Wedding cake

Approx. 1.5 hours baking + a few hours decoratingadvanced
What you need: square baking trays in 3 sizes (25 x 25cm; 20 x 20 cm; 15 x 15cm)

Lower pistachio cake layer (25 × 25 cm)
For the base

  • sponge cake
  • 1 shortcrust base
  • 100 g apricot jam

For the filling

  • 2 vanilla pods
  • 3 packs custard powder
  • 200 g sugar
  • 1 litre milk
  • 2 cups whipped cream
  • 250 g butter
  • 100 g pistachios, chopped
  • 100 g almonds, flaked und roasted

For the ganache
(for all cake layers)

  • 400 ml whipping cream
  • 800 g plain chocolate

Eggnog cake with raspberry cream (20 × 20 cm)
For the base

  • 5 eggs
  • 250 g sugar
  • 1 tsp. Decocino vanilla extract
  • ¼ litre cooking oil
  • ¼ litre eggnog
  • 250 g plain flour
  • 1 pack baking powder

For the filling

  • 600 g raspberries
  • 12 leaf gelatine
  • 150 g cream cheese
  • 150 g quark
  • 100 g icing sugar
  • 300 ml whipping cream

Upper sponge layer with chocolate mousse (15×15 cm)
Dough ingredients

  • 2 eggs
  • 1/2 tsp. Decocino vanilla extract
  • 60 g sugar
  • 60 g plain flour
  • 1 tsp. baking powder

For the filling

  • 250 g whipped cream
  • 100 g chocolate (any sort you like)
  • A drop of Decocino vanilla extract if you like

Decoration (all 3 layers)

  • Decocino baking spray
  • Decocino fondant, white
  • Decocino fondant, pink
  • Decocino fondant set, gold
  • Decocino fondant set, silver
  • Decocino metallic spray, silver
  • Decocino glue, edible
  • Decocino pearl sprinkles, white
  • Decocino heart sprinkles
  • Decocino wafer roses, white
  • Decocino wedding cake topper, bride and groom, porcelain


Preparation Lower cake layer

  1. To make the ganache, coarsely chop the plain chocolate and put into a bowl. Heat up the cream and bring to the boil. Pour hot over the plain chocolate pieces. Leave to stand for about 3 minutes and stir thoroughly to make a homogenous mixture. Leave to cool.
  2. Mix the custard powder and sugar with a little milk, cut open the vanilla pods and scrape out the vanilla pulp. Heat up the remaining milk with vanilla pods; then make sure you remove the pods from the milk! Stir in the vanilla pulp together with the custard mixture and bring to the boil, stirring constantly. Cover the hot pudding with foil to avoid a skin forming. Leave to cool. Whip the cream until it is stiff. Cream the butter; ensure that the butter and pudding are at the same temperature! Gradually add the custard to the butter. Fold in the pistachios and almonds. Carefully stir in the cream.
  3. Coat the shortcrust layer with apricot jam. Place a cake ring around the glazed cake, put on the first sponge layer and spread a portion of the pistachio mixture on top. Place on the second layer, apply glazing etc., finishing with a layer of sponge. Leave the cake to cool overnight.
  4. Remove the cake ring; glaze the cake with ganache, leave to cool until the ganache has set.

Middle layer

  1. To make the dough, whisk together the eggs, sugar and vanilla extract to make a foamy consistency. Gradually add the cooking oil and eggnog and fold in. Mix together the flour and baking powder and carefully fold in. Spray a baking tray with baking spray, spoon in the dough and bake at 160°C under air circulation for about 50-60 minutes (test for doneness with a skewer), leave to cool, cut twice horizontally.
  2. To make the filling, prepare the gelatine according to packet instructions. Puree the raspberries, drain them in a sieve if liked, add the icing sugar and fold in. Beat the whipped cream until it is stiff; fold in the cream cheese and quark. Heat the raspberry puree in a pan, add the gelatine, stir in until it is dissolved, leave to cool until it is lukewarm and fold it into the cream mixture, adding a spoonful at a time. Leave to stand for about 30 minutes, it should be fairly thick.
  3. Place square cake tins around the first cake layer, spoon in a portion of the raspberry cream, place on the next layer etc. Leave the cake to cool for about 4 hours.
  4. Remove the cake ring; glaze the cake with ganache, leave to cool until the ganache has set. 

Upper layer

  1. Stir together the eggs, vanilla extract and sugar for 30 minutes! Sift the flour, add the baking powder and fold into the egg mixture. Spray the bottom of the baking tray with baking spray, spoon in the dough and bake in an oven preheated to 175°C under air circulation for about 25 minutes, leave to cool and divide horizontally.
  2. To make the filling, chop and melt the chocolate. Leave to cool until lukewarm. Whip the cream until it is stiff, add the vanilla extract if liked. Fold half of the liquid chocolate into the cream, and whisk the remaining chocolate.
  3. Place a square cake tin around the first cake base, spoon in some of the raspberry cream. Put the next layer on top etc. Leave the cake to cool for at least 4 hours.
  4. Remove the cake ring; glaze the cake with ganache, leave to cool until the ganache has set. 

Decorating the whole cake

  1. To make the coral-coloured fondant, knead together pink and gold fondant in a ratio of 4 parts pink to one part gold (orange, powder isn’t needed). Roll out and use it to cover the middle cake layer. Place the remaining fondant aside.
  2. Cover the upper cake layer with silver fondant, place colouring powder to one side! Spray the cake with metallic silver spray and leave to dry.
  3. To make the lower cake layer, separately knead the white fondant, remaining coral-coloured fondant and silver fondant and roll into strands. Lay the fondant strands next to each other and twist them together. Fold once, twist them again; then repeat until you have the desired marble effect. Now roll out the fondant and use it to cover the cake.
  4. Layer the cakes and make sure to put in props!!
  5. Blend the colouring powder with a little water or alcohol. Then using a thin paintbrush, apply artistic lettering and pictures to the middle cake layer and leave to dry. Stick the sugar pearls and white hearts to the lower edge using edible glue.
  6. Also apply sugar pearls to the lower edge on the upper cake layer.
  7. Put the wedding cake topping on the cake and decorate the cake with the wafer roses.

Products used

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Edible Glue
Edible Glue
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Non-stick Baking Spray
Non-stick Baking Spray
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Sugar Sprinkles
Sugar Sprinkles
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Sugar Paste Coloured
Sugar Paste Coloured
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White Sugar Paste
White Sugar Paste
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