Wedding cake - decoration of the wedding table. It should be solemn, themed and delicious at the same time. Previously, such cakes were decorated with figures of the bride and groom or other similar paraphernalia, but the latest trends in wedding fashion dictate other styles of decoration.
It is necessary
Flour, eggs, sugar, liqueur, marzipan, jelly, cream, sugar mastic of different colors, confectionery decor
Instructions
Step 1
Decide how many tiers your cake will have. Depending on this, prepare split baking tins with different diameters. If there is only one uniform at home, ask your neighbors or buy from the store. To make a three-tiered cake, the bottom cake should be of the largest diameter that fits in the oven. Each next one is 15-20 percent less. A big difference between the two is undesirable, as it disturbs the geometry of the wedding cake.
Step 2
Prepare 300 g of flour, 10 eggs, 150 g of sugar for each kilogram of the future dessert. The weight of the finished cake is calculated at the rate of 150 g for each guest, respectively, for 20 guests you will need a cake weighing 3 kg. Separate the whites from the yolks. Beat the whites together with the sugar into a strong foam, and grind the yolks with flour. Combine both masses carefully. Stir in slow, circular motions. Pour into largest pan and bake in oven. The dough for the next cakes is prepared only after the space in the oven has become vacant, otherwise there is a risk that it will settle and the biscuits will not turn out as fluffy as they should be.
Step 3
Make from 100 ml. liqueur and 50 ml. sugar syrup impregnation for a wedding cake. The amount of impregnation is indicated per kg. future dessert. When choosing a liqueur, it is better to dwell on the taste that is closest to the taste of the jelly with which you will layer the cakes. Excessive flavor notes can add dissonance to the overall sound. When the cakes are cool, carefully use a sharp knife with a long, thin blade to cut them in half. Saturate each half with the liqueur and sugar mixture. Then smear one part with jelly. For him, it is better to choose a slightly sour taste, for example, cherry or red currant. Sugary-sweet cakes are out of fashion. Spread the other part with cream.
Step 4
Combine the cakes of the same size in such a way that it looks like three cakes. Roll out the marzipan and wrap the cakes with it on all sides. Collect them on a plate, trying to lay out as evenly as possible, it will no longer be possible to shift the cakes. Spread some cream over the marzipan, if desired. Better to use a pastry spatula than a regular knife. But if there is no such a blade on the farm, a knife with a wide blade will do. Make roses or other flowers out of the sugar paste. Decorate the cake at the joints of the cakes with a decorative cream border. The final touch is the decoration in the form of sugar beads. The wedding cake is ready.
