Mini wedding cakes

Name: Mini wedding cakes
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 12
Ingredients: 700 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 15 Eggs (size M); 675 g Butter or margarine; 300 g Sugar; 7-10 Tbsp Salt; 750 g Flour; 7 1/2 slightly heaped Tsp baking powder; 300 ml Milk; 2 packages (250 g each) ready-to-bake poppy seed mixture; 3 packages Vanillin sugar; 2 (each 340 g) jars of apricot jam; 2 kg Roll fondant; 7-10 Tbsp red food colouring; 7-10 Tbsp black sugar pearls; 250 g Icing sugar for the work surface; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
405 mins

TOTAL TIME
405 mins

Ingredients

Servings: 12

700 g Marzipan raw mass
2 TABLESPOONS Icing sugar
15 Eggs (size M)
675 g Butter or margarine
300 g Sugar
7-10 Tbsp Salt
750 g Flour
7 1/2 slightly heaped Tsp baking powder
300 ml Milk
2 packages (250 g each) ready-to-bake poppy seed mixture
3 packages Vanillin sugar
2 (each 340 g) jars of apricot jam
2 kg Roll fondant
7-10 Tbsp red food colouring
7-10 Tbsp black sugar pearls
250 g Icing sugar for the work surface
7-10 Tbsp Fat and flour

Directions

1
The day before, knead 300 g marzipan with 2 tbsp. icing sugar and colour pink with a little food colouring. Cut the marzipan in half, roll each into 2 long rolls (approx. 2 cm Ø each) on a work surface dusted with icing sugar and cut each into 33 equal-sized slices. Halve 6 slices and form into small balls. Roll the remaining slices thinly into oval circles. Place 5 circles in each case to form a flower and press the centre. Remove the flower from the work surface, press together from below and place in small muffin troughs. Lightly press 1 marzipan ball in the middle of each blossom and decorate with black sugar pearls. Let the flowers dry overnight
2
Separate 5 eggs. Mix 225 g soft fat, 100 g sugar and 1 pinch of salt until creamy. Stir in egg yolks one after the other. Mix 250 g flour and 2 1/2 baking powder and stir in alternately with 100 ml milk briefly. Stir in 1/3 of the poppy seed mixture. Beat egg whites until stiff. Finally, pour in 1 packet of vanilla sugar. Fold the beaten egg white into the dough in two portions. Put the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Let the base cool down on a cake rack for at least 45 minutes. Remove the cake base from the tin and let it cool down for at least 2 hours. Bake 2 further cakes in the same way. Prepare the cake the day before
3
Straighten the floors above. Cut 12 small circles (5 cm Ø) and 12 large circles (8 cm Ø) out of the bottom of each soil, close together. Bring jam to the boil with 4 tbsp. water, pass through a sieve and spread on the cakes. Roll out 400 g marzipan thinly on a work surface dusted with icing sugar into 12 small circles (approx. 13 cm Ø) and 12 large circles (approx. 18 cm Ø). Cover the small cakes with one small marzipan circle each and the large cakes with the large marzipan circles. Brush the cakes with water
4
Roll out the fondant thinly on a work surface dusted with icing sugar into 12 small circles (approx. 14 cm Ø) and 12 large circles (approx. 19 cm Ø). Cover the small cakes with one small circle of fondant each and the large cakes with the large fondant circles. Cut off any protruding edges and knead again. Score the sides of the cakes with crosses (with a sharp knife), brush lightly with water and press in black pearls at the overlaps. Place 1 small chick on top of 1 large chick and press on
5
Divide the rest of the fondant into 12 pieces of equal size and roll each into a long, thin roll (approx. 24 cm long). Place one roll around each cut of the fondant. Decorate with one poppy flower each
6
Waiting time approx. 12 hours