Regardless of the scope and pomp of the wedding, its indispensable attribute is the wedding cake. The fact that a wedding cake must be present at the wedding is far from accident.

Wedding cake has symbolized abundance since ancient times, many rites were associated with it. For example, the ancient Romans at the end of the wedding ceremony tore the cake over the head of the bride, while the guests gathered the crumbs as a sign of good luck. In medieval England, guests brought cakes with them, piled them in the center of the table, and the bride and groom tried to kiss on top of a mountain of cakes. By the way, it is from this mountain that the tradition of making a wedding cake is certainly multi-tiered. Wedding loaf is mentioned in many old Slavic books, it is associated with a lot of customs and will.

But another cake, the bride, belongs to a lost tradition, and little is known about it. Meanwhile, back in 1800, the wedding table was unthinkable without the baked cake: without it, the chances of marriage for luck were considered minimal.

The shape of the cake was invariably round, as the sun is a symbol of light and happiness.

By the way, in the old days, besides the bride's cake, there was the groom's cake. Usually so called kurnik with a figure of the groom from the test. In America, it was a special fruit cake - it was cut into pieces, each of which was placed in a separate white box, tied with a white silk ribbon and decorated with the initials of the bride and groom. All the boxes were put on a table at the front door, and each guest, before leaving the wedding reception, took a piece of cake with him. This custom is not as widespread now as it used to be, but sometimes it can still be seen at the wedding and the groom's cake.

Of course, the wedding menu of different countries is very different, however, the concepts with which this or that dish is associated are similar everywhere - probably because everywhere people seek to find happiness and find loyalty in love and marriage.

In ancient times, the wedding cake was dark in color, but now wedding cakes are almost always white — the colors of the bride's dress, the colors of purity, the colors of the holiday.

The current wedding cake is not just a festive dessert. This is a work of culinary art. His appearance at the wedding is traditional, but in different countries it is arranged in its own way.

We all know our national custom, when the bride's parents hand over the loaf to the newlyweds from hand to hand. And whoever bites off a bigger piece from him - the bride or groom, will be the main thing in the house. After that, each guest eats a piece of loaf, which should bring him happiness and well-being. In Western countries, the young cut the cake together, as if thus fulfilling their first matrimonial task.

Most often, a cake is ordered in a candy store, if a wedding celebration takes place in a cafe or restaurant, it is ordered there as well. But you can bake it yourself - not such a difficult thing.

Wedding cake. Step-by-step recipe

For 6 servings:   For cakes: 7 eggs, 5 tbsp. spoons of warm water, 175 g of sugar, 150 g of flour, 1 incomplete h. spoon baking powder, 50 g of starch, 10 tbsp. spoons of cherry vodka. For spreading: 720 ml of apricot jam. For the cream: 600 g butter, 250 g icing sugar, 2 bags of vanilla sugar, 8 yolks, 2 tbsp. spoons of cherry vodka.

To decorate: 100 g almonds, 80 g caster sugar, 1/2 protein, 1 tsp liqueur, 150 g caster sugar, some sugar balls.

For coloring marzipan mass: 50 g of powdered sugar, 15 g of cocoa.

Cooking process

Prepare a separate sponge cake for the three cakes: separate the whites from the yolks, whisk the yolks into a white foam with warm water and sugar. Sift flour, add baking powder and starch. Beat the whites in a strong foam, adding sugar. Whipped whites and flour mixture gradually mix with yolk cream. Biscuit mass for one cake to pour into a form (30 x 25), greased and sprinkled with flour, level. Cakes bake in turn for about 50 minutes. in the oven preheated. Cakes put to cool overnight.

Make paper patterns for the clouds. Put two biscuit cakes next to it, put a small and large pattern, cut out the clouds. From the third cake cut medium cloud. Sprinkle biscuit clouds with cherry vodka. Heat apricot jam and pass through a sieve. Smear the top of the clouds with jam and overlap each other. Once again, fluff the surface of the biscuit with jam.

To make butter cream, beat 15 foam. Add sifted icing sugar and vanilla sugar. Gradually add, continuing to beat, yolks and cherry vodka. Cake smear cream.

