Mexican Wedding Cakes

Food & Drinks | November 19 2009 | by Jenny | 0 Comments

Wedding cakes have the same role everywhere in the world but the way they are made is different from one country to another. In the fallowing article we will talk about Mexican wedding cakes. Mexican wedding cakes are wedding cakes that have an amazing tradition. Stay around and you will see how should you design and bake a Mexican wedding cake.

Mexican wedding cakes are also known as Russian wedding cakes, tea cakes or crescent cookies. Whatever you chose to call your Mexican wedding cake, its delicious taste it’s a bum at many weddings. The part there is, regarding Mexican wedding cakes, is that you don’t have to wait until a wedding comes up to make one, they work for any kind of celebration. You should know that recipes can differ in someway but you can easily play around with the recipe you chose. Below you will see some of the variations of this delicious and popular desert. Enjoy!


The first Mexican wedding cake recipe it has the fallowing ingredients: 2. c flour, 1.c butter, 1 tsp vanilla, 1 c. chopped nuts, extra confectioners’ sugar, ¾ c. confectioners’ sugar. The oven has to be heated at 300 degrees. Take the cream, butter and vanilla and blend them all together in the flour with a spoon.  Add the walnuts and shape all the mixture into a ¾ balls rolling them into your palm. Place ½ inch apart on an ungreased cookie sheet. Be sure you respect the quantity exactly, if you want to play with it around it might be a risk but it might work, so it’s your choice. In order to have your Mexican wedding cake, bake all this in the 300 degree oven about 25-30 minutes or until the cookies have a brown color. You can taste them to see how they are; I mean this is how true bakers do. Remove the rack when it’s still hot. Roll them through the confectioners’ sugar and cool them and then roll them again. In order to have fresh cookies try to store them in a tightly covered container. When you present them as your wedding cake, decorate them as you should.


The second Mexican wedding cake recipe has the fallowing ingredients: 1 c. butter at the room’s temperature, 2 c. plain flour, a dash of salt, ½ c. powered sugar, 1 (oz.) bag almonds, 1 tbsp. vanilla. Mix together the sugar, butter and salt until you get a smooth texture. While mixing them add flour and nuts by hand. Poor them everywhere so all the mixture will be filled with flour and nuts. Use the teaspoonfuls and drop the cookies on an ungreased cookie sheet. Bake them at 350 degrees for 20 minutes. When they’re cooked, remove them from the oven and roll them through the powdered sugar. Keep them in a cool place and also keep them in a covered container. If the powdered sugar falls off, don’t be afraid to roll them again. It’s important for you and for your wedding that your Mexican wedding cake looks amazing.

The third Mexican wedding cake recipe needs the following ingredients: ½ c. powdered sugar, 1 c. chopped pecans, 1 c. butter, dash of salt, 1 tsp. vanilla, 2 ¼ c. flour. Mix all these together in the fallowing order: butter, powdered sugar, vanilla, flour, the dash of salt and the pecans. Chill the dough and roll them together in 1 inch balls. Bake all these at 375 degrees for 10-20 minutes. While they are still warm roll them in powdered sugar and when they’re cooled off, roll them in powdered sugar again. As you can see this recipe is the fastest. So you can chose which recipe you want by thinking of some factors.

Mexican Wedding Cakes

The forth Mexican wedding cake recipe has the fallowing ingredients: ½ cup (50 grams) toasted nuts, ½ teaspoon salt, ½ teaspoon (2 grams) of pure vanilla extract, ½ cup (55 grams) confectioners, sugar or icing, 2 cups, (280 grams) purpose flour,  1 cup, (227 grams) of unsalted butter, room temperature, topping: 1 cup of powdered icing or sugar. When you have all this you can start working. Bake the nuts on a baking sheet for around 8 minutes or until they get a lightly brown color. Cool them off and put them together with the ½ cup of sugar confectioners into a food processor fitted with a metal blade. Grind the nuts and set them aside, now it’s time to take care of something else. In a ball cream the butter and the remained confectioners until they get fluffy and light. Add the vanilla extract, the flower and the salt and beat them together until you get a smooth combination. Form dough into 1 inch balls and place them 1 inch aside on the cooking sheet. Bake all these for 10-15 minutes or until the cookies become brown. Remove them from the oven when it’s time and place them on a rack in order to cool them off. Take a pan and ½ confectioners’ sugar o the bottom of the pan and then place the cooled cookies on the sweet sugar. Make about three dozen of cookies and keep them in a covered container. Arrange them nicely as a Mexican wedding cake would be.

As you can see the four recipes are very alike. The result is the cookies that have to be rolled into the sugar in order to look fluffy and nice. Usually couples that chose to have Mexican wedding cakes at their wedding order form ahead the special pans that are supposed to hold the cookies. Some other couples just arrange the cookies one on the top if each other in order to look like a cake. It’s your decision but you should know that even if a Mexican wedding cake it’s a little bit funkier you can still add a wedding topper on it. Be creative and design the topper you want on your Mexican wedding cake. Decorate you Mexican wedding  cake as any other cake and don’t be surprised when you’re guests will not be able to take their eyes of your cake.11

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