Rustic Wedding Cake in Vintage Style

November 25, 2020
3-tier-rustic-wedding-cake-toppers-hochzeitstorte-vintage-naked-cake (20)

Prep time: 10 hours

Serves: 80-100

Semi naked cakes in vintage style are beautiful as wedding cakes, as they have this rustic wedding cake look, where you can see through the cake batters. It is only covered with frosting and decorated with either fruits, flowers, powdered sugar or chocolate drip, all of this together makes it a truly vintage wedding cake. This 3 tier wedding cake has one chocolate tier and the others exist of vanilla sponge cakes and other fillings, this simple wedding cake has one very unusual tier, which is not sweet but really savory. It is inspired by the traditional German ‘Mettwurst’. Read on to find out what it is and for more wedding cake inspiration, check out also these:

How to make a Wedding Cake with Flowers

It is a simple rustic wedding cake recipe with amazing and unusual flavors. I will take you along here on how to make a wedding cake and explain all the different stages step by step. Let’s start with the unique wedding cake flavors:

  1. Bread with savory meat (German = ‘Mettwurst’): it is white fluffy bread filled with raw minced meat, onions, parsley and seasoned with salt and pepper
  2. Peanut Butter Chocolate: chocolate sponge cakes with a delicious chocolate ganache and slightly sweetened peanutbutter frosting
  3. Raffaello Strawberry: vanilla sponge cakes filled with a cream cheese frosting with raffaellos and coconut and fresh strawberries in between

I definitely have to explain the flavor of the first tier. The bride asked me if I can make one tier not sweet but savory, as her husband does not really like sweet cakes. After a couple of minutes we came up with this typical German sandwich, which is called ‘Mettwurst’. The longer I thought about the idea, the more convinced I was to make it happen. I absolutely love to be creative, also in this regard, to go beyond the ordinary and create something delicious, beautiful, tailor-made and extraordinary.

For this simple rustic wedding cake recipe, I have a lot of fillings and frosting and less cakes, as I am personally convinced that the icings and fillings contain so much more flavor than the cakes. When baking this rustic style wedding cake it is important to ensure that all fillings have a firm consistency once they are spread on the sponge cakes. For the naked rustic cake it is also of essence to not spread the fillings until the edges of the cake layers, but leave some space to place the cover frosting there.

Semi Naked Wedding Cake Vintage Style

There are so many wedding cake ideas out there on how to design and decorate it. The couple asked for a rustic wedding cake design with flowers, fresh berries, powdered sugar and a wedding cake topper. When baking a wedding cake vintage style, it is important to keep in mind that the fillings should not be seen outside, thus the frostings and fillings of each tier should be closed and covered by the frosting which covers the entire cake.

Here I used a cream cheese frosting for the first and third tier, which I filled in between each cake layer, to cover all the fillings and for the chocolate rustic wedding recipe I used a delicious chocolate frosting.

3 Tier Rustic Wedding Cake Ideas

Once the cake is staked, the wedding cake decorating part can begin. This one was super simple, but gives the perfect vintage look, by simply putting flowers and fresh berries on each layer. I used some flower decoration from the wedding itself, I ask beforehand to put a bundle of flower decorations aside. This rustic wedding cake with flowers and berries is so beautiful and I used strawberries, raspberries, blueberries and blackberries for this one, to have a mix in colors consisting of red and dark.

All of this is covered with a bit of powdered sugar. Last, but not least, the beautiful rustic wedding cake topper, which is a DIY topper, made out of wooden sticks, a cord, and paper pieces, which I glued together.

Rustic Wedding Cake in Vintage Style

  • Preparation time: 10 hours
  • Servings: 80-100

Ingredients

First tier: Bread & Meat aka German 'Mettwurst'

  • 1 cup 1 tbsp (150g) flour
  • 1/3 cup (90ml) water, (warm)
  • 2 tsp (1/2 package) dry yeast
  • 1/3 tsp sugar
  • 1/3 tsp salt
  • 1 tbsp oil
  • 1.1 lbs (1/2 kg) 'Mettwurst', (raw minced meat)
  • 1 white onion, small
  • 1/3 cup 1/3 Bund Parsley
  • salt & pepper

Second tier: Peanut Butter Chocolate

  • 2 chocolate sponge cakes
  • 4 cups (600g) dark chocolate, (chips)
  • 2 1/3 cup (600ml) heavy cream
  • 2 1/3 cup (600g) cream cheese
  • 4 cup (1kg) peanut butter
  • 2 cup (500g) cream cheese
  • 1 1/2 cup (200g) powdered sugar
  • 1 1/3 cup (150g) salted peanuts

