Fondant-Covered Wedding Cake with Raspberries and Chocolate

Fondant-covered wedding cakes have been a popular choice for weddings since the early 20th century. The smooth and elegant appearance of fondant gives the cake a sophisticated and polished look.

This is vegetarian recipe. Dish can be prepared in 240 minutes. Recipe for experienced cooks (high difficulty). Number of ingredients: 14.

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Fondant-Covered Wedding Cake with Raspberries and Chocolate

Cooking Method: Baking Cuisine: International Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Advanced Prep Time 60 min Cook Time 60 min Rest Time 120 min Total Time 4 hrs

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 3 cup Cake flour
• 2 teaspoon Baking powder
• 1 teaspoon Salt
• 1.5 cup Unsalted butter
• 2 cup Granulated sugar
• 4 large Eggs
• 2 teaspoon Vanilla extract
• 1.5 cup Whole milk
• 1 cup Raspberries
• 0.5 cup Dark chocolate
• 2 pound Fondant
• 1 cup Powdered sugar
• 2 tablespoon Corn syrup
• 2 tablespoon Water

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, combine the cake flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until incorporated.
5. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
7. Meanwhile, melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth, then let cool slightly.
8. In a separate bowl, knead the fondant until soft and pliable. Roll out the fondant on a clean surface dusted with powdered sugar.
9. Brush the cooled cakes with a thin layer of corn syrup. Place the rolled fondant over the cakes and smooth it out gently.
10. Decorate the cake with raspberries and drizzle the melted chocolate over the top.
11. Allow the cake to rest for at least 2 hours before serving to allow the flavors to meld together.
12. Slice and serve.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 65g22%

Sugars 45g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.