4 tier wedding cake
Servings: 54
Calories: 240kcal
Cost: $175
Diamond Vanilla Cake
Print Recipe
Equipment
- 1 Stand mixer
- 4 Baking trays
- 1 Immersion blender
- 3 Pastry bowls
- 1 Rubber spatula
- 2 Offset spatulas, small and large
- 1 Pipping bag
- 1 Dough scraper or smoother
- 1 Rolling Pin
- 8 deli containers
- 1 4 tier cake stand + cake boards
- 1 Cake ring Ø 11X1.6-inchX/28X4cm Yields: 20
- 1 Cake ring Ø 8.6X2.3-inch/22X6cm Yields: 16
- 1 Cake ring Ø 7X2.3-inch/18X6cm Yields: 12
- 1 Cake ring Ø 5.9X2.3-inch/15X6cm Yields: 6
- 1 Apple corer for cake center holes
- 1 Cake acetate collars optional
- 1 Kitchen blowtorch
- 1 Decors according to the theme cake topper, flowers, ribbon etc…
- 4 Cake boards
Ingredients
Diamond Vanilla 4-tier Cake
- 9 each Jocond biscuit/sponge sheet Recipe
- 600 g Almond/hazelnut praliné Recipe
- 3 kg Marzipan/almond paste 50% Agrimontana
Sablé Breton Cookie
- 250 g Raw sugar
- 120 g Egg yolks
- 4 g Fleur de sel
- 120 g Almond meal
- 5 g Vanilla sugar
- 300 g Butter, softened
- 400 g All-purpose flour, sifted
- 15 g Baking powder, sifted
Vanilla Simple Syrup
- 350 g Water
- 150 g Sugar
- 175 g Raw sugar
- 10 g Vanilla bean splited and seeds scraped out
- 4 g Gelatin* 200 bloom
Instructions
How To Create A Wedding Cake
- Creating a stunning wedding cake is a true art form that requires attention to detail and a flair for design. When it comes to configuring and building wedding cakes, the possibilities are truly endless. One of the key elements in creating a beautiful wedding cake is choosing the right cake rings and stands to showcase your masterpiece. Cake rings and stands come in a variety of shapes, sizes, and materials, allowing you to customize your wedding cake display to match the theme and style of the event. Whether you opt for a sleek and modern acrylic stand, an elegant silver cake ring, or a rustic wooden stand, the right choice can elevate your cake to a whole new level. When selecting cake rings and stands for your wedding cake, it's important to consider the size and weight of the cake tiers, as well as the overall design aesthetic you want to achieve. For multi-tiered cakes, sturdy cake rings with multiple levels can provide the support needed to create a towering masterpiece. Additionally, opting for a cake stand with a revolving mechanism can make it easier to decorate and transport the cake without any mishaps. In addition to providing structural support, cake rings and stands also serve as a decorative element that can enhance the overall look of your wedding cake. Opting for ornate designs, intricate patterns, or personalized touches can add a touch of elegance and sophistication to your creation. When shopping for cake rings and stands online, be sure to look for high-quality materials that are durable and reliable. Investing in a sturdy and well-crafted cake stand will not only enhance the presentation of your wedding cake but also ensure its stability throughout the event. In conclusion, selecting the right cake rings and stands is a crucial step in creating a breathtaking wedding cake that will be the centerpiece of your celebration. By choosing the perfect combination of rings and stands that complement your design vision, you can bring your cake to life in a way that is both visually stunning and structurally sound. Let your creativity shine as you explore the endless possibilities of cake configuration and design!
Why Wedding Cakes Are Made To Be More For Looks Than Taste?
- When it comes to wedding cakes, especially in the USA, it's often the case that they are beautifully crafted but lack the delicious taste to match. This phenomenon can be attributed to the fact that there is an innate desire for artistic expression in all of us. While the visual aesthetics of a cake are important, it's crucial to remember that pastry-making is a precise science that demands extensive knowledge and experience in order to create a cake that not only looks good but tastes exceptional as well. In the realm of food competition, taste always takes precedence over appearance. After all, what good is a stunning cake if it doesn't please the palate? This is where the true artistry of a pastry chef lies – striking the perfect balance between visual appeal and delectable flavor. In order to reach this, cakes shall be reasonably sized out. Understanding the importance of harmonizing taste and aesthetics is key to success.
Dummy Wedding Cake vs Edible
- When it comes to planning a wedding, the cake is often a focal point of the celebration. For couples looking to make the most of their budget without compromising on style or taste, a dummy wedding cake can be a brilliant solution. A dummy wedding cake is a non-edible, decorative cake that is used for display purposes. It can be beautifully decorated to match the theme of the wedding and can sit out on display for hours without any worry of it spoiling. The real magic happens when a hidden, edible cake is brought out just before it's time to be cut and enjoyed by the newlyweds and their guests.
Roll Fondant vs Marzipan
- Have you ever wondered what sets roll fondant and marzipan apart when it comes to decorating cakes? Roll fondant, also known as sugar paste, is a cost-effective and user-friendly option that many bakers love to work with. On the other hand, almond paste, or marzipan, may be a bit pricier, but its rich, nutty flavor can truly elevate the taste of your creations. Both roll fondant and marzipan come with their own set of pros and cons, making them suitable for different purposes in cake decorating. Roll fondant is great for creating smooth, flawless finishes and intricate designs on cakes. Its pliable nature allows for easy shaping and molding, making it a favorite among beginners and professionals alike. Marzipan, on the other hand, offers a deliciously unique taste that pairs beautifully with a variety of cake flavors. Its rich almond flavor adds a touch of sophistication to any dessert, making it a popular choice for special occasions and celebrations. Whether you opt for the affordability and versatility of roll fondant or the exquisite taste of marzipan, both options have their own distinct advantages that can take your cake decorating skills to the next level. Use marzipan decor for cake which contains 30 percent almond and 70 percent sugar. I use 65 percent almond for this cake.
