Imagine a wedding cake so exquisite, it looks like it was crafted by angels themselves! This Rustic Elegant Ivory Buttercream Roses Wedding Cake isn't just a dessert—it's a culinary work of art that combines sophisticated French pastry techniques with romantic, delicate design. With its stunning ivory buttercream roses and charming blue lovebirds, this cake isn't merely a sweet treat; it's a centerpiece that will steal the spotlight at any wedding celebration, making your special day truly unforgettable.
Prep Time: 1 hrs
Cook Time: 2 hrs
Total Time: 3 hrs
Cuisine: French
Serves: 20 servings
Ingredients
- 4 cups all-purpose flour
- 3 cups granulated sugar
- 2 ½ cups unsalted butter
- 8 large eggs
- 2 cups whole milk
- 4 tsp baking powder
- 1 tsp salt
- Vanilla extract
- Ivory buttercream frosting
- Blue fondant lovebirds
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, ensuring the bottoms are lined with parchment paper for easy removal.
- In a large mixing bowl, cream together the 2 ½ cups of unsalted butter and 3 cups of granulated sugar until light and fluffy, about 5-7 minutes. Make sure to scrape down the sides of the bowl occasionally.
- Add the 8 large eggs, one at a time, mixing well after each addition. Then, stir in 1 tablespoon of vanilla extract to incorporate the flavor.
- In a separate bowl, whisk together the 4 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the 2 cups of whole milk. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix.
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Rotate the pans halfway through baking for even cooking.
- Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the ivory buttercream frosting. In a large mixing bowl, beat 2 cups of softened unsalted butter until creamy. Gradually add powdered sugar (about 8 cups) and mix until smooth.
- Add 1 tablespoon of vanilla extract and a few tablespoons of heavy cream to achieve the desired consistency. Beat until the frosting is light and fluffy.
- Once the cakes are completely cooled, level the tops if necessary using a serrated knife. Place one layer on a serving plate or cake stand.
- Spread a generous layer of ivory buttercream frosting on top of the first cake layer. Place the second layer on top and repeat the frosting process. Finally, add the third layer on top.
- Cover the entire cake with a thin layer of buttercream to create a crumb coat. Chill the cake in the refrigerator for about 30 minutes to set the frosting.
- After the crumb coat has set, apply a thicker layer of ivory buttercream frosting all over the cake, smoothing it out with a spatula or cake scraper for a polished finish.
- For the decorative roses, use a piping bag fitted with a rose tip. Fill the bag with the ivory buttercream and pipe roses onto the top and sides of the cake as desired.
- Prepare the blue fondant lovebirds by rolling out blue fondant and shaping it into two lovebirds. Place the fondant lovebirds on top of the cake to complete the decoration.
- Allow the cake to set at room temperature for at least 30 minutes before serving. This Rustic Elegant Ivory Buttercream Roses Wedding Cake is now ready to be enjoyed by your guests!
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix cake batter just until ingredients are combined to prevent a tough, dense cake.
- Use Parchment Paper: Always line cake pans for easy removal and perfect cake shape.
- Crumb Coat Technique: The initial thin frosting layer is crucial for a smooth, professional finish.
- Piping Practice: If you're new to buttercream roses, practice on a flat surface before decorating the cake.
- Fondant Tip: Work with fondant when it's slightly cool for easier shaping of decorative elements.
- Chill Between Steps: Refrigerating the cake between frosting layers helps create a more stable and neat decoration.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 68g
Protein: 8g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 165mg
