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My First Tiered Wedding Cake

by Michele Owen
(Beachwood, Ohio)


When my niece was getting married she asked me to make her wedding cake. After tasting my cakes during holiday get-togethers she decided on "Nicholas's Cake". This was my almond cake with raspberry filling and caramel buttercream. We called it Nicholas's Cake because it was her son's favorite.


Daunted by making such a large cake, I went to Rose Levy Beranbaum's The Cake Bible and YouTube to learn what I could. Rose is so very eloquent in her books and it helped immensely. The idea of using straws instead of dowels was intriguing. I have since learned to incorporate both in my cakes.

After much trial and error, I was able to make each tier. The error came with converting formulas. Some waste but that goes along with learning right? When I started frosting the cakes I found the caramel color not to be esthetic. So I made some vanilla buttercream to frost over the sides of the cakes and was quite happy with the results.

I didn't know how to transport this (to me behemoth) cake. I went to a local cake supply company and was so pleased that they shared their ideas with me. A shout out to Tapps in Broadview Hts. Ohio! Here is their website address if you want to check them out. www.sweetsupplies.com

I decided to box the top tier and place it on the cake when I got there. Good decision. My cousin's daughter agreed to drive us to the venue. We got there and as I set up the cake I saw there was some shifting on the cake board. I was nervous but I managed to center it, got the last tier on and finally the fondant flowers.

Yey, it was a success. While I can't say wedding
cakes are a "piece of cake". I was proud of my first attempt and have gone on to make many more over the years. Lorelie has been a gem with her advice and expertise as well.

Here is the recipe that I used.

Almond Cake Recipe *


2- 9 inch or 1- 12 inch Round
Ingredients:
4 large eggs
320 g sour cream
2 1/2 teas vanilla
332 g cake flour
70 g almond meal
400 g sugar
1 teas baking powder
1 teas baking soda
1 teas salt
3 sticks butter

Directions:
In a medium bowl lightly combine the eggs, ¼ of the sour cream and the extracts. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) and beat for 1¤½ minutes to aerate and develop the cake's structure.

Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula.

Bake 35 to 45 minutes or until a wire cake tester inserted in the center comes out clean.

Caramel Buttercream:


Use your favorite vanilla buttercream but exchange white sugar for brown sugar.

Raspberry Filling:


Spread a layer of buttercream on the cake and a layer of raspberry preserves between each layer.

*Adapted from Rose Levy Beranbaum's almond cake recipe.

Find Michele on Facebook at Cakes and Desserts by Michele. You can also find Michele's Gluten Free recipes right here in Wedding Cakes For You recipe page.

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