Yields:
50 Servings
Difficulty: Medium
Prep Time: 3 Hr 20 Mins
Cook Time:
35 Mins
Total Time:
3 Hr 55 Mins
This was my every first wedding cake, I was so scared that I was not going to be able to do it. The cake took a lot of time to do. The cake was a 3 tier cake a 10, 8, and 6 inch pans. Everyone loved it was soft and yummy.
Ingredients
Adjust Servings
-
Cake
- Strawberry Mousse
- Champagne Italian Buttercream
Instructions
- Preheat oven 350 degrees. Grease and flour your three cake pans. 10 inch, 8 inch, and 6 inch, then line the bottoms with parchment paper.
- Separate the 4 whole eggs, placing the yolks in a small bowl and the whites in the bowl of the mixer fitted with a whisk attachment, along with the 4 additional egg whites. Beat the whites until stiff peaks. Scrape the whites into another bowl. Rinse and dry the mixer.
- Fit the mixer with the paddle attachment and cream the butter and sugar until light and fluffy, about 6 to 8 mins. Stop to scrape down the sides of the bowl a time or two.
- Add two of the yolks and beat until incorporated, about 20 seconds. Scrape down the sides of the bowl. Add the remaining yolks, beat until incorporated, about 20 seconds, and scrape down the sides of the bowl again.
- Add the flour, baking powder, baking soda, and salt to bowl and mix with a wire whisk just to combine.
- Beating on low speed, add the dry ingredients, alternating with the liquid, in 4 additions, beginning and ending with flour. Beat on low to medium speed, just long enough to mix all the ingredients together each time. Scrape down the bowl as needed.
- With a rubber spatula, gently fold the egg whites into the batter.
- Pour the batter into your prepared pans. Bake the cakes for 35 - 40 mins. The cakes will be golden brown, they will be pulled away from the side of the pans, and the center of the cake will not jiggle.
- Let the cakes cool on wire racks for 15 mins. in the pan, then gently turn them out of the pans onto the wire racks to finishing cooling completely. Strawberry Mousse
- Sprinkle gelatin over 1/2 cup water in a small bowl and let stand 5 minutes.
- In a food processor, puree 4 cups sliced strawberries and 1 cup sugar until smooth.
- Transfer strawberry mixture to a small saucepan, bring to a boil over a medium heat. Remove from heat and add gelatin water mix to strawberry mixture, stirring constantly until the gelatin is dissolved.
- Cover and chill until slightly thickened about 30 minutes, stir the mixture every 10 minutes
- Whip heavy cream at a med to high speed, and beat until a soft peek forms.
- Fold whipped cream into the strawberry mixture until well blended. Cover and chill for 30 minutes or until your ready to use it. Champagne Italian Buttercream
- Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until your thermometer registers 242 degrees f.
- While the syrup is cooking, whip the egg whites in the mixing bowl of your mixture until form very soft peaks.
- With the mixture running on low, slowly drizzle the hot syrup into the egg whites near the center of the bowl.
- Once all the hot syrup is added, raise the speed on the mixture on high and continue whipping on until the mixture has cooled to the touch and forms firm, shiny peaks.
- With the machine on low speed, slowly add the butter in small increments allowing each addition to be completely mixed before adding the next. This may take a couple minutes.
- When all the butter has been incorporated, whip in the champagne, continue to whip until the buttercream is smooth. Assembly
- Take your cakes and cut them in half's . Once the cakes are cut take some of the buttercream and make a wall, then add the strawberry mousse. Then add other cake on top of it. Repeat the steps until all the cakes are assembled.
- Take the buttercream and do a crumb coat on all the cakes. Place in fridge to hardened, once hardened add more of the buttercream and spread it on the cakes and make it smooth. I used food gel coloring to get my color for my cake so you can go crazy and make it colorful.