Choose section to search
Type to search
Recipe Book
Recipe Category / Special Cakes

Wedding cake

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Wedding cake

Method

For the first tier

  • Preheat the oven to 160οC (320οF) set to fan.
  • Butter and flour two 28 cm springform pans and line them with buttered parchment paper. Set aside.
  • For a better result, divide the recipe in half, and prepare the cake layers in 2 batches so that the mixture is well beaten in the mixer.

 

  • In a mixer’s bowl, beat the butter and the sugar with the paddle attachment at medium-high speed for 3-4 minutes, until they are fluffy.
  • Lower the speed and add the vanilla extract along with the eggs one by one, waiting each time for the mixture to be incorporated before adding the next.
  • Add the salt, flour, zest, and juice.
  • Beat for 1 more minute until the ingredients are homogenized.
  • Remove the bowl from the mixer.
  • Divide the mixture into the 2 pans and bake for 60-70 minutes.
  • You can check that the cake is done by sticking a toothpick inside; if it comes out clean, then it is ready.
  • Remove the springform pans from the oven and set them onto a rack to cool completely.

For the second tier

  • Butter and flour two 20 cm springform pans and line them with buttered parchment paper.
  • Follow the exact same process and divide the mixture into the pans.
  • Bake for 50-60 minutes.
  • Remove the springform pans from the oven and set them onto a rack to cool completely.

For the third tier

  • Butter and flour two 16 cm springform pans and line them with buttered parchment paper.
  • Follow the exact same process and divide the mixture into the pans.
  • Bake for 30-40 minutes.
  • Remove the springform pans from the oven and set them onto a rack to cool completely.

For the fourth tier

  • Butter and flour three 10 cm round cookie cutters.
  • Butter a piece of parchment paper and line a 30x40 cm baking sheet.
  • Place the cookie cutters onto the baking sheet, and set aside until needed.
  • Follow the exact same process as you did for the other tiers, and divide the mixture into the cookie cutters.
  • Bake for 20-30 minutes.
  • Remove the baking sheet from the oven and set it onto a rack to cool completely.

For the buttercream

  • Follow the same process for the buttercream for all four tiers.
  • Keep the buttercream of each tier separately, in order to decorate your cake.

 

  • In a mixer’s bowl, beat the butter and the icing sugar with the whisk attachment at medium-high speed, for 5-7 minutes, until the butter is fluffy and the ingredients are homogenized.
  • Lower the speed and add the vanilla extract, salt, and milk.
  • Beat for 2 more minutes until there is a smooth and fluffy buttercream.

To assemble

  • Take all cake layers out of the pans.
  • Place the first, large cake layer onto your platter.
  • Spread its surface and sides with half of the buttercream.
  • Place the second cake layer on top, and spread the remaining buttercream in the same way by using a straight spatula.
  • Transfer into the refrigerator.
  • Transfer the first cake layer of the second tier onto a 20 cm round cardboard cake board.
  • Spread its surface and sides with half of the buttercream.
  • Place the second cake layer on top, and spread the remaining buttercream by using a straight spatula.
  • Transfer into the refrigerator.
  • Transfer the first cake layer of the third tier onto a 16 cm round cardboard cake board.
  • In the same way, spread the buttercream over the cake layers just as you did with the previous tiers.
  • Transfer into the refrigerator.
  • Lastly, for the fourth tier, divide the buttercream into 3 batches.
  • Place the first cake layer onto a 10 cm round cardboard cake board.
  • In the same way, add the second cake layer, spread the buttercream, and follow the same process until you get to the third and last cake layer.
  • Spread the buttercream well, and transfer into the refrigerator.

 

  • By wearing gloves, start kneading the white sugar paste with your hands, so that it softens.
  • Your goal is to have a sugar paste with an elastic texture, so you can work with it better.
  • Spread a big piece of parchment paper onto your working surface, place the sugar paste, and roll it out with the special rolling pin.
  • Dust with a little icing sugar so that the sugar paste does not stick onto the parchment paper.
  • While rolling it out, you have to make sure it maintains its round shape.
  • You want the sugar paste to be 4 mm thick and its diameter 4-5 cm larger than the cake’s diameter.
  • Very carefully, cover the first tier with the sugar paste.
  • As you are spreading it, be careful not to leave any gaps between the sugar paste and the cake so that there won’t be any bubbles.
  • With your hands, work the sugar paste’s surface quickly, until it sticks onto the cake, and work it all around the cake until you reach its bottom.
  • Cut the excess sugar paste.
  • In the same way, cover the remaining tiers.
  • Decorate the first tier with any kind of flowers that you like.
  • Spread them with margarine and stick them onto the cake.
  • Roll out the remaining sugar paste, and with a small, 2 cm round cookie cutter cut some circles.
  • Spread the circles lightly with margarine and stick them onto the cake.
  • Decorate the third tier again with any kind of flowers that you like.
  • The fourth and last tier, decorate it with white sprinkles, after spreading them with margarine.

 

Rate this recipe You need to login
Rating
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(4)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(1)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(0)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(0)

Nutritional
Chart

Nutrition information per portion

699
Calories (kcal)
35 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

35.0
Total Fat (g)
50 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

22.0
Saturated Fat (g)
110 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

91.0
Total Carbs (g)
35 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

49.0
Sugars (g)
54 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

3.7
Protein (g)
7 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.2
Fibre (g)
5 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.24
Sodium (g)
4 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

comments powered by Disqus