"Diamonds" wedding cake

Approx. 4 hours including decorationpracticed
What you need: 25 cm and 15 cm diameter Springform cake tins

Strawberry-vanilla gateau
(Diameter 25 cm)

Cake batter

  • 6 eggs
  • 1 teaspoon Decocino Vanilla Extract
  • 220 g sugar
  • 280 g flour
  • Decocino Non-stick Baking Spray

Filling

  • 500 g strawberries
  • 300 g soft butter
  • 100 g sugar
  • 1 pack vanilla blancmange powder

Decorations

  • Decocino pink and white Sugar Paste
  • Decocino Baker´s Starch
  • Decocino Edible Glue

Chocolate cake
(Diameter 15 cm)

Cake batter

  • 200 g flour
  • 3 tablespoons baking chocolate
  • 180 g sugar
  • 2 eggs
  • 100 ml cooking oil (rapeseed/canola or sunflower oil)
  • 220 ml milk
  • 1 pack of baking powder
  • 1 teaspoon Decocino Vanilla Extract
  • Decocino Non-stick Baking Spray

Filling

  • 250 g whipped cream
  • 100 g nougat chocolate
  • Decocino Vanilla Extract to taste

Ganache

  • 200 ml whipped cream
  • 400 g dark

Decorations

  • Decocino pink and white Sugar Paste
  • Decocino white Edible Diamonds
  • Decocino Baker´s Starch
  • Decocino Edible Glue

Preparation

Strawberry-vanilla gateau

Baking

  1. Mix the eggs, Decocino Vanilla Extract and sugar for at least 30 minutes. Sieve and mix the flour and baking powder and carefully fold the mixture into the egg mix.
  2. Spray the base of the baking tin with Decocino Non-stick Baking Spray, then fill it with the cake mix and bake everything in a preheated oven at 175 °C for approx. 50 min. Allow the gateau to cool off. Divide it horizontally into four 4 equal-sized bases.

Decorating

  1. Sieve the strawberries into a puree. You will need 500 ml of strawberry puree. If you do not have enough pureed strawberries, add additional liquid to reach the desired quantity. Take out four tablespoons of strawberry puree and mix it with sugar and vanilla blancmange powder. Place the remaining strawberry puree into a pot and bring to the boil. Remove the pot from the hob, fold in the strawberry blancmange powder mixture and cook for a further minute while stirring constantly.
  2. Allow the finished strawberry blancmange to cool down at room temperature. Beat the butter thoroughly, adding a tablespoon of strawberry blancmange. Once the butter and blancmange mix are thoroughly mixed together, add the next few tablespoons of the blancmange mix. Repeat the process as many times as it takes until the strawberry blancmange is completely folded in.
  3. Place the cake ring around a cake base, filling it with a third of the strawberry-vanilla-buttercream, then place the next layer in top, etc. Leave the cake to cool down for approx. 4 hours before starting to decorate.
  4. Break the dark chocolate for the ganache into large pieces and place them into a bowl. Bring the cream to the boil then pour the hot cream onto the pieces of dark chocolate. Allow the mixture to settle for approx. 3 min then stir thoroughly so that there is an equal consistency throughout. Allow the ganache to cool properly.
  5. Cover the strawberry-vanilla gateau with ganache until smooth. Cover it with Decocino pink Sugar Paste and attach small white ruffles to the sides by using Decocino Edible Glue.

Chocolate cake

Baking

  1. Beat the eggs with a fork. Add cooking oil, milk and Decocino Vanilla Extract and mix everything together with a whisk. Add flour, sugar, cocoa and baking powder and whisk everything together into cake batter.
  2. Spray the baking tray with Decocino Non-stick Baking Spray, then pour the dough into a mould and bake the cake in a pre-heated fan oven at 180 °C for approx. 40-45 min (check the consistency with a skewer to see if it’s ready!). Allow the cake to cool down. Divide it into three equal layers.

Decorating

  1. Break the nougat chocolate into smaller pieces. Allow it to melt in the bain-marie (or hot water bath) and cool it down until it is lukewarm. Whip the cream until it is thick and add Decocino Vanilla Extract to taste. Stir half of the liquid chocolate into the cream and fold the remaining chocolate into the mixture with the whisk.
  2. Pour half of the nougat mousse onto a chocolate layer, then place the next layer on top, and so on. Place the cake into the refrigerator for at least one hour.
  3. Coat the cake with ganache until it is smooth all over, then cover it with Decocino white Sugar Paste. Make small hearts out of Decocino pink Sugar Paste then attach them to the cake using Decocino Edible Glue.

Products used

Edible Glue
Edible Glue
To the Product
Vanilla Extract
Vanilla Extract
To the Product
Non-stick Baking Spray
Non-stick Baking Spray
To the Product
Baking Starch
Baking Starch
To the Product
Sugar Paste Coloured
Sugar Paste Coloured
To the Product
White Sugar Paste
White Sugar Paste
To the Product
Diamonds
Diamonds
To the Product