Bridal Gown Wedding Cake
Ingredients:
For the almond cake:
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 ½ cups whole milk
3 teaspoons almond extract
For the vanilla buttercream:
2 cups unsalted butter, softened
4 cups powdered sugar, sifted
¼ cup whole milk or cream
2 teaspoons vanilla extract
Pinch of salt
For the fondant and decorations:
White fondant
Edible lace molds or edible lace mix
Small amount of brown fondant for hair (optional)
Edible glue or clear piping gel
Real baby's breath flowers (for decoration, not edible)
Preparation Steps:
Bake the almond cake layers:
Preheat oven to 350°F (175°C). Prepare two 8-inch round cake pans and one 6-inch round cake pan by greasing and flouring them.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and almond extract, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter among the prepared pans.
Bake the 8-inch layers for 30-35 minutes and the 6-inch layer for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Prepare the vanilla buttercream:
In a large bowl, beat the softened butter until creamy.
Gradually add the sifted powdered sugar, about 1 cup at a time, beating until smooth after each addition.
Add the milk or cream, vanilla extract, and salt. Beat on high speed until light and fluffy.
Assemble and cover the cake:
Level the cooled cake layers if necessary.
Stack and fill the 8-inch cake layers with vanilla buttercream to create the bottom tier. Apply a thin crumb coat of buttercream and refrigerate.
Apply a final, smooth coat of buttercream to the bottom tier.
Knead white fondant until pliable. Roll out a large piece of white fondant and carefully cover the bottom tier, smoothing out any wrinkles and trimming excess.
Create the bridal gown figure:
For the top of the "dress" and torso, you will need to shape a custom piece. This can be done by sculpting fondant or using a custom-cut cake board and shaping fondant around it. For simplicity in this recipe, assume you are creating the full figure from fondant on a support.
For the "back" of the bride, you can sculpt a torso shape from white fondant, including the delicate lace sleeves.
For the hair, roll a small piece of brown fondant and sculpt into an updo or braid, then attach to the head of the figure.
Attach this fondant torso piece to the top of the bottom cake tier using edible glue or a dowel if it's substantial.
Create the lace and bow details:
If using edible lace molds, prepare the edible lace according to product instructions.
Attach the edible lace pieces to the side of the bottom cake tier and up the "skirt" of the dress figure using edible glue to create the intricate pattern.
Roll out white fondant and shape it into a large bow and flowing ribbons for the back of the dress. Attach these with edible glue.
Final assembly:
Carefully place the decorated cake on a cake stand.
Arrange fresh baby's breath around the base of the cake for a soft, floral effect. (Ensure these are not for consumption and are removed before serving.)
Chill until ready to serve.
Keywords: Wedding cake, bridal gown cake, lace cake, almond cake, vanilla buttercream, fondant, elegant cake, celebration cake, custom cake, baking
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