- Dish type
- Cakes with fruit
- Apricot cake
This fantastic four-layer cake is perfect for birthdays or any special occasion. A moist sponge cake is layered with an apricot and amaretto filling and topped with a rich cream cheese icing.
30 people made this
- For the Cake
- 520g sponge cake mix
- 3 eggs
- 240ml buttermilk
- 4 tablespoons amaretto liqueur
- 4 tablespoons vegetable oil
- For the Filling
- 1 (420g) tin apricot halves, drained
- 160ml amaretto liqueur
- For the Topping
- 450g cream cheese
- 3 tablespoons amaretto liqueur
- 475g icing sugar, sifted
MethodPrep:30min ›Cook:35min ›Extra time:2hr cooling › Ready in:3hr5min
- Preheat oven to 180 C / Gas 4. Grease and flour 2 round 23cm cake tins.
- In a large bowl, combine cake mix, eggs, buttermilk, 4 tablespoons amaretto and oil. Beat for 4 minutes on medium speed. Divide batter in prepared tins.
- Bake in preheated oven for 35 minutes or until a skewer inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
- Make apricot filling by combining drained apricots and 160ml amaretto in a liquidiser. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers.
- In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add icing sugar and beat until smooth. Spread over top and sides of cake.
Reviews & ratingsAverage global rating:(31)
Reviews in English (23)
I have been making this recipe for over four years, and here are my suggestions and/or recipe changes:1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling much thicker and tastier)2) For cake mix, use Duncan Hines Butter Golden cake3) Add two to three tablespoons of pure almond extractEnjoy!-08 Apr 2007
by Christy Turner
I made this cake for my sister's birthday and everyone loved it! I did make a few changes though. I used Chambord (raspberry liqueur) instead of Amaretto, substituted canned raspberries for apricots, added some raspberry fruit spread to the filling to give it a thicker consistency, and topped the icing with some fresh raspberries. It was so delicious. Only thing I will do differently next time is cut the icing measurements in half- it made way too much icing for one cake!-06 Jun 2005
this cake is very delicious indeed. the only downside to this cake it that it is somewhat of a costly cake to make. but all in all, it is very delicious. more of an adult type of cake.-23 Jun 2001
Cherry and Apricot Cake with Amaretto Cream
This cherry and apricot cake bursts with summer fresh flavours!
We&rsquove been hit with a hurricane of last week of school activities. It seems that nearly every night of the week we are at school for one performance or another.
I love my children but at the end of a work day all I want to do is have a quiet dinner at home and maybe spend some quality time on the couch.
So sitting on little chairs made for children or church pews and listen to unending row of children perform left us downright exhausted by the time a weekend came round.
I wanted nothing more than to leave London and wander the countryside somewhere quiet and idyllic.
So Brad and I loaded the kids in the car and set off for ancient ruins of an abbey that got destroyed in the 16th century by Henry VIII when he decided to abandon the Catholic Church and get rid of all monasteries in England.
The day was spent picnicking and playing hide and go seek in the ruins.
After running around in the ruins Brad and I stretched on a blanket that is too narrow for one person and laid there soaking up the sunshine while the kids carried on.
Finally when all the food was eaten and no stone left unturned we gathered our things and drove home past more amazing remnants of English history interspersed with fruit stands.
We did the only thing that was left to do. We stopped and picked up a flat of cherries from Kent, then got home and baked this cherry and apricot cake and whipped up some cream and Amaretto for good measure.
When the long awaited fruit is finally here you don&rsquot want to put it on a cake that is less than stellar.
The sponge has to match the cherries&rsquo sweet and juicy goodness and I&rsquove got just the recipe for you!
I believe not many words are needed to convince you that this sponge is light, buttery rich and pillowy soft and the flavour, which comes from ground almonds, fresh lemon zest and pure vanilla, is just delightful.
Throw a handful of cherries and apricots on top, drizzle with honey and you&rsquove got yourself a jewel studded beauty!
