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Cake design: Farmstead at Long Meadow Ranch. Two tiers of soft pink combed buttercream frosting covered this romantic wedding cake. Appropriate for a summer wedding, pieces of sliced fresh fruit accompanied the blooms used to decorate the bake. 8. Elegant Wedding Cake With Pink Sugar Flowers.
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Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Mix in egg whites, one at a time, to form a firm dough. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
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Step 1: Cut the cake in a straight line one or two inches in. The "standard" is a single inch, but many wedding parties opt to go the two-inch route for square cakes. It's up to you! Step 2: Cut 1-inch slices. Go down the line, cutting 1-inch pieces to serve. Continue slicing until the row is finished.
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In the bowl of an electric mixer, combine the ground almonds, icing sugar, sweet rice flour, lemon zest and cardamom. Mix on low speed to combine. Add 4 of the egg whites, one at time and beating well after each addition. The dough should be starting to come together and come away from the sides of the bowl.
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The Croquembouche. The pièce montée is alternatively referred to as the croquembouche, meaning "bite in the mouth". This is because it is made from assembling together in a pyramid shape a small French pastry known as the pâte à choux. The traditional french pâte à choux is made from flour, butter, sugar, and eggs, a little bit like a.
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Small and Simple Wedding Cakes. 1. One-Tier Wedding Cake with Garden Roses. b schwartz photography. Add finesse to a simple one-tier wedding cake with flowers that complement the season. Blush garden roses are pretty for spring and summer, but you could switch to red or dark purple blooms for fall and winter. 2.
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Kransekake, the Norwegian celebration cake. Built layer upon layer, in concentric circles that graduate in size, the kransekake tells a story of centuries-old Nordic customs, familial gatherings, and the joy of celebrations. Composed mainly of almonds, sugar, and egg whites, its texture is chewy, its taste subtly sweet, and its form distinctive.
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Frost the outside of the ring with a layer of icing and then use fondant to create a more realistic look. Place the fondant around the cake and using a rolling pin, roll it out to a thickness of 1/4 inch. Cut the fondant into strips and shape it around the cake to form the shape of a ring. Finish by decorating the ring with edible pearls, sugar.
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Invented by French pastry chef Antoine Careme (1783-1833) in the late 1700s, the croquembouche is a tower of cream-filled, puff-pastry balls (called choux in French) that are piled into a high pyramid and encircled with caramelized sugar. This sugar is what gives the dessert its name—croquembouche loosely translates to "crunch in the mouth.".
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Bake and Assemble the Cake. Preheat oven to 400 F. Flour a pastry board or clean counter with potato starch flour. Butter and dust six kransekake forms with potato starch flour. Roll almond paste into 18 long "snakes," descending in length by half an inch increment from about 20 inches long to 12 inches long.
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