Love Birds Wedding Cake Recipe

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makes:

0

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Making a wedding cake isn’t as difficult as you might think if you take your time and complete the different steps on different day. This love-bird-style one is made from soft carrot cake and a sweet lemon icing.

Ingredients

  • To make one 15-cmx6-inch cake:
  • 75 g/½ cup sultanas/golden raisins
  • finely grated zest and freshly squeezed juice
  • of 1 large orange
  • 2 large eggs, beaten
  • 150 ml/²⁄3 cup sunflower oil
  • 200 g/1 cup packed light muscovado sugar
  • 250 g/1¼ cups grated carrot
  • 75 g/¾ cup pecan nuts, roughly chopped (optional)
  • 175 g/1¹⁄3 cups self-raising flour
  • 1 teaspoon bicarbonate of soda/baking soda
  • ½ teaspoon grated nutmeg
  • 2 teaspoons ground cinnamon
  • 1 teaspoon mixed spice
  • a pinch of salt
  • For the lemon cream cheese icing:
  • 125 g/½ cup Philadelphia cream cheese
  • 75 g/5 tablespoons unsalted butter, softened
  • Freshly squeezed juice of 1 lemon
  • 300 g/2 cups plus 2 tablespoons icing sugar
  • For the decoration:
  • marzipan
  • sage green sugar paste
  • a cake drum 8 cm/3 inches larger than the base tier
  • 1.5-cm/½-inch wide gold ribbon
  • 1.5-cm/½–¾-inch wide pink organza ribbon
  • 1-cm/³⁄8-inch wide white satin ribbon
  • 1 quantity Royal Icing
  • antique gold edible
  • lustre dust
  • rejuvenator fluid
  • clear alcohol (such as vodka) or cooled, boiled water
  • approx. 30 g/1 oz. white floristry paste
  • icing/confectioners’ sugar, for dusting
  • approx. 175 g/6 oz. hot pink sugarpaste
  • approx. 25 g/1 oz. grass green sugarpaste
  • a pink flower posy
  • You will also need:
  • 2 x 15-cmx6-inch shallow round cake pans, greased and lined 
  • A thin round cake board the same size as the cake
  • a birdcage food stencil
  • a palette knife
  • a small paintbrush
  • a scribe tool
  • a wheel tool
  • a blossom plunge cutter
  • a ball tool
  • a piping bag fitted with a very fine round nozzle/tip
  • Taken from Boutique Wedding Cakes by Victoria Glass

Method

  • To make the carrot cake, preheat the oven to 150°C (135°C fan)/ 300°F (275°F fan)/Gas 2

    Soak the sultanas/golden raisins in the orange juice for at least half an hour, until plumped up, then drain and set aside

    In a large mixing bowl and using an electric whisk, beat together the eggs, sunflower oil and muscovado sugar until completely combined and slightly frothy

    Add the grated carrot, chopped pecans (if using) and drained sultanas/golden raisins, then stir together with a spoon. Sift the dry ingredients over the mixture and stir to combine, then fold in the orange zest

    Divide the batter equally between the prepared cake pans and bake in the preheated oven for 35–40 minutes, or until an inserted skewer comes out clean

    Leave the cakes to cool in their pans, set on a wire rack, for 10 minutes before turning out onto the rack to cool completely

     

     

  • For the cream cheese icing, whisk together the cream cheese, butter and half the lemon juice until smooth. Sift over half the icing sugar and whisk, then sift over the remaining icing sugar and whisk again until creamy. Taste the icing for lemon, whisking in a little more juice if desired

     

     

  • Level the cakes, if necessary, then attach one of the cakes to the cake board with a small blob of icing. Sandwich the cakes together with half of the icing, then spread the remaining icing over the top and sides of the cake with a palette knife and leave to set

     

  • To decorate, cover your 3 cake tiers with marzipan followed by sugarpaste, then cover your cake drum in the same sage green sugar paste

    Rod and stack the cake. Ribbon the cake drum with the gold ribbon and the cake with the pink organza ribbon, overlaid with the thinner white ribbon

    Cut your birdcage stencil to size and position it firmly, but gently, just above the ribbon of the middle tier cake. Use the palette knife to smooth a thin layer of royal icing over the stencil. Carefully remove the stencil and you will be left with a slightly raised image of the birdcage. Don’t worry if the birdcages are a little rustic-looking – it tends to look prettier if the lines aren’t too crisp

    Repeat this process, using the stencil to transfer the birdcage design all the way around the sides of the middle and base tiers. You will need to wash and dry the stencil between each birdcage image. When both tiers are completed, leave the royal icing to dry

    Once completely set, mix the gold lustre dust with rejuvenator fluid in a small bowl to make a paint. Use the paintbrush to carefully paint the birdcages with the gold solution, then leave to dry

    Trace the lovebirds below onto separate pieces of baking parchment. Knead half the floristry paste until pliable, then roll out very thinly on an icing sugar-dusted surface. Hold one of the bird stencils over the floristry paste and prick along the lines with a scribe tool to mark the outline of the bird

    Use a wheel tool to cut out the bird, carefully following the dotted outline. Knead and roll out the remaining floristry paste and repeat for the other bird stencil. Leave the birds to dry for a few hours

    Knead and roll out the pink sugar paste on a surface dusted with icing sugar

    Use the plunge cutter to stamp out approximately 60 blossoms. Use the thin end of a ball tool to make an impression in the centre of each blossom this will make the petals naturally curl up a little

    Recipe taken from Boutique Wedding Cakes by Victoria Glass

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