Classic Wedding Cake | Party Cake Recipe


For about 70 people as a treat, or 42 as a plate dessert.

Allow time to completely cool the cakes before frosting them. Cakes can also be baked ahead and refrigerated or frozen, not iced (see below). Both ice layers need at least 2 hours of cooling before final stacking.

You will need two cake boards (23cm and 15cm) for assembly.

1. Preheat the oven to 190 ° C (375 ° F). Lightly grease three 15-cm (6-inch) round cake pans and three 23-cm (9-inch) round cake pans. Line the bottom of each with parchment paper and sprinkle the sides with flour, patting the excess.

2. Blend the coconut in a blender or small chopper and mix it with milk to soak it.

3. Sift the flour, sugar, baking powder and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Add the grated lime zest (if using). Add the butter and start mixing on low speed, then increase to medium-low and work in the butter until the lumps are no longer visible and the mixture looks like crumbs. Since this is a large batch of dough, you may need to use a spatula to reach the bottom of the bowl and redistribute the mixture.

4. Whisk the eggs, vanilla and coconut extract into the soaked coconut and add all at once to the dry mixture. Starting at low speed again, mix the liquids and once mixed, increase the speed to medium and beat the dough until smooth, about 3 minutes (it will be very runny).

5. To ensure the cake layers are the same height, it is best to weigh your dough in the molds. First weigh the dough as a whole (it will be about 3 kg). Then place a 23 cm (9 in) pan on the scale and pour or pour 667 g into it. Repeat with the other two 23 cm (9 in) molds. Place a 15 cm (6 in) pan on the scale and pour or pour 333 g in it and repeat with the remaining molds and batter. (If any leftover dough remains, divide using the same ratio.)

6. Bake cakes for 25 to 30 minutes, until a toothpick inserted in the center of each cake size comes out clean (smaller takes about 25 minutes, larger takes 30 minutes). Cool the cakes in their molds for about 20 minutes, then run a palette knife around the inside of the mold and return to the wire rack to cool completely. Cakes can be baked a day ahead, wrapped and then refrigerated until ready to assemble, or they can be frozen and thawed in the refrigerator overnight if baking is more advanced.

7. For the frosting, melt the white chocolate, stirring gently in a metal bowl placed over a pot of barely simmering water (over medium-low heat) until smooth. Let cool for 5 minutes.

8. Using electric beaters or a stand mixer fitted with a whisk, beat cream cheese and butter. Add ½ cup (65 g) icing sugar and beat on medium-low speed until smooth. Add white chocolate and vanilla and beat. Add the remaining icing sugar and mix first on medium-low speed until smooth, then on medium-high speed for about a minute to puff up the icing. If the frosting seems too soft to use at room temperature, refrigerate it for 30 minutes to an hour before using.

9. To assemble the cake, place a 23 cm (9 inch) layer of cake on a cake board the same size or slightly larger than the cake. Drop the frosting on top of the layer and spread it around the edges, making the frosting as flat as possible. Repeat with the remaining 2 cake layers. Spread an even but not too thick layer on top and sides of cake, taking time to ensure sides are 90 ° to top and top is flat and edges crisp. Cool it while repeating the same steps of assembling 6 inches (15 cm) of cake layers (make sure the cake tray below this level is not taller than the cake itself. Cool this level while returning to the 23 cm (9 in) cake.

10. To finish the frosting, spread and spread the frosting on top and to cover the 23 cm (9 ”) sides of the cake, ensuring complete coverage. To create a pretty but rustic look, hold the tip of your offset spatula against the base of the cake and spin the cake wheel, holding the offset level but pull it up to the top edge of the cake. At any time, you can go back and edit it or redo it – it doesn’t have to be an unbroken line. Repeat this on top of the cake, like a record needle on a scrapbook, but starting at the center and working outward. Cool this level of cake while you repeat the same with the smaller level of cake. Refrigerate them for at least 2 hours before stacking them (or if you are transporting them, it may be easier to stack them in place).

11. To complete the assembly, carefully place the smaller tier on top of the larger tier (no pegs or supports are needed). If you dent the icing while doing this, it can be easily repaired with a slight lag. Add any finishing decor to your liking (like fresh flowers), or the cake looks pretty as is, perhaps with a simple garnish.

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