wedding cake

Ingredients for 1 servings:

• 545 g dark chocolate coating
• 545 g butter
• 60 g instant coffee powder (espresso powder)
• 650 g flour
• 1 packet of baking powder
• 130 g cocoa
• 900 g sugar, fine
• 9 eggs
• 260 ml buttermilk
• 4 tbsp oil
• Grease for the molds
• 3 tsp gelatin powder
• 150 ml syrup (raw cane sugar bar syrup)
• 25 g coconut oil
• 1.4 kg powdered sugar
• 3 marzipan covers or
• 900 g marzipan raw material, approx. for rolling out
• 250 g jam (quince jelly)
• n. B. Food coloring for the flowers, color of your choice
• 60 g powdered sugar
• Powdered sugar for working

Instructions

Working time approx. 5 hours; Rest period approx. 1 day; Total time approx. 1 day 5 hours

Chocolate wedding cake with fondant coating. Allow two days for preparation.

You will need three springform pans measuring 26, 22, and 18 cm in diameter. Bake the cakes on the first day. Melt the chocolate coating and butter over a pan of simmering water. Add the espresso powder and let cool slightly. Sift the flour into a large (!) bowl, mix with the baking powder and cocoa powder. Add the sugar. Whisk the eggs with the buttermilk, then pour into the bowl. Add the oil and mix everything together. Gradually stir the melted chocolate into the mixture until a smooth batter forms. Line the baking pans with baking paper and grease the edges. Divide the batter between the three pans. Bake in a preheated oven at 180°C (top/bottom heat, fan oven: 160°C, gas mark 3) for approx. 60-70 minutes. Check whether the cakes are done with a wooden skewer. I baked all three at the same time using the fan oven, so the smallest one was done first. After baking, let the cakes cool. Now prepare the fondant. To do this, mix the gelatin with 75 ml of cold water and let it swell for 10 minutes. Add 150 ml of syrup and heat until the gelatin has dissolved. Do not boil! Melt the coconut oil in the hot liquid. Let the mixture cool slightly. Put the powdered sugar in a bowl and knead it with the liquid until smooth. Store the mixture in an airtight container (e.g., a freezer bag) and refrigerate. Remove the cooled(!) cakes from the tins. Stir the quince jelly until smooth. Cut the tops of the cakes straight off with a sharp knife, “straightening” the cakes, so to speak. Now turn the cakes over so the smooth underside is facing up. Spread one cake with the quince jelly and cover with a marzipan layer. Don’t throw away the foil the marzipan layers are rolled up on; we’ll need it later. It’s best to trim off the excess edge with a pizza cutter and save it! Cover one cake at a time with marzipan. Then wrap in cling film and refrigerate. Do not refrigerate, as the marzipan will sweat there! On the second day, remove the fondant from the refrigerator so it can be rolled out easily later. Weigh out 125g of the remaining marzipan and knead it with 60g of powdered sugar. Then divide it and color it. I used a total of 3 colors for red (1/2), green (1/4), and uncolored (1/4) marzipan. Now it’s time to make the flower decorations. The film from the marzipan sheets works best as a base. For calla lilies, take a hazelnut-sized amount of uncolored marzipan and form it into an oblong roll that tapers to a point. Roll out the red marzipan thinly and cut out drop-shaped shapes. Fold the roll, i.e. the flower head with the drop, over the top, with the tip facing forward. Make calla lilies of different sizes. To make rose petals, cut, punch out, or shape several thin petals from marzipan. Roll one of them up thinly and press the others around it, offset, to create a rose. Finally, trim the bottom of the rose petals flush and shape them into round shapes. Make roses of different sizes. Roll out green marzipan for the leaves and cut out leaves. Use a toothpick to create a grain. Set the petals aside to cool on the foil. Cover the cakes with fondant. To do this, line the work surface with the foil or dust it with icing sugar. Roll out about 1/3 of the fondant thinly on top. Determine the size by measuring the cake: diameter + twice the height of the edges. Make sure you pack up the remaining fondant well! Roll the rolled out fondant over a rolling pin and cover the cake with it. It can be a bit tricky to get it completely smooth. There are numerous videos online with instructions. Small bumps can be smoothed out with wet fingertips. Now all that’s left to do is stack the cakes on top of each other and decorate. I made the bow and ribbon from a strip of colored fondant. The sky’s the limit; it’s easy to work with. There are also some great food colorings that have a glitter or a pearl effect.