- For the Wedding Cake
- ⅔ cup unsalted butter at room temperature
- 1 ⅓ cups sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups semi-skimmed milk at room temperature
- 8 ounces white chocolate, chopped
- 3 cups mixed fresh berries
- For the White Chocolate Icing
- 2 cups unsalted butter at room temperature
- 16 ounces good quality white chocolate, melted and cooled to room temperature
- 2 cups icing sugar, sifted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- For the Decoration
- 1 14-inch (35 cm) round cake pan, 3-inches (7.5 cm) tall
- 1 10-inch (25 cm) round cake pan, 3-inches (7.5cm) tall
- 1 8-inch (20 cm) round cake pan, 3-inches (7.5 cm) tall
- 1 6-inch (15 cm) round cake pan, 3-inches (7.5 cm) tall
- 3 cardboard cake bases, 10, 8 and 6-inches (25, 20 and 15 cm) respectively
- 1 cake platter, at least 16-inches (40 cm) across
- Untreated wooden doweling
- 1 offset spatula
- Piping bags and tips
- Small fondant leaf cutters
- Green satin ribbon, 1-inch in diameter, about 2 metres of dark green, and 1 metre of light green
- Cake wheel or Lazy Suzan
- For the Royal Icing
- ½ cup warm water
- 4 ½ cups icing sugar, sifted
Method White Chocolate Icing In a stand-up mixer or in a huge bowl with electric beaters, beat butter till fluffy. Beat in cooled melted chocolate on medium pace. Reduce velocity and beat in icing sugar, vanilla and salt (icing may be a little soft). Chill for about an hour to set before using. Icing may be made ahead and chilled for up to a week, or wrapped and frozen as much as a month (thaw refrigerated). Once thawed, beat to make fluffy, then use. White Chocolate Berry Wedding Cake Preheat oven to 325 F (160 C). Grease and flour a 10-inch (25 cm) cake pan with 3-inch (eight cm) aspects and line backside with parchment paper. In a stand-up mixer or in a massive bowl with electric beaters, beat butter and sugar till fluffy. Add eggs one at a time, mixing well after each addition, and stir in vanilla. In a separate bowl, sift flour, baking powder and salt. Add flour to butter combination in four additions, alternating with milk, blending properly after each addition. Melt chocolate in a bowl over slightly simmering water, stirring until almost melted. Remove from heat and retain to stir till melted. Pour warm chocolate into cake batter whilst blending. Pour into prepared pan and bake till a tester inserted within the middle of the cake comes out clean, about forty five minutes. Allow cake to cool 30 minutes, then take away from pan to chill completely. Wrap cake and shop frozen or at room temperature until prepared to bring together. To assemble, slice cake horizontally into 3 layers. Spread approximately 2/3 cup of icing on backside layer, and spread 1/3 cup of icing on subsequent layer. Sprinkle combined berries over iced backside layer and region subsequent layer on pinnacle, with iced-side down, so that icing holds berries in place. Repeat with next layer. Ice outdoor of cake on top and aspects to cover and level. Chill. Cake Decorating To prepare rolling fondant: To tint fondant, add a bit of the coloration paste to a small ball (about ½ cup) of fondant and knead well. Add this ball to a bigger part of fondant (about three lbs, for the 14-inch, 1 ½ lbs for the 10-inch, 1 lb for the eight-inch and ½ lb for the 6-inch tiers) and knead through hand or in a mixer outfitted with the paddle attachment (now not electric powered beaters). Adjust coloration as needed by adding greater coloration to intensify the tone, or more fondant to lighten the tone. This cake uses a darker inexperienced for the base, gradually running as much as a pale inexperienced for the 6-inch tier. Lightly dust your rolling surface with icing sugar and start via rolling the darkest green fondant for the 14-inch tier. Roll out a circle ¼ -inch (five mm) thick. Keep final fondant covered in any respect times. Use your rolling pin to roll up fondant and raise it gently over the 14-inch (35 cm) tier. Unroll fondant over cake and lightly use your hands to stick fondant to icing. Trim fondant from base of cake and rub floor of fondant in a circular route to create a smooth floor. If any air pockets appear, use a pin to launch the air and rub the spot gently together with your finger to erase the hole. Repeat this technique with the ultimate tiers. Take advantage of trimmed excess fondant to reduce out small leaf patterns with a small leaf cutter and set aside (it's far OK in the event that they dry out). To stack tiers, they ought to be stabilized with wood doweling. Insert a length of doweling into base tier, at least 4-inches (10 cm) from the out of doors edge. Mark on the doweling wherein the cake reaches and get rid of. Cut doweling at that mark and cut 4 extra equal in period (this guarantees the cake will take a seat level). Insert the dowelling into cake in a circle and lightly region 10-inch (25 cm) tier on pinnacle. Repeat this step with the 10-inch (25 cm) and 8-inch (20 cm) tiers. To shipping a cake of this length and weight, it's miles advise to take it in two pieces and assemble on-site. Stack the lowest 2 tiers together, and stack the pinnacle tiers. To enhance cake, start with the lowest tier, wrapping with green ribbon. Fill a piping bag geared up with a small undeniable tip with green royal icing and pipe a stem design sprouting from the ribbon. Use royal icing to adhere leaves onto stem layout. Repeat preferred patterns and piping on every tier (use your personal creativity or follow the photo of this cake for design inspiration). Royal Icing For royal icing, stir together all ingredients to blend, then beat with electric beaters on excessive velocity till mixture is stiff, approximately 7 minutes. Tint icing as preferred. Cover floor of icing immediately with plastic wrap and keep at room temperature until equipped to use.
Recipe for White Wedding Cake
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