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Wedding Anniversary Cake: Recipes

Wedding anniversary is a great occasion to have a dinner party. What is a celebration without a cake? Cake design you can think of any, confectioners will help bring your idea to life.

According to experts, the best choice for a celebration is napoleon or sponge cake with fresh fruit. You can also consider options such as sour cream or honey cake. Choosing bird’s milk is not worth it, as this product may lose its shape or just spoil, especially during the summer time.

If we talk about creams, then the best option would be fruit impregnation, chocolate cream, or a light protein.

What is the optimal number of tiers of cake for a wedding anniversary? It all depends on your desire.

However, please note that the higher the cake, the harder it is to store it.

Now the original recipes for cakes are innumerable. It all depends on your preferences.

We offer to cook a birthday cake on your own for your wedding anniversary. Recently, the leading position among the festive cakes takes carrot.

The softened boiled carrot is added to the dough, which is not felt at all and bittersweet spices. Cakes are soft.

And if you cover it with nut cream, you get a unique taste. Carrot is more nourishing than sponge cake.

Season Trend: Carrot Cake

For the test:

Rub grated carrots into straws. 250 gr. roasted hazelnuts grind in nut flour.

We connect it with carrots. In order that when baking carrots were not going to a lump and was not a scrag. So try to make each carrot straw covered in nuts.

Add 100 gr. flour 2 tsp. cinnamon, nutmeg and 1 tsp vanilla sugar, 1 tsp. baking powder. All this is well mixed. Salt carrots, 0.5 tsp. salt.

Now sift the flour, and mix the resulting mass. 200 gr. sugar whip with 4 eggs. All products should be at room temperature, then the mass will vzbitsya faster and will be lush.

250 gr. butter melt until liquid in the microwave for one minute. We add the beaten eggs with sugar to carrots. Pour in two steps hot butter.

Transfer the finished carrot mixture to a dry silicone mold, bake in the oven at 180 ° C for 40 minutes.

Carrot jam:

carrots (250 gr.) chop straws, put in a pan. Add 150 gr. sugar mix.

Add the zest and juice of one lemon.

We put on a slow fire for 40 minutes. After you got the cake, it must be cooled well and only after that we spread it on the stand.

On top of the cake lay out carrot confiture and gently leveled.


for the cream we need 500 ml. chilled cream 30% fat, whip well and put them in a pastry bag. We insert a gear tubule. Make a curb of cream on the surface and decorate the sides.

On top of the carrot in the middle of the cake with a cream, draw a number. In order to highlight it, take a glass, put in the middle. The contours of the circle emit fresh berries or cream.

The figure can also be decorated with beads.

Those wishing diversity, come to the rescue sponge cake. This cake consists of cakes and layers with the desired flavor. For example, you can vary the citrus notes.

The finished product turns out to be very airy, so only light figures can be installed on it.

If you want to please the family and surprise the guests, we recommend the following cake recipe.

Cooking Vanilla Cake

For cakes:

  • 800 gr. oils
  • 800 gr. powdered sugar
  • 800 gr. flour
  • 8 gr. baking powder
  • 16 eggs

For the glaze:

  • 1 kg of icing sugar
  • 20 egg yolks
  • 1 kg of oil
  • vanilla extract.

First of all, we will make the biggest cake, 30 cm, using half the dough. From the rest we will bake 3 more cakes.

Cooking sponge cake: Beat with a mixer 400 gr. oil and 400 gr. Sahara. Separately, beat 8 eggs and gradually pour into the sugar-oil mixture. Well whisk.

The mass should be light and airy. Add 400 gr. sifted flour with 4 tsp. baking powder, mix, lay out in silicone form. Cake bake at a temperature of 180C for 40-45 minutes.

Bake the remaining three cakes for 25-30 minutes. In size, each next cake will be smaller than the previous ones.

So, all four Korzh ready, they must completely cool.

Mousse: mix 1 kg of sugar and 400 ml. water. Stir and bring the mixture to a boil. Boil after boiling for 8-10 minutes.

While the syrup is boiling, beat the yolks with a mixer, they should turn into a light, light yellow mass. As soon as the syrup is ready, pour it in a thin stream into the yolks, continuing to constantly beat the mass.

Thus, the yolks are cooked, turning into a delicate rich mousse.

Butter cream: Whip butter with vanilla extract, gradually add a mousse to butter in a tablespoon.

So, everything is ready. We recommend glazing to be refrigerated.

Now we can collect the cake.

Using a sawtooth knife, cut the cakes in half. We start with the biggest one. Take a little vanilla glaze and cover the first cake.

So, layer by layer. Now icing the whole cake from the very top, spread it over the whole cake first and then give it a smooth surface.

Decorate the cake with fresh flowers or berries.

Fruit cakes are not traditionally taken out of fashion, or one of the tiers is necessarily so made. They are usually added berries, citrus peel, or cherry in combination with walnuts and cinnamon.

The advantages of fruit and berry filling in the cake:

Firstly, this very tasty filling, especially, it is popular with guests of the older generation. Secondly, the cake will be very juicy, it is good to make it in the lower tier.

Thirdly, it is easy to cut, the pieces are neater and more than biscuit cakes.

Chocolate cake

Everyone will like it, from young to old. The basis of the cake is a chocolate-flavored biscuit.

Usually the top is covered with a thick layer of chocolate.

Cake Sponge Cake:

  • egg (2 pieces),
  • sugar (1 cup),
  • butter (150 gr.),
  • sour milk drink (0.3 l.)
  • 80 gr. cocoa
  • flour (2 glasses)
  • lemon juice extinguished

Beat eggs with sugar until it dissolves, then add kefir. Melted butter is poured gradually, without ceasing to beat.

Add sifted dry mix of flour and cocoa powder to a whipped mass and put in the fridge for 30 minutes. Add chilled soda to chilled dough.

From the dough we bake two identical cakes.

Butter cream:

  • 0.3 cups of powdered sugar
  • 30 gr. cocoa powder
  • jar of dried milk
  • Cup of water.

All ingredients are mixed in heat-resistant dishes. Stir well and bring to a boil. Butter (250 gr.) Well whip well, add it gradually to the cooled cream.

Each time after adding cream it is necessary to beat well up.

Assembly: We coat cakes with cream, decorate with grated bitter chocolate.

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