Hello you wonderful readers of EinHochzeitsBlog.com! Before I go right here with the (caution! Quite extensive) topic “DIY wedding cake” I want you to meet me once:
My name is Jasmine, I am twenty middle and I come from the beautiful Hamburg. For almost three years, I blog now on KüchenDeern.de and love to think of me new recipes and to present my readers with a “Tadaaaa”. Food is my favourite hobby and there is so much to try and taste, which is why likes there’s Pizza, pasta or salad on my blog along with cakes and candy. Take a look sometime! I would appreciate a visit from you…
Today, however, there is a”sweet” theme: A homemade wedding cake aka.one of the most important elements of a good wedding. In theory, always a very great idea in practice is often a tragedy with many tears, thoughts and concerns. How do I know that? Your own experience. How do exactly? By May 28, 2012.
The scenario: My parents celebrated their small but nice wedding in 1987. At that time, everything was very spontaneous and rough planned and so unfortunately lacked the money to pay and the time for a comprehensive large party – let alone a huge wedding cake. For their 25th wedding anniversary, wanted to let so correctly “crack it” and wanted a 4-storey wedding cake from Hawthornereviews. What began as a little bit of fun, spilled out in a veritable obsession with cake: the cake should look once and also at least as taste. Fondant cakes rather difficult, because these often only a sponge cake or sponge cake include without much filling. I wanted both – and promptly got the receipt:
I like to say not much at this point. I think the pictures speak for themselves.Small tip at this point: If the restaurant says, they put the Buttercremetorte in a cool room, does not necessarily mean that they do. Better yourself in place and make sure that the cake is protected and well kept.
So much so for my wedding cake experience. Impressive or? Why should you believe me that I have a super recipe and many tips for homemade wedding cakes for you? Simple: Because such situations teach and I baked cakes the last three years from time to time, so that such a thing never happens again.So, sleeves rolled up and started:
Before: The Planning
Before you bake a cake, you’re always been previously aware, how your cake should look and taste. This is true: sponge cake coated with E.g. jam are a lot simpler and more stable, than filled cakes. If you so classifies you as a beginner or want to keep any dramas rather small, you should choose this. If you are professionals and have much experience or strong nerves, you can dare you also on a filled pie. Apply for both: the lowest levels should be never filled pies – the chance that not enough stability and overturn the cake (see above…) is too large.
Once you know what’s IN the cake, you should worry you also do this, your outdoor cake should look like. Sugar flowers and other homemade decoration it is worth several weeks earlier to produce them, because let is super store and the stress in the manufacture of wedding cake is not even bigger than it already is.
Day 1: Baking
You know, your wedding cake should consist of what cake? It’s now on the cheeks! If you use recipes from blogs, websites or magazines, you should keep you be sure on the details – experiments at this point run into trouble cause and the dough is too dry or too brittle can.
Let the cakes after baking goods to cool down. Both sponge cakes, need to be cooled off completely as also Biskuitteige before they are cut because they otherwise strongly crumble and become brittle. Covered with cling film and leave overnight “shut it”.
Before it disappears in the crib, you should get all the ingredients at this point, which must have the room temperatures for any panels the next day (E.g., butter, buttermilk, cottage cheese, etc.).
Day 2: Filling And Spread
Cut your completely cooled cakes into arbitrarily many layers. Don’t forget this: you have fewer layers, the more stable the cake will be at the end.
Then makes your fillings. This is true: cakes with thin ganache, jam – and butter cream layers are more stable. These fillings are also ideal for painting of the cakes keep the fondant at the end of it. For Milchbasierten fillings such as cream, cottage cheese or yogurt layers, must establish in addition still Buttercream or ganache you to paint a, as the fondant dissolves substrates on Milchbasierten.
Uses the best a very high cake ring for filling and fill the cake as follows: the “lid” put the cake first, followed by the first layer of filling, followed by the middle of the cake, followed by the second layer filling, followed by the upturned bottom of cake. The cake should have now above a flat surface (= bottom of the cake). Cool the cake for a few hours in the refrigerator.
For deleting a her manufactures now your favorite mass – Buttercream (recipe below) and ganache (chocolate) are the most common and also the easiest to processed in ways (Note: ganache has to be done the day before!). Please waive experiments with cream or cottage cheese – consists of sugar fondant and sugar absorbs the water from such as cream. The result is a Goo, fondant, which gradually dissolves. Buttercream and ganache prevent this decay and therefore used to paint a.
Take the pie ring of your cake and pockets generously with your selected mass. This again pulls smoothly and puts them in the refrigerator for some time. This repeated her at best a couple of times – until the cake is as smooth as you want to have it. Here is: who is satisfied with a cruder result can the cake already cover swipe a time after 1-2 with the fondant. Small perfectionists need several passes until the desired “smoothness” is reached.
Cools the cake now before covering with fondant a few hours in the refrigerator – preferably overnight.
Day 3: Decorating, Stacking And Food
The best and most beautiful day (in my opinion) is finally arrived! The decorating can begin. Locates all prepared items already and she put before you – may you have made perhaps a sketch or print a picture from the Internet.All lie down!
For the fondant you should knead the mass only once soft cover – you will quickly realize how he is more flexible because your body heat. At this point, you can roll it out, or color. Uses only special pigment pastes to dye, because the food color from the trade is water-based and would break the fondant. Also you should approach you at the desired color – often the pastes are very highly pigmented, which has a more intense color than planned result.
If everything is well mixed and the fondant is soft enough to handle, you can roll out him now. Following applies: to thinly rolled out and you can see through the Buttercream, the ganache / cake; Too thick rolled out the fondant dominated the cake and it caused “round edges”. I feel a thickness of approx. 5 mm more than optimal, but that you must try her in doubt itself. For round cakes, many also have the problem that the fondant (also known by marzipan ceiling) suggests folding at this point. You for once this video is looking at, there you can see how this folds hitting is bypassed.