For decoration, prepare a marzipan mass. To do this, pour almonds with boiling water on the eve of cooking, dry, mince, knead thoroughly with powdered sugar, proteins and liqueur, put in a cold place for 24 hours. Then knead the marzipan mass with sugar powder. Part of marzipan to paint food dye. Blind marzipan "Groom" and "Bride". Mix powdered sugar with cocoa and a small amount of hot water, brush this coat and hat "Groom" with this mixture. Cut out small stars from the remaining marzipan. Put the "Groom" and "The Bride" on the top cloud. Decorate the clouds with stars, colored sugar and sugar balls.

A very serious problem for many newlyweds in preparing for a future wedding is the choice of a wedding cake. After all, it is not only a beautiful decoration of the whole holiday, but also it is the main culmination of the feast. In addition, such a cake will be immortalized, as it will forever remain on the multi-colored photos taken during the feast. Therefore, the choice of such an important element should be taken very seriously.

In this article, we will look at several recipes for making delicious cakes that are perfect not only for a wedding, but also for other holidays. You can use these recipes, for example, also on.

Biscuit dough wedding cake with butter cream

  How do we imagine a modern wedding cake? It should be beautiful, large, white and, above all, tasty. This is a standard three-story cake of biscuit dough and butter cream. Why biscuit dough? Because it is easy to prepare and almost any type of cream will suit it, and moreover, you can make a sponge cake with chocolate or other additives, which is an excellent composition. Therefore, biscuit dough is used in most sweets.

Cooking our cake consists of three main processes: cooking biscuit dough, butter cream and sugar syrup to soak the cake. Let's start with the first. To bake excellent biscuit dough, the following ingredients are needed:

• 100 g of flour;
• 150 grams of sugar;
• 4 eggs;
• 1 teaspoon baking powder;
• 15 vanilla sugar.

  These ingredients are easy to find, and the dough of them will turn out very tasty, so the method of cooking biscuit does not have much difficulty. First you need to prepare a dough baking dish. To do this, it is desirable to slightly grease. It is important that the butter is of good quality, then the dough will be tender. Next, sift 100 g of flour two times and separate the cooled proteins from the yolks.

As many well-known cooks advise, it is necessary to carefully separate the proteins from the yolks. Beat them well at medium speed mixer so that a lush foam is formed. Continue to beat the whites, adding to them a little sugar. After you have successfully coped with proteins, we will deal with yolks. To these should be added half the amount of sugar required for the cake (75 g), as well as vanilla sugar.

  The resulting mass must be carefully grind to increase it in volume. Whipped whites with sugar, add to yolks and mix. Also add the sifted flour and mix again. We should have a good dough consistency. It should be carefully laid out in the prepared form and flatten. Biscuit is baked in a preheated oven (180 ° C) for about 35 minutes.

The following technological process of making our cake is cream, it can be with any fillers: with condensed milk, sour cream or just creamy. To make it you need:

• 10 g vanilla sugar;
• 1 tablespoon of regular sugar;
• 1 egg;
• 0.5 tablespoon of heavy cream;
• 250 g butter.

It is prepared like this: first you need to heat the cream and sugar, stir and add an egg neatly there. Cool the syrup. Next, you need to knead the butter in a bowl, pour our syrup to it and beat this mixture, adding vanilla sugar.

  In order for our cake to be well soaked, it is necessary to perform a third process - the preparation of sugar syrup. Only 2 ingredients are needed for its manufacture:

• 100 g of sugar;
• 40 g of water.

Preparing this syrup is very simple. Just need to add 100 g of sugar to the pan, pour cold water and boil until the sugar is completely dissolved. It only remains to thoroughly soak the biscuit cakes with the prepared syrup and beautifully decorate the cake. Such a three-story product can be used both for the wedding itself and for the anniversary. In any case, he will definitely pamper you at any holiday!

