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Ingredients
- 2 x round layers sponge cake - (12" dia by 2") see below
- 2 x round layers sponge cake - (9" dia by 2") see below
- 2 x round layers sponge cake - (6" dia 2") see below
- 1 x cardboard cake round - (12" dia)
- 1 x cardboard cake round - (9" dia)
- 1 x cardboard cake round - (6" dia)
- 2 x long wooden dowels - (1/2" dia) Small saw Marzipan flowers Fresh flowers Fruit Cake decorations Colored buttercream in pastry bags with assorted tips
- 15 ounce flour
- 1 tsp salt
- 12 lrg Large eggs separated
- 15 ounce sugar
- 8 ounce butter melted and cooled
- 2 tsp vanilla extract
- 4 c. sugar
- 1 3/4 c. water
- 16 x egg whites
- 1 tsp salt
- 5 lb butter softened to room temperature and cut into pcs
- 4 Tbsp. vanilla
Directions
- Sponge Cake For Wedding Cake:This recipe will need to be made twice, each time you will bake 1 (12- by 2-inch) layer, 1 (9- by 2-inch) layer and 1 (6- by 2-inch layer. Don't double this recipe - make it twice, separately.
- Preheat the oven to 375 degrees. Line the bottom of 1 of each size of the pans with parchment paper.
- Sift the flour with the salt. In a mixer fitted with a whip attachment, beat the egg yolks with 8 ounces of sugar till light and fluffy and tripled in volume. Beat the egg whites with the remaining 7 ounces of the sugar till soft peaks form. Fold the egg yolks gently into the egg whites. Gently mix in the sifted flour. Gently mix in the melted butter and the vanilla.
- Pour the batter into each of the 3 pans. Bake for 20 to 25 min, or possibly till center is set. Remove from the oven and run a knife around the edge of the pan to loosen it and cold on wire racks. Repeat this procedure to make 1 more layer of each size.
- For the Buttercream: In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt till they hold stiff peaks. With the mixer running, drizzle the warm syrup into the whites being careful not to hit the whip with the warm syrup. Beat mix at medium speed till cooled to room temperature, 15 to 20 min.
- Turn the mixer down to low and add in the softened butter, piece by piece. It is very important which the butter and the meringue are the same temperature. If the buttercream begins to break, slowly heat it up to about 95 degrees over a double boiler, while whisking. Return to the mixer and beat till it comes back together. Continue adding butter. Fold in the vanilla.
- To assemble: Cut each of the cooled cakes in half horizontally. Stack each of 4 layers of each size, icing in between each layer on a corresponding size cake circle. Make 3 separate 4-layer cakes. Ice each of the cakes separately.
- Place the 12- by 2-inch cake on a large platter. Cut 3 lengths of the wooden dowel which are as long as the 12-inch cake is high. Insert the dowels in a triangle pattern in the center of the 12-inch cake. Cut 3 more dowels which are as long as the 9-inch cake is high. Carefully place the 9-inch cake on top of the 12-inch cake in the center, on top of the dowels. Insert the dowels into the center of the 9-inch layer in a triangle pattern. Carefully place the 6-inch layer on top of the 9-inch layer. Decorate with fruit, flowers and marzipan.
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