Fresh Orange Wedding Cake

Fresh Orange Wedding Cake Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
This stunning layered wedding cake features a basic white cake that's flavored with fresh orange rind, an apricot mousse filling and a classic buttercream frosting.  The cake is topped with fresh flowers to make it even more beautiful.

Yield:

125 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 282
Caloriesfromfat 18 %
Fat 5.7 g
Satfat 1.2 g
Monofat 2 g
Polyfat 2.1 g
Protein 3 g
Carbohydrate 54.8 g
Fiber 0.1 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 96 mg
Calcium 61 mg

Ingredients

1 (14-inch) cardboard cake round
1 (12-inch) cardboard cake round
1 (6-inch) cardboard cake round
Plastic straws
1 (2-foot-long) wooden dowel, 1/4-inch in diameter

Preparation

To prepare the wedding cake:

You will need 2 (14-inch) cake layers. Double the Basic Cake Recipe twice which yields 2 (14-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (14-inch) cake layers at 375º, for 10 minutes. Reduce oven temperature to 350º, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe.

You will need 2 (10-inch) cake layers. Double the Basic Cake Recipe once which yields 2 (10-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (10-inch) cake layers at 375º, for 10 minutes. Reduce oven temperature to 350º, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe.

You will need only 1 (6-inch) cake layer. Prepare the Basic Cake Recipe once, which yields 2 (6-inch) cake layers, and follow the cake instructions up until the cake batter is to be baked. Bake the (6-inch) cake layer at 375º for 10 minutes. Reduce oven temperature to 350º, and bake 25 minutes or until a wooden pick inserted in center comes out clean. Let cool as directed in the recipe. (Save the extra (6-inch) layer for another use.)

To prepare the wedding cake tiers:

Cover 3 cardboard cake rounds (14, 10, 6 inches in diameter) with aluminum foil. Center the 6-inch round on the 10-inch round and poke a hole through both, using the tip of a knife or an ice pick. Stick the 1/4-inch wooden dowel through both rounds to widen holes.

Spread a small amount of Buttercream Frosting in the center of the 14-inch cardboard round. Place a 14-inch cake layer on cardboard round. Spread about 1 1/3 cups Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. Top with another 14-inch cake layer. Repeat the procedure with the filling and remaining 14-inch layers, ending with the cake.

Center the 10-inch cardboard round on top of the 14-inch tier. Using the tip of a sharp knife, trace around the edge of round; set cardboard round aside. Cut 6 plastic straws equal to the height of the tier. Insert straws inside the perimeter of marked circle, spacing straws evenly to support the weight of the other tiers. Spread about 1 1/2 cups frosting on the sides of the tier and about 1 1/3 cups frosting over the top. (This small amount of frosting is just enough to coat the surface of cake, sealing in the crumbs so that the second coat spreads on smoothly.) Carefully wrap the layer with plastic wrap; place the tier in the refrigerator.

Spread a small amount of Buttercream Frosting in the center of the 10-inch cardboard round. Place a 10-inch cake layer on cardboard round. Spread about 1 1/3 cups Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. Top with another 10-inch cake layer. Repeat the procedure with the filling and remaining 10-inch layers, ending with the cake. Spread 1 1/3 cups frosting on the sides of the tier and a scant 1 cup frosting over the top. Carefully wrap the layer with plastic wrap; place the tier in the refrigerator.

Spread a small amount of Buttercream Frosting in the center of the 6-inch cardboard round. Place a 6-inch cake layer on cardboard round. Spread about 1/3 cup Apricot Mousse Filling over surface of cake layer, spreading to within 1/2 inch of edge. Top with another 6-inch cake layer. Spread about 3/4 cups frosting on the sides of tier and about 1/3 cup frosting over the top. Carefully wrap the layer with plastic wrap; place the tier in the refrigerator.

To assemble the wedding cake:

On the morning of the wedding or one day in advance, center the cake tiers one on top of the other.

Sharpen one end of a wooden dowel; cut to the height of the cake. Carefully insert the sharpened end through the center of the 6 inch tier, down through the center of the cake, passing through the previously made holes in the cake rounds. (This will keep the cake from sliding sideways during transport.)

Fit pastry bag with a large coupler and a star tip. Spoon 1 cup frosting into bag; set aside. Spread remaining frosting decoratively over cake. With pastry bag, pipe a border around the bottom of each cake layer.

Decorate the cake with flowers, if desired.

Note: To prevent the top crust of each cake layer from sticking to the plastic wrap while it's being stored, lightly dust the plastic wrap with flour.

Note:

Susan G. Purdy,

April 1995
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