wedding cake

Ingredients for 1 servings:

• 2 cake bases (homemade or ready-made)
• 1 packet of pudding powder (vanilla)
• 1 cube of coconut oil
• 100 ml egg liqueur
• 250 ml water
• 1 jar sour cherries
• 2 packs of cake glaze, red
• some sugar
• some water
• 50 g cocoa powder
• 50 g powdered sugar
• 400 g marzipan paste
• n. B. Chocolate decoration or other decoration, if required

Instructions

Working time approx. 3 hours; Rest time approx. 10 hours; Total time approx. 13 hours

For the first layer of the cake, divide the cake base in half to create three layers. For the second layer, either bake a smaller layer (with a smaller diameter) straight away, or place a breakfast plate on the base as a template and cut out with a sharp knife. Now divide this layer in half (it doesn’t need to be as high as the first layer – simply leave out the top layer of the ready-made layer). For the first layer, surround the bottom layer with a cake ring to prevent spills. Make a firm pudding according to the package instructions using a little sugar, 250 ml water, and the pudding powder. Stir 1/3 of the coconut oil into the hot pudding until a smooth mixture forms (this requires a bit of patience). Allow to cool slightly, then slowly stir in the egg liqueur. Pour the mixture onto the base and cover with the next layer. Now let the cherries drain, collecting the juice. Make a glaze from the juice with the cake glaze powder, a little sugar, and water (see package instructions). Spread the cherries evenly over the base and pour the glaze over them until a smooth surface is achieved. Now place the third layer of cake on top and chill. For the second tier, again enclose the bottom layer with a cake ring. Carefully melt the remaining coconut oil in a saucepan (do not boil!). Gradually sift in the cocoa powder and powdered sugar and stir (the amounts vary according to taste – but it’s better to go easy on the sugar, as the cake will be very sweet anyway). Tip: If you’re unsure, try a “cold dog” recipe. Let it cool slightly and pour it onto the base, let it cool further, and then cover with the last layer of cake. When both layers for the tiers are cold (best left overnight in the refrigerator or cellar), make two marzipan lids each from 125g and 250g of marzipan. The easiest way to do this is to wipe the base with a slightly damp cloth and then line it with cling film (plastic wrap). Then place the marzipan base (previously formed into a ball and lightly pressed down) and place another layer of cling film on top. Now roll it out with a rolling pin like cookie dough until the layer is large enough for the respective cake layers. Remove the top layer of cling film, carefully pick up the marzipan base with your hands using the (bottom) film, and turn it out onto the respective cakes. Then peel off the film. Then trim off any excess edges and fill any gaps. Then very carefully – ideally with the help of a large spatula – place the second layer on top of the first. To conceal the transition, roll out 70% of the remaining marzipan base into a roll and place it around the small base. From the remaining marzipan, form many small balls, no larger than a small marble. Press these flat to form a round flat cake. Now carefully twist the flat cake into itself, like a small bag. Place the other flat cakes around it. About 4-5 flat cakes are enough per rose. If you’re having trouble visualizing this, just look at a picture of a marzipan rose to see what I’m talking about. Tip: If the roses don’t stick well to the cake, secure them invisibly with toothpicks – but be sure to remove them before eating. Decorate the cake with additional decorations as desired.