Wedding cake with white chocolate and butter cream

Do you think, how often do people who have been married for a year have a feast? Moreover, do they cook a cake for the wedding year? Of course. After all, wedding anniversary is an individual holiday date for each married couple, which has its own traditions, rituals and customs. Technologically correct cake is perfect for such an event, not only for its appearance, but also for its taste. This cake is very easy to make with your own hands. Now you see for yourself.

To prepare the cake dough, we need:

• 200 g white chocolate;
• 250 g butter;
• 6 eggs;
• 200 g of sugar;
• teaspoon baking powder.

The following ingredients are necessary for the cream:

• 250 g white chocolate;
• 130 g butter;
• 100 g of sugar;
• 2 tablespoons of cherry vodka;
• L fresh cream.

For filling:

• 100 g of jelly to your taste;
• 1 tablespoon cherry vodka.

So, now that we know all the necessary ingredients, let's proceed to the cooking. First, cut the white chocolate into small pieces and drown it in a water bath. Let it cool. Such chocolate should be warm and resemble cream. Next, you need to whip the butter with sugar, as well as egg yolks, but in a separate container. After that you need to mix the baking powder with sifted flour and add to the beaten yolks. Separately, whip proteins and add them to the overall process with white chocolate. The dough for the cake should be baked at a temperature of 180 degrees for about 45-50 minutes. A well baked cake is preferably cut into several separate plates of the same thickness.

In order to properly prepare the cream for this wedding cake, it is important to bring the cream to a boil and at this time add chocolate to them. Next you need to soften the butter and beat it well with a mixer. After that, in small portions we add cream with chocolate to the butter, during this process it is important to mix the mixture all the time. When everything is ready, it remains only to add cherry vodka to the finished cream and mix the mass again.

Assembling the cake, as well as the process of its preparation, does not have particularly difficult culinary chips. Saturate the lower cake cake with cherry vodka - so it will turn out even more tasty and fragrant. On the bottom cake you need to put a thin layer of jelly and smear it with cream. From above on a design we put the second cake and on the sides, the received part of the cake, grease with cream. And so on ... Such a cake can be made with a huge number of floors, but the main thing is not to bend the stick. Give the guests such a cake on their wedding anniversary. We are sure that everyone will be satisfied. Enjoy your meal!

Wedding turmoil! I think every girl and woman came across her on the eve of her own wedding or the wedding of her daughter, son. A lot of things need to be prepared: rings, outfits, a bouquet, a hall, a table and of course the main attribute - a wedding cake!

Well, since we have a culinary site, we will prepare a homemade wedding cake with our own golden hands! I doubt very much that it will be the bride who will prepare him, rather a mother or mother-in-law, and maybe the grandmother or aunt will have enough strength to please her granddaughter / niece?

Homemade wedding cake recipe:

1. For the base we will prepare a honey sponge cake. In order for the cake to be high and voluminous, you will need to bake 2 biscuits and divide them into cakes. First, prepare one biscuit. Sift 2 cups flour.
2. Separately whisk until white and increase the mass: 3 eggs, half a glass of sugar and a pinch of salt.
3. Take 3 tablespoons of honey with a slide and melt on the fire as soon as melt pour 1 tsp. soda and as soon as the reaction begins, boiling soda, immediately remove from heat and stir.
4. Add eggs to the beaten eggs and beat well. There, gradually, whipping or stirring well add all the flour.
5. Cover the baking mold (30 cm in diameter) with parchment, pour the dough into a large mold so that it takes 1/3 of the dough. Cover the top of the form with a foil so that it does not stick. Bake in the oven for 45 minutes. Check the readiness with a stick, if the dough sticks, put it back in the oven for another 10-15 minutes.
6. Remove the foil from the mold. Cover the cake lattice with a kitchen towel and carefully place a sponge cake on it. Remove the parchment with the biscuit. Leave to cool for 6-12 hours. Prepare also another biscuit.
7. When the biscuits have cooled, divide each of them into 2-3 cakes.
8. Now prepare the cream. Whip 600ml of whipped cream specialty 30% fat, add 1 regular jar of condensed milk and whisk again. Get caramel cream.
9. Put a flat bottom cake on the cake stand. Divide the cream into 4-5 equal parts and lubricate each cake. The top cake should be smooth and not smeared with cream on top.
10. Now prepare the cream for the sugar mass (mastic). Separate 6 egg whites, add a little salt, 2 sachets of vanilla sugar. Beat in a water bath, add 1 cup of sugar and beat again. A little cool squirrels. Remove from the bath and whisk until steady peaks. Add 1.5 packs of butter (82% fat) and beat up with good thickness, white color.
11. Smear a thin cake with oil-protein cream, smoothing it under the mastic. Refrigerate for 1-2 hours until the oil hardens.
12. Mastic and various decorations can do to your taste!
13. For earlier we make laces of icing, roses, flowers, paint them in silver color with a spray and when we dry we decorate the cake on the sides.
14. We wrap the cake with white mastic and decorate; in the center we place the figure of the bride and groom.

