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wedding

Recipes for a Three-Tiered Wedding Cake with Fruity and Fresh Fillings

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. You can also see a summary in my highlights in Instagram. 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:

  1. 18cm Apricot Rosemary Filling with Fluffy Vanilla Sponge Cakes, based on this apricot rosemary cake
  2. 24cm Raspberry Filling with Fresh Raspberries and Chocolate Sponge Cake, based on this raspberry chocolate cake (I did change the cake base though)
  3. 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. In this reel you can see how big the wedding cake actually is.

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Coffe Date – What I learned Making a Three-Tired Wedding Cake

Dreistöckige Hochzeitstorte mit Schoko-Drip

This is going to be a slightly different coffee date to the previous ones. I decided to show you a few pictures of the second wedding cake I had the honor of making in August this year. I will try to keep it short, but I will let you know the few lessons I learned along the way. If you are interested in the recipes, please check this blog post. For more details on the process, check out my highlights on Instagram.

Lesson #1: A three-tiered cake requires much more work than a two-tiered cake. For that reason I made the cake layers at home in Munich and decided to freeze them. As you can see, I wrapped them tightly in plastic wrap and also used a plastic bag to keep them fresh. I decided to do this as the wedding was 600km away and I was simply too scared to carry a cake long-distance for such a long amount of time. I am glad I went this route, I ended up 7 1/2 hours on the road.

You can see that I wrapped the cake layers in plastic wrap and a bag in order to freeze them

Lesson #2: Cooling boxes are my new favorite toy. I carried the frozen cake layers for 7 1/2 hours in this box, wrapped in ice and it was not problem at all to continue freezing the cake layers in a freezer. Yes!

Kühlbox im AutoYes, it used a seatbelt for the box

Lesson #3: I finished the wedding cake in an Airbnb. Obviously, I carried with me a lot of the tools, including my KitchenAid. But it was very convenient to have an empty fridge for the cakes at hand.

Drei Tortenböden kühlen im KühlschrankYou will see the three cake layers in the semi-naked style here

Lesson #4: Unfortunately, larger cakes tend to look smaller and bulkier than they actually are. I made 4 cake layers for the top tiers, but decided to use five cake layers (as you can see below) for the bottom tier. Reason for this being that the bottom layer somehow looked smaller otherwise. This is something you should keep in mind when you calculate your sizes, I had to add one extra layer to my bottom tier!

30cm Torte im KühlschrankYou see that the bottom tier of 30xm had five cake layers to get it to look a bit taller

Lesson #5: If the bride tears up when she sees the cake, I feel you have done a good job. And let me tell you, making a three-tiered cake requires a lot of work. I think I spent about 20 hours on this cake, let alone the many hours I did research, tried different cake recipes, checked many flavors, etc. Many of the guests came to me thanking me that this was the first wedding cake ever tasting fresh and fruity and was not so overly sweet. Of course each layer had a different flavor combo and as requested by the couple, I had used very little buttercream, but cream cheese, etc. for the filling. Below you can see how popular the wedding cake was, coffee time was not over yet when I snapped that picture.

Reste einer HochzeitstorteI snapped this picture during coffee time, I think barely anything was left

If you are interested in further details or would like to know the recipes, feel free to leave me a comment. Update: I finally gave in and posted the recipes for the three-tiered wedding cake here. Also, I did do a whole series on the first wedding cake I made, you can check it out here:

Part I How to bake a wedding cake at home

Part II How to schedule a plan when making a wedding cake at home

Part III How to convert sizes and recipes

Part VI How to transport and stack a wedding cake

Part 3 How to bake a wedding cake at home with all the recipes

Zweistöckige Hochzeitstorte

Part three of my series on how to bake a wedding cake at home is about the recipes and amounts. Before I give these for each cake separately below, I will first give the full list of ingredients, which will help you when you buy them. I would strongly recommend getting more ingredients than you need, just in case something goes wrong. I hadn’t planned to bake three chocolate cake layers. Somehow they were thinner than expected, so I felt I shouldn’t cut them in half and decided to make three thicker layers instead. I was very happy I had enough ingredients at hand. As you can see on below picture, I ended up with three thicker layers of cake and two layers of filling instead of the planned four cake layers.

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