My coworker Brandon got married last weekend, and through a series of events I ended up making the wedding cake. It was a pretty small and informal wedding and they just wanted a simple 6″ cake, so there wasn’t a ton of planning/time required. They wanted a white cake with an almond icing and blackberry filling/accents. This was also a fun opportunity to print a cake topper now that I’ve (finally) calibrated my 3D printer! It’s pretty simple, but I’m happy with how it turned out!
They also wanted a naked cake, so it was a little more critical that my actual bake turn out well. Ever since moving to SLC, my baking has been turning out …fine. With a naked cake, I really didn’t have the luxury of covering mediocre edges with icing though.I decided to use a recipe from Cake by Courtney – she’s an SLC baker, so her recipes all account for the elevation! The bake turned out beautifully, and I just used my standard swiss meringue icing recipe. The inside was layered with blackberry jam, and the outside was decorated with blackberries and some…green things? I’m not much of a plant person.
I also printed off a topper, and then painted it rose gold with some extra glitter (because you cannot have too much glitter). I think it turned out super cute, and it’s a cute memento for the bride and groom 🙂
WHITE ALMOND CAKE (from Cake by Courtney)
- 230 g cake/pastry flour
- 2 tsp. baking powder
- 1 tsp. salt
- 150 g unsalted butter, softened
- 233 g granulated sugar
- 4 egg whites
- 2 tsp. almond emulsion
- 80 g sour cream
- 160 g buttermilk
- Line and grease 3 X 6″ pans and preheat oven to 325 F
- Sift together flour, baking powder, and salt into a bowl. Set aside.
- In a stand mixer, cream together the butter and sugar on medium speed.
- Add egg whites to the butter mixture one at a time, mixing well.
- Add the sour cream and almond emulsion to the butter mixture and mix well.
- Alternate adding the flour and buttermilk to the butter mixture, starting and ending with the flour mixture. Do not overmix.
- Divide the batter evenly between the three pans. Bake for 20 – 30 minutes until a toothpick comes out cleanly.
- Let the pans cool for 20 minutes, and then invert onto a cooling rack.
SWISS MERINGUE ICING (from Layered Cookbook)
- 120 g egg whites
- 200 g granulated sugar
- 340 g unsalted butter, softened and cubed
- 1 tsp. almond emulsion
- 1/4 tsp. salt
- Whisk together the egg whites and sugar in a stand mixer bowl.
- Heat up the egg whites with a double boiler while whisking periodically.
- When the egg whites reach 70 C, remove from heat and put into the stand mixer. Use the whisk attachment and whip at high speed for ~10 minutes (until cool to touch).
- Switch to the paddle attachment and add in cubes of butter one by one. Whip until glossy.
- Add the salt and almond emulsion and mix well.