Ingredients:
for sponge cake:

• 2 tbsp. flour
• 3 eggs
• 0.5 tbsp. Sahara
• 1 tsp soda
• 3 tbsp. honey

for cream:

• 600 ml whipping cream (30% fat)
• 1 can of condensed milk

for mastic cream:

• 6 proteins
• a pinch of salt
• 2 pack vanilla sugar
• 1 tbsp. Sahara
• 1.5 packs of good butter (82% fat)

Cooking a wedding cake is a good way to distract from the thoughts and excitement about what could go wrong.

Of all the wedding moments most precisely, I knew that I would cook the cake myself. And there was not a single person who would support this decision. Therefore, the desire to conduct such an experiment and prepare a wedding cake for 35 guests has only grown.

To make a wedding cake, an amateur level of knowledge will be enough like mine.

Cooking a cake for your wedding is easier than anyone else. It is you and your close relatives and friends. Of course they will say that they were delicious :) Like friends - this is familiar to everyone.

And if no joke, then I cooked a cake with thoughts about how guests like the cake. After all, I love to bake, and I wanted to convey to them my joy and gratitude through the cake.

We all know how many worries the bride has on the eve, and even more on the wedding day. This is a meeting of visiting guests, coordinating all the people involved, preparing newlyweds' attire, answering numerous phone calls, make-up, hairstyle and most importantly - sleep. And this is the case if you have an organizer and decorator who will take over the design of the hall and the coordination of staff.

In my case there were no wedding coordinators, organizers, managers, we took over the whole organization, and despite this, it turned out to be a cake. If you have wedding assistants - it will be even easier to cope.

I must say that my thoughts and judgments are relevant for those who love and know how to cook.

Before putting on the apron and taking up the cake, read tips that can help avoid pre-wedding chaos.

10 tips for brides who decide to cook their own wedding cake

1. Healthy assess your strength

Can you bake cakes? If the answer to the first question is positive, then do the surrounding people agree? Do you have beautiful taste? Do you like to cook? Do you easily cope with stress and many things at the same time?

Remember, there is no turning back. The day before the wedding, finding someone who makes your cake will be very hard. If you make your own cake, your deed and your wedding will not soon be forgotten. But if you cannot appreciate your strengths, there is a chance to remain without a cake in general and spoil your mood well.

2. Try to close the maximum wedding affairs in advance

Free the last two days before the wedding. Even if things seem quite petty. For example, cut out elements for a contest, or run in to buy the missing balls or eggs for a cake. Such small matters take the most time before the wedding.

Bake biscuits 2-3 days before the wedding. Biscuits can be stored wrapped in film in the refrigerator for up to 5 days.

Prepare the cream on the eve of the day of the assembly / wedding, and place in the refrigerator to stabilize for the night. The cream can be prepared much in advance and freeze it.

3. Purchase ingredients with a margin

Just in case, buy twice as many ingredients as indicated in the recipe. Even if the ingredients remain, you use them in home preparations. I have this item and served as the reason for exiting the schedule. When I finished decorating the cake, there was not enough cream to decorate the upper sponge cake. And for a new batch of cream did not have enough cheese, I had to run to the store. But, thanks to the well-laid time, my fiance managed to run to the nearest store. It's good that the groom has less worries on the eve of the wedding)

4. Do not complicate

We live in a wonderful time when simple eco-friendly décor came into fashion. Mastic cakes and oil flowers with ruffles and beads look inconsistent and not appetizing.

