White and Gold Wedding Cake with Cake Topper

February 18, 2021
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Prep time: 8 hours

Serves: 50

This 2 tier wedding cake is a simple white and gold wedding cake with cake topper. Not much needed here, but the beauty lies in the simplicity. It is a white and gold buttercream wedding cake with flowers and a DIY cake topper. As usual I always ask the couple for their flavor preferences and the result is a mascarpone strawberry frosting with milk chocolate pieces for the first tier and a Kinder Bueno inspired chocolate cream cheese frosting with Kinder Schokolade, Nutella and Kinder Bueno pieces.

White Wedding Cake Recipe from Scratch

It is a white and gold buttercream wedding cake, that means the entire wedding cake is wrapped in Swiss meringue buttercream, but the white and gold wedding cake flavors differ. This two tier wedding cake was for my sister and I asked her and my brother in law what flavors they would like to have in their gold and white wedding cake frosting. I usually ask for their favorite fruits, sweets, cakes and dessert. Out of what they tell me, I create an individualized wedding cake recipe.

  • Mascarpone Strawberry with Milk Chocolate: for the white wedding cake recipe I made a strawberry puree and mixed it together with a mascarpone frosting. On it I sprinkled milk chocolate pieces all in vanilla sponge cakes.
  • Kinder Chocolate with Kinder Bueno and Nutella: there was no wedding cake tasting needed, as I created a cream cheese frosting with Kinder Schokolade and Nutella. On top I sprinkled crushed Kinder Bueno pieces all in chocolate sponge cakes.

This gold and white wedding cake recipe from scratch should be made in the course of about three days. I did it the following way for this simple white and gold wedding cake. There are two things I did even before day 1, the kinder schokolade ganache, because it needs to become solid overnight and the wedding cake topper.

  • Day 1: make all the frosting and cool overnight, cool or freeze the sponge cakes as well
  • Day 2: build the single tiers of the white and gold wedding cake and cool overnight. In case every tier is solid and firm, it can be frosted with buttercream already.
  • Day 3: in case it is not done yet, frost the entire cake, cool. Stack and decorate just before cutting.

Personlized Wedding Cake Topper

These 2 tier white and gold wedding cake designs are very simple and elegant, a custom cake topper goes perfectly with it as an eye-catcher. To keep the wedding cake elegant, I would advise to use white chocolate for the wedding toppers, especially for white wedding cake designs.

I used my sister’s wedding invitation logo as an example, printed it out, placed parchment paper over it and started drawing with melted white chocolate in a piping bag. I placed wooden sticks in it and let it cool in the freezer. After 30 minutes I covered the uneven side with white chocolate, turned it upside down on the parchment paper and let it freeze again. This way it becomes even and then details can be added.

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Wedding Cake with Gold Leaf

Small wedding cakes can look absolutely gorgeous, especially when they are tall as this plain white wedding cake with flowers and personalized cake topper. I got inspired to use edible gold leaf when looking for gold leaf cake ideas and I must admit that this wedding cake gold look is stunning! For a wedding cake with gold leaf on buttercream the use of gold flakes is straight forward. Once the tiered cake is frosted, rip out pieces of gold leaf and place on the cake with your fingers using gloves or pincers or tweezers. An all white wedding cake decorating tutorial, how I am making this wedding cake, you’ll find on my Instagram highlights.

White and Gold Wedding Cake

  • Preparation time: 8 hours
  • Servings: 50

Ingredients

First Tier: Mascarpone Strawberry with Milk Chocolate

  • Ø 4 inch (10 cm) vanilla sponge cake, cut in 6 layers à 5 inch (1,5 cm)
  • 2 cup (300g) whole strawberries, (frozen)
  • 1/3 cup (70g) sugar
  • 1/2 cup (70g) cornstarch
  • 2 cup (500g) mascarpone
  • 1/4 cup (30g) sugar
  • 2 tsp (1 sheet) gelatin
  • 1/2 cup (100g) milk chocolate

