Vintage Wedding Cake with Chocolate Drip

June 6, 2020
Hochzeitstorte-wedding cake-naked cake-bespoke cake-flowers-berries-blumen-beeren

Prep time: 10 hours

Serves: 100-150 people

Vintage wedding cakes are incredibly beautiful, and it is my favorite part of my hobby craft. The simplicity of those semi naked wedding cakes is not only beneficial to me, the baker, but also for its appearance and taste. It does not need a coating such as fondant. This drip cake has a super delicious chocolate ganache drip on every tier and here I show you how to make a vintage wedding cake. In my Instagram highlights, you’ll find step-by-step videos of how I am baking wedding cakes. For more wedding cake inspiration check also this one out:

Hochzeitstorte-wedding cake-naked cake-vintage-wedding-cake-chocolate

Wedding Cakes

I’m young but I have already been to so many weddings in my life, because I grew up in a Christian environment and I have a huge family. The wedding cakes always look stunning but I was sometimes shocked when the taste didn’t match with their appearance. Sometimes the cakes were super dry, with only a thin layer of frosting in between or the cakes had no significant taste. This is what I want to change!

How To Make A Vintage Wedding Cake

What do you need to make a wedding cake? I’ll break it down for you in some simple steps. It took me years of experience to find out which cake batters work best, which frosting and flavors are suitable for wedding cakes and more. I’m happy to share my knowledge here. In a couple of steps, I’m explaining the stages of making a wedding cake and also how to stack a wedding cake.

First, timing. Maybe you didn’t expect this in a how to make a wedding cake guide, but yes, it is essential. The frosting of the different tiers should be made on day one, before putting them in and on the different cake tiers, to let them get the perfect consistency, they should all be stiff and not liquid at all! On day two, I usually put the frostings and fillings in the cake and let it cool an entire night. In the morning of day three I cover the cake in the final frosting that is covering the entire vintage style wedding cake and let it cool until the cake is cut.

Second, you need many cake batters. I personally really like frosting and I think those are so easy to vary in flavor, so I usually use basic cake batters and let the frostings and fillings carry the entire flavor of the simple vintage rustic wedding cake. So, for this cake I used basic sponge cakes. I cut those in about 0.5″ (1.5cm) thick layers, for the bottom tier I cut five layers, for the middle and upper tier I cut four layers four each tier. There are vintage wedding cake design which are three tiered, but you can also do them two tiered of course.

Third, the frostings. As I explained above, to make a naked wedding cake it should also serve the purpose of a cake and taste delicious! So, I asked the engaged couple what their favorite cakes, fruits or sweets are and created matching recipes according to their preferred flavors. Additionally, I always ask for picture of vintage wedding cake designs, to know exactly what their idea and wishes are.

Wedding Cake Flavors

  • Raffaello Strawberry: coconut cream cheese frosting with Raffaello and strawberries.
  • Oreo Chocolate: chocolate cream cheese frosting with crushed Oreos
  • Napoleon & Medovik: caramel buttercream with a vanilla buttercream frosting and caramelized walnuts.

Napoleon and Medovik are two Russian cakes that are absolutely delicious. I am Russian German and that’s why I know and love these cakes. Their flavors inspired me when I created the recipe for the third layer.

Fourth, stacking the cake. For that I have a detailed description below in the recipe.

How to make chocolate drip

Fifth, the beautiful chocolate drip. It is fairly easy, only making a simple chocolate ganache out of dark chocolate and heavy cream. The ratio of both ingredients is essential here to make the perfect drip cake, not too liquid and not to thick. First, pouring the chocolate drip over the edges of the cake and second, covering the top. More on that in my recipe below!

Vintage Wedding Cake with Chocolate Drip

  • Preparation time: 10 hours
  • Servings: 100-150 people

Ingredients

First tier: Raffaello Strawberry

  • Ø 5.5 in (Ø 14 cm) sponge cake
  • 1/2 cup (100g) cream cheese
  • 1/4 cup (50ml) sweetened condensed milk
  • 1 tsp (2 leaves) gelatin
  • 1 cup (200ml) heavy cream
  • 1 tbsp vanilla sugar or vanilla extract
  • 1/4 cup (40g) shredded coconut
  • 1/3 cup (80g) raffaellos, crushed
  • 1 cup (200g) strawberries, washed and diced

Second tier: Oreo Chocolate

  • Ø 8.6 in (Ø 22 cm ) sponge cake
  • 2 1/2 cup (600g) cream cheese
  • 1 tbsp (10g) granulated sugar
  • 2 tsp (4 leaves) gelatin
  • 2 1/2 cup (600ml) heavy cream
  • 2 tbsp vanilla sugar or vanilla extract
  • 2 cups (400g) dark chocolate, cut in small pieces
  • 2 cups (350g) oreos, crushed

