A little Ombré Wedding Cake for Jessica + Jamar

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This is so exciting for me! Today I can proudly present you my very first wedding cake!

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I wanted to bake one so badly for quite some time now but there was no wedding. Now I finally got the chance to make one! This little cake is for one of the loveliest couples I got to meet during my time at Brose Baskets. Always smiling, always happy, alway friendly! And Jamar usually starts to sing a tune and show his dance moves – either on the court after the games or at one of the many PR dates. How can you not like them?

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So cheers to you, Jessica & Jamar! I hope you had the most wonderful day and I wish you all the best for your future as Mr. & Mrs. Smith! ❤

 

Ombré Wedding Cake

makes a 7 inch cake

  • 4 eggs
  • 250g soft unsalted butter
  • 100g sugar
  • 5 tbsp lemon juice
  • 2 teaspoons lemon zest
  • 120g flour
  • 120g corn starch
  • 2 teaspoons baking powder
  • food coloring

 

Preheat oven to 340° F.

Separate eggs. Beat the egg whites with a pinch of salt until stiff and put it in the fridge. In a second bowl whip egg yolks, butter and sugar for about 5 minutes. Add lemon juice and lemon zest. Mix flour, starch and baking powder and stir it in. Fold in the beaten egg white at last.

Now divide the batter into 4 portions and dye them to your liking in an ombré color scheme. Pour one batter at a time in a pan lined with parchment paper and bake each one for 25-30 minutes. Remove from the pan immediately and let it cool on a piece of parchment paper sprinkled with sugar. Let all the cake layers cool completely.

 

  • 150g blood orange curd / you can also use jam
  • cake ring

 

Spread curd on the top of the bottom layer and stack the next layer on top of it. Don’t forget to stack them according to your color scheme. When all of the layers are staked use a cake ring to hold them together and put it in the frigde for an hour.

 

  • 125g soft unsalted butter
  • 100g powdered sugar
  • 50g blackberry jam (smooth and without chunks)
  • 50g passion fruit jam (smooth and without chunks)
  • 200g cream cheese
  • food coloring

 

Prepare the frosting while the cake is in the fridge. Whip up butter and powdered sugar for at least 5 minutes. Add the cream cheese and mix it in. Divide the frosting in half and add one type of jam to each batch and stir it well. If you want brighter colors add some food coloring to your taste. Now put the frosting in the fridge as well.

When the cooling time is over remove the cake ring. Spread the darker frosting on top and on the upper sides of the cake. Then add the lighter color to the bottom and carefully blend them a little where they meet. Smoothen the surface and put it in the fridge for another hour.

 

Decorate the cake with some sprinkles and add the cake topper, then serve!

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I used little wooden disks, skewers and paint to make the topper. I painted the disks with rose golden paint, let it dry and then added the letters with a permanent marker. At last I used a hot glue gun to fix them to the skewers. And all done!

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I decided to aim for a not so traditional approach – especially with the color scheme and the bright ombré. I think it doesn’t always need to be white to be classy. How do you like it?

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Enjoy the weekend & HAPPY BAKING!

xo Kristin

 

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