake. These two recipes are classic and delicious, and can be easily customized to your liking. Whether you’re a fan of vanilla or chocolate, these cakes are sure to impress. So go ahead and try making a 6 inch wedding cake for your next intimate celebration!