Strawberry Wedding Cake with Butter Cream Icing Recipe
Summary
Ingredients
| Genoise | ||
| Butter | 1/4 Cup (16 tbs) | |
| Eggs | 4 | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt - a pinch | ||
| Kirsch Syrup | ||
| Strawberry Butter Cream Icing - 8 cups | ||
| Whole Strawberries | ||
| Mint or Fern Leaves | ||
Directions
GETTING READY
1) Grease and flour an 8 inch round cake tin
2) Line the base with parchment paper
3) Preheat the oven to 375 F
MAKING
4) Into a saucepan, melt the butter and keep aside
5) Into a mixing bowl, add the eggs and sugar and beat with an electric beater till thickened
6) Add in the vanilla
7) Sift the flour, baking powder and salt
8) Add 1/3 rd of the flour into the egg mixture
9) Add the butter and fold through
10) Add remaining flour and fold in till well combined
11) Spoon into the prepared cake tin and bake for 40 minutes till firm to touch
12) Allow to cool in the cake tin for 10 minutes before turning out onto a wire rack to cool
13) Peel off the paper
14) Prepare another cake tin of 12 inch, greased and floured and lined with parchment paper
15) Double the measurements of all ingredients for the Genoise and bake cake for 40 minutes
16) Using a serrated knife, cut across both the cakes
17) Onto the bottom halves of the cakes, brush kirsch syrup evenly using a pastry brush
18) Using a spatula, spread the butter cream icing over the tops of the cakes
19) Place the top halves of the cakes on each
20) Brush the top with remaining kirsch syrup and cover the tops and sides of the cakes with butter cream icing, taking care to keep some for piping some icing
21) Spoon the butter cream icing into an icing bag and swag lines around the edges of the cake
22) Fit a leaf nozzle and pipe leaves across the top of the cake
23) Refrigerate the cake up to 2 days
SERVING
24) Serve with strawberries and mint leaves for each slice of cake
1) Grease and flour an 8 inch round cake tin
2) Line the base with parchment paper
3) Preheat the oven to 375 F
MAKING
4) Into a saucepan, melt the butter and keep aside
5) Into a mixing bowl, add the eggs and sugar and beat with an electric beater till thickened
6) Add in the vanilla
7) Sift the flour, baking powder and salt
8) Add 1/3 rd of the flour into the egg mixture
9) Add the butter and fold through
10) Add remaining flour and fold in till well combined
11) Spoon into the prepared cake tin and bake for 40 minutes till firm to touch
12) Allow to cool in the cake tin for 10 minutes before turning out onto a wire rack to cool
13) Peel off the paper
14) Prepare another cake tin of 12 inch, greased and floured and lined with parchment paper
15) Double the measurements of all ingredients for the Genoise and bake cake for 40 minutes
16) Using a serrated knife, cut across both the cakes
17) Onto the bottom halves of the cakes, brush kirsch syrup evenly using a pastry brush
18) Using a spatula, spread the butter cream icing over the tops of the cakes
19) Place the top halves of the cakes on each
20) Brush the top with remaining kirsch syrup and cover the tops and sides of the cakes with butter cream icing, taking care to keep some for piping some icing
21) Spoon the butter cream icing into an icing bag and swag lines around the edges of the cake
22) Fit a leaf nozzle and pipe leaves across the top of the cake
23) Refrigerate the cake up to 2 days
SERVING
24) Serve with strawberries and mint leaves for each slice of cake
Chef
