The Wedding Cake – The Recipe

Last night I made the final practice cake.  The wedding is only eight days away – eeeeeeek! – and, though the last sponge was a resounding success, I felt one more trial was necessary for peace of mind.  Again, the cake turned out very well.  So well in fact that when I returned to the staffroom at lunch time to take a photo of the leftover slices of cake this crumb was all that remained!

 

 

I will post a photo of the final cake after next Saturday’s wedding.  Until then, here, after much calculations,  experimentation and failure, is the recipe for a 10″ square moist vanilla sponge cake.  :)

—————

The Wedding Cake (based on Rose Levy Beranbaum’s white butter cake)

 650g Tipo 00 flour (my choice of flour caused much discussion.  The recipe called for North American “cake flour” which is finer than UK plain flour and bleached.  Solved the problem by using the ultra fine 00 flour and self bleaching it by blasting it in the microwave for 3 minutes.  Many thanks to this blog for providing the solution)

650g golden unrefined caster sugar

10 teaspoons baking powder

1.5 teaspoons salt

10 large organic egg whites, room temperature

560g whole milk, room temperature

5 teaspoons vanilla essence

360g organic butter, room temperature

Extra butter and flour for baking tins

800g pre-made fondant icing

Butter icing – perfect recipe here

Corn flour

Good quality strawberry jam

  • Preheat a non-fan-heated oven to 180oC exactly
  • Rub two 10″ cake tins with butter.  Dust with flour and line the bases with baking paper.
  • Lightly mix the egg whites with the vanilla essence and 200ml of the milk.  Set aside.
  • Sieve all the dry ingredients into a large bowl.
  • Cream the butter and add to the dry ingredients along with the milk.  Mix until most of the flour is dampened then transfer the mixture to an electric mixer (there is a lot of mixture – adding the flour and other ingredients straight into the electric mixer’s bowl results in a flour storm).  Mix on medium speed for 1.30 mins.
  • Add 1/3 of the egg mixture to the batter and mix for 20 seconds.  Repeat until all of the egg mixture is combined.
  • Scrape the sides of the bowl and mix for 10 more seconds.
  • Pour equal amounts of the batter into the two pre-prepared baking tins and smooth over.
  • If you have a huge oven, bake both cakes in the middle of the oven for 45 minutes.  If you have a normal sized oven, bake the cakes separately for 40 minutes each.
  • Remove baked cakes from the oven and cool thoroughly.
  • Carefully tip one cake onto a plate/cake holding thing.  Liberally spread with butter icing then strawberry jam.
  • Carefully  tip the second cake upside down on top of the base cake.  Placing this layer upside down ensures a very flat cake top.
  • Dust a work top with cornflour and roll the fondant out to 5mm thickness.  Carefully lay over the cake and trim. 

 

19 thoughts on “The Wedding Cake – The Recipe

  1. I can’t wait to see the photos ..must be stunning and really tasty..looking at the photo posted ;-).
    You are really great and thanks also for the fantastic and usefull links.
    Silvia

  2. Goodness, that has come round quickly. So glad that the second attempt at this method worked just as well. Best of luck for the big day – can’t wait to see the end result.

  3. What an achievement! It has been great seeing you learn on the blog – so much useful information – you’ll be able to write the book on wedding cakes after saturday!!!

  4. Silvia Magnolia – You’re too sweet, Silvia. :)

    Antonia – Thanks! It’s all very exciting.

    Lucy – Doesn’t it just. :D

    Salena – Thank you! And thank you for your help too. Hope you had a great holiday.

    Johanna – Actually, I may not ever bake again! Just kidding, I am really enjoying it. Now. ;)

    Aforkfullofspaghetti – She does indeed. And thank you. :)

  5. Wendy, am so pleased you pointed out that alternative recipe for cake flour as I needed it for my last db challenge. Also, creat to see your suggestion for the butter icing. Best of luck and truly looking forward to the final result.

  6. Well done … fingers crossed for next week, and really looking forward to seeing the result in due course. How wonderful that your friend has turned you into a baker ;)

    Joanna

  7. Pixie – EVERYONE commented on how nice the butter icing was. And microwaving the flour – odd as it sounds – made a remarkable difference. :)

    Johanna – I’m rather happy about it too. :)

    Christina – Watch this space next Sunday!

    Pat – Thank you! Fingers crossed…

  8. Ooooh…the final countdown. You have been very devoted to this cake and I can’t wait to see the final result. I’m taking my first cake decorating class today so I’m looking forward to knowing more about what goes into making a good cake.

  9. Well done Wendy! You really persevered with this one and it all paid off! It must have been so nerve racking! The ‘crumb’ is the ultimate sign of success!

  10. Well, you got there through sheer hard work and determination! I think you’re cake will be the star attraction at the wedding, well after the beautiful bride of course! Have a great time at the wedding Wendy :)

  11. Jj – Thank you! Will do.

    Psychgrad – Cake decorating? I’m impressed. Wish I had the patience for fiddly things. :)

    Helen – It’s been highly frustrating at times but I’m feeling prettty pleased with myself just now. ::)

    Holler – Thank you! Keep your fingers crossed for me.

    Pat – Will get to it very soon!

  12. Anticipation is killing me! The time has finally come and I am so excited ! I cannot wait to see your beautiful cake! Wish we all could have a bit!

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