Your cake is now stamped with the fondant and the decoration can be used.Flowers etc, should only be applied locally because they can break down during transportation. Lace made from sugar, belts or decorations directly on the cake but can be already installed.
Also the wooden rods to stabilize at this point should be cut and sunk in the cakes for stacked cakes. Since this is a somewhat larger subject, I refer you like the cake aunt – who has a great guide for this essential part.
The cake has been planned, baked, stuffed, painted a, covered and decorated. We’re almost at the goal (whoop whoop!). Before we here but all spin and jump into the cake battle yet another important issue: transport.Transport your cake never stacked! Each level should be brought to himself in a box or in a pie van from A to B and shortly before the presentation, stacked and decorated with flowers/Wedding couples etc.. I personally offer only wedding cakes on the shelves, as these wonderful look I believe and the whole stress on fillings and stability falls away. Shelves there as sand on the sea and in various shapes and colours. I have this and love it so much.
Drum roll, Fireworks, fan drive: Your wedding cake is ready for the gate! If you relaxed sitting in your Chair and shuts the cake in her shed almost a crumbly, you guys get it really. Congratulations!
The Day After Tomorrow: Summary
A DIY wedding cake is a giant Vortex, combined with even more emotion and wrapped in a lot of flour and sugar. If you decide this way, should you with what this gift is connected and also, that your cake will probably never meet your own needs, let alone as perfect, as you you’ve painted it be aware. But that’s okay, because everyone else (and especially the wedding couple) are you cluttering the entire evening with praise and talk to you on the work of art.Not only because the cake itself, but also for your courage to implement this project in action. And I can tell you from personal experience: there is no comparable feeling, than to come the day after in the still-dirty kitchen and knowing that you actually got it. It is just beautiful.
Before I give you my recipe for my small but fine lemon cake, here are a few links that necessarily must look at you you, before you dare you to the project “DIY wedding cake”:
Cake aunt: Here I have learned all about fondant cakes. You will find explanations, a step by step guide with pictures and many great recipes there (the Eggnog cake is highly recommended!)
I’m going to go in the kitchen: Maria of the wonderful blog “I’m going to go in the kitchen” made much experience with motif cakes and prompt myself a cake to the wedding. What that looked like, and what she says on the subject, can read it there.
Jane Asher: I’ve looked at this video , to get a feel like a wedding cake (in speed version) is produced. For the Visual under you is certainly a good guidance and assistance.
Cake boutique: Here I’ll buy one like my decorations. From fondant, about pastes to edible tip, everything is here to find
RECIPE: lemon cake with Lemoncurd and Buttermilchcreme
Enough for 25 persons (1 x Ø18-22cm springform Pan + 1 x 10-13cm springform Pan)
370 g butter, 450 g flour, 350 g of sugar, 3TL baking powder, pinch of salt, 6 eggs, 2 organic lemons (abrasion + juice) (180Grad, bake 40 minutes)
400ml Lemoncurd, 5 Tablespoons orange juice, 1 abrasion lemon
400 g low-fat cottage cheese, 250 ml lemon buttermilk, 2 abrasion lemon, 50 g powdered sugar, 400 ml cream, 9 sheets gelatin
6 egg whites, 450 g butter, 150 g sugar and 1 ampoule Citron
1kg fondant, 20 g Dekolace, pink color paste, hydrangeas, turquoise velvet Ribbon
So it goes
- Preheat oven to 180 ° C
- For the lemon cake all ingredients mix together, the floor of an Ø18-22 cm springform pan, as well as a smaller 10-13 cm springform pan with a matching circle of baking paper (cut to!) book and the pages grease and flour.Fill with dough and both cake bake for about 40 minutes or until on a wooden skewer, no dough sticks more (‘swab sample’). Leave briefly cool the cake, wrap in cling film and cool completely overnight
- The next day three, cut into the larger cake the smaller in two levels.For the filling mix cottage cheese with powder sugar, lemon buttermilk and lemon abrasion. Separately whip cream. Soak gelatine leaves in cold water, then firmly and can be solved in a small saucepan over low heat.3 Tablespoons of perfect to the gelatin type, mix well and connect back to the perfect type. Mix well! Gently stir in cream.
- Mix for the Lemoncurdmasse Lemoncurd with orange juice and wear into a smooth mass and all cakes to lubricate
- To the first tier of the cake, place the pie ring.Distribute as much cottage cheese on it. Second cake layer set, followed by the second layer of cream. Finally put the final cake layer and once firmly. For 4-5 refrigerate hours, so that the cream gel and sets
- Meanwhile, make the butter cream.For this purpose the eggs separate and mix the egg whites with the sugar. In a small saucepan, GENTLY heat. The egg may not increase – only the sugar to dissolve. To do so: stir, stir, stir, and put stove on the lowest possible reasonable level.When the sugar is dissolved, pour the mixture into a large bowl and beat with a mixer until stiff – now you have a dollops. Gradually add soft butter and continue beating until the mass looks stiff cream. Then admit a vial of Citron and set everything up to a painting aside
- Cake ring from the remove cakes and coat the cake with the butter cream.in between smooth draw and 30 minutes in the refrigerator to cool. Butter cream on the cake then lubricate the next layer until the desired thickness is reached. Refrigerate over night
- Soft knead fondant, roll out to about 5mm in thickness and beat over the pie.Press with your hands or a Tortenglätter to the cake and smooth paint. With food color and slightly mix water to Dekolace, in Lacemolds, bake and stick to the cake. Right to cut hydrangeas and velvet Ribbon.Just before serving: smaller cake onto the larger cake and decorate with hydrangeas and band.