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Delicious Ways to Personalize Your Wedding

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Chocolate Almond Wedding Celebration Cake
Monogrammed Mini Chocolate Cakes
Easy Cinnamon Chips Brunch Crescents
Tuxedo Brownie Hugs Cookies

(Family Features) - Whether planning an intimate brunch or a formal dinner reception, here are several delicious ways every bride and groom can add their own special touch to their wedding festivities.

Greeting Out-of-Town Guests

  • For a sweet way to surprise visitors, have homemade cookies, a thermos of cold milk or hot cocoa and some Hugs and Kisses waiting for hotel guests.
  • Make guests feel pampered by leaving a goodnight Hug and Kiss on their hotel room pillow.

Decorations and Favors With Flair

  • Spread Hugs and Kisses across the place card, guest book and wedding cake tables to add a sophisticated silver and gold touch.
  • Wrap several homemade sweets in colored cellophane or Hugs and Kisses in lace or tulle, and tie them with a satin bow to match your wedding colors.

Dessert Ideas for Wedding Festivities

  • For a small wedding or rehearsal dinner, make your own Celebration Cake, and decorate it with a removable centerpiece made from Hugs and Kisses.
  • For an extra dessert treat, set a silver bowl filled with Hugs and Kisses on the dessert buffet next to the wedding cake.

Host a post-wedding brunch for the bride and groom at the home of a family member or friend, and serve homemade coffeecakes, scones and crescents made with cinnamon chips.

For more recipes and craft ideas, visit www.hersheys.com/kisses or www.hersheykitchens.com

Wedding Cake Topper and Kisses Rosette Decorations

Completed craft is for decorative purposes only and should not be eaten.

Materials Needed:

  • 65 each Hershey's Kisses Chocolates and Kisses With Almonds Chocolates
  • Low temperature hot glue gun
  • Floral wire
  • Clear cellophane wrap
  • 2 packages white silk rose leaves, approximately 1-1/4 inches long
  • Floral tape
  • 1 plastic bouquet holder with Styrofoam center (available at craft stores)
  • 5 yards 1/4-inch wide silver wired ribbon
  • 1 bunch baby's breath
  • 3 yards 2-inch wide gold edged white ribbon

Kisses Rosette Decorations:
Spread glue on bottom of one foil-wrapped Kiss. Firmly press bottom of another Kiss to it. Insert a 3-inch floral wire into one pointed end of double Kisses. Wrap 4-inch square of clear cellophane around the double Kisses, twisting tightly. At bottom of rosette, place one white silk rose leaf; wrap floral tape around wire and leaf stem. Continue wrapping tape down the stem, adding second leaf approximately 1 inch below the first.

Cake Topper: Create seven each of silver and gold Kisses Rosette Decorations. Arrange rosettes by inserting stems into Styrofoam center of bouquet holder, alternating silver and gold rosettes. Decorate with curls of silver ribbon and sprigs of baby's breath.

Cake Layer Decorations: Wrap 2-inch wide gold edged ribbon around base of each layer. Prepare 9 -10 Kisses Rosette clusters of two rosettes each (one silver and one gold) and 9 -10 clusters of three rosettes each, tying each together with one white leaf and curled silver ribbon. Insert baby's breath into each cluster. Arrange on cake layers, alternating two and three cluster Kisses Rosette Decorations.

Candle Ring Centerpiece

Completed craft is for decorative purposes only and should not be eaten.

Materials Needed:

  • 15 each Hershey Kisses Chocolates and Kisses With Almonds Chocolates
  • Low temperature hot glue gun
  • Floral wire
  • Clear cellophane wrap
  • 1 package white silk rose leaves, approximately 1-1/4 inches long
  • 3 yards 1/4-inch silver wired ribbon, cut into six 6-inch pieces, curled
  • 1 bunch baby's breath
  • 1/4 yard silver sheer fabric
  • 1 small bag plastic pearl beads
  • White pillar candle (8-inch height, 3-inch diameter)

Directions:
Using the Kisses Rosette directions, prepare 15 Kisses Rosette Decorations using both silver and gold Kisses. Create three clusters of two rosettes each and three clusters of three rosettes each; tie each together with one white leaf and curled silver ribbon. Insert baby's breath into each. Cut fabric 12 inches wide by 20 inches long and roll lengthwise to form 20-inch long tube. To secure ends, tie with small length of ribbon to form a ring. Tie silver-wired ribbons around ring approximately 4 inches apart. Attach rosette clusters at each tied section. Glue pearl beads to outside of candle. Insert candle into fabric ring.

Chocolate Almond Wedding Celebration Cake

Ingredients
Chocolate Almond Cake
  • 2-1/2 cups (5 sticks) butter or margarine, softened
  • 3 cups sugar
  • 8 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups finely ground blanched almonds
  • 3/4 cup Hershey's Cocoa
  • 2-1/4 teaspoons baking powder
  • 2/3 cup milk
  • 2 teaspoons almond extract
Creamy Buttercream Frosting
  • 1 cup (2 sticks) butter or margarine
  • 1 cup shortening
  • 2 teaspoons vanilla or almond extract

