MAKING WEDDING CAKE AT HOME

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WEDDING CAKE

Dough of large cake (26 cm diameter):
5 egg yolks,
6 tbsp boiling water,
100 g powdered sugar,
1 packet vanilla,
5 egg whites,
50 g powdered sugar,
100 g flour,
50 g starch,
1 wipe sweet crotch baking powder.
Dough of small cakes (20 and 14 cm diameter):
5 egg yolks,
6 tbsp boiling water,
100 g powdered sugar,
1 packet vanilla,
5 egg whites,
50 g granulated sugar,
100 g flour,
50 g starch,
1 tsp baking powder for wiping.
Creamery:
300 g butter,
4 egg yolks,
150 g powdered sugar,
2 packs of Nougat,
2 tbsp grated, milk chocolate.
Top:
1 egg whites,
600 g caster sugar,
some water,
Food coloring in 4 colors.
Decoration:
4 packets of chocolate (heart-shaped)),
200g marzipan,
100 g caster sugar,
Food coloring in 4 colors.

Prepare the dough separately. Cook the large cake alone, the small cakes together.

Big pie:
Whisk the egg yolks with boiling water. Add the sugar and vanilla, whisk continuously until a white foam is obtained. Turn the egg whites into hard foam too, pouring the Sugar little by little while whisking. Put the egg whites on top of the egg yolk mixture. Sift the flour, starch and baking powder, stirring, and pour over the egg mixture. Feed the flour without stirring too much. Pour the dough into a greased mould and bake in the oven, heated at 180 degrees, for about 40-45 minutes. After cooking, remove the sponge from the edge of the mold by inserting a knife. Inverting the mould, roll the sponge over the top of a grill and leave to cool

Little pie:
Prepare the dough of the small cakes in the same way. The cooking time of small cakes is 35-40 minutes. Cut the sponge horizontally 2 times.

Cream:
Whisk the soft butter until a white foam is obtained. Alternately mix the egg yolks and powdered sugar. Melt the Nougat into the benmaride and let it warm. Stir the warm Nougat and grated chocolate into the cream. Combine the pandispanias with cream.

Top:
Froth the egg whites, stir in the icing sugar and little water, add red food coloring. Pour this mixture over the cake, let it dry a little. Decorate the sides of the cake with chocolate hearts. Paint two-thirds of Yesil's marzipan red, one-third green with food coloring. Make roses from Red marzipan, leaves from green (if necessary, prepare stencil from cardboard earlier). Indicate leaf veins with Blade Ridge.
Leave the roses and leaves to dry for about 1 hour and decorate the cake
 
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