Amaretto Cream Wedding Cake

Name: Amaretto Cream Wedding Cake
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 120
Cuisine: Global
Ingredients: 120 servings Apricot Glaze; 120 servings Lavender food coloring paste; 2 1/2 recipes Buttercream Frosting, divided; 237 milliliters prepared fondant or gum paste; 120 servings Dragées (silver beads); 120 servings Luster Dust in Antique Silk

Amaretto Cream Wedding Cake requires around 48 hours from start to finish. One serving contains 7 calories, 0g of protein, and 0g of fat. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 120. It is perfect for Wedding. Head to the store and pick up gum paste, 2 recipes amaretto cream cake batter, recipes buttercream frosting, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Prepare 3 1/2 recipes of Amaretto Cream Cake Batter, making 1 recipe at a time.

Ingredients you will need

Amaretto Liqueur

Cream

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.

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.

Equipment you will use

Oven

Remove from pans, and cool completely on wire racks.

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.

Ingredients you will need

Wrap

Equipment you will use

Serrated Knife

Plastic Wrap

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.

Ingredients you will need

Food Color

Frosting

Fresh Lavender

Cut 1 (12-inch) square, 1 (9-inch) round, and 1 (6-inch) round cake board from sturdy cardboard; cover each with aluminum foil.

Equipment you will use

Aluminum Foil

Spread a small amount of uncolored frosting on 1 side of 12-inch cake board.

Ingredients you will need

Frosting

Spread

Place 1 (12-inch) cake layer on board.

Brush about 1/2 cup Apricot Glaze over each 12-inch cake layer.

Ingredients you will need

Apricot

Glaze

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.

Ingredients you will need

Frosting

Spread

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.

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.

Ingredients you will need

Frosting

Fresh Lavender

Spread

Equipment you will use

Spatula

Spread another generous layer of lavender frosting on top and sides of the 12-inch square tier, smoothing with a wet metal spatula.

Ingredients you will need

Frosting

Fresh Lavender

Spread

Equipment you will use

Spatula

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.

Ingredients you will need

Frosting

Roll fondant or gum paste to 1/8-inch thickness.

Ingredients you will need

Fondant Icing

Roll

Cut miniature leaves with cutter, and attach to sides of cake with small dot of uncolored frosting.

Ingredients you will need

Frosting

Cut blossoms with cutter, and attach to sides of cake with ejector.

Place a small silver drage in center of each blossom with uncolored frosting.

Ingredients you will need

Frosting

Let dry, and lightly apply Luster Dust to designs on cake using a small artist's brush.

Repeat this procedure with 2 (9-inch) cake layers, using 1/3 cup glaze for each and 2 cups uncolored frosting between layers.

Ingredients you will need

Frosting

Glaze

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.

Ingredients you will need

Frosting

Fresh Lavender

Spread

Repeat procedure with 2 (6-inch) layers, using remaining glaze and 1 cup uncolored frosting between layers, omitting dowels.

Ingredients you will need

Frosting

Glaze

Spread thin layer of lavender frosting to seal crumbs; spread with another layer of lavender frosting, and decorate as directed.

Ingredients you will need

Frosting

Fresh Lavender

Spread

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.

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.

Ingredients you will need

Frosting