Wedding cake
Elegant layered wedding cake with buttercream and fresh red berries.
General information
103367 / 3219334
Layered wedding cake with buttercream in a naked cake style, decorated with fresh red berries.
Ingredients
Quantity: Serves 16.
- 250 grams butter, at room temperature
- 400 grams sugar
- 2 teaspoons vanilla extract
- 1 generous pinch of salt
- 6 eggs, at room temperature
- 450 grams flour
- 150 grams corn flour
- 2 tablespoons baking powder
- 350 ml milk
- 500 grams buttercream
- Fresh red fruits (blackberries, strawberries, raspberries, redcurrants or blueberries)
Method
- 1Beat the butter and sugar until fluffy. Add the eggs one by one and mix until they have been incorporated into the mixture; when adding the last egg, add the vanilla extract too.
- 2Put the flour, corn flour, baking powder and salt in another bowl and stir.
- 3Add the flour mixture and milk alternatingly bit by bit to the butter and sugar mixture. Do not beat the mixture for too long: it has been beaten enough once you have a smooth batter.
- 4Split the batter evenly into greased silicone baking pans. Bake the cakes for 30 to 45 minutes at 160 °C (top and bottom heat) until they are done. The small cake will be done first, then the medium-sized cake; the largest cake needs to bake the longest. Test whether they are ready with a cake tester: if it comes out clean, you can take the cakes out of the oven.
- 5Leave the cakes to cool in the pans for 5 minutes before turning them out onto a rack and leaving them to cool completely before filling and decorating them.
- 6Cut the rounded top off each cake for a flat finish. You can discard the round top. Next, slice each cake in half horizontally.
- 7Get a cake stand ready and spread a little buttercream on to help keep the cake in place.
- 8Put half of the largest cake on the stand, spread a layer of buttercream on it and place the other half of the cake on top. Spread buttercream on the outer surfaces of the cake; use an icing smoother to smooth them, creating a ‘naked cake’ finish. In the meantime, store the cake in a cool place.
- 9Continue with the medium-sized cake and repeat the instructions above. Lastly, repeat the process for the smallest cake. If necessary, neaten the stacked cake with buttercream.
- 10Just before you serve, decorate the wedding cake with the various sorts of red fruits.
Storage
The wedding cake can be stored for no more than a week in a chilled place or a month in the freezer. The fresh fruit should only be added when you are about to serve it.
