This cake has been the biggest challenge compared to all the other ones I have made so far. HOWEVER it was such a great honour to make this for my friend’s special day 🙂 I’m flattered she trusted me to make such an important and BIG cake for her wedding fully knowing I have never make a wedding cake before.
All the hard work and the sweat and tears (yes there was lots of both ahah) paid out fully and it turned out to be a delicious, beautiful cake. And the bride and groom loved it, which is the most important thing after all 🙂
Since it was a Chinese wedding, we negotiated a couple of ideas. The biggest problem, living in Queensland, is the heat and the humidity. The fondant did crack in some points due to these factors and the flowers also gave me some issues but it all worked out.
For the cake the original recipe was for a 8′ cake tin. I found an amazing blog where the lady managed to figure out the perfect algorithm to double or even triple recipes according to the cake tin size. So I followed that and I’m definitely going to use it again.
When I find her again, I will link her here so you can also see her blog!
INGREDIENTS: (8′ pan- 2 layers)
250 gr butter
1 tsp baking powder
Oven on 180°. Grease two tins with butter and flour. Mix butter and sugar until combined, add one egg at the time. Add the flour and baking powder. Finally add the milk a little at the time, or it will splash everywhere. Pour in the tins and bake for 20-30 minutes. It is the fluffiest cake I’ve made so far.
For the cream cheese frosting: (always for 8′)
100 gr butter
200 gr cream cheese
1-2 cups icing sugar
1/2 cups of raspberry puree (you can add more or less of this according to taste)
Beat butter and cream cheese. Add the icing sugar and then the puree little at the time.
Let the cakes cool completely. Take one layer and place on the serving dish. Spread the frosting to cover the top and then place the second layer on top. Cover the whole cake with frosting. Place in the fridge till ready to serve.
For the wedding cake I covered it in white fondant and made cherry blossom flowers, some leaves and used white 26 wires to make branches and give the flowers a sense of movement.
Ciao for now xx