Wow, Yesterday I was thinking, "I never have any interesting questions to ask". Today, I certainly do Have any of you had a request for a Danish Wedding Cake ?. Of course, I told the mother of the bride that "I would make one, no problem "..Any info would be greatly appreciated.
I can't help you, except to give you a bump...
Have you tried searching the recipes on CC?
No but it sounded interesting so I went looking and found...
I think you need to confirm exactly what they want and try a recipe and have a tasting with them to be sure. I love almond!!
Wedding Cake - Kransekage
3 pounds almond paste
1½ pounds granulated sugar
8 egg whites -- unbeaten
4 egg whites
1½ cups powdered sugar
This cake consists of at least 20 rings called kranse, of graduating sized, placed on top of each other to make a cone. It is decorated with four large candles and as many smaller ones as you wish. Favors, white birds, and candy flowers in gay colors of the bride's choice are stuck on the cake with melted sugar. The traditional miniature bride and groom decorate the top.
Mix ingredients well in order given into a stiff paste.
Heat the mixture, but do not let it boil, in the top of a double boiler over hot water.
Make the layers of the cake as follows: Roll paste into rings about ½ inch thick, taking enough of the mix at a time to make the size ring you wish. Pinch off the end of the dough before you close the circle to make the ring just a fraction smaller than the previous one. One of the easiest ways to get exact circles is to lay a length of waxed paper over a cookie sheet. Use a compass to draw the circumference of the bottom ring - the largest one - and as many more of the progressively smaller rings as you can fit on the cookie sheet. Continue in this fashion until you have marked out as many rings as you plan to have.
Butter and dust the cookie sheets with flour. Lay the rings on the sheets after they have been shaped on the wax-paper patterns. With your fingers, squeeze the tops of the rings enough to make them somewhat pointed in the center to build the foundation for the smaller ring which will go on top of each.
Bake in a slow oven, preheated to 250 degrees, until edges are browned. Place on a rack to cool. Frost between layers as follows:
Beat ingredients be hand until stiff. Squeeze out through a pastry bag to decorate each ring before putting the cake together.
Thank you sadsmile for the recipe..I really appreciate it..thanks also to others who have responded to my "cry for assistance' :0 I also looked but got overwhelmed , there were so many recipes. This one provides all the help I need to practise before October rolls around. I appreciate this site's support network, second to none.
Thank you everyone. Bernice..