Silver wedding cake
You can make your own silver wedding cake with our step-by-step instructions. The recipe for juicy lemon bases and buttercream is guaranteed to work. The cake decoration is so beautiful!
INGREDIENTS
FOR THE FONDANT DECORATIONS
150 g white fondant
Some pink gel food coloring
Some edible silver powder
Some vegetable fat and cornstarch for working
FOR THE CAKE BASES (2 X Ø 16 CM)
100 g butter
4 eggs (size M)
250 g sugar
2 packs of lemon zest
100 g cream
1 pinch of salt
220 g wheat flour (type 405)
½ pack of baking powder
FOR THE CAKE BASES (2 X Ø 20 CM)
200 g butter
8 eggs (size M)
500 g sugar
3 packs of lemon zest
200 g cream
2 pinches of salt
440 g wheat flour (type 405)
1 pack of baking powder
FOR THE BUTTER CREAM
1,000 ml milk
200 g sugar
3 packs of vanilla pudding powder
600 g soft butter
ALSO
1,000 g white fondant
4 tbsp silver sugar pearls
Some vegetable fat and cornstarch for working with
Some fat and flour for the molds
PREPARATION
Step 1
Make the sugar roses the day before. To do this, take two thirds of the fondant (100 g), knead it until soft and color it with a little pink food coloring. Pack the remaining fondant in an airtight container and store it in a cool place until the next day.
Step 2
For each sugar rose, form 3 hazelnut-sized balls and a slightly larger ball from the colored fondant. Form the large ball into a roll about 3.5 cm long that tapers to a point at the ends.
Step 3
Place the balls and the roll between two sheets of foil and flatten them with your thumb to form petals about 3 mm thick or an elongated plate, making the upper edges a little thinner.