Third tier: Raffaello Strawberry

  • 3 vanilla sponge cakes
  • 4 cup (1 l) heavy cream
  • 4 packages frosting stiffener, (German = Sahnesteif)
  • 4 tsp vanilla extract
  • 2 1/3 cup (600g) cream cheese
  • 1 1/3 cup 400ml sweetened condensed milk
  • 2 cup (200g) shredded coconut
  • 1 big pack (230g) Raffaellos, crushed
  • 5 cup (800g) strawberries, washed and diced

Sweetened Coat Frosting

  • 2 cup (500g) cream cheese, (room temperature)
  • 1/3 cup (50g) butter, (room temperature)
  • 1/2 cup (70g) powdered sugar
  • 2 tsp (2 sheets) gelatin

Unsweetened Coat Frosting

  • 1 1/4 cup (300g) cream cheese
  • 1 pinch salt
  • 1 tsp (1 sheet) gelatin

Decoration

  • flowers
  • fresh berries
  • powdered sugar
  • wedding cake topper

Method

Coat Frostings

  • Sweetened

    1. Whisk together cream cheese, butter and powdered sugar until smooth. There should be no chunks of butter or cream cheese.
    2. Add gelatin according to package instructions into the frosting. Let cool for minimum 4 hours.

    Unsweetened

    1. Whisk together cream cheese and salt until smooth. Add gelatin according to package instructions into the frosting. Let cool for minimum 4 hours.

First tier: Bread & Meat aka German 'Mettwurst'

    1. Mix warm water, with the dry yeast, sugar and salt and let it become active yeast, you can see this, when it is rising. Add it to the flour and mix until it becomes a bread batter which is not sticking to your hands.
    2. Cover the base of a bowl with flour, put the bread dough in, cover with a kitchen towel and place into the oven at 50°C / 120 for 1 hour until it doubled in size.
    3. Take it out, knead it down and place it into a 10cm / 4 inch cake pan and bake at 200°C / 390 for 30 to 40 minutes until it turns golden on top.

    Stacking:

    1. Cut into 6 layers, decide on the bottom and top layer, especially the top layer should be flat.
    2. Fill the unsweetened coat frosting into a piping bag and put a thin circle on the edges of 5 layers.
    3. Spread the ‘Mettwurst’ meat filling in these circles. Cut a white onion in thin half circles and wash and cut some parsley, spread it on top and add a bit of salt and pepper on each layer.
    4. Stack all the layers and let cool for a couple of hours. Then frost with the remaining unsweetened coat frosting in naked cake style.

Second tier: Peanut Butter Chocolate

  • Chocolate Ganache (prepare a day before):

    1. Cut the chocolate into small pieces. Bring the heavy cream to a boil and cover the chocolate pieces, let sit for one minute. Stir it all very gently with a whisk until well combined. Let cool for the night.
    2. Whip the cream cheese and add the chocolate ganache to it and whip until well combined.
    3. Put aside 1/3 to use for the coating of this tier.

    Peanut Butter Frosting:

    1. In a bowl mix together the peanut butter, cream cheese, powdered sugar until well combined.

    Stacking:

    1. Cut the chocolate sponge cakes into 6 layers, decide on the bottom and top layer, especially the top layer should be even and flat.
    2. Fill the 1/3 of the chocolate frosting into a piping bag and put a thin circle on the edges of 5 layers.
    3. Spread the 2/3 of chocolate frosting on the 5 layers and then top it with the peanut butter frosting and put the salted peanuts on it.
    4. Stack all the layers and let cool for a couple of hours. Then frost with the remaining chocolate frosting in naked cake style.

Third tier: Raffaello Strawberry

    1. Mix cream cheese and sweetened condensed milk with a wisk. Mix gelatin according to package instructions into the mixture.
    2. In a fat-free bowl (wipe out the bowl and wisk with vinegar) beat the cream and vanilla sugar until it is perfect whipped cream. Do the dummy test by holding it the bowl with the whipped cream upside down above your head. If it falls out it’s not perfectly whipped.
    3. Gently mix the whipped cream into the cream cheese mixture. Add coconut, crushed raffaellos to the mixture. Let cool for minimum 4 hours. For real, trust me.

    Stacking:

    1. Cut the vanilla sponge cakes into 6 layers, decide on the bottom and top layer, especially the top layer should be even and flat.
    2. Fill the sweetened coat frosting into a piping bag and put a thin circle on the edges of the 5 layers.
    3. Spread the raffaello cream cheese frosting into these circles. Wash and dice the strawberries and lay them on the frosting.
    4. Stack all the layers and let cool for a couple of hours. Then frost with the remaining unsweetened coat frosting in naked cake style.

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