Wedding cake is not necessary to completely cover the cream. The most successful option is a naked cake. The color of the biscuits can be light or dark. It will be beautiful if the cream shade a different color. You can decorate the cake with fresh flowers or seasonal fruits, depending on the subject and time of year.

5. Use a proven recipe.

Experiment with the recipe and design leave for another day.

We recommend making a trial cake a few weeks before the wedding in a smaller proportion. You can get together with friends and take a sample, everyone will be happy about it. I did just that, a week before the wedding I prepared a cake and already knew that everything would turn out deliciously and according to the plan, so I wasn’t nervous about the cake on the eve of the wedding.

The recipe for the naked cake that I prepared for my wedding, I already published earlier, only the proportions of the ingredients were twice as large.

6. Cook the cake only if you like it.

If you decide to cook a cake, just because it is expensive for you to afford a trendy big cake, you better give up the cake altogether. You can buy candy and cookies at the store, replace the cake with a candy bar.

Bake only if you really like the cooking process.

7. Prepare your "workshop"

If you plan to accommodate non-resident guests, you need to make sure that during the preparation and decoration of the cake crowds of relatives do not hang over you with outstretched phones, broadcasting everything on Instagram and giving advice on how best to do it. When someone observes from the side, we always try to show our skills, from this haste and irritation.

Free up for the time of cake assembly kitchen only for yourself, send everyone on your wedding day to see the surroundings of the city. Although one assistant, to help clean up and wash the accumulated dishes, you will not hurt.

8. Clean the kitchen

Try to hide all unnecessary items and ingredients in the kitchen cabinets.

Leave or bring to the kitchen only what you need.

Remove from the kitchen wedding materials that may be there. Who prepared for the wedding know that wedding decor materials are scattered throughout the apartment: ribbons, bows, bonbonnieres, extra boxes for bonbonnieres, printed toppers, attributes for competitions, etc.

9. Consider transporting the cake to a restaurant.

If you do not go directly from the house to the restaurant, you need to find a responsible person who will deliver the cake there. To deliver the cake in the car in integrity, it is better to transport it on the floor. Cake can also be transported fixed in the trunk, if it is a cool season. It is important to provide the cake with a strictly horizontal surface. The car should be a cool temperature. On the cake should not get the sun's rays. The larger the cake, the lower the speed.

10. Adjust the time

The time that you think you spend on cake preparation, multiply twice.

Wedding Cake Cooking Scenario

2 days before the wedding.

Prepare the biscuits.   Biscuits in themselves are prepared for a short time, about 1.5 hours for 1 batch, but anything can happen, so two days before the wedding I set aside a day for making biscuits, although I managed it in 4 hours. The main time for making biscuits is baking and chilling them in the oven, so you can do other things at the same time.

Prepare the stuffing, if you have it in the recipe. Also, do not forget that the filling can be ordinary jam, nutella or condensed milk. I had a lemon Kurd, I cooked it for a week and kept it in the fridge. The second stuffing I had was raspberry, ground with sugar, which I prepared in the summer.

1 day before the wedding.

Buy flowers or fruitWith which you will decorate the cake.

Cook cream   - it's fast. It needs to be done in the evening on the eve of the assembly day, so that it is as fresh as possible and has time to stabilize overnight. If you have enough ingredients at home, the preparation of the cream will not take more than an hour.

The night before also need cut biscuits   on even layers. Then wrap them again with a film, or put them in a bag so that air does not penetrate, and return to the refrigerator.

And the last thing to do on the eve is make syrup   if you have it in the recipe.

Wedding day.

You have all the blanks, it remains only collect cake.

It is easiest to collect a bare cake with open biscuit cakes, even if there is some untidyness, it doesn’t catch the eye. You will succeed!

