White Buttercream Magnolia Wedding Cake

Name: White Buttercream Magnolia Wedding Cake
Yield: Makes 80 servings
Ingredients: strawberry mousse; white fondant; dowels; buttercream for décor; marzipan leaves; gum paste/pastillage; marzipan leaves; gum paste/pastillage; cake board; chiffon sponge; gum paste magnolias

Preparation info

Makes
80
servings

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	U.S.	Metric
Chiffon Sponge, 4-, 8-, and 12-in/10-, 20-, and 30-cm

Cake

Method

Slice each of the cakes into three 1-in/3cm layers. Place one of the 1-in/3-cm layers on a cardboard cake round of the same size. Apply an even coating of mousse, using 6 oz/170 g. Top with a second layer, apply the same amount of mousse, and top with the third layer. Coat the top and sides of the cake with buttercream. Refrigerate until the filling has set, at least 2 h