Mise-En-Place
- The crust and praliné can be made ahead of time. Store ready to bake pastry disks in the freezer. Otherwise baked sablé breton cookie keeps well for up to 48 hours at room temperature or in the oven.
Sablé Breton Cookie
- Mix and sift flour and baking powder; set aside. In the stand mixer fitted with the paddle attachment, begin to mix together sugars, vanilla, salt, almond meal and egg yolks. Microwave butter for a few seconds to soften (do not melt), and add it to the mixture. Mix until creamy consistency on medium-high speed. Scrap down sides of the bowl and attachment and continue to mix until smooth. Stop mixer and add half of the sifted powders; mix to combine on low and then add remaining powders. Mix until just combined. Transfer pastry to the countertop, and divide into 4 portions. Roll each into ⅙-inch/4mm thick sheet between 2 parchment papers, and freeze to harden. Allow pastry sheet to slightly soften, and cut using cake rings as cookie cutter. Save scraps for later use.
Baking
- Preheat fan oven to 340ºF/175ºC. Bake pastry in cake ring for 20 minutes until golden brown. Let cool.
- Remove cake rings and gently trim sablé's edge with a paring knife. You want to create a ⅓-inch/8mm gap between the crust and cake ring. Nothing must be in direct contact with the cake ring but the mousse.
Vanilla Simple Syrup
- Simple syrup/punch is a common ingredient used in patisserie to add moisture and sweetness to cakes, pastries, and desserts. However, one common issue that bakers may face when using simple syrup is that it can cause sponges to become too wet and soggy, especially after thawing from the freezer. This can result in a less-than-ideal texture and appearance for your baked goods. One clever solution to prevent sponges from oozing out during thawing is to add gelatin to your simple syrup, just like the Opéra Cake. Soak gelatin in cold water for a few minutes to soften. Drain and set aside. In a saucepan, bring water, sugars and vanilla to boil and cook for a minute. Remove syrup from the heat, and add the soften gelatin – cover and let cool to room temperature.
Vanilla Mousse (Ganache Montée)
- Make ganache montée a day before using. Soak gelatin in cold water to soften; drain and set aside. In a saucepan, bring heavy cream and vanilla to a boil; turn the heat off, cover and let infuse for 20 minutes or so. Meanwhile, melt white chocolate in the microwave for 50 sec or so, or in a bain-marie. The chocolate should be just barely melted. Reheat heavy cream and sieve it over the white chocolate. Let stand for a couple of minutes. Mix with an immersion blender, then add the softened gelatin, mix well and add the remaining cold heavy cream. Refrigerate the ganache montée overnight. Rinse vanilla beans and save for later use. For the complete vanilla ganache montée making process watch The Fabulous Vanilla Yule Log.
Montage
- Place each sablé breton disk on parchment. Carefully, spread a ¼-inch/6mm thick layer of praliné on each crust. Slide each crust over a baking tray and add the cake rings. Line cake rings with acetate collar if desired (it eases de-molding).
- Cut out Jocond sponge sheets into circles that matches the size of each crust (not the cake ring). Count 2 biscuit sheets for the 1.6-inch/4cm tall cake ring and 3 to 4 for the 2.3-inch/6cm. Some of the scraps can be reconstituted and used for the cake or saved for individual desserts as demonstrated in the video.
- Remove the ganache montée from the refrigerator. With a rubber spatula, take half of the mixture out of the bowl (go all away down scooping most of the vanilla seeds stocked to the bottom. Whip to soft peaks (do not overwork, keep it souple). Fill the open space all around the crust with a thick rope of vanilla mousse. With a tablespoon or spatula, press mousse upward and against the cake ring to prevent any air pockets to form.
- Cover praliné with the first Jocond sponge disk. Press it down to make sure the sponge is evenly distributed. Moisturize sponge with the lukewarm vanilla simple syrup.
- Pipe out another layer of vanilla mousse. The thickness of the mousse and sponge should be identical. Repeat. Note that the taller the cake ring, the more layers.
- Finish and smooth out cake with a large offset spatula. Freeze the finished cake and freeze, and build another cake right away. Then whip remaining ganache montée and continue until done. Freeze cakes overnight. De-mold cakes and keep them frozen until ready to apply marzipan the day before the event. Avoid freezing cakes upon wrapped in marzipan.
- Make dessert cups with leftovers.
How To Apply Marzipan
- Make one frozen cake at the time. Work out a piece of marzipan with a dust of corn starch (avoid icing sugar). Roll out almond paste to a large 0.16-inch/4mm thick circle. Grab cake from the freezer. Working from the back of the cake to the front, start draping the marzipan towards you, trying to keep it as centered as possible. Smooth the marzipan using a dough scraper, pushing out any air bubbles and creases, starting on the top then working down the sides. Use a small knife to cut away the excess paste. Save offcuts for the next cake. Refrigerate the cake, and repeat.
Cake Decorating Ideas
- When it comes to cake decorating, there are countless options to explore according to the theme, season, and budget. Real flowers or made out of roll fondant or marzipan and fine piping decors using a cornet. The technique is simple: take a square of parchment and cut it into two triangles, then fold the triangle onto itself to form a small piping bag. Cornet is used to decorate cake with royal icing, tempered dark chocolate or melted pate a glacer (Keep it at 89.6ºF/32ºC max).
Last Touch Up
- Arrange flowers artfully all around the mounted cake. Keep wedding cake in the refrigerator for up to 48 hours before cutting. Put cake on display out 2 hours max before cutting.
Nutrition
Serving: 120g | Calories: 240kcal