I served it with whipped cream spiked with Amaretto to highlight the almonds, which you can skip, but I wouldn&rsquot if I were you!
- 3 ½ recipes Amaretto Cream Cake Batter
- 2 ½ recipes Buttercream Frosting, divided
- Lavender food coloring paste
- Apricot Glaze
- 1 cup prepared fondant or gum paste*
- Dragées (silver beads)
- Luster Dust in Antique Silk
- Roses (optional)
Prepare 3 1/2 recipes of Amaretto Cream Cake Batter, making 1 recipe at a time. Pour 7 cups batter into each of 2 greased and floured 12-inch square cakepans. Pour 3 1/2 cups batter into each of 2 greased and floured 9-inch round cakepans, and pour remaining batter evenly into 2 greased and floured 6-inch round cakepans.
Bake 12-inch square layers at 350° for 30 minutes, 9-inch layers for 25 minutes, and 6-inch layers for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Wrap each cake layer separately in plastic wrap, and freeze 4 hours or up to 1 month. When ready to assemble, cut domed top off each frozen layer with a serrated knife, if necessary.
Prepare 2 1/2 recipes Buttercream Frosting, making 1 recipe at a time. Divide frosting in half color half of frosting with lavender food coloring paste to desired shade. Keep covered to prevent drying. Set aside. Use this to frost outer cake layers. Use uncolored frosting to fill between cake layers and pipe designs and borders on sides of cake.
Cut 1 (12-inch) square, 1 (9-inch) round, and 1 (6-inch) round cake board from sturdy cardboard cover each with aluminum foil.
Spread a small amount of uncolored frosting on 1 side of 12-inch cake board. Place 1 (12-inch) cake layer on board.
Brush about 1/2 cup Apricot Glaze over each 12-inch cake layer.
Spread a generous amount of uncolored frosting over top of the cake layer sitting on the cardboard, leaving a 1-inch border. Top with remaining 12-inch layer.
Cut 4 wooden dowels to height of 12-inch tier insert vertically into cake tier, evenly spaced and level with top of tier, about 3 inches in from sides.
Spread top and sides of 12-inch square tier with a thin layer of lavender frosting to seal crumbs, working from top down and smoothing with a wet metal spatula let frosting dry before continuing.
Spread another generous layer of lavender frosting on top and sides of the 12-inch square tier, smoothing with a wet metal spatula.
Insert a coupler into a large decorating bag. Fit coupler with metal tip #2 fill bag with uncolored frosting. Pipe a scroll design around sides of 12-inch tier.
Roll fondant or gum paste to 1/8-inch thickness. Cut miniature leaves with cutter, and attach to sides of cake with small dot of uncolored frosting. Cut blossoms with cutter, and attach to sides of cake with ejector. Place a small silver dragée in center of each blossom with uncolored frosting. Let dry, and lightly apply Luster Dust to designs on cake using a small artist's brush.
Repeat this procedure with 2 (9-inch) cake layers, using 1/3 cup glaze for each and 2 cups uncolored frosting between layers. Cut remaining 4 dowels to height of 9-inch tier, and insert vertically into tier. Spread a thin layer of lavender frosting to seal crumbs spread with another layer of lavender frosting, and decorate as directed.
Repeat procedure with 2 (6-inch) layers, using remaining glaze and 1 cup uncolored frosting between layers, omitting dowels. Spread thin layer of lavender frosting to seal crumbs spread with another layer of lavender frosting, and decorate as directed.
Position 9-inch tier in center of 12-inch tier position 6-inch tier in center of 9-inch tier. Place cake onto desired cake stand.
Fit coupler with metal tip #16 fill bag with uncolored frosting. Pipe a shell border on top and bottom edges of each tier. Top with roses, if desired.
Reviews ( 4 )
Can not locate the complete recipe. Even checked the 2008 June Annual Recipe Cookbook. I find this often when dealing with Southern Living.
