Wedding cake with mint-lime glaze

Last Updated on August 2, 2024

This festive cake can replace the wedding cake, or just be a funny touch at the end of the whole wedding menu.

Ingredients:

Dough for the first bundt cake: 250 g of flour 250 g of semolina sugar 100 g Dissolved Hera butter flavor 100 g hot water 100 g of fresh strawberries or other small fruits (raspberries, strawberries cut into small pieces, blueberries, currants…) 1 sachet of baking powder 4 pcs of egg Dough for second cake: 250 g of whole wheat flour 250 g of semolina sugar 100 g melted Hera butter flavour 100 g hot water 1 sachet of baking powder 1 handful of mint leaves 4 pcs eggs 1 pcs lime For frosting: 100 g of semolina sugar 1/2 handful of mint leaves 1 tablespoon of lime juice 1 tablespoon hot water For garnish: vest veil (scarf), roses, daisies, chamomile… white fabric, natural rope, embroidery cotton, needle and white thread 2 long wooden skewers Other: flour to line mold, Hera to grease one bundt pan, lower, wider …

Procedure:

You can prepare the wedding bunting decoration a few days in advance; cut small flags, squares or other shapes from the fabric, cut a piece of natural string, sew each piece of fabric onto the string so that the fabric can be moved around on the string, draw a letter of the final MR & MRS, or any other one you want, for example the names of the fiancés, the inscription HE & SHE or just initials, or inscriptions like LOVE, HAPPY HAPPY…etc. It’s up to you. Embroider the inscription with cotton.

Tie both ends of the string to skewers and stick into the finished buns. In addition to the decorative function, the skewers will also join the two buns together

Prepare a nice bundt tin. A lower, wide one is better. The buns will stick to each other better. You’ll bake first one and then the other, in the same mould

Whisk the snow. Beat the egg yolks with the hot water and sugar until light and frothy. Add the dissolved Hera, mix the flour with the baking powder and mix thoroughly,combine all the parts of the dough together, the snow, the egg yolks with the sugar and the flour, mix carefully so that the snow does not fall too much

.Grease the bundt tin with Hera and dust with semi-coarse flour, pour the batter into the tin, scatter the small fruits on top of the batter, more towards the centre of the bundt tin and less towards the edge

Bake in an oven preheated to 175 °C for 45 minutes, you can tell if the cake is done by sticking a skewer in, it must come out clean or coated with a few crumbs, not wet with batter

You will bake the second bundt cake in the same way, the only difference is the preparation of the mint sugar, put 100 g of the semolina sugar needed for the bundt cake in a powerful mixer or mixing bowl from an immersion blender, add the mint leaves and mix, the result should be a greenish sugar, without large pieces of mint, add this to the egg yolks and work in the same way as for the first bundt cake, in addition add the juice of one lime to the batter

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Let the hot buns cool completely

Make the icing; prepare the mint sugar and mint as for the buns, add the lime juice and hot water, whisk with a whisk to make a smooth refreshing icing

Place the cupcakes on top of each other, decorate with icing and dust with icing sugar, put flowers in the centre of the cupcake and connect the two cupcakes by sticking a skewer with a garland.