Creating a traditional white wedding cake doesn't require a professional.
Generally, traditional wedding cakes are round with three tiers topped with either a bride and groom figurine or floral decorations. With endless decorating possibilities available, today's wedding cakes tend to be more of a showpiece than an edible dessert. Fortunately, though, traditional wedding cakes can be not only beautiful and relatively easy to construct, but also delicious. Does this Spark an idea?
Instructions
1. Coat the pans and wax paper with cooking oil (peanut, soy, olive, coconut, etc.).
Spray all three cake pans with nonstick cooking spray or coat with oil. Trim sheets of wax paper to cover the bottom of each cake pan. Coat or spray the wax paper with cooking oil.
2. Mix the ingredients for your cake according to the instructions or recipe.
Mix all ingredients for your white cake following the instruction on the recipe. If you are making a cake from scratch, use butter at room temperature.
3. Pour the batter into the cake pans, making sure that each pan is filled equally. Filling one pan more or less than the others will make the cake uneven.
4. Make sure the oven is at the proper temperature before placing the cake into the oven.
Preheat the oven and make sure it is the right temperature before putting the cake into the oven. Bake according to the recipe.
5. Remove the cakes from the oven and allow them to cool in the pans 20 to 30 minutes. Flip the cakes upside down onto a cake cooling rack and remove the pans. After the cake has completely cooled, remove the cakes from the rack and place them on cardboard rounds.
6. Check to make sure that all layers are the same height. Use a bread knife to trim down any cake layer, if necessary.
7. Powdered sugar keeps the marzipan from sticking to the work surface.
Dust powdered sugar onto a clean, flat, dry workplace. Knead the marzipan on the powdered sugar (the sugar prevents it from sticking).
8. A rolling pin makes flattening the marzipan easier.
Shape the marzipan with your hands into three circles, one to cover each cake. Use a rolling pin to flatten the marzipan circles until you have a circle of marzipan to correspond with each cake layer; each marzipan circle should be slightly larger than the diameter of each cake round and about 1/4 inch thick.
9. Spread a thin layer of masking jelly on top of each cake layer and along the sides. Turn the cakes upside down into the center of the flattened marzipan.
10. Push the marzipan onto the edges of the cake where it is resting on the flattened marzipan. This will cover any gaps. Trim the excess marzipan from the cake. Flip the cakes over and finish molding the marzipan onto the cakes, trimming excess when needed.
11. Carve a design into the marzipan using a knife and a gentle hand.
Allow the marzipan to dry. Use a knife to carve designs into the sides of each cake layer using an embroidery pattern of your liking. The possibilities are endless, including floral designs, scalloped lines and more.
12. Design ideas for the piping are endless.
Use pastry tip No. 1 to pipe white icing onto the carved-in lines. Use a very gentle hand and work very slowly. After piping the carved lines.
13. Three-tier cakes can be held together with royal icing.
Add a few drops of royal icing to the center of the top of the bottom layer (the largest). Stick the second-largest layer on top of the bottom layer. Add a few drops to the top of the second layer and add the third layer to the top.
14. Carefully move the cake to the display pan. The display pan should be at least 1 inch larger than the bottom cake tier.
15. Use a large pastry tip to fill in the area where the bottom layer meets the cake pan, where the bottom layer meets the middle and where the middle layer meets the top.
Fondant Roses
16. Roll the fondant out with a rolling pin to about 1/8 inch thick.
17.Use a pizza cutter to cut a rectangle shape that is about 3 inches by 7 inches for a medium fondant rose. Make the shapes smaller or larger depending on the desired rose shape you would like. Fold the fondant in half horizontally.
18. Roll one end of the fondant into the other, pinching the bottom part as you roll in order to make the rose look as though it is in full bloom.
19. Continue rolling until you've reached the other end. Twist the narrow end of the rose and cut off the excess so that the rose is approximately 2 inches tall.
20. Create leaves with fondant by cutting out 2-inch-by-2-inch squares and pinching them in the middle to create a "bow" shape. Attach the leaves to the cake using royal icing. Attach the rose to the middle of the "bow" shape with royal icing.
Tags: each cake, bottom layer, cake layer, royal icing, each cake layer, layer meets, wedding cakes