Wedding Cake 3 – recipe

Recipe for a simple wedding cake

The wedding cake is decorated with fresh flowers. It’s a simple way to decorate,
but it creates a luxurious look.

CAKE BASE (serves approx. 10):
150 g softened butter
150 g sugar
150 g flour
1.5 tsp baking powder
0.5 tsp vanilla
sugar 3 eggs

METHOD:
Preheat the oven to 160 degrees.
Cream the softened butter and sugar together until pale and fluffy. Then add the eggs one at a time, beating briefly after each addition.
In a separate bowl, mix together the flour, baking powder and vanilla sugar. Add the dry ingredients to the egg mixture and stir until the batter is smooth and even.
Pour the batter into a greased 15 cm diameter cake tin and place in the oven. Bake for approx. 50 mins.
Whilst the cake base is cooling, you can prepare the frosting.

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ICING:
400 g softened butter
450 g icing sugar
1 egg yolk
2–3 tbsp milk
Vanilla extract to taste
Food colouring

(optional) METHOD:
Beat the softened butter in a food processor for about 20 minutes until the butter is white and fluffy. Gradually mix in the icing sugar a little at a time whilst stirring on a low speed. Whisk for about 10 minutes, then add the egg yolk and whisk for a few more minutes. Finally, add milk and vanilla to taste. If you want to colour the icing, add food colouring to the desired shade.
Once the cake has cooled, cut it into the desired number of layers and spread icing between the layers. Then cover the whole cake with a thin layer of the frosting. Fill a piping bag with any remaining frosting and pipe it around the cake. Decorate with fresh flowers or berries. The cake should be served at room temperature and serves about 10 portions.

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