Mini-Wedding Cakes

Name: Mini-Wedding Cakes
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 3 Tbsps egg whites; 24 egg yolks; 12 eggs; 591 milliliters flour; 1 teaspoon ground ginger; 454 grams marzipan; 473 milliliters powdered sugar; 1 teaspoon salt; 591 milliliters sugar; 2 liters sugar; 2 kilograms (16 sticks) unsalted butter, softened; 567 grams (5 sticks) unsalted butter, slightly softened; 2 teaspoons vanilla extract; 473 milliliters water; 10 servings Red, blue and yellow food coloring; 907 grams fondant

Mini-Wedding Cakes is a vegetarian dessert. One serving contains 3087 calories, 24g of protein, and 222g of fat. This recipe serves 10. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of ground ginger, egg whites, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes.

Instructions

Heat oven to 350 degrees F. Butter and flour an 9 by 2-inch round pan and a 9 by 9 by 2-inch square pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Combine the sugar and marzipan in a food processor. Pulse until combined into fine crumbs. Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth.

Ingredients you will need

Marzipan

Butter

Cream

Sugar

Equipment you will use

Food Processor

Hand Mixer

Blender

Add the sugar-marzipan mixture and mix.

Ingredients you will need

Marzipan

Sugar

Add the vanilla and mix.

Ingredients you will need

Vanilla

Add the eggs two at a time, mixing after each one. Sift the flour, baking powder, salt, and ginger together. Working in batches, add the dry ingredients to the marzipan mixture, mixing after each addition just until combined.

Ingredients you will need

Baking Powder

Marzipan

Ginger

All Purpose Flour

Egg

Salt

Bake for 40 to 45 minutes, until a tester inserted into the center comes out dry and clean (a few crumbs are okay) and let cool in the pan.

Equipment you will use

Oven

Frying Pan

Combine sugar and water and bring to a boil on a medium saucepan. Boil until a candy thermometer registers 240 degrees F. Whip egg yolks until light and fluffy and carefully pour the sugar water mixture into the yolks while the mixer is running at a moderate speed. Continue whipping until cooled.

Ingredients you will need

Egg Yolk

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Blender

Add softened butter in small batches, stopping after each addition.

Ingredients you will need

Butter

Remove the 9-inch round cake from the pan, and cut a 5-inch and a 3-inch circle of cake from the 9-inch square pan. Cover them with butter cream and freeze. Dye fondant pastel pink, blue and yellow by kneading food coloring into it.

Ingredients you will need

Food Color

Fondant Icing

Butter

Cream

Equipment you will use

Frying Pan

Roll out on a powdered sugared surface and cut 1 circle out of each color to cover 1 layer of the cake, leaving 2 extra inches to hang over sides.

Ingredients you will need

Roll

Lay the fondant over the cake layers and with your hands, mold the fondant over the cake to fit. Trim the edge and tuck it slightly under the cake. On a large cake platter, stack the layers and run a long skewer down the center.

Ingredients you will need

Fondant Icing

Equipment you will use

Skewers

Whip together powdered sugar and 3 to 4 tablespoons of the egg whites so it's pipe-able but not too thin that it runs on the cake. Decorate cake with piped royal icing using a plain small tip, starting at the bottom layer. You can embellish with silver balls, gum paste flowers on top, etc.

Ingredients you will need

Powdered Sugar