My First Wedding Cake…….. By Lucy Simmons

By lucy  , , , ,   , ,

February 15, 2016

My First wedding cake, beautiful rich chocolate sponges, stacked in tiers, 4 large cakes filled with rich vanilla cream and 4 smaller chocolate cakes, filled with richvanilla cream. Slathered in rich vanilla cream and decorated with beautiful seasonal fresh flowers.........

  • Yields: 1 Feast

Ingredients

680 Grams Self- raising flour

220 Grams Cocoa powder

900 Grams Caster sugar

16 Large Eggs, beaten

4 tsp Baking powder

900 Grams Margarine

255 Grams Self-raising flour

85 Grams Cocoa powder

340 Grams caster sugar

6 Large Eggs

2 tsp Baking powder

340 Margarine

750 Grams Unsalted butter softened

1400 Grams Icing sugar, sieved

Splash Vanilla bean paste

Dash Milk

Directions

  1. Grease and line four 10" baking tins and preheat the oven to 180C
  2. Sieve together the flour and cocoa powder into a large bowl, with the caster sugar, beaten eggs, butter and baking powder.  Using an electric whisk beat together the mixture until light and fluffy, add a splash of milk to make it light and creamy.  Split the mixture evenly between the four tins and bake for 28-32 minutes. The cake is cooked when a skewer is inserted and comes out clean.  If not quite baked check at 2 minute intervals.
  3. Leave the cakes to cool in the tin for 10 minutes then turn out onto a cooling rack.  When completely cooled place in an air tight container.
  4. Next grease and line four 6" cake tins and preheat the oven to 180C.  Follow the same instructions as for the larger cakes, but these cakes will only take approx 20-25 minutes to be fully baked.
  5. Leave the cakes in an air tight container over night, this will help the crumbs set into place.
  6. To make the butter cream, beat the butter until very light and cream with a splash of milk and 1/4 tsp of vanilla bean paste.  Sieve in the icing sugar and beat again until smooth and pale.  This can be made in batches if necessary.
  7. Starting the the four 10" cakes on a stand, sandwich the layers of cake together with the buttercream.  Cover the outside and top of the cake with a thin layer of the buttercream all the way around the cake to get your own desired effect, (see picture for a striped effect).  Repeat with the four 6" cakes.  It doesn't matter if the crumbs come into the butter cream it just adds a good effect.  Place the smaller cakes on top of the larger ones and maybe add some flowers or your own decoration to add a special touch.  Beautiful.....enjoy!

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