Easy Wedding Cakes to Make Yourself
Easy Wedding Cakes to Make Yourself – Simple Elegant Wedding Cakes Easy Recipe. Was your special coming? Are you preparing to make the wedding cake? Congratulations to you! FoodRecipe.us want to share about wedding cakes you can make it by yourself with customizing the wedding cake design or decoration. simple wedding cakes for small wedding and of course you can put the flowers into the wedding cake.
- 5 x ingredients for Easy vanilla cake (see ‘Goes well with’ recipe below)
- 5 x ingredients for Basic vanilla buttercream (see recipe below)
- 340g/12oz jar strawberry jam, optional (I used Tiptree Strawberry & Champagne)
- 340g/12oz jar apricot jam, warmed and sieved
- 4kg white ready-to-roll icing (I used Regalice)
- 15cm, 23cm and 30cm thin round cake boards
- 40cm thick round cake board
- cocktail sticks
- palette knife
- a roll of baking parchment
- a flat baking sheet or cake lifter
- icing sugar, for rolling out
- string, for measuring
- 8 x long plastic dowels
- kitchen scissors
- 3½ m x 1½ cm white satin ribbon
- tube of UHU glue, or similar
To stack and insert the flowers
- 12cm and 15cm polystyrene cake dummies
- 18-gauge floristry wire, cut into about 20 x 10cm lengths
- 15-20 white and pale green hydrangea heads (get some smaller, some larger, if you can); your florist can advise
- 40cm, 30cm and 18cm cake boxes with lids, if you’re transporting the cake
- MAKING THE CAKES: Make the basic Easy vanilla cake recipe (see’Goes well with’), after the instructions below for every single tier, then cool and drench with the syrup. The cakes may be frozen ahead, without icing. However, if you bake them three days before the marriage, the cake will undoubtedly be fine before the big day.
- For the bottom tier, triple the quantities for the basic cake mix, then spoon into a ready-lined deep round 30cm cake tin. Bake for 2 hrs 15 mins on the center shelf until risen and cooked through as before. While these cooks, make up a quadruple batch of the syrup – this will be enough for many three cakes. Cool and drench the cake with syrup as before.
- For the center and top tiers, double the quantities for the basic cake mix, then spoon it into ready-lined 15cm and 23cm cake tins, filling each to about two-thirds full. Bake them together on the center shelf, taking the tiny cake out after 1 hr 15 mins, and leaving the larger cake to cook for 1 hr 30 mins in total. If you know that your oven has hot spots, quickly move the cakes around after 50 mins. Cool and drench with syrup as before.
- LAYER AND COVER THE CAKES: Make the buttercream as in the basic recipe. You will require 5 x basic quantity – this will be a lot, so split your weighed-out quantities in two prior to starting mixing. You could have some left over, but better too much than too little. Weigh out the buttercream – you will require approximately 400g for the 15cm cake, 600g for the 23cm cake and 1.3kg for the 30cm cake. Spread only a little buttercream within the 15cm cake board. Level the top of the cake if you need to, then upturn the 15cm cake onto it. Split into three using a bread knife. I prefer to mark the leading of the cake on each layer before lifting it off, using toothpicks, so I can reassemble it in the right way. Take the utmost effective third off first (what was the bottom of the cake) and set aside. Carefully cut the center layer and set that aside, too. A flat baking sheet or cake lifter can be very helpful here to slide the cake layers off and then back onto each other.
- Spread a level of buttercream within the cake on the board. Return the center layer, lining up the toothpick markings, then spread another layer of buttercream on top. Add a little jam if you want, dotting it over, then spreading evenly. Top with the ultimate piece of cake, then take out any crumbs on or just around the cake. Now brush the entire cake with a thin layer of apricot jam. This will stop you getting too many crumbs in the buttercream. Sit the entire cake on a large sheet of baking parchment.
- Spread the rest of the buttercream over, beginning with the very best, then smooth and paddle it around the sides and down to the board. Repeat the whole process with the remaining cakes, utilizing the corresponding boards and the various quantities of buttercream. The cakes are now prepared to be iced. You can leave them overnight if needed, loosely covered with cling film.
- COVERING THE CAKE WITH ICING: You will require about 500g icing for the 15cm cake, 1kg for the 23cm cake and 1.7kg for the 30cm cake. Dust the work surface with icing sugar, knead the icing until pliable, then use your rolling pin to roll it into a circle big enough to cover the sides and top of the cake, with only a little left over. Use string to check on the size. Use your rolling pin to help you lift the icing over the cake.
- Smooth the icing on the cake with your hands, easing it over the edges and down to the board. Then trim off the excess with a sharp knife, flush with the underside of the cake board. Smooth any marks with the flats of your hands, buffing the icing to a slight shine.
- Once you’ve iced most of the cakes, cover the thick base board. Lightly brush with cooled boiled water, then lay the icing over. Trim to the edge of the board with a knife (I tend to get this done like I would a pie crust, holding the board in my left hand, and knife in my right), then leave the board and the cakes to dry overnight.
- STACKING THE CAKES: Dowels, which are basically plastic sticks, provide stability and strength to tiered cakes, and polystyrene blocks permit you to add a floating layer of flowers. By measuring and cutting the dowels to the exact same length whilst the polystyrene, you’ll provide a straight platform for another cake to lay on, even though the cake below is just a bit wonky.
- Sit the 15cm dummy centrally on the top of the biggest cake. Insert four of the dowels to the cake, round the outside the dummy, in a square shape. Push them all the way down until they meet the cake board. Mark with a pencil where in fact the top of dummy comes to.
- Carefully grab the dowels; then, using scissors, score around each dowel where you marked it. Snap the plastic cleanly. Re-insert the dowels in their original holes, rounded end down. Repeat the method with the 23cm cake and the 12cm dummy.
- Position the largest cake in the midst of the covered board. Run a slim line of glue around the base board and fix the ribbon around it. Fix the ribbon around each cake, utilizing a spot of the glue on the ribbon to secure it to itself. If you’re moving the cake to an area, put the cakes into their boxes now. Make a little kit to take with you – glue, scissors, etc – just in case you have to re-do anything.
- ON THE DAY – STACKING AND DECORATING THE CAKE WITH FLOWERS: I used hydrangeas – they’re beautiful, in season and you are able to achieve a dramatic effect with relatively few blooms. On the day, save putting the flowers on the cake until as late as you reasonably can. Slice the stems of the hydrangeas to about 2-3cm. Split your least-favourite bloom into smaller pieces – this will allow you to fill any awkward gaps later. Be sure you save one beautiful bloom for the top.
- Insert an amount of floristry wire into each stem (or wind it near the stem), leaving a spike of wire about 3cm long. Push this to the polystyrene dummy. Repeat before two dummies are surrounded with a halo of flowers. Underneath cake should take its permanent position now – out of direct light and away from any radiators. Lift the 23cm cake onto the bottom polystyrene dummy, taking care to not squash any petals, then repeat with the very best cake. Fill any gaps with the broken-up flower head you reserved earlier. Sit the final bloom on the top of cake, and you’re done!
- CUTTING THE CAKE: Slice the cake across, in a grid, rather than into wedges. You ought to be able to have 50 servings from the large cake, 30 from the middle and 12 from the very best, when to cut into 2.5 x 5cm pieces.
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