Do-it-yourself wedding cake: popular recipes and decorating rules

The main decoration of any wedding celebration, of course, is the cake. To date, there are many options for decorating this festive delicacy. Many brides decide to make it their own hands. You will learn how to prepare the basis for a wedding cake, what decor options you can use, how to assemble a multi-tiered structure yourself.

If you have an idea to make a wedding cake by yourself, then you will benefit a lot from this. First of all, you will save a decent amount of money allocated for a wedding celebration. If you have basic knowledge and skills in the field of cooking, you can clearly demonstrate your talent. It is no secret that various sweeteners and preservatives that are harmful to the human body are often used in confectionery products. You will be sure that all the ingredients used in the production of wedding cake have only useful properties and good quality. In addition, homemade dessert dishes are always more delicious than those purchased in the store.

The only disadvantage that you may encounter, preferring self-preparation of the wedding cake, is the lack of necessary products in your city or region. Good pastry shops are not uncommon for megacities, but a real luxury for small cities and towns. But in any case, do not despair, because you can always make a choice in favor of a simpler recipe that does not require "exotic" ingredients. In addition, with the availability of the Internet, you can order the necessary confectionery components in the network.

About parameters such as size and weight, you need to think in one case - if you want to see a multi-tiered cake at your celebration. Most likely, you have already decided on the number of guests at your wedding, which means you can roughly calculate the required volume of servings. A big role is played by the appetite of your guests. As a rule, some guests willingly eat all the dishes on offer, while others eat only one or two spoons "out of decency." The cake should be made with a small margin. When calculating for one portion take one hundred fifty grams. Multiply this number by the number of guests and add two or three servings to the result.

The shape of the future wedding treats depends on its weight. Therefore, it is very important to calculate it in advance. If the result of the calculations is equal to three kilograms, then you are very lucky. You can afford to make a classic bunk cake. Such a dessert is notable for its good stability, and the probability that it will collapse during transportation is reduced to zero.

If the calculations show that the future cake will weigh five or more kilograms, then it is imperative to make another tier. Three-tiered wedding cakes are distinguished by elegance and grace.

It should be noted that with independent home production, it is permissible to do a maximum of five tiers. When you try to make a higher cake there is a big risk of collapse of the entire confectionery design. Such a delicacy requires not only more time and products for its preparation, but also deep culinary knowledge and skills. Do not forget that the lower tier should be the most durable and dense element of the whole cake. In the manufacture of the upper tiers, try to ease each by two to three kilograms. Thus, the uppermost tier should be the lightest and most airy compared to the underlying elements.

We should also pay attention to the necessary tools that you will definitely need when preparing a wedding cake. Something you will find in your kitchen cabinet, and something will have to be purchased in the store. However, do not delay with this. It is best to prepare in advance so that in the process, which will be rather laborious, not be distracted by petty efforts.

You will need a variety of kitchen utensils.

• Special form for cake layers. Depending on the number of tiers, you may need several forms of different sizes at once. If you have opted for cupcakes, then give preference to silicone forms. For sponge cake, the culinary split tray is the best choice.
• You will definitely need a mixer. Unfortunately, a hand whisk with this amount of work simply can not cope. Take the device from a friend or make yourself a gift by buying a quality model. In any case, it will be useful to you many times.

• In order for your cakes or muffins to not stick to the baking sheet, you need special baking paper. In stores, it is called baking paper.
• You probably have a strainer for sifting flour.

• It is recommended in advance to prepare several plates with a deep bottom, in which it would be convenient to mix all the ingredients.
• Measuring cup needed necessarily. In confectionery, it is extremely important to strictly follow the proportions.
• Silicone spatula.
• Good wooden rolling pin and board for butchering.

• Several knives with high quality.
• Deep-bottomed saucepan for making various syrups.
• For decoration necessarily need cooking bags with a nozzle.

There is a classic recipe for making a cake, which is often used for weddings. Depending on your taste preferences, the recipe may vary. So feel free to turn on the fantasy and do not be afraid to experiment. Below is the traditional method of making the basics.

First, separate the twelve chicken yolks from the proteins. Mix all the yolks thoroughly with 0.5 kg of flour and 0.5 kg of granulated sugar. Then add one teaspoon of nutmeg, lemon zest and 0.5 kg of ground almonds. Place the separated proteins in the mixer bowl and whisk well. At this stage, salt and sifted flour is added. The resulting mixture should be mixed thoroughly.

Then you need to warm up the oven to two hundred degrees. Pour the dough into a special mold and place in the oven. Bake should be for twenty to thirty minutes. Periodically check the readiness of the biscuit with a toothpick. The finished base will need twelve hours before you can do the design and assembly of the structure.

To make the cream, melt one hundred and forty grams of butter and soak ten sachets of gelatin. Whisk six chicken yolks, add lemon zest and juice obtained from six lemons. Then the resulting mass is heated in a water bath. With constant stirring to it granulated sugar is poured. When the latter is completely dissolved, swollen gelatin is added. The whole mass is thoroughly mixed. Do not forget that all used products must be of the same temperature.Eggs are laid out in advance from the refrigerator, and the melted briquette of butter is cooled. Cooked cream can soak biscuits, cakes or muffins.

Collecting a multi-tiered wedding cake may initially seem like a science, but you can easily handle it yourself. There are several simple manipulations that allow the upper tiers not to push through the lower ones, while maintaining the stability of the whole structure. To begin, place each tier of cake on special substrates of paper. At the bottom of each substrate, make a small hole (in the middle). For durability designs used cocktail tubes and a thin stick made of wood. The latter must be tightly wrapped in cling film.

On the upper surface of the lower tier a hole is made (in the middle). To do this, use a wooden stick in the food film. From the center, measure two to three centimeters in a circle and make a few more holes using cocktail tubes. The remaining parts of the tubes should be carefully cut with scissors. Take the tubes out of the cake. With melted chocolate pour all the holes. Delay with this process is not recommended, as the chocolate hardens after a couple of seconds.

After that, quickly insert a wooden stick into the center, and the tubes into other holes. In the voids of the tubes also need to pour chocolate. This will firmly fix the base of the upper tier. As soon as the chocolate hardens, install the upper tier, putting it on a wooden stick. Repeat the procedure for all subsequent tiers.

Dressing is perhaps the most fascinating part of homemade wedding cake. The only limit here is your fantasy. Everything can go to the course - from coconut chips and glaze to marzipan, fudge or cream. Ornaments do not have to be edible. On the Internet there are many examples of interesting design options. It is not recommended to use only fresh flowers as a decor. The touch of a plant with a dessert, which will later be eaten, can cause an allergic reaction in one of the guests.

The easiest way to give the main decoration of an evening of elegance is icing. Everyone will cope with its preparation. Sugar powder, butter briquette, milk and vanillin are thoroughly mixed. The mixture is left for twenty minutes. By adding food coloring, you can give the cake the desired shade.

If you are a supporter of minimalism, then take note mastic. It has a unique structure that allows you to give it any shape. It can be laid in a continuous layer, wrapping all the cakes. So they will get a neater appearance. You can also decorate the cake with flowers or fancy shapes that you can fashion from mastic.

It is recommended to purchase or make it yourself white mastic, as if you need to obtain a shade, you can just mix it with a well-known food coloring. For the preparation will need sugar, chicken protein and gelatin. You can also experience mastic made from melted marshmallow. However, it is worth noting that it is much more difficult to work with such a mass.

How to make a wedding cake at home, see the next video.