John Myers
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Wedding Cake Best Friend 4 Ever
The perfect wedding cake best friend 4 ever recipe with a picture and simple step-by-step instructions.
Large cake base
- 200 g Soft butter
- 200 g Sugar white
- 4 Chicken egg yolk fresh
- 2 El Water
- 130 g Flour
- 70 g Ground hazelnuts
- 3 Tl Baking powder
- 4 Beaten egg whites
for the 2 hearts
- 150 g Soft butter
- 150 g Sugar white
- 3 Chicken egg yolk fresh
- 1,5 El Water
- 110 g Flour
- 40 g Ground hazelnuts
- 2 Tl Baking powder
- 3 Beaten egg whites
butter cream
- 1 Pck Custard powder
- 500 ml Low fat milk
- 4 El Sugar white
- Rum and butter-vanilla aroma
- 250 g Soft butter
- 100 g Ground hazelnuts
Giotto cream
- 800 ml Rama Cremefine 15% vanilla for whipping
- 550 g Qimiq Classic Natural
- Taste of rum
- 1 Pä Vanilla sugar
- 36 Giotto balls
for decoration
- 100 g Chopped hazelnuts with
- Toasted powdered sugar
- 18 small Sugar grinding
- 1 size Sugar flower
- 25 Giotto balls
- 1 Bridal couple made of polyrisen
- Make a sponge cake for the cake base and the 2 hearts from the ingredients and bake at 175 ° C top / bottom heat for about 20-25 minutes …
- Make a pudding for the buttercream and cover with cling film and let it cool down. Stir in the aromas. Let the butter become very soft and stir well. Stir in a tablespoon of pudding. Everything has to be the same temperature. Finally fold in the chopped hazelnuts.
- Cut the cooled cake bases evenly and spread a thin layer of buttercream, first drizzle the bases with the juice of a squeezed orange. Put the floors back together. I cut the hearts twice.
- Spread the buttercream all around the large cake base and place the hearts on top of it, also brush with the buttercream.
- Mix the QimiQ well for the Giotto cream. Beat Rama Cremefine Vanilla well, but not too stiff (goes pretty quickly). Stir in QimiQ and refine to taste. Carefully crush the Giotto balls and fold them into the cream.
- Place the edge of the cake around the large base and fill the cream around the hearts, smooth it out in a wavy manner. Spread the cream on the hearts in a lightly dome-like manner and finish with a wavy finish. Pick up the rest …
- Toast the chopped hazelnuts with powdered sugar, allow to cool. Then distribute around the hearts on the edge. Pick up the rest …
- When the cream is firm, remove the edge and brush with the rest of the cream and decorate the rest of the kernels.
- Just before serving, distribute 5 sugar blossoms on each of the long sides and 4 blossoms on each short side. Drape the big sugar blossom on top of the big heart and let it hang over, spread the Giotto balls on the cake …
- A lot to read :), a bit of a hassle, but it’s worth it 🙂
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