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Wedding cake recipe

Updated on May 20, 2011

Tools needed

To make a wedding cake, you need to start preparations a day before the wedding, it's important to prepare the cakes a day before. It's important to think about the wedding topper too. It is a small model that sits on top of the wedding cake, most of wedding toppers are representation of the couple in formal wedding attire.

  • You need to get nonesticky cake pans of diameters 12", 9", 6" each of 3" highet.
  • Parchment paper to line the pans and cardboard circles.
  • A large serrated knife.
  • 10 non-flexible straws.
  • An offset spatula.
  • A plank of wood covered with aluminium foil to serve cake on.
  • You can also get a ready wedding cake stand to make it easier for you

For cake preparation

1- You need nonestick vegetable oil spray

2- 9 pound cake flour "4 kg"

3- 4 tbsp baking powder

4- 1 tsp salt

5- 11/2 cups unsalted butter at room temperature

6- 5 cups powdered suger

7- 31/2 cups water at room temoerature.

8- 6 large eggs whites

9- 1 pound chocolate chipps "1/2 kg"


For frosting

3 pounds "11/2 kg" white chocolate (Chopped)

2 pounds philadelphia cream cheese

41/2 cups butter at room temperature

8 tsp vanilla

1 tbsp almond extract

1 bottle red food colour

Rassperry preserves

For covering

3 kg "6pounds" regalice fondant

For decoration

Plastic straws

Unsprayed roses

How to make the cake?

1- Preheat the oven to 350°F

2- Line bottoms of 6-inch-diameter, 9-inch-diameter and 12-inch-diameter cake pans with 3-inch-high sides with parchment paper.

3- Spray parchment and sides of pans with nonstick spray

4- Sift flour, baking powder and salt into a large bowl.

5- Blend unsalted butter in a large bowl until it becomes smooth.

6- Gradually add 3 cups of powdered sugar, keed blending until the mixture becomesfluffy.

7- Beat in flour mixture in 6 additions alternately with 3 1/2 cups water in 5 additions.

8- Using clean dry beaters, beat egg whites in another large bowl until medium-firm peaks form.

9- Gradually add remaining sugar, beating until whites are very thick and glossy for about 5 minutes.

10- Add 1/3 of whites into batter to lighten.

11-Add remaining whites in 2 additionsthen add chocolate pieces.

12- Now move 2 1/2 cups cake batter to pre-prepared 6-inch pan, 4 1/2 cups of cake batter to the 9-inch pan and pour the remaining cake batter to the 12-inch pan; spread batter evenly in pans.

13- Place the cake pans on top rack in the oven. Bake cakes until tester inserted into center comes out clean (about 50 minutes)

14- Cool cakes on raks for about 1 hour.

15- Put the cakes on cardboard rounds and leave them covered with aluminium foil at room temperature for 1 day.

Making frosting

 1- Place white chocolate in a large metal or pyrex bowl; set over a large saucepan of boiling water. Stir until chocolate is melted then remove it from over water. Sir until chocolate becomes smooth. Cool chocolate to room temperature as you're stirring occasionally.

2- In a large bowl, beat cream cheese by an electric mixer till it becomes smooth and light.

3- Gradually beat butter in, then pour white molten chocolate into the bowl.

4- Add vanilla and almond extracts and continue mixing.

5- Add colour drops and beat till you get the pink colour.

Assembly

 1- Using a long saw-toothed knife, cut 12-inch cake horizontally into 3 equal layers.

2- Transfer 2 layers leaving the bottom layer.

3- Spread 10 tablespoons preserves over the bottom cake layer, leaving 1/2-inch border at edge.

4- arrange rassberries all over the bottom cake.

5- Spoon 1 cups frosting over berries. Use a spatula, to spread frosting over cake and berries .

6- Slide the middle cake gently over frosting then repeat filling process.

7- Put the third cake layer on top, cut side down.spread frosting smoothly over top and sides of cake then refrigirate for 1 hour.

8- Do the same with the 9" cake and the 6' cake.

