Since I have been asked by several people now whether I could publish the recipes for this very fruity and fresh wedding cake (each tier had a different flavor combo), I decided to give in and finally let you have the recipes. Yes, just making the cake base requires 43 eggs already (because I used sponge cake as the base) and yes, we need 18 more egg whites for the Swiss meringue buttercream and almost two kilos of butter, but hey, this is for a large crowd. Since I am frequently asked about some further details, let me first give you the most important facts. The wedding cake consisted of:
- 18cm Apricot Rosemary Filling with Fluffy Vanilla Sponge Cakes, based on this apricot rosemary cake
- 24cm Raspberry Filling with Fresh Raspberries and Chocolate Sponge Cake, based on this raspberry chocolate cake (I did change the cake base though)
- 30cm Blueberry Lemon Filling with Lemon Sponge Cake, based on this blueberry lemon cake
You can also check some details on my Instagram highlights on how I made this wedding cake.
