When my cousin told in august that she would marry in October I offered happily that I could bake the wedding cake. Maybe I was jumping up and down and asked “Can I bake the cake, can I bake the cake”, too.

Groom and Bride like the Idea and so I started to search the web for Inspiration. Finding a cake topper that fits in the budget was not easy. I liked a stylized Couple in white but this was to modern for my cousin and her fiancé. They wished for something more romantic. So I search the web for inspiration and fell in love with this cake. But for this cake I had to do the Cake Topper by myself. So I bough Polymer clay and start to model a wedding couple. This was easier then I thought.

For the columns I used some very stable cardboard rolls which I covered first with aluminium foil and as a second layer with roll fondant. Because I wanted a lightweighted cake board, I cut four circles of corrugated cardboard which I glued on top of each other. Afterwards I wrapped them in aluminium foil, too.

The cake itself is made with “Golden Chiffon” dough filled with raspberry mousse and is covered with roll fondant.

Wedding Cake

Golden Chiffon:

• 14 egg yolks
• 280g water
• 280g oil
• 280g sugar
• 560g flour
• 35 g cream tartar
• 14 egg white
• 280g sugar
• Pulp of 2 Vanilla beans
• citron peel of 1 citron
• 1 Tsp Salt

Raspberry mousse:

• 400g raspberry puree
• 1.5 Tbs Agar-Agar
• 400g cream
• 6 egg whites
• 200g sugar

For Wrapping:

• 2,5 kg Roll fondant
• dark red food colouring (powder)

For the golden chiffon: Mix egg yolk, oil, water, sugar and spices untill well combined, the sift flour and cream de tatar on the batter and fold it into the batter.  Whip egg white with sugar untill it forms soft peaks, then fold it into the batter, too. Bake in three  springforms (Diameter 10 cm, 24 cm, 26 cm) and  as a square on a baking tray  at 175°C for 20 min.

After the cakes cooled down cut the three round cakes length wise. Cut the square cake into stripes of 4 cm width.

Adjust three cake rings (Diameter 10 cm, 24 cm, 26 cm), place the round cake in the middle. Then line the ring with the cake stripe.

Place the four columns  on the biggest cake and line the colums with cake stripes, too.

Raspberry-Mousse: Head the raspberry puree with agar untill it starts boiling. Boil for another 2 min. Cool down to 50°C.

Whip eggwhite with sugar over a bain-marie and fold it into the puree. Let cool down to 30°C. At this temperature agar starts to solidify.

Whip the cream and fold it into the mousse. Pour the mousse in the prepared cake rings and cover with the second half of the cake. Let the mousse set in the fridge (20min).

Dissolve the food colour in a very small amount water then knead the dissolved colour into 100g Roll fondant until you reach the desired hue.

Clean working surface and hands very well before working with the white fondant!

Cover the Cake with rolled fondant. Now cut hearts in diffrent sizes  (7mm, 10mm 13 mm, 3 cm)  in red and white fondant. Wet their back a little bit and place them on the site of the cakes. For the biggest Cake cut also a heart of 5,5 cm and place it on the middle of the cake. Place little hearts around it.

Then place the upper part of the cake on the columns and place the wedding couple on the top.