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Friday, March 18, 2011

Making Wedding Cake







To make a wedding cake, you need to start preparations a day before the wedding, it's important to prepare the cakes a day before.


Tools needed






1- You need to get nonesticky cake pans of diameters 12", 9", 6" each of 3" highet.
















2- Parchment paper to line the pans and cardboard circles.


3- A large serrated knife.


4- 10 non-flexible straws.


5- An offset spatula.





6- A plank of wood covered with aluminium foil to serve cake on.


For cake preparation

1- |You need nonestick vegetable oil spray
2- 9 pound cake flour "4 kg"
3- 4 tbsp baking powder
4- 1 tsp salt
5- 11/2 cups unsalted butter at room temperature
6- 5 cups powdered suger
7- 31/2 cups water at room temoerature.
8- 6 large eggs whites
1 pound chocolate chipps "1/2 kg"


For frosting


3 pounds "11/2 kg" white chocolate (Chopped)
2 pounds  philadelphia cream cheese
41/2 cups butter at room temperature
8 tsp vanilla
1 tbsp almond extract
1 bottle red food colour
Rassperry preserves

For covering


3 kg "6pounds" regalice fondant


For decoration

Plastic straws
Unsprayed roses


How to make the cake?

1- Preheat the oven to 350°F

2- Line bottoms of 6-inch-diameter, 9-inch-diameter and 12-inch-diameter cake pans with 3-inch-high sides with parchment paper.

3- Spray parchment and sides of pans with nonstick spray

4- Sift flour, baking powder and salt into a large bowl.

5- Blend unsalted butter in a large bowl until it becomes smooth.

6- Gradually add 3 cups of powdered sugar, keed blending until the mixture becomesfluffy.

7- Beat in flour mixture in 6 additions alternately with 3 1/2 cups water in 5 additions.

8- Using clean dry beaters, beat egg whites in another large bowl until medium-firm peaks form.

9- Gradually add remaining sugar, beating until whites are very thick and glossy for about 5 minutes.

10- Add 1/3 of whites into batter to lighten.

11- Add remaining whites in 2 additionsthen add chocolate pieces.

12- Now move 2 1/2 cups cake batter to pre-prepared 6-inch pan, 4 1/2 cups of cake batter to the 9-inch pan and pour the remaining cake batter  to the 12-inch pan; spread batter evenly in pans.

13- Place the cake pans on top rack in the oven. Bake cakes until tester inserted into center comes out clean (about 50 minutes)

14- Cool cakes on raks for about 1 hour.

15- Put the cakes on cardboard rounds and leave them covered with aluminium foil at room temperature for 1 day.

Making frosting

1- Place white chocolate in a large metal or pyrex bowl; set over a large saucepan of boiling water. Stir until chocolate is melted then  remove it from over water.  Sir until chocolate becomes smooth. Cool chocolate to room temperature as you're stirring occasionally.
2- In a large bowl, beat cream cheese by an electric mixer till it becomes smooth and light.
3- Gradually beat butter in, then pour white molten chocolate into the bowl. 
4- Add vanilla and almond extracts and continue mixing.
5- Add colour drops and beat till you get the pink colour.

Assembly
1- Using a long saw-toothed knife, cut 12-inch cake horizontally into 3 equal layers.
2- Transfer 2 layers leaving the bottom layer.
3- Spread 10 tablespoons preserves over the bottom cake layer, leaving 1/2-inch border at edge.
4- arrange rassberries all over the bottom cake.
5- Spoon 1  cups frosting over berries. Use a  spatula, to spread frosting over cake and berries .  
6- Slide the middle cake gently over frosting then repeat filling process.
7- Put the third cake layer on top, cut side down.spread frosting smoothly over top and sides of cake then refrigirate for 1 hour.
8- Do the same with the 9" cake and the 6' cake.
Make the covering with fondant

1- Place the 12-inch cake on the serve surface then Insert 1 plastic straw straight down into the center of cake.
2- Using a pen, mark the straw 3 mm inch above fondant.
3- Remove the straw and cut with scissors at the mark.
4- Cut 4 more straws to the same length.
5-  Place 4 cut straws into the cake 3 inches away from the edgeand Place one in the centre.
6- Repeat step 5 with the 9" cake.
 7-  
8- Keep warming and blending as needed until frosting is soft enough to be pipe.
Arrange flowers decoratively on cake tiers.
9-Mix drops of colour into fondant pieces soften with your hand and mix colour till it becomes pale pink. On sprayed round parchment papers of 6",9" and 12" spread fondant to 3 mm thick and cut around the edges of papers.  
10- Place the fondant rounds over the three cakes.
11- Place the 9-inch cake on cardboard over straws in the 12-inch cake and place the 6-inch cake on cardboard overthe straws in 9-inch cake.
th a plain tiny round tip then pipe shapes or dots in a pattern on sides of cakes.
12-Place some frosting into a pastry bag fitted with a tiny round plane tip. Draw patterns on sides of the cakes.
13- Use another bag with a larger plain round tip to pipe big dots of frosting, side by side, around the base of the 6-inch, 9-inch and the 12-inch cakes.
Final decoration
Place the bowl of remaining frosting over low direct heat for few seconds to soften frosting slightly. 

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