Bake the Beautiful wedding cake yourself? Why not! We show how to bake a three-tiered wedding cake – totally stress-free.
Baking a wedding cake yourself is a bit of a hassle, so we have divided the preparations into two days for you – so you do not run out of time. Our wedding cake has three floors, consisting of three different sized chocolate cake in fondant coat, delicately decorated.
The cakes and the fondant can be prepared and at the very end the cakes are dressed with fondant, put on each other and decorated with flowers, leaves and deco ribbon.
The ingredients for the chocolate cake
For the lower cake (Ø 26 cm):
- 250 g dark chocolate
- 250 g of butter or margarine
- 2 tablespoons instant espresso powder
- 300 g of flour
- 2 tablespoons baking powder
- 60 g of cocoa
- 450 g of fine sugar
- 4 eggs
- 120 ml buttermilk
- 2 tablespoons oil
For the middle cake (Ø 22 cm):
- 170 g dark chocolate
- 170 g of butter or margarine
- 1 1/2 tablespoons instant espresso powder
- 200 g of flour
- 4 teaspoons baking powder
- 40 g of cocoa
- 300 g of fine sugar
- 3 eggs
- 80 ml buttermilk
- 1 1/2 tbsp oil
For the cupcake (Ø 20 cm):
- 125 g dark chocolate
- 125 g of butter or margarine
- 1 tsp instant espresso powder
- 150 g of flour
- 3 teaspoons baking powder
- 30 g of cocoa
- 225 g of fine sugar
- 2 eggs
- 60 ml buttermilk
- 1 tbsp oil
For all cakes: fat for the molds, 130 g quince jelly, 3 marzipan corners à 300 g (eg from Schwartau)
Bake the chocolate cake
The work steps are the same for all three floors:
- Break the chocolate into pieces and melt with the butter and the espresso powder over the hot water bath. Allow to cool slightly.
- Sift flour, baking powder and cocoa in a bowl. Add sugar and press a bowl in the middle.
- Whisk the eggs lightly and pour them into the bowl together with the buttermilk and the oil. Mix everything with the whisk of the hand mixer, then stir in the chocolate butter.
- Lay out springform shelves with the sizes Ø 26 cm, Ø 22 cm and Ø 20 cm with baking paper and grease the edges. Pour the dough into the appropriate springform pan and bake in a preheated oven at 180 degrees, convection 160 degrees, gas level 3 for about 60-70 minutes.
- Cover cake with baking paper so that they do not get too dark. Allow the cake to cool down on a grid.
Straighten the cake:
The surfaces of the pies must be quite even, so that the pies can be placed straight on top of each other. To do this, cut the lid off thinly with a long knife. Turn the cake over so that the lower fixed side is on top.
Place the marzipan corner
Heat the jelly, smooth it and allow to cool slightly. Thinly sprinkle the top and edge of the cake with quince jelly. Roll out the marzipan corner, place on a cake roll and unroll on the cake . Beat cake with marzipan.
Correct marzipan corner
Smooth the marzipan corner and press down. Cut off excess marzipan with a knife or pizza roller.
The ingredients for the fondant:
- 3 teaspoon ground white gelatin
- 150 ml cane-sugar-bar-syrup (eg from Riemerschmid, quite liquid)
- 25 g coconut oil (eg Palmin)
- 1.4 kg powdered sugar
Prepare the fondant
- Stir gelatine with 75 ml of cold water and allow to swell for 10 minutes. Heat the gelatine with the cane sugar syrup in a small saucepan while stirring at low heat until the gelatine has dissolved. Do not let cook.
- Add coconut oil and melt with stirring. Allow to cool slightly.
- Pour 1.4 kg of icing sugar into a bowl. Add gelatin mixture and knead with the dough hook of the hand mixer, then with your hands to a solid mass.
- Place in a freezer bag or better in an airtight container, seal well and refrigerate for 1 hour.
- Divide fondant into three corresponding pieces. Keep remaining fondant airtight until use.
Tip: Fondant is also ready to buy – as a so-called roll fondant in different colors.
Roll out the fondant
Roll out the fondant in portions between 2 sliced fresh-food bags or 1/2 cm thick on a work surface that has been dusted with powdered sugar. Depending on the size of the cake, cut the fondant large enough (the diameter of the cake plus 2 x the height of the border gives the minimum size). Loosen the fondant with a pallet from the work surface.
Put fondant over the cake
Place the fondant on the marzipan-wrapped cake with your hands or with a roll of cake . Smooth with your hands and press down. Cut off excess fondant with a knife or a pizza roller.
Stack the cake to the pie
Lift cake with a palette of pie plates and put on top of each other .
The ingredients for the roses and flowers :
- 60 g of powdered sugar
- 125 g marzipan raw material
- a few drops of yellow, red and green food coloring
Prepare the roses and flowers
- Knead the sifted powdered sugar and marzipan raw material with your hands.
- Color the half of the marzipan with a few drops of yellow and a few drops of red edible apricot dye.
- Halve the remaining marzipan. Color one half with a few drops of green food coloring light green, leaving the other half undyed.
Calla flowers form
Take a hazelnut-sized piece of the undyed marzipan. Use your index finger to form a smooth roll. At the same time, let one end taper slightly.
Roll out apricot-colored marzipan 1 mm thick and cut out petals with a drop-shaped cutter. Place between film and press the marzipan flatter with your forefinger.
Place the marzipan roll towards the tip of the leaves on the marzipan. Beat the lower ends over the roll and press down.
Remove a pea-sized ball from apricot-colored marzipan and form into a cone. Lay the cone between the film and press flat with your forefinger, leaving one long side slightly thicker than the other.
From the thicker long side roll up the marzipan leaf loosely and press down in the lower part.
Make several petals from the marzipan. The petals offset each press, creating a rose. If the lower part of the rose is too long, cut it off and brush it round with your fingers.
Forming leaves of marzipan
Roll out the green-colored marzipan 1 mm thick and cut out leaves with a small drop-shaped cookie cutter. Squeeze the tip a bit and, if necessary, carve the pattern of a leaf with a small pointy knife. Decorate the cake with the flowers and the leaves.
Cut the tape to the correct size, making sure the ends overlap slightly. Fix the beginning of the tape with some icing sugar on the cake edge. Carefully, but tightly put the tape around the edge of the cake, coat the end of the tape with powdered sugar and press firmly. Tie a loop from the rest of the tape and also glue with icing sugar. Decorate with the rose and calla flowers and the leaves.
Decorative or satin ribbon is available in decorative shops and decoration departments of large department stores.
Finished cake decorations are available from various companies (eg Dr. Oetker). Quite a lot of accessories for pies can be found online eg at Mr. SugarTool .
Timetable: The wedding cake succeeds without stress
Two days before:
- Preparing chocolate cake. Allow cake to cool on cake trays and wrap in aluminum foil.
- Prepare the fondant and store in an airtight container in the refrigerator so that it does not dry out.
A day before:
- Beat all the cakes with marzipan. Wrap in cling film and refrigerate. Do not store the cakes in the fridge, otherwise the marzipan will get wet. Ideal is a cool basement or pantry.
- Prepare marzipan roses and calla flowers and store in airtight container between sandwich paper.
On the day of the wedding:
- Take the fondant out of the fridge in time so it is not so cold.
- Roll out the fondant and beat the cake with it.
- Place the cakes on each other and decorate with the marzipan blossoms