DANISH WEDDING CAKE RECIPE RECIPES

Steps:

• Box of 25 flags on little sticks (1-1½ inch size).
• Platter size paper dollies.
• Using a stand mixer combine marzipan, sugar till it has formed on large ball. Add egg whites little by little.
• Test dough by rolling a small cigar-size ball and form as a ring, if the dough does not crack, you have enough egg white inches.
• The dough will be very dense and sticky.
• Place in refrigerator for at least 3-4 hours, or even better over night.
• Pre-heat oven at 400 degrees F or 200°C.
• Divide dough into 8 pieces or by weight
• 1 10g, 2 20g, 3 30g 4 40g etc.
• Rolling each into finger thick sticks.
• Making the first piece into 3.5 inches,
• Then the next into 5, inches,
• Then the next into 6.5, adding 1.5 inch in length for each piece.
• Make at least 8 pieces.
• Shape them into rings.
• Joining the ends with a little egg white or water.
• Press gently to pitch the middle of the ring a little, like roof tops pointing upwards.
• Place on floured or parchment papered baking sheets.
• Tip: I draw circles on the parchment papers back with a compass, and then place the rings on top side, where I can still see the circles, to make them as even a possible.
• Bake for 8-10 minutes till they are light brown on top.
• Leave to cool off completely, then.
• If freezing, wrap in freezer bags and place in freezer for up till 3 months.
• Defrost the day before intended use.
• Decorations:.
• Draw 24 small hearts, and 24 small wedding circles, or butterflies or other theme items (max. 1 inch in diameter) on the back of parchment paper with a medium to large marker.
• Turn paper over and.
• Melt chocolate in the micro-oven or in a double boiler.
• Fill into a decorator bag with a small fitting.
• Trace chosen patterns with the warm chocolate and let cool completely. Save a little chocolate for attaching the
• Icing:.
• Do icing several hours before you plan to assemble the tower.
• Combine powdered sugar and egg whites for the icing, and fill into a decorator bag or a Ziploc bag, using a very small whole to make a criss-cross pattern from outside edge to inside edge and back again,
• Start with the largest ring, creating the zigzag pattern continue in unbroken pattern all the way around the ring.
• hen do the next biggest ring, and while icing is still wet on the biggest one, place the slightly smaller ring on top. Icing will bind them together.
• Then keep going till you have a small tower.
• Icing takes about 40-60 minutes to harden.
• Melt 2/3 of the chocolate
• Pour into zip lock bag, and carefully cut the one corner, so a very small stream of chocolate comes out at the time.
• Make your chocolate designs on parchment paper or buy plain chocolate rings.
• Place one dollies on a serving platter.
• Place the largest ring on the dollies
• Place 3 small globs of chocolate on the bottom ring.
• Carefully place next biggest ring on top, and place 3 globs of chocolate on it.
• Placing the next biggest ring on top, continue till you have a tower.
• Heat the last chocolate.
• And place a small glob of chocolate on the bottom ring on the side.
• Attach chocolate designs (wedding rings or what you desire) by pressing gently into chocolate globs and holding for a second.
• Move up the rings placing your chocolate designs up the tower.
• Attach flags in between chocolate designs.
• And a bridal figure on top.
• Your wedding tower is ready.
• Enjoy.
• Reverse the tower and make a bassinet for a baby shower. See additional pictures.

Steps:

• Preheat the oven to 375F/ 190C.
• Butter and flour a 3 inch deep, 9 inch springform pan.
• In a small saucepan, combine milk with 6 tablespoons butter and heat over low until the butter melts, then remove from the heat and allow to cool down.
• In a large bowl, using a hand mixer, whisk eggs, sugar and vanilla essence on high speed for 4-5 minutes, until the mixture becomes white and fluffy. Add flour and baking powder and whisk to incorporate them. Pour milk/butter mixture into the cake batter, folding it in until incorporated. Pour the batter into the prepared springform pan and place on a baking paper-lined baking sheet.
• Bake for 35–40 mins or until almost done.
• While the cake is baking, make your topping.
• In a medium saucepan, melt the butter, add milk and brown sugar and cook for a minute. Add shredded coconut and mix it well.
• Remove the cake from the oven and carefully spread the topping all over the cake.
• Turn up the heat to 400F/ 200C. Return the cake to the oven and bake for another 5-10 minutes until the topping is bubbling and the coconut begins to toast on top.
• Remove from oven and allow to cool before eating.