WEDDINGS/UNDER THE CHUPPAH-SOUR CREAM POUND CAKE WITH BUTTERCREAM ICING WEDDING CAKE

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Wedding Cake; thereby demonstrating that they know how to:

1. Measure and combine the ingredients properly.
2. Use an electric mixer with beater and dough hook.
3. Cream butter and sugar.
4. Sift flour, salt and baking powder.
5. Alternately add ingredients.
6. Prepare the baking pans.
7. Bake to the proper degree of doneness.
8. Prepare icing and frost cake.
9. Load a pastry bag with a decorative tip and decorate cake.

B. The students will demonstrate their knowledge of how this recipe fits into the history and traditions of the Jewish community by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. The class can be divided into two groups, one to prepare the cakes and one to prepare the icing.

2. It is absolutely essential that the cakes be room temperature before applying the icing, otherwise, the icing will melt. Be sure to allow enough time for the cakes to cool. Alternatively, the cakes can be made in one class and frozen or refrigerated for future use.

3. Also, the cakes can be made by one class, and the icing by a later class.

B. TECHNIQUES

1. This recipe produces a very sturdy cake that lends itself to being made in tiers if a more elaborate wedding cake is desired.

2. When making a tiered cake, it is customary to leave the upper tiers on their plates or boards and provide support by inserting four or more straws or thin wooden dowels into the cake beneath. This is so that the weight of the upper cakes does not depress the lower ones.

3. Students can practice icing decoratively with decorating tips and piping bags on a clean surface such as a flat plate before attempting the application on the cake. Icing can be reinserted into the bag and reused after practicing.

4. Icing roses, if desired, can be formed on waxed paper squares attached to a flower nail and then frozen on a tray for easy application to the cake. 

5. A lazy susan (plate that spins) is very useful for applying icing to the cake.

6. Do not freeze the cake for future use after icing it. It will “sweat” through the icing as it defrosts. The cake, once iced, can be refrigerated for 2 to 3 days.

III. FOOD FOR THOUGHT

A. What elements must be present for a Jewish wedding to be considered legal?

B. Why was the origin of Jewish weddings marked by two separate legal ceremonies?

C. What religious significance has been attributed to the uniquely Jewish breaking of a glass at the end of the ceremony?

D. It might be fun and interesting to schedule and plan a model wedding with your students at which this cake could be served as part of the festivities.

MATERIALS FOR SOUR CREAM POUND CAKE WITH BUTTERCREAM ICING

• electric mixer with flat beater

• granulated sugar

• unsalted butter
• large or extra large eggs
• all-purpose flour
• cake flour
• salt
• baking soda
• sour cream
• lemon extract
• orange extract
• pure vanilla extract
• solid vegetable shortening
• confectioner’s sugar
• milk
• measuring cups
• measuring spoons
• small bowl for cracking and checking eggs
• sifter
• waxed paper or cooking parchment
• non-stick cooking spray
• cake tester or thin wooden skewer
• cardboard cake boards
• 9" to 10" layer cake pans
• decorating pastry bags
• decorative pastry tips
• silicone spatulas
• flower nail (optional)
• waxed paper
• support straws or wooden support skewers (optional)
• scissors

• plastic wrap

• paper towels

• baking pans

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

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WEDDINGS/UNDER THE CHUPPAH

The modern Jewish wedding, as we know it now, evolved from a ceremony that became prevalent in the Middle Ages. Until that time, a marriage took place in two entirely separate stages. There was a betrothal or erusin which involved a legal contract. The bride and groom were considered legally wed at this point and a get or divorce was necessary to dissolve the marriage. However, the marriage was not considered to be consummated until after the next ceremony, nissuin (nuptials)
which also came to be called chuppah. Until the eleventh century, a year might go by between the two ceremonies. At that time, because of the perilous circumstances in which Jews found themselves, the expense of two celebrations, and the temptation that bride and groom might feel when they had been promised to each other, but not allowed to touch, the ceremonies were combined. The distinction between the two ceremonies can still be seen in today’s weddings by the presence of two cups of wine (or one cup filled and blessed twice).

The wedding begins with a greeting to the guests, welcoming them to the ceremony and reminding them of their obligation to rejoice with and honor the bride and groom and to form a sustaining community for them. This is followed by an invocation. God is asked to bless the wedding. There is kiddush, a blessing for the first cup of wine. In most cases, the wine is not drunk until after birkhat erusin, the blessings of betrothal. This blessing once included a warning that the bride and groom not approach each other sexually until after the second ceremony. Today it is usually more loosely interpreted. After this blessing, the wine is drunk. Among members of some communities, the first cup of wine is shared with members of the immediate family and sometimes close friends. The ring ceremony follows. Symbolically, with the acceptance of the ring, the groom acquires the bride. The words which the groom speaks with the presentation of the ring are called the haray aht. The bride is not legally required to say or do anything when she receives the ring. In modern Conservative and Reform weddings, she may choose to express her acceptance and also to present the groom with a ring. Although there are no wedding vows in the Jewish wedding liturgy, many rabbis have added vows because of the American cultural need to say “yes.” Most avoid formulas that are identified with Christian wedding ceremonies. This completes the betrothal part of the ceremony.

It has become custom to separate the two ceremonies with the reading of the ketubah (marriage contract). Often, this is when the rabbi makes a short speech. The nuptial part of the wedding begins with another kiddush and consists of the sheva b'rachot (seven blessings) and yichud. The sheva b'rachot conclude the marriage service and the rabbi will usually make a pronouncement declaring the bride and groom as husband and wife. The groom will then break a glass. This is a
custom and is essentially non-religious, but over the thousands of years that it has been a part of the ceremony, it has been imbued with religious symbolism. Yichud is a short period of isolation of the bride and groom, which in ancient times, was when the consummation of the marriage took place.

A joyous celebration follows with music, dancing, feasting, drinking and other forms of entertainment. The following recipe for a beautiful wedding cake will please and honor the bride and groom.

SOUR CREAM POUND CAKE

• 2-3/4 cups sugar
• 1 cup butter
• 6 eggs
• 1-1/2 cups sifted all-purpose flour
• 1-1/2 cups sifted cake flour 
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup dairy sour cream
• 1/2 teaspoon lemon extract
• 1/2 teaspoon orange extract
• 1/2 teaspoon vanilla
• 1 cup chocolate chips (optional)

1. In mixer bowl, cream together sugar and butter until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Sift together flour, salt, and baking soda.
4. Add to creamed mixture alternately with sour cream, beating after each addition.
5. Add extracts and vanilla and beat well. (Add chocolate chips if desired)
6. Pour batter into greased, waxed paper-lined baking pans.
7. Bake at 350°F. for 40-45 minutes, or until cakes tests done.
8. Cool 15 minutes before removing from pan.
9. Yields two 9-inch layers

BUTTER CREAM ICING

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine
• 1 teaspoon vanilla
• 1 lb. sifted confectioners sugar
• 2 T. milk

1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar, 1 cup at a time, beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry.
6. Add milk and beat at high speed until light and fluffy.
7. Keep icing covered with a damp cloth until you are ready to decorate.
8. For best results, keep icing bowl in refrigerator when not in use.
9. Can be refrigerated in airtight container for up to three weeks or frozen indefinitely. Rewhip before using.
10. Yields 3 cups