Amaretto Cream Wedding Cake
Yield: Makes 120 servings
a.. 3 1/2 recipes Amaretto Cream Cake Batter
b.. 2 1/2 recipes Buttercream Frosting, divided
c.. Lavender food coloring paste
d.. Apricot Glaze
e.. 1 cup prepared fondant or gum paste*
f.. Dragées (silver beads)
g.. Luster Dust in Antique Silk
h.. Roses (optional)
Preparation
1.. 1. Prepare 3 1/2 recipes of Amaretto Cream Cake Batter, making 1 recipe
at a time. Pour 7 cups batter into each of 2 greased and floured 12-inch square
cakepans. Pour 3 1/2 cups batter into each of 2 greased and floured 9-inch
round cakepans, and pour remaining batter evenly into 2 greased and floured
6-inch round cakepans.
2.. 2. Bake 12-inch square layers at 350° for 30 minutes, 9-inch layers for
25 minutes, and 6-inch layers for 20 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes. Remove from
pans, and cool completely on wire racks.
3.. 3. Wrap each cake layer separately in plastic wrap, and freeze 4 hours or
up to 1 month. When ready to assemble, cut domed top off each frozen layer with
a serrated knife, if necessary.
4.. 4. Prepare 2 1/2 recipes Buttercream Frosting, making 1 recipe at a time.
Divide frosting in half; color half of frosting with lavender food coloring
paste to desired shade. Keep covered to prevent drying. Set aside. Use this to
frost outer cake layers. Use uncolored frosting to fill between cake layers and
pipe designs and borders on sides of cake.
5.. 5. Cut 1 (12-inch) square, 1 (9-inch) round, and 1 (6-inch) round cake
board from sturdy cardboard; cover each with aluminum foil.
6.. 6. Spread a small amount of uncolored frosting on 1 side of 12-inch cake
board. Place 1 (12-inch) cake layer on board.
7.. 7. Brush about 1/2 cup Apricot Glaze over each 12-inch cake layer.
8.. 8. Spread a generous amount of uncolored frosting over top of the cake
layer sitting on the cardboard, leaving a 1-inch border. Top with remaining
12-inch layer.
9.. 9. Cut 4 wooden dowels to height of 12-inch tier; insert vertically into
cake tier, evenly spaced and level with top of tier, about 3 inches in from
sides.
10.. 10. Spread top and sides of 12-inch square tier with a thin layer of
lavender frosting to seal crumbs, working from top down and smoothing with a
wet metal spatula; let frosting dry before continuing.
11.. 11. Spread another generous layer of lavender frosting on top and sides
of the 12-inch square tier, smoothing with a wet metal spatula.
12.. 12. Insert a coupler into a large decorating bag. Fit coupler with metal
tip #2; fill bag with uncolored frosting. Pipe a scroll design around sides of
12-inch tier.
13.. 13. Roll fondant or gum paste to 1/8-inch thickness. Cut miniature
leaves with cutter, and attach to sides of cake with small dot of uncolored
frosting. Cut blossoms with cutter, and attach to sides of cake with ejector.
Place a small silver dragée in center of each blossom with uncolored frosting.
Let dry, and lightly apply Luster Dust to designs on cake using a small
artist's brush.
14.. 14. Repeat this procedure with 2 (9-inch) cake layers, using 1/3 cup
glaze for each and 2 cups uncolored frosting between layers. Cut remaining 4
dowels to height of 9-inch tier, and insert vertically into tier. Spread a thin
layer of lavender frosting to seal crumbs; spread with another layer of
lavender frosting, and decorate as directed.
15.. 15. Repeat procedure with 2 (6-inch) layers, using remaining glaze and 1
cup uncolored frosting between layers, omitting dowels. Spread thin layer of
lavender frosting to seal crumbs; spread with another layer of lavender
frosting, and decorate as directed.
16.. 16. Position 9-inch tier in center of 12-inch tier; position 6-inch tier
in center of 9-inch tier. Place cake onto desired cake stand.
17.. 17. Fit coupler with metal tip #16; fill bag with uncolored frosting.
Pipe a shell border on top and bottom edges of each tier. Top with roses, if
desired.
18..
Note:
Prepared fondant or gum paste is available at Michaels, Wal-Mart, or
cake-decorating supply stores. If you don't want to use almond liqueur in the
frosting, use 1 teaspoon almond extract.
Amaretto Cream Cake Batter
Yield: Makes 7 cups
a.. 1/2 cup butter or margarine, softened
b.. 1/2 cup shortening
c.. 2 cups sugar
d.. 5 large eggs, separated
e.. 2 teaspoons vanilla extract
f.. 1 teaspoon almond extract
g.. 2 cups all-purpose flour
h.. 1 teaspoon baking soda
i.. 1 cup buttermilk
Preparation
1.. 1. Beat butter and shortening at medium speed with an electric mixer
until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time,
beating until blended after each addition. Add vanilla and almond extracts;
beat until blended.
2.. 2. Combine flour and baking soda; add to butter mixture alternately with
buttermilk, beginning and ending with flour mixture. Beat at low speed until
blended after each addition.
3.. 3. Beat egg whites until stiff peaks form; fold into batter.
Apricot Glaze
a.. 1 (18-ounce) jar apricot preserves
b.. 1/4 cup almond liqueur
Preparation
1.. 1. Process preserves and liqueur in a blender until mixture is smooth.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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