Preparation
    1. Prepare Chocolate Almond Cake. Heat oven to 325°F. Grease and flour one 12 x 2-inch and one 6 x 2-inch round baking pan.
    2. Beat butter and sugar in large bowl of heavy duty mixer until fluffy. Gradually add eggs, beating until well blended.
    3. Stir together flour, almonds, cocoa and baking powder. Alternately add with milk to egg mixture; beat until well blended. Add almond extract; continue beating until fluffy. Spoon 2 cups batter into prepared 6-inch pan; spoon remaining batter into prepared 12-inch pan.
    4. Bake 45 to 55 minutes or until wooden pick inserted in each cake comes out clean and cakes begin to pull from sides of pans. Cool 15 minutes; remove from pans to wire racks. Cool completely.
    5. Repeat steps 1, 2, 3 and 4 for second layer of 12 and 6-inch cakes.
    6. Grease and flour three 9-inch round baking pans. Repeat steps 2 and 3, but divide batter evenly into prepared 9-inch pans.
    7. Bake 35 to 40 minutes or until wooden pick inserted in each cake comes out clean and cakes begin to pull from sides of pans. Cool 15 minutes; remove from pans to wire racks. Cool completely. (You will have an extra layer to freeze for another use.)
    8. Prepare 3 recipes of Creamy Buttercream Frosting. Creamy Buttercream Frosting - Beat 1 cup (2 sticks) butter or margarine, 1 cup shortening and 2 teaspoons vanilla or almond extract in large bowl of heavy duty mixer until blended. Gradually add 7-1/2 cups powdered sugar alternating with 1/4 cup milk until well blended. Gradually beat in 1/4 cup light corn syrup; beat on high speed until fluffy. If necessary, add additional corn syrup, one teaspoon at a time, until you get the consistency you like. About 6 cups frosting.
    9. To assemble - Prepare a cake board or use large serving platter. Place bottom layer of each tier on a cake circle or foil-covered cardboard piece cut to fit; secure each cake to a circle with a few strokes of frosting.
    10. Fill and frost 2 layers for each tier. You will now have 3 frosted two-layer cakes: 12, 9 and 6 inches.
    11. Place frosted 12-inch tier on cake board securing with a few strokes of frosting. Gently press 8-inch plate or circle into top of 12-inch tier to imprint circle; remove. Cut seven 3-3/4-inch lengths from a 1/4-inch diameter wooden dowel rod. Spacing evenly within circle guide, push rods down in cake to the base.
    12. Place frosted 9-inch cake tier on base cake tier; top with frosted 6-inch cake. Decorate cake as desired.

Serves
About 90 servings without top tier.

Notes, Tips & Suggestions
You will need to triple this recipe to complete Wedding Celebration Cake.

Monogrammed Mini Chocolate Cakes

Ingredients
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup water
  • 3 tablespoons Hershey's Cocoa
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup dairy sour cream
  • Cocoa Glaze (recipe follows)
  • Decorating icing in tube, desired color

Preparation
    1. Heat oven to 350°F. Line 13x9x2-inch baking pan with parchment paper or waxed paper.
    2. Combine butter, water and cocoa in small saucepan. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Stir together flour, sugar, baking soda and salt in medium bowl. Stir in hot cocoa mixture. Add egg and sour cream; beat on medium speed of mixer until well blended. Pour batter into prepared pan.
    3. Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; carefully remove parchment or waxed paper. Cool completely.
    4. Cut cake into small pieces, each about 2x1-3/4 inches. (Cake will be easier to cut if frozen for several hours or up to several days.) Place on cooling rack. Prepare COCOA GLAZE. Spoon over top of each piece of cake, allowing glaze to run down sides. Allow glaze to set. Garnish with monogram, using decorating icing. Place in foil cup, if desired.
    5. Cocoa Glaze: Bring 1/2 cup water and 1/4 cup (1/2 stick) butter to boil in small saucepan. Stir in 1/2 cup Hershey's Cocoa. Remove from heat; cool slightly. Gradually add 3 cups powdered sugar, stirring with whisk until smooth. Stir in 2 teaspoons vanilla extract. About 1-1/2 cups glaze.

Serves
About 24 mini cakes

Easy Cinnamon Chips Brunch Crescents

Ingredients
  • 2 cans (8 ounces each) refrigerated quick crescent dinner rolls
  • 2 tablespoons butter or margarine, melted
  • 1-2/3 cups (10-ounce package) Hershey's Cinnamon Chips, divided
  • Cinnamon Chips Drizzle (recipe follows)

Preparation
    1. Heat oven to 375°F. Unroll dough; separate into 16 triangles.
    2. Spread melted butter on each triangle. Sprinkle 1 cup cinnamon chips evenly over triangles; gently press chips into dough. Roll from shortest side of triangle to opposite point. Place, point side down, on ungreased cookie sheet; curve into crescent shape.
    3. Bake 8 to 10 minutes or until golden brown. Drizzle with Cinnamon Chips Drizzle. Serve warm.
    4. Cinnamon Chips Drizzle: Place remaining 2/3 cup chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.

Serves
16 crescents

Tuxedo Brownie Hugs Cookies

Ingredients
  • 60 Hershey's Hugs Chocolates
  • 1 package (1 pound 6.5 ounces) original supreme brownie mix with syrup pouch
  • 1/4 cup Hershey's Cocoa
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 2 eggs

Preparation
    1. Remove wrappers from Hugs Chocolates. Heat oven to 350°F. Grease and flour cookie sheet or line with parchment paper.
    2. Stir brownie mix, pouch of syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
    3. Bake 8 minutes or until set. Cool 1 to 2 minutes. Press a Hugs Chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Serves
About 5 dozen cookies

SOURCE: Hershey's



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