Dessert
Wedding Cake with Buttercream
3 uVoor 20Nutri-Score D€€€
D
3 u
3 uWedding Cake with Buttercream
wat je nodig hebt
Ingrediënten
butter (softened at room temperature)Zuivel500 g
sugarVoorraadkast400 g
eggs (at room temperature)Zuivel6 stukken
flour (sifted)Granen500 g
baking powderVoorraadkast16 g
milkZuivel240 ml- vanilla extractVoorraadkast10 ml
- powdered sugar (sifted)Voorraadkast600 g
saltKruiden en specerijen3 g
food coloring (optional, for tinting the buttercream)Overig5 ml
per portie
Voedingswaarden
544kcal
- Koolhydraten
- 78 g
- Eiwitten
- 4 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Oven
Taartvorm ×3
Mengkom ×2
Handmixer
Spatel- Afkoelrooster
Spuitzak- cake stand
stap voor stap
Bereiding
- Stap 1
Prepare the cake batter
- Cream the softened butter with the sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Fold in the sifted flour, baking powder and salt, alternating with the milk, until the batter is smooth.
- Stap 2
Bake the cake layers
- Divide the batter evenly between the greased cake pans.
- Bake at 180 °C until a skewer comes out clean.
- Let the layers cool completely on a cooling rack.
- Stap 3
Make the buttercream
- Beat the remaining softened butter until creamy.
- Gradually add the sifted powdered sugar and beat until light and smooth.
- Add a little milk and vanilla, then tint with food coloring if desired.
- Stap 4
Assemble the wedding cake
- Level the cooled cake layers.
- Stack the layers, spreading buttercream between each one.
- Cover the whole cake with a thin crumb coat of buttercream and chill.
- Apply a final smooth coat of buttercream and pipe decorative borders and details.
- Stap 5
Finish and serve
- Chill the cake until the buttercream is set.
- Transfer to a cake stand and decorate as desired before serving.