Prepare 1 hr 30 min
Ingredients
- For that set up:
- 2 (12 by 2-inch) round layers sponge cake, recipe follows
- 2 (9 by 2-inch) round layers sponge cake, recipe follows
- 2 (6 by 2-inch) round layers sponge cake, recipe follows
- 12 " card board cake round
- 9 -inch card board cake round
- 6 -inch card board cake round
- 2 1/2 -inch thick lengthy wooden dowels
- Small saw
- Buttercream, recipe follows
- Marzipan flowers
- Flowers
- Fruit
- Cake adornments
- Colored buttercream in pastry bags with some other tips
- SPONGE CAKE FOR WEDDING CAKE:
- **This recipe will have to be made two times, every time you will bake 1 (12 by 2-inch) layer, 1 (9 by 2-inch) layer and 1 (6 by 2-inch layer. Don't double this recipe -- allow it to be two times, individually.**
- 15 ounces flour
- 1 teaspoon salt
- 12 large eggs, separated
- 15 ounces sugar
- 8 ounces butter, melted and cooled
- 2 teaspoons vanilla flavoring
- BUTTERCREAM:
- 4 cups sugar
- 1 3/4 cups water
- 16 egg-whites
- 1 teaspoon salt
- 5 pounds butter, softened to 70 degrees and reduce pieces
- 4 tablespoons vanilla
Directions
SPONGE CAKE FOR WEDDING CAKE:
Preheat the oven to 375 levels. Line the foot of 1 of every size the pans with parchment paper. Sift the flour using the salt. Inside a mixer fitted having a whip attachment, beat the egg yolks with 8 ounces of sugar until light and fluffy and tripled in volume. Beat the egg-whites using the remaining 7 ounces from the sugar until soft peaks form. Fold the egg yolks lightly in to the egg-whites. Lightly fold within the sifted flour. Lightly fold within the melted butter and also the vanilla. Pour the batter into each one of the 3 pans. Bake for 25 to 25 minutes, or until center is placed. Remove in the oven and operate a knife round the fringe of the pan to release it and awesome on wire racks. Continue doing this procedure to create another layer of every size.
Inside a saucepan. combine sugar and water. Heat to some temperature of 248 levels F on the chocolate thermometer. Within an electric mixer on medium speed, beat the egg-whites using the salt until they hold stiff peaks. Using the mixer running, drizzle the new syrup in to the whites fostering to not hit the whip using the hot syrup. Beat mixture at medium speed until cooled to 70 degrees, 15-20 minutes. Turn the mixer lower to low and add some softened butter, slowly. **It is crucial the butter and also the meringue are identical temperature. When the buttercream starts to break, Gradually heat up to around 95 levels F. on the double boiler. while whisking. Go back to the mixer and beat until it comes down together again. Continue adding butter*** Add the vanilla.
To put together: Cut each one of the cooled cakes in two horizontally. Stack all of 4 layers of every size, icing among each layer on the corresponding size cake circle. Make 3 separate 4-layer cakes. Ice each one of the cakes individually. Put the 12 by 2-inch cake on the large platter. Cut 3 lengths from the wooden dowel which are as lengthy because the 12-inch cake is high. Insert the dowels inside a triangular pattern in the heart of the 12-inch cake. Cut 3 more dowels which are as lengthy because the 9-inch cake is high. Carefully put the 9-inch cake on the top from the 12-inch cake within the center, on the top from the dowels. Insert the dowels into the middle of the 9-inch layer inside a triangular pattern. Carefully put the 6-inch layer on the top from the 9-inch layer. Decorate with fruit, flowers and marzipan.
Recipe thanks to Emeril Lagasse, 2000
