Vintage Wedding Cake with Chocolate Drip – Raffaello Strawberry, Oreo Chocolate, Napoleon Cake

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!

  

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.

  

   

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.

  

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.