Wedding Cake 5 Tier

Ingredients

Cake: 4 ½ cups flour 2 cups unsalted butter 6 eggs 1 cup sour cream 3 cups sugar 2 cups milk 4¼ tbs. baking powder half teaspoon baking soda 2 tbs. vanilla extract Salt to taste Chocolate cake: add 4 oz. cocoa powder. Vanilla Cake: increase vanilla extract by 2 tablespoons and add zest of 1/2 lemon.

Chocolate ganache: 4 oz. dark chocolate and heavy cream Strawberry Jam: 1 cup fresh strawberries 4 oz. sugar, lemon zest, lemon juice

Buttercream Frosting: 2 cups unsalted butter 7–8 cups sifted icing sugar 7–8 tablespoons of whole milk 2 teaspoons of vanilla, salt to taste. Separately 4 oz. cocoa powder 4 oz. strawberry jam or vanilla buttercream

Marshmallow Fondant: 10 oz. bag of marshmallows 2 tbs. water 4 cups of icing sugar Servings: 20 Prep Time: 95 minutes Bake Time: 70 minutes Total Time: 165 minutes

Instructions

Prepare Cakes and Bake:

1. Heat oven at 325F while preparing batter. Sift flour, baking powder/soda, and salt together in bowl. In another bowl, cream the butter and sugar together and slowly add eggs, vanilla and sour cream. Slowly add dry mixture to wet mixture along with milk. Blend until smooth consistency.

2. Grease baking pans and add cake mixtures consisting of 2 chocolate, 1 vanilla, 2 white cakes. Bake at 350F for 35 minutes.

3. Remove cakes from oven and set aside to cool before placing in fridge to harden for crumb layer.

Instructions

Prepare Buttercream Frostings:

4. Take room temperature butter and cream together with icing sugar. Add milk, vanilla extract, and salt and blend until smooth consistency. Have mixture divided in three bowls.

5. Add 4 oz. cocoa powder for chocolate buttercream

6. Add 4 oz. strawberry jam to vanilla buttercream.

7. Set aside and keep at room temperature.

Prepare Marshmallow Fondant:

8. Place marshmallows and water in bowl to melt over boiling water.

9. Once melted, remove from heat and add 3 cups of icing sugar and mix. Once roughly combined add 4th cup of sifted sugar and knead until dough-like consistency and smooth. Roll into ball and grease. Cover with plastic to keep from drying while creating different forms.

10. Create shapes and flowers from fondant and set aside to dry.

Apply Crumb Coat:

11. Remove cold cakes from fridge and apply frosting crumb coat and place back in fridge. Prepare Strawberry Jam:

12. Add strawberries, lemon juice, and sugar in saucepan. Over low heat, cook to desired consistency. Set aside to cool.

Prepare Chocolate Ganache

13. Warm up heavy cream on stove and then pour over chopped chocolate. Mix until consistency is smooth. Set aside to cool.

Finishing Cakes:

14. Remove cakes from fridge and arrange to add ganache, strawberry jam and flavored buttercream frostings.

15. Apply toppings from bottom layer to top; chocolate cake with dark chocolate ganache, chocolate cake with chocolate buttercream, vanilla cake with strawberry buttercream, white cake with strawberry jam and top layer with vanilla buttercream.

Place back in fridge for 45 minutes.

16. Remove cakes from fridge and arrange cake tiers in order stated above. Then apply final outer layer of vanilla buttercream frosting.

17. Arrange the fondant dressings on cake and adorn top with sugar flowers.