But what happened with me:

Or, you can make a cake the evening before the wedding by moving my script. Collect the cake, pack it in a box, and wrap the box in plastic wrap so that the cake does not absorb foreign odors. Cake can be brought on the eve of the restaurant.

I also want to add that even if your cake does not look 100% perfect, it will not be important. Guests see the cake some couple of minutes, most of all they will appreciate the taste. For example, I managed to make a beautiful and even cake, but it didn't work out to deliver it. In the restaurant, the cake was straightened with whipped cream with the helpers, but the curvature of the cake was slightly visible. So what? But I have one more story in my piggy bank.

Despite everything, the cake turned out to be very tasty, some guests still remember the taste of the cake. One of my friends asked me to cook the same birthday cake for my son, and the second guest finally tasted the cake only after 4 slices.

I was pleased with this initiative. I often want to go through that day again, and, dreaming about that day, I make a cake in it.

It is difficult to imagine a wedding without a cake - a huge, multi-story building, symbolizing the sweet life together of the newlyweds. The pastry chefs offer a variety of fairy-tale dessert options, but if you want to put a piece of soul into the treat, why not make it yourself? Despite the impressive view, it is quite possible for a person who is not too friendly with the kitchen to cook a wedding cake.

There are many options for both basics and cake impregnation. Sponge cake, shortbread dough, honey cake - choose what you like more.   As for the filling, it is better to use light options - soufflé, yogurt, cream, since there may simply be no place for a rich butter cream at the end of the banquet.

Idea!   Simply and with taste - soak cakes with syrup or cover with melted chocolate.

For cakes, choose a base that is easy to cut - sponge cake, cupcake, well-soaked shortcrust pastry. The wafer layer or meringue is inevitably deformed and crumble in the process of dividing into portions.

Pros of cooking at home

Of course, you can order a finished cake, but if you decide to make it yourself, you will be able to:

• show your talents;
• choose the best and freshest products;
• get absolute certainty that only safe substances are in the cake;
• decently save the wedding budget without losing the taste of dessert.

A good solution for beginners is a thin layer of sliced ​​fruit or berries.   Quickly darkening apples or others losing an attractive view of the air sliced ​​fruit poured jelly.

You can use unusual options. For example, instead of one big cake, put identical cakes or cupcakes on a multi-tiered stand. In this case, the delicacy does not need to be cut, and each guest will receive the same piece.

Just create and cake from chocolates or cheese heads.   In this case, even the stove does not have to approach. With the experience of cooking cakes, cream cake is replaced by high loaves, pies or pie, which fit perfectly into a village wedding or rustic style.

Size and weight

Before cooking, it is worth counting how many servings are required.   It depends on the number of guests, as well as on their taste preferences, because someone eats a spoonful of dessert “for decency,” and someone asks for an additive. One serving is about 150 g.

• If the cake is heavier than 3 kg, it is better to make it multi-tiered.   So the construction will turn out stable and will definitely not fall apart during transportation;
• If the weight of the wedding cake has passed for 5 kg, then the third tier is needed;
• The maximum number of tiers that can be prepared at home is five.   If you try to make the cake higher, it will turn out to be unstable;
• Each subsequent tier should be done easier than the previous 2-3 kg;
• The bottom base should be the largest and heaviest.   Other intricate options are possible, but for their implementation requires a great experience in pastry skills.

Design and color

Wedding cake can be multi-tiered or solid, depending on the preferences of the young. The classic round shape is still the most popular., but no one bothers to come up with something of their own: starting from a polygon-stars and ending with complex drawings in the form of two connected hearts, angels, pigeons or a flower basket.

It is not necessary to place several tiers of a wedding cake one above the other. No less elegant solution - multi-level stand for each part. This cake and looks amazing, and cut it more convenient.

Brave newlyweds order a delicacy in the form of a suitcase, a giant chewing gum "love is ..." or their own volumetric sculpture, but they cannot create such masterpieces without experience. However, even with the usual rectangular or round shape, individuality is given on the basis of the original decor.