Third tier: Napoleon & Medovik

  • Ø 11.8 in (Ø 30 cm ) sponge cake
  • 4 cup (1 liter) milk
  • 3 eggs
  • 1/3 cup (40g) cornstarch
  • 1 1/3 cup (300g) granulated sugar
  • 5 tsp (10 leaves) gelatin
  • 3 cup (700g) butter, room temperature
  • 1/4 cup (50ml) honey
  • 2 cup (500g) caramel
  • 1 1/3 cup (300g) cream cheese, room temperature
  • 1/2 cup (100ml) water
  • 1 cup (200g) walnuts, crushed

Coat Frosting

  • 3 3/4 cup (900g) cream cheese, room temperature
  • 1/2 cup (125g) butter, room temperature
  • 1 cup (125g) powdered sugar
  • 2 tsp (4 leaves) gelatin

Chocolate Drip

  • 1/2 cup (100ml) heavy cream
  • 2/3 cup (150g) dark chocolate, cut in small pieces

Instructions

First 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.
    4. Add coconut, crushed raffaellos to the mixture.
    5. Let cool for minimum 4 hours. For real, trust me. The frosting has to be completely cooled so that the gelatin makes the frosting completely solid. This is super important for wedding cakes!

    naked wedding cake-raffaello-strawberry

Second tier: Oreo Chocolate

    1. Mix cream cheese and sugar 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. Another dummy test? Gently mix the whipped cream into the cream cheese mixture.
    3. Carefully melt the chocolate and add to the frosting in 3 parts. After every part IMMEDIATELY mix the entire frosting fast to avoid hardening of the chocolate into pieces. It should be a perfect frosting.
    4. Add crushed oreos to the mixture.
    5. Let cool for minimum 4 hours.

    naked wedding cake-oreo cream cheese frosting

     

Third tier: Napoleon & Medovik

  • Butter cream:

    1. Mix eggs, cornstarch and 2/3 cup of sugar with a bit of the milk.
    2. Bring rest of milk to boil. Add the egg mixture and continuously stir (don’t let it burn) until cream thickens and fill into another bowl.
    3. Add 2 1/2 tsp (5 leaves) gelatin according to package instructions into self-made pudding.
    4. Let cool to room temperature.
    5. Beat the 1 2/3 cup butter until fluffy and add the pudding spoon by spoon and mix well in between.
    6. Let cool for minimum 4 hours.

    Caramel frosting:

    1. Beat 1 1/3 cup butter and spoon by spoon add the caramel cream.
    2. Add the cream cheese to the mixture and mix well.
    3. Add 2 1/2 tsp (5 leaves) gelatin according to package instructions into the frosting.
    4. Let cool for minimum 4 hours.

    Caramelized walnuts:

    1. Heat water and 2/3 cup sugar in a pan until brown.
    2. Add crushed walnuts and continuously stir until all walnuts are covered with a sugar coat.
    3. Transfer to a plate to cool.

    naked wedding cake-medovnik-napoleon-russian cake

How to stack a wedding cake

    1. For each layer decide which of the four layers is the bottom and the top of the layer.
    2. For each layer cut out a cake board that is just a little smaller than the diameter of the layer. Put some frosting as glue in between on the cake board and place one of the four cut layers on it.
    3. On the bottom layer which is on the cake board and the other two, fill a piping bag with the frosting and put it as circle on the borders. IMPORTANT: leave one pinky length between frosting and border, this is needed for the coating. After that, divide the fillings in three and fill each of the three layers with the frosting (and other fillings).
    4. In case there are two frostings. Place the first frosting on the layers and on top the second one. Then top it with other fillings, such as strawberries or walnuts.
    5. Stack the layers on each other. The fourth cake layer without any frosting goes on top.
    6. Proceed with each layer of the wedding cake like that.
    7. Coating: frost each layer individually in a semi-naked look.
    8. Stabilization: put around four cake dowels into bottom and middle layer which are in the diameter of the layer above it.
    9. Stacking: once the cake is at the place where it will be cut, stack the layers on each other. A cake lifter can help you a lot.

Coat Frosting

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

Chocolate Drip

    1. Cut the chocolate in small pieces.
    2. Bring the heavy cream to almost boil and add the chocolate pieces, let sit for one minute.
    3. Stir it all very gently with a whisk.
    4. Check consistency and immediately pour over the cooled cake, starting at the borders. Take a spoon to help spreading.

1 Comments

  • Carpe Diem

    June 6, 2020 at 6:47 pm

    Nice!

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