White and Gold Wedding Cake with Cake Topper - coucoucake (2024)

Prep time: 8 hours

Serves: 50

Method

First Tier: Mascarpone Strawberry with Milk Chocolate

• 1. If fresh, wash strawberries, if frozen, defreeze strawberries. Mix them until it is a fine puree. Transfer to a pot and heat up. With a couple of spoons of strawberry puree, mix in the the 1/3 cup (70g) of sugar and cornstarch. Once the strawberry puree starts boiling, add the mixture and continuously mix until it thickens, stir for a couple of minutes and transfer to a bowl. Let it cool down to room temperature.
  2. Mix mascarpone with wit sugar and add gelatin according to package instructions.
  3. Spoon by spoon add in the strawberry puree and mix in between. Let cool for at least 4 hours.
  4. Cut the milk chocolate into small pieces and later on add on each layer.

Second Tier: Kinder Chocolate with Kinder Bueno and Nutella

• 1. Cut the Kinder Riegel chocolate into pieces, heat up 1/3 cup (100ml) of the heavy cream and put the chocolate in it and stir until it melts. Transfer to a bowl and mix until no pieces are left in the ganache. Cover surface with cling film and cool for a day or a night. Then whip up until it is a nice frosting.
  2. In a fat-free bowl (wipe out the bowl and wisk with vinegar) fill in the the remaining heavy cream together with vanilla sugar (with cream stiffener) and cream cheese until it is perfect whipped cream cheese frosting. Do the dummy test by holding it the bowl with the whipped cream upside down above your head. If it falls out it’s not perfectly whipped.
  3. Gently mix in the Nutella and the Kinder Riegel frosting and add gelatin according to package instructions into the mixture. Cool for at least 4 hours.
  4. Cut the Kinder Bueno into small pieces and later on add on each layer.

Coat Frosting: Swiss Meringue Buttercream

• 1. In a fat-free bowl (wipe out the bowl and whisk with vinegar) add the egg whites and sugar. Place over a saucepan, which is half filled with boiling water. Let the bowl be warmed by it and continuously whisk the egg whites until all the sugar dissolves and it becomes a frothy texture.
  2. Now beat the egg whites on high speed with a standing mixer until it is room temperature and perfectly whipped meringue. This can take up to 10 minutes. Once it is room temperature add the butter bit by bit, approx. 1 tbsp big pieces.
  3. Add gelatin according to package instructions into the mixture.
  4. Before using it, let it come down to room temperature. Stir it with a whisk and it’s ready to use.

Cake Topper & Decoration

• 1. Use a logo or something else as an example, print it out, place it underneath parchment paper.
  2. Gently melt white chocolate, fill into a piping bag and start drawing the logo. Ensure it will be thick enough. Place wooden sticks in it and let it cool in the freezer.
  3. After 30 minutes cover the uneven side with white chocolate, place another sheet of parchment paper on it, turn it upside down and let it freeze again.
  4. Paint with food coloring.

Stacking

• 1. For each cake tier decide which of the six layers is the bottom and the top of the layer.
  2. For the first tier cut out a cake board that is just a little smaller than the diameter of the layer. Put some frosting as glue in between on the cake board and place the bottom layer on it.
  3. On the bottom layer which is on the cake board and the other three, fill a piping bag with the frosting and put it as circle on the borders. IMPORTANT: leave one pinky length between frosting and border, this is needed for the coating. After that, divide the fillings in five and fill each of the five layers with the frosting and sprinkle the other fillings on top.
  4. Stack the layers on each other. The sixth cake layer without any frosting goes on top.
  5. Proceed with both tiers of the wedding cake like that.
  6. Coating: frost each tier individually in with the Swiss meringue buttercream.
  7. Stabilization: place five cake dowels into the bottom layer which are in the diameter of the layer above it.
  8. Stacking: once the cake is at the place where it will be cut, stack the layers on each other. A cake lifter can help you a lot.