The color of the newlyweds is limited only by the style of the wedding. The time-tested classic is a snow-white cake or dessert in delicate pastel shades of pink, blue, ivory. A bolder decision is to use your leading accents - green, purple, red, even black. And a wedding cake with polka dots or stripes will not leave anyone indifferent!

Idea!   Very popular "naked" cake. Nothing covered from the sides, it appetizingly demonstrates cakes with a filling, and berries, fruits and cream become a wonderful complement.

What is required?

To make your own wedding cake, you will need the following tools:

• molds for cakes of different sizes, while the biscuit feels better in the split tray, and the cake in silicone;
• a blender or a mixer (with a manual whisk, it is difficult to make such an amount of product)
• baking paper;
• sieve;
• several deep mixing bowls;
• beaker;
• well ground knife;
• scapula;
• rolling pin;
• cutting board;
• saucepan for cooking syrup;
• for jewelry - a syringe or pouch with nozzles.

Step-by-step master class

The following recipe will allow you to easily prepare a tasty delicacy yourself. In these proportions, the cake will not be very large, single-tier, for 12-15 people.

The foundation

Ingredients:

• 0.5 kg of butter;
• 0.5 kg of flour;
• 12 eggs;
• 0.5 kg of almonds;
• 0.5 kg of sugar;
• lemon peel;
• salt;
• teaspoon of nutmeg.

Cooking:

1. Separate the whites from the yolks;
2. Grind the yolks with butter and sugar, add nutmeg, zest and ground almonds to the mixture;
3. Squirrels mix with a mixer, add salt and sifted flour. Connect the resulting mass with the yolk part;
4. Spread the dough into forms and put in a slightly warmed oven;
5. Bake at 200 degrees until cooked;
6. After the base has cooled down, set it to “rest” for 12 hours.

Cream

Ingredients:

• 330 g of sugar;
• 6 eggs;
• juice from 6 lemons;
• 0.5 liters of whipping cream;
• 140 g butter;
• 10 sheets of gelatin.

Cooking:

1. Melt the butter, soak the gelatin;
2. Beat the yolks with zest and lemon juice, add them to the melted butter. Food temperature should be the same - room temperature.therefore, it is necessary to remove the eggs a few hours before cooking from the fridge and cool the melted butter after removing it from the fire;
3. Put the resulting mixture in a water bath. Stirring, gradually add sugar;
4. Once the sugar has dissolved, and the mixture began to acquire pomp, add gelatin and grind;
5. Cool to room temperature;
6. When the cakes are “rested”, brush them with the resulting cream.

Delicacy is ready, now it remains only to arrange it to taste.

Decorations

Wedding cake decor does not limit imagination: coconut chips, frosting, marzipan, fudge.   You can draw on the cake as on a canvas, make figures, set the next tier, which will differ in shape from the previous one.


  In addition to edible design, there are artificial flowers, figurines made of plastic or other material, ribbons and much more. It is not necessary to dwell on one thing, but you should not forget about moderation either.   Often, neat cream lace looks much more elegant than a complex heterogeneous and multicolored composition.

Important!   It is not recommended to use fresh flowers in contact with the edible part. Firstly, you do not know what the buds were treated with, secondly, one of the guests may be allergic. If you want to decorate the dessert with flowers, then use them for special mounts or miniature coasters.

Glaze

Glaze is prepared elementary from powdered sugar, butter and vegetable oils., milk, vanilla and drops of blue food coloring to neutralize yellowness.

  Optionally, you can add a dye of a different color, then the icing will not be pure white, but any other shade you wish. If you do not regret the pigment, the glaze will acquire a rich dark color.

Usually, the entire surface is poured with icing, but from it you can create all sorts of inscriptions.

Colored chocolate

If you like chocolate, but want a bright unusual shade, then food coloring will come to the rescue again.

  Add them to plain white chocolate, pre-melted in a water bath. The resulting mixture is poured the upper part of the cake as a whole with icing or paint patterns and make inscriptions.

Idea!   Extremely appetizing look decorative chocolate smudges around the edges.

