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Golden Wedding Cake

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Golden Wedding Cake

The bride and groom deserve their golden wedding cake after 50 years.  The fluffy orange bases are filled with vanilla buttercream and covered with white fondant.  Juicy, fluffy and so noble! 


400 g soft butter
400g sugar
4 eggs (size M)
1 organic orange
1 tsp vanilla extract
1 pinch of salt
450 g wheat flour (Type 405)
150g starch
4 tsp baking powder
A little fat for the shape
Some flour for the mold


80g sugar
1 pack of vanilla pudding powder
300 ml milk
350 g soft butter


600g white fondant
50 g beige flower paste (for butterflies, 2 roses, leaves, number 50)
Gold powder
Some powdered sugar to work with


1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Grease three springform pans (Ø 20 cm) and dust them with a little flour.  To make the dough, mix the butter and sugar until fluffy, gradually add the eggs and beat the mixture until light and creamy.

2nd step
Wash the orange with hot water, rub dry and grate 3 teaspoons of peel.  Add vanilla extract and orange zest to the butter-sugar mixture, stir in salt.  Mix and sift the flour, starch and baking powder in a bowl, add everything to the dough and stir.

3rd step
Divide the dough between the three prepared springform pans, smooth it out and bake in the preheated oven for about 30 minutes until golden brown.  Allow the cake bases to cool on a wire rack and remove from the tin.  Cut the cake layers straight.

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