Desserts

Vegan Wedding cake

This is an awesome vegan wedding cake. It was specially made to order. A challenge worthy of a great chef to make an elegant cake.

To make a wedding cake 4 stack high requires some skills and finesse. I will order the cake from a vegan chef.  Here is what it takes to make a beautiful semi-naked 4 stack high wedding cake.  Gather the ingredients and have fun and go for it.

Vegan Wedding cake

Print Recipe
Serves: 150 Cooking Time: Prep time 4 hrs

Ingredients

  • 3 kg of white wheat flour (no yeast)
  • 24 soup spoons of cake yeast
  • 1,200 ml sunflower oil
  • 3 lt / 3 quarts of orange juice (skin can be used too)
  • 2,100 kg brown sugar or coconut sugar (syrups are not advised here)
  • For the entire cake requires 6 kg of flour, to be made twice for each layer.
  • These quantities are the right amount for the 4 layers.
  • Make the batter only two times and divide into the 4 moulds of different size.
  • Types of equipment
  • Baker plastic bag for the filling
  • 2 large containers for mixing the cake
  • One electric blender
  • 4 Different diameter round moulds
  • 1 small round rotating table
  • 1 hard cardboard beautiful decoration base of your choice (I have used a silver one)
  • 3 cake paper dishes cut on the same diameter of each cake.
  • 2 pieces 30 cm/12 inches plastic round tubes for holding stacked layers
  • Spatula for whipping

Instructions

1

Filling:

2

Coconut milk with dissected coconut combined and placed in a baker's filling bag. (place in fridge 2 hrs to firm up before use)

3

3 jars strawberries jam with 20 fresh finely chopped strawberries combined on bakers filling-bag.

4

1 lt./ 33 oz Whipping cream 100% vegan for sealing and semi-naked look outside

5

Keep the package in the fridge for a few hours so it becomes easier to get firm.

6

Preparation:

7

Grease the three moulds from largest to smallest and set aside. Cut out baking paper to fit the diameter of each mould and place at parchment or vegetable at the bottom.

8

In one container mix the flour and the yeast

9

In the second container place the rest of the ingredients and blend it well until smooth.

10

Pour this blended mix into the flour and yeast container and mix it well with the blender until smooth.

11

Preheat the oven 180ºC/ 356°F

12

Pour the mixture into the four moulds to bake the first layers at once.

13

Put the moulds with the mixture into the oven and let it bake for around 40 min. (check if cooked with a skewer in the centre, otherwise allow it to bake a few more minutes.)

14

Once its done remove from oven and let cakes to cool down and only then you can remove from the moulds and place on wire rack to cool and firm.

15

Make another measure of the batter and cook the second third and fourth layers.

16

Assembling the cake:

17

Place the rotating table on a carrying board or a firm trolly to be lifted to the location for cutting after the cake is done.

18

After having the layers cooked start to set the cake in parts. Place the rigid cardboard base on top of the rotating table and place the first and largest cake onto it. Remove the baking paper.

19

Start the filling process Get the firm coconut cream and strawberry filling from the refrigerator.

20

Evenly spread the first base layer, with strawberry and cream throughout the surface. Now place the second layer on top of the first and firmly press it down, check to see the first layer is horizontal and firm.

21

You have now glued the two cakes of the base layer, as you have two cakes sitting on top of each other with strawberry and coconut with cream in the middle.

22

Seal it with 100% vegan whipping cream on the sides and completely cover the base layers of the cake with cream.

23

Gently press down the cake from the top as you see in the picture and remove excess whipping cream that will spill out to the side with a spatula while turning the table. Once that is done.

24

Cut 4 plastic tubes as high to the same height as the base layer and evenly place the plastic tube and stick 4 of them into the centre area of the cake, to hold the second layer firmly safely in place.

25

While you rotate the table using the spatula scrape out the access cream, this is where the rotating table base will help you.

26

Apply very gentle pressure to scrape the cream off, to be able to see part of the cake as in the picture not completely covered with cream. Now you know why its called semi-nude cake. 🙂

27

As the table spins you can see all the little gaps on the surface of the cake get filled and some brown parts of the cake visible while you spread the cream on the vertical side. Beautiful job well done.

28

You will have the satisfaction of successfully completing the base of the cake, the two cakes are glued with the cream will appear as one whole cake instead of two. The first layer is now ready.

29

Place the paper dish cutout on top of the 1st base cake

30

You can now start working with the second smaller diameter cake on top of the 1st base layer of the cake.

31

Repeat the process of filling and sealing on the second layer with strawberry, coconut filling. Now that you have got the hang of it "do it will FEELING" 🙂

32

Repeat the process for each layer as each layer is similar until the last and, the 4th layer is set.

33

Make sure each layer are always horizontal after all the cakes are well placed firmly the top layers must be held by the plastic tube and skewers.

34

Decoration

35

Once the cake is set. It's now time for decoration with flowers of your choice. Start from the top and work your way down on one side.

36

There will be a tendency to overdo the flower part. Keep it simple and elegant.

37

After all the semi-naked coverage is ready, choose fresh flowers of your choice and decorate one of the sides using different kinds of coloured flowers. This one was made with the bride's bouquet once the cake was only served later at night after the ceremony ended. For me, it´s one beautiful and original way of reusing the wedding bouquets instead of getting them dried or given to the maiden as many brides do 🙂

Notes

The four-layers requires to be made separately and assembled with some precision. Requires some attention. You don't want to a leaning tower of "Pisa" As you have to carry it to the serving table make sure it's stable and easy to carry after its completed for that place a large square board to be carried to the location of final cutting of the cake.

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