My husband’s granddaughter got married this weekend. It was a lovely day with a touching ceremony, a delicious celebration dinner, lots of visiting and joyful dancing. My contribution to the festivities was to bake and decorate the wedding cake. I had lots of time over the summer to test recipes. This is the final version that I used to make all the layers of the cake.
2 1/4 cups flour
1 1/2 cups white sugar
1 3/4 tsp baking power
1 tsp baking soda
2 pinches salt
Combine dry ingredients in bowl of stand mixer. Then add:
1/2 cup butter, cubed and softened
1 cup buttermilk
1 generous tablespoon vanilla bean paste (I use Madagascar Bourbon for intense flavor)
Beat for one minute at medium speed. Add:
1/3 cup buttermilk
Beat for two more minutes at low speed, scraping bowl once or twice. Divide batter into two prepared 8″ layer pans (use parchment paper or grease and flour). Bake at 350 degrees F for about 30 minutes. Cool five minutes in the pans then invert onto cooling racks.
When it was time to assemble the cake, I used vanilla buttercream to fill each layer, then covered them in almond paste, followed by fondant for the icing, and finally, I added colored sugar crystals and pearls handmade from fondant as decorations.
Congratulations Mychele and Evan!