wedding cake

Ingredients for 1 servings:

• 400 g margarine
• 360 g sugar
• 8 packs of vanilla sugar
• 800 g flour
• 2 packets of baking powder
• 10 m.-sized eggs
• 1 pinch of salt
• 10 tbsp rum, or rum flavoring
• 6 tbsp milk
• 2 packs of vanilla flavor
• 3 jar cherry(s), pitted
• 4 kg fondant (rolled fondant)
• 250 g cocoa powder
• 5 packs of cream powder for vanilla buttercream

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 55 minutes

For the batter, beat the margarine, sugar, and vanilla sugar until fluffy. Combine the flour and baking powder separately in a mixing bowl and add the first half to the sugar mixture. Then beat in the eggs, salt, rum, milk, and vanilla extract, then stir in the remaining flour and continue stirring. If you want a chocolate base, add the 250g of cocoa powder. Pour the batter into 3 springform pans. Choose a 28cm diameter for the first layer, a 20cm diameter for the second layer, and a 16cm diameter for the third layer. Bake at 180°C for 50-55 minutes. Let the layers cool. Then simply cut them into 2 pieces (preferably with a string). You can also divide the layers into multiple sections (I cut each layer into 4 layers). Prepare the cream powder according to the package instructions (you’ll also need butter and milk). Place the individual layers together with the buttercream and scatter drained cherries on top of the cream. Finally, cover the cake with buttercream. Roll out the fondant to about 2 cm thick, not too thin, or you’ll see the cream underneath. It’s best to use cornstarch to prevent it from sticking. Cover the cake with it, then brush off the starch. Tip: The fondant shouldn’t get wet. It’s best to use cornstarch to stick things to it. Another tip: allow about two days for this cake.