Graceful four-tier wedding cake with delicate cakes on white chocolate interlaced with white chocolate cream and fresh berries. Each tier of cake is covered with mastic and decorated with royal icing. You can tint mastic to your taste or in traditional wedding colors: light green, mint, etc., and decorate the cake ribbons and glaze in the appropriate color scheme. This recipe designed for one cake with a diameter of 25 cm. Therefore, for a wedding cake on 4 tiers you need to increase the number of ingredients for cakes 6 times, and for cream – 8 times. The assembled cake can stand при комнатной температуре 3 часа. 
Time: 4 час. 40 min Difficulty: medium Servings: 15 – 20 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
The wedding cake
- 2/3 Art. butter at room temperature
- 1 and 1/3 Art. Sahara
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 2 and 1/4 Art. premium flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 and 1/4 Art. skim milk at room temperature
- 240 gr. white chocolate chopped
- 3 tbsp. assorted fresh berries
White chocolate cream
- 2 tbsp. butter at room temperature
- 450 gr white chocolate, melted and cooled to room temperature temperature
- 2 tbsp. powdered sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
Dressing
- Mold for cake with a diameter of 35 cm., A height of 7.5 cm.
- Mold for cake with a diameter of 25 cm., A height of 7.5 cm.
- Mold for cake with a diameter of 20 cm., A height of 7.5 cm.
- Cake mold with a diameter of 15 cm., A height of 7.5 cm.
- 3 cardboard substrates with a diameter of 25, 20 and 15 cm. respectively
- 1 cake stand with a minimum diameter of 40 cm.
- Raw wood rod
- 1 pastry shovel
- Pastry bags and tips
- Small cuttings for mastic leaves
- Green satin ribbon 2.5 cm wide, about 2 m. dark green and 1 m. light green
- Rotating cake stand
Flower ornament
- 0.5 tbsp. warm water
- 4.5 tbsp. powdered sugar
Recipes with similar ingredients: premium flour, chocolate white, eggs, milk, icing sugar
Recipe preparation:
- Use a stationary or hand mixer to whip the creamy oil until lush. Stir at medium speed cooled melted white chocolate. Turn down the mixer speed and mix in powdered sugar, vanilla and salt (the cream will be a little soft). Refrigerate for at least 1 hour to freeze cream use. Cream can be prepared in advance and stored in refrigerate for a week or wrap and freeze for up to months (defrost in the refrigerator). After defrosting whip the cream until lush and apply on cakes.
- Preheat the oven to 160 ° C. Oil cake mold with a diameter of 25 cm., sprinkle it with flour and cover the bottom with parchment paper.
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Wedding Cake with White Chocolate and Berries
Use a stationary or manual mixer to whip the butter and sugar until lush. Add one egg at a time, good stirring after each addition and add vanilla.
- Sift flour, baking powder and salt into a separate bowl. Add flour into the oil mixture in 4 runs, alternating with milk, well stirring after each addition.
- Melt the chocolate in a bowl over slowly boiling water, stirring until it practically melts. Remove chocolate from water bath and keep stirring until it has completely melted. Pour warm chocolate into the dough and mix.
- Pour the dough into the prepared form and bake until the tester inserted in the center of the cake will not come out clean, about 45 minutes.
- Cool the cake for 30 minutes, then put it out of the mold, so that it cools completely. Wrap the cake and store in the freezer chamber or at room temperature until ready to assemble.
- For assembly, cut the biscuit horizontally into three parts. Apply about 2/3 tbsp. cream on the lower cake and 1/3 tbsp. cream on next cake.
- Sprinkle with berries on the cream-covered bottom cake and cover with a second crust of cream down so that the berries are completely dented in cream.
- Repeat the same with the following cake. Apply cream on top and sides of the finished cake and align. Put in fridge.
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Mastic
To tint mastic, add some food dye in a small bowl with mastic (about 0.5 tbsp.) and well knead. Connect a small tinted piece with a large portion mastics (weighing about 1.3 kg. for a cake with a diameter of 35 cm., 0.7 kg. for a tier with a diameter of 25 cm., 0.45 kg. for a tier with a diameter of 20 cm. and 0.2 kg for a tier with a diameter of 15 cm.) and knead manually or with using a mixer with a spatula nozzle (manual mixer will not work). This cake uses a darker green color of mastic on lower tier, gradually turning into a light green upper tier.
- To color the mastic more intensely, add more dye for a brighter tone, or more mastic for a more light tone.
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Dressing
Sprinkle powdered sugar onto the work surface and begin roll out the darkest piece of mastic for the lower tier with a diameter 35 cm. Roll it into a circle 5 mm thick. The rest of the mastic is everything keep time covered. Throw the rolled mastic onto the rolling pin and gently transfer it to a cake with a diameter of 35 cm.
- Put the mastic on the cake and gently press it to your hands cream. Trim the mastic at the base of the cake and in circular motions smooth the entire surface with your hand so that it lies smoothly. If a air pockets appear on the mastic, pierce them with a pin, so that air escapes and gently rub the hole with your finger. also cover the remaining tiers of the cake with mastic. From scraps of mastic using special cutting, cut the leaves and set aside (nothing scary if they dry up).
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Tiers of Cake
To collect all the tiers of the cake, they must be strengthened with wooden rods. Insert the wooden rod into the lower tier, backing 10 see from the edge. Mark the top of the cake on the bar and pull it out. Cut the rod according to the mark and cut 4 more rods of the same lengths (with them your cake will stand straight). Insert the rods on top in a circle to the lower tier and carefully install a cake with a diameter on top 25 cm. In the same way, strengthen the tiers with a diameter of 25 and 20 cm. transporting a cake of this size and weight is recommended move it in two parts and finally assemble it already in place. Fold together the 2 lower tiers and 2 upper tiers.
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Flower ornament
Begin decorating the cake from the lower tier, wrapping it with a green ribbon. Fill a pastry bag with a small simple tip green royal icing and plant the stem sprouting from tapes. Use royal frosting to stick to the stem leaves. Continue to glaze each tier (you can decorate a cake to your taste or use a photo for inspiration of this cake). Royal Glaze: mix all the ingredients and whisk with a mixer at high speed until the icing will become strong, about 7 minutes. Tint the icing in the desired colors. Put the cling film directly on its surface and hold at room temperature until ready to use.