Second Tier: Kinder Chocolate with Kinder Bueno and Nutella

  • Ø 7 inch (18 cm) chocolate sponge cake, cut in 6 layers à 5 inch (1,5 cm)
  • 1/2 cup (100g) Kinder chocolate
  • 1 1/3 cup (400ml) heavy cream
  • 1 tbsp (1 pack) cream stiffener
  • 1 tbsp (1 pack) vanilla (sugar)
  • 2 cup (500g) cream cheese
  • 1 cup (200g) Nutella
  • 8 tsp (4 sheets) gelatin
  • 2 packs (400g) Kinder Bueno

Coat Frosting

  • 8-9 (300g / 1 cup + 1) egg whites
  • 2 1/2 cup (500g) sugar
  • 3 1/2 cup (800g) butter, (room temperature)

Cake Topper & Decoration

  • white flowers, greens
  • gold leaves
  • 1/2 cup (100g) white chocolate
  • wooden sticks, food coloring

Method

First Tier: Mascarpone Strawberry with Milk Chocolate

    1. If fresh, wash strawberries, if frozen, defreeze strawberries. Mix them until it is a fine puree. Transfer to a pot and heat up. With a couple of spoons of strawberry puree, mix in the the 1/3 cup (70g) of sugar and cornstarch. Once the strawberry puree starts boiling, add the mixture and continuously mix until it thickens, stir for a couple of minutes and transfer to a bowl. Let it cool down to room temperature.
    2. Mix mascarpone with wit sugar and add gelatin according to package instructions.
    3. Spoon by spoon add in the strawberry puree and mix in between. Let cool for at least 4 hours.
    4. Cut the milk chocolate into small pieces and later on add on each layer.

Second Tier: Kinder Chocolate with Kinder Bueno and Nutella

    1. Cut the Kinder chocolate into pieces, heat up 1/4 cup (50ml) of the heavy cream and pour over it. Let it sit for a moment and then carefully stir until it becomes a ganache. Cover and let sit for a day or a night.
    2. In a fat-free bowl (wipe out the bowl and wisk with vinegar) beat the remaining heavy cream and vanilla sugar (with cream stiffener) 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. Mix cream cheese with nutella and the Kinder chocolate ganache and add gelatin according to package instructions into the mixture.
    4. Gently add in the whipped cream and let the frosting cool for at least 4 hours.
    5. Cut the Kinder Bueno into small pieces and later on add on each layer.

Coat Frosting: Swiss Meringue Buttercream

    1. In a fat-free bowl (wipe out the bowl and whisk with vinegar) add the egg whites and sugar. Place over a saucepan, which is half filled with boiling water. Let the bowl be warmed by it and continuously whisk the egg whites until all the sugar dissolves and it becomes a frothy texture.
    2. Now beat the egg whites on high speed with a standing mixer until it is room temperature and perfectly whipped meringue. This can take up to 10 minutes. Once it is room temperature add the butter bit by bit, approx. 1 tbsp big pieces.
    3. Add gelatin according to package instructions into the mixture.
    4. Before using it, let it come down to room temperature. Stir it with a whisk and it’s ready to use.

Cake Topper & Decoration

    1. Use a logo or something else as an example, print it out, place it underneath parchment paper.
    2. Gently melt white chocolate, fill into a piping bag and start drawing the logo. Ensure it will be thick enough. Place wooden sticks in it and let it cool in the freezer.
    3. After 30 minutes cover the uneven side with white chocolate, place another sheet of parchment paper on it, turn it upside down and let it freeze again.
    4. Paint with food coloring.

Stacking

    1. For each cake tier decide which of the six layers is the bottom and the top of the layer.
    2. For the first tier 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 the bottom layer on it.
    3. On the bottom layer which is on the cake board and the other three, 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 five and fill each of the five layers with the frosting and sprinkle the other fillings on top.
    4. Stack the layers on each other. The sixth cake layer without any frosting goes on top.
    5. Proceed with both tiers of the wedding cake like that.
    6. Coating: frost each tier individually in with the Swiss meringue buttercream.
    7. Stabilization: place five cake dowels into the bottom layer which are in the diameter of the layer above it.
    8. 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.

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