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Wedding cake recipe

Wedding cake recipe

a French girl cuisine
Print Recipe Pin Recipe
Prep Time 6 hours
Cook Time 5 hours
Total Time 11 hours
Course Dessert
Cuisine American
Servings 50

Ingredients
  

Chiffon cake

  • 210 gr. of white flour x5 - 1050 gr. of white flour
  • 180 gr. of sugar x5 - 900 gr. of sugar
  • 15 gr. of baking powder x5 - 75 gr. of baking powder
  • 1/2 teaspoon of salt x5 - 2,5 teaspoons of salt
  • 6 egg yolks x5 - 30 egg yolks
  • 6 egg whites x5 - 30 egg whites
  • 140 ml. of grape seed oil x5 - 700 ml. of grape seed oil
  • 130 ml. of orange juice x5 - 650 ml. of orange juice
  • 1 tablespoon of cointreau x5 - 5 tablespoons of cointreau
  • 200 gr. of fresh raspberries x5 - 1kg. of fresh raspberries
  • a bit of butter for the mould
  • baking paper
  • plastic foil

Decoration

  • 250 gr. of orange sugar paste

Buttercream

  • 250 gr. of soft butter
  • 200 gr. of powdered sugar
  • few drops of vanilla extract
  • few drops of orange coloring

Sugar gum paste

  • 2,5 kg. of white sugar paste
  • Maizena

Material

  • Butterfly moulds
  • 25 centimeters mould
  • 20 centimeters mould
  • 16 centimeters mould
  • Sugarpaste smoother
  • White plastic dowel
  • Food glue
  • Orange large ribbon
  • Pizza wheel

Instructions
 

days before

  • Prepare decoration.
  • Put some maizena on top of the counter.
  • Roll down orange sugar paste and use butterfly moulds to make your butterfly.
  • Leave to dry for 24 hours and then place in an airtight container.

days before

  • Preheat oven to 180°C. Mix flour, sugar, salt and baking powder. Reserve.
  • Mix egg yolks with orange juice, grape seed oil and cointreau.
  • Add preparation with flour and mix until you get a homogeneous paste.
  • Whisk the egg whites until they form peaks. Incorporate to the previous preparation.
  • Add washed raspberries.
  • Butter your 25 cm mold. Pour preparation and bake for 1 hour.
  • Leave to cool for 10 minutes.
  • Unmold and place on a cake rack.
  • Bake an other cake using the 25 cm mould.
  • Bake two of them using the 20 cm mould.
  • For the last layer, half fill the 16 cm mold and reserve the rest for the last cake. Bake for 35 minutes and repete the operation.
  • When all cake have cooled down. Wrap with some plastic foil and refrigerate.

day before

  • Make the buttercream mixing soft butter, powdered sugar, vanilla extract and orange coloring.
  • Unwrap cake.
  • Cover the top of the first 25 cm cake with some buttercream and cover with the second 25 cm cake.
  • Spread some buttercream on top and on the sides.
  • Wrap again in plastic foil and place in the fridge for at least 1 hour before covering with sugar paste.
  • Do the same with the others cakes.
  • Reserve the buttercream leftover in your frige.

Big day

  • Remove buttercream leftover from the fridge.
  • Cut 3 cardboard circles, 25 cm, 20 cm and 16 cm.
  • Spread some maizena on top of the counter.
  • Roll down some sugar paste, enough to cover the 25 cm cake. To place on top of your cake do not use your hand but the rolling pin.
  • Use then the sugarpaste smoother and cut around with a pizza wheel.
  • Do the same thing with the two others cakes.
  • For the structure of the wedding cake, take the 25 cm cake. Insert one plastic dowel, mark with a pen. Remove from the cake and cut 5 pieces. Place so they will support the weight of the 20cm cake. One in the middle and the four others around.
  • Do the same with the 20 cm cake.
  • Place the 20 cm cake on top of the 25 cm cake and the 16 cm cake on top of the 20 cm cake.
  • To hide the play between the cake, place some orange ribbons and finish with your butterfly using some food glue.