Make the covering with fondant

1- Place the 12-inch cake on the serve surface then Insert 1 plastic straw straight down into the center of cake.

2- Using a pen, mark the straw 3 mm inch above fondant.

3- Remove the straw and cut with scissors at the mark.

4- Cut 4 more straws to the same length.

5- Place 4 cut straws into the cake 3 inches away from the edgeand Place one in the centre.

6- Repeat step 5 with the 9" cake.

7- Keep warming and blending as needed until frosting is soft enough to be pipe.

8- Arrange flowers decoratively on cake tiers.

9-Mix drops of colour into fondant pieces soften with your hand and mix colour till it becomes pale pink. On sprayed round parchment papers of 6",9" and 12" spread fondant to 3 mm thick and cut around the edges of papers.

10- Place the fondant rounds over the three cakes.

11- Place the 9-inch cake on cardboard over straws in the 12-inch cake and place the 6-inch cake on cardboard over the straws in 9-inch cake.

12-Place some frosting into a pastry bag fitted with a tiny round plane tip. Draw patterns on sides of the cakes.

13- Use another bag with a larger plain round tip to pipe big dots of frosting, side by side, around the base of the 6-inch, 9-inch and the 12-inch cakes.

Final decoration

Place the bowl of remaining frosting over low direct heat for few seconds to soften frosting slightly.

 

Comments

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    • kafsoa profile imageAUTHOR

      kafsoa 

      7 years ago

      Thanks Deborah and Whole-isticDiva, this recipe takes time but the result is wonderful. For piping flowers you can type it in the youtube search box and you'll get many step by step ideas to pipe flowers:)

    • Whole-isticDiva profile image

      Whole-isticDiva 

      7 years ago from NY, NY

      Beautiful cake! I love making rolled fondant cakes...I'm not so great with piping flowers and such... but practice makes perfect so perhaps someday!

    • Deborah-Diane profile image

      Deborah-Diane 

      7 years ago from Orange County, California

      Wow! What a great money saving idea for a wedding! Your directions are nicely detailed, too!

    • kafsoa profile imageAUTHOR

      kafsoa 

      7 years ago

      Thanks valeed, I hope you found it useful.

    • Valeed profile image

      Valeed 

      7 years ago from Pakistan

      Oh wow! Nice hub with a good written description of the wedding cake recipe. Rated it up :)

    • kafsoa profile imageAUTHOR

      kafsoa 

      7 years ago

      It's useful when you plan to marry, or when any of your friends or relatives are going to marry soon ;)

    • Ancillotti profile image

      Ancillotti 

      7 years ago from Brasil, Vitoria - ES

      Lovely hub. Thanks for reading about! Up!

    • kafsoa profile imageAUTHOR

      kafsoa 

      7 years ago

      Thank you guys "ranger and Christine Vianello"

    • ChristineVianello profile image

      ChristineVianello 

      7 years ago from Philadelphia

      Great recipe, I would love to "attempt" to make it! :)

    • profile image

      ranger2010 

      7 years ago

      great cake

    • kafsoa profile imageAUTHOR

      kafsoa 

      7 years ago

      Thank you Joyce. Infact I didn't take a photo for the cake I made. I didn't know that I'm going to write this recipe one day ;) but It's very close to the one I made. Besides the cake topper was formal, not funny like this one. Thanks for the vote :)

    • Joyce F profile image

      Joyce F 

      7 years ago from USA

      Great Wedding cake recipe hub. Is that the cake you made for your friend's wedding? It's beautiful. Voted up and useful.

    • kafsoa profile imageAUTHOR

      kafsoa 

      7 years ago

      Yes I hear you, I made one for my best friend's wedding and every body didn't believe it's home made. It was about 1/4 the cost. Thanks for being the first to comment on this hub ;)

    • lisawebber profile image

      lisawebber 

      7 years ago

      The high-flying June brides are fast approaching, but every year wedding bells are ringing that's why this helpful hub of yours is a must read!

      Rated up and voted :)

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