Mastic

Mastic allows you to create a variety of figures - young, rings, doves. The flowers molded from mastic look very delicate and elegant.   Just create the necessary outlines, remembering how you sculpted in childhood from plasticine or polymer clay. Do you doubt that you have the necessary artistic talent? Mastic looks good in the event that it is applied in a continuous layer.

  Delicious delicacy is prepared simply - from sugar, protein and gelatin. You can also add marshmallows melted in the microwave.   Such mastic looks more spectacular, but more difficult to undergo formation.

Figures

Very nice decoration that will appeal to both children and adults. Figures can be as classic as a bride and groom, small white birds, hearts, angels, and completely unique, reflecting the hobbies and interests of the newlyweds or - a bicycle, a tourist tent, a piano.

You can put one large detail in the center or make the whole composition from smaller ones.   As a material for the manufacture of figures using chocolate, mastic, cream, marzipan.

If there is no time for jewelry work, use ready-made artificial figurines.   But if you chose the last option - one large finished plastic figure or several small ones, do not forget to remove them before you start to cut the cake.

Stand

In addition to the classic stand of dishes located at different heights, there are also completely unexpected solutions - stands in the form of a carriage, tower, waterfall.

The material from which the accessory is made also varies - iron, food grade plastic, wood.   Often used gold or silver plating, giving baking aristocratic appearance. And on a glass stand the wedding cake will “float” in the air, attracting admiring glances to itself.

The shape of the stand does not have to repeat the geometry of the cake.   You may well place a square pastry on an oval dish, and a round one on a heart-shaped tray. The main thing is to place the cake on the stand as a whole, without hanging over the edge. A good idea is to place special cake substrates on each dish. So you will be sure that the delicacy will not collapse at the edges at the most exciting moment and will not melt even on.

Of candy

Candy cake - an amazing end to an unusual banquet.which will please all guests with original performance. Making it yourself is very easy.


You will need:

• styrofoam;
• wrapping paper or thin fabric;
• satin ribbon;
• corrugated paper;
• candy or chocolates in individual packaging (preferably rectangular).

Step-by-step instruction:

1. Cut two circles of foam: one - smaller, the second - more;
2. From above we paste foam plastic with cloth or wrapping paper;
3. We decorate the side edge with flounces of corrugated paper, and on top we attach candy to each other. It is best to fix them on double-sided tape, but you can use glue;
4. We tie the cake with satin ribbons, if desired, add any other decor - feathers, beads, bows.

Culinary secrets

• Be sure to sift the biscuit dough flour so that the finished cake turns out to be airy;
• Never beat the yolks in an aluminum pot - they will darken;
• All products before mixing lead to the same temperature;
• Fill the baking mold with a mixture of not more than two-thirds, because your biscuit will rise dramatically during cooking;
• Sandy dough can not be kneaded for too long, otherwise it will lose softness;
• Aim to ensure that the rolled sand cake is of the same thickness over the entire surface;
• Sand dough does not require extra butter on a baking sheet;
• Put the cake in a well-heated oven. Too low or, on the contrary, too high initial temperature will worsen the appearance of the product;
• Try not to open the oven door too often, otherwise the middle of the cake will drain;
• The readiness of the dough is checked with a wooden stick or toothpick. When piercing the base, it should remain dry;
• Do not pull out the finished cake immediately, leave it to cool a little in the oven already turned off - so it will keep its pomp;
• To make the dough easier to separate from the walls, put the pan in a bowl of cool water for a few minutes;
• If you have not tried to make any kind of decor before, for example, cream roses from a bag with a nozzle, be sure to practice before placing decorations on the surface of the cake.

Tip!   If the error in the decoration is still made, do not be sad. Defect can be hidden decor.

Useful video

No wedding feast is complete without such a delicacy as a cake, any hostess can bake it. How to do it - in the video:

Conclusion

A wedding cake made by hand will surely please the guests and will leave pleasant memories. Unique design and favorite taste solutions - all this will add to the holiday uniqueness, remind you of the particular heroes of the occasion. Make a miracle confectionery easy. The main thing - quality products, time, recipe and, of course, a little imagination.