It came out very delicious but the review only gets 4 stars b/c they didn't give us a temp or time (then I looked at the original wedding cake recipe/not the batter recipe, and found the temp & cook time). The cake came out crusty on the outside but perfect inside. Moist, not too sweet & just right especially if you're adding a very rich icing & filling. I would suggest using a very fine granulated sugar. Regular sugar is too grainy & I could taste the sugar crystals when eating the cake. Everyone that ate this cake that I made for my Husband's birthday party said they gave it 5 stars & I received many complements. I layered the cake (using five 8" round cake layers)with buttercream frosting & strawberry pie filling between layers. I then frosted the entire cake with the buttercream frosting & decorated with red gel squirted all over it & a simple border decor on top rim & bottom rim. I made a beautiful Dexter Crime scene cake. Noone believed at first that I actually made it myself!
Amaretto Apricot Chews
Almonds and extract, not almond liqueur, flavor these cookies. Use plump, pliable apricots to help the cookies stay moist and chewy. Store the glazed cookies in an airtight container for up to 10 days.
Servings: 36 cookies
Preheat the oven to 375 degrees. Lightly grease baking sheets or line them with parchment paper.
For the chews: In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter and sugars for a few minutes until fluffy. Add the egg, flour, salt, baking soda and almond extract, mixing well. Using a spatula, add the oats, apricots and almonds, stirring to combine. The dough will be very stiff. Drop rounded tablespoonfuls of dough, spaced about 2 inches apart, onto the baking sheets. Bake for 8 to 10 minutes, until the cookies are light golden brown. Cool on the sheets for a few minutes, until they firm up slightly, then transfer to a wire rack to cool completely.
For the glaze, if desired: Combine the confectioners' sugar and water, stirring until smooth. Spread the glaze over the cooled chews and allow to set at least 4 hours.
Apricot Amaretto Cake
1. Grease a 10" microwave-safe fluted tube dish.
2. Sprinkle almonds over sides. Combine coconut, 1/3 cup brown sugar and 3 tbsp butter.
3. Press into bottom of dish. Set aside. Stir together flour, baking soda and salt.
4. Beat 1/2 cup butter.
5. Add 3/4 cup brown sugar and beat until fluffy. Add eggs, preserves and sour cream. Beat well.
6. Add flour mixture and Amaretto, alternately, to beaten mixture, beating well after each addition. Fold in apricots.
7. Transfer batter to prepared dish.
8. Micro cook, uncovered, on 50 % power (medium) for 12 minutes, giving dish a quarter turn every 5 minutes. To test for doneness, scratch the slightly wet surface with a wooden toothpick. The cake should be cooked underneath.
9. If not done, cook on 100 % (high) for 30 seconds to 2 minutes or until done. Cool on rack for 5 minutes. Invert and cool on a platter.
Took a chance and assembled it right before leaving the house for a dinner party. Secured the layers in place using two bamboo skewers, and kept the cream layer solid by adding a bit of gelatin (the same as stabilizing whipped cream frosting). It's true that the layers moistened a bit, but the crowd didn't know any better and it was still absolutely delicious.
I have made this several times over the years. It is one of my favorites. Easy enough, great presentation, unique, I love the flavor combination.
I have made this many times, often requested by friends. Heed the advice, must use California Blenheim apricots (Trader Joes), they are tart while the turkish apricots are too sweet and the dessert will be too cloyingly sweet. It is all about the balance of sweet/tart and creamy/crunchy. Also I use the preground almonds sold in bags at Trader Joes to save time. Bobs Red Mill makes ground almonds as well.
Looked beautiful and tasted great. Perfect dessert for a dinner party, especially with gluten free guest! The only think I would do differently is put the cream below the fruit. It was hard to spread the cream on top of the fruit.
I need to give a few more comments on this dessert which was a hit. My only suggestion would be to double the cream as it would cover more of the tart. I did not have amerretto so was going to use almond extract, but didn't have that either. Vanilla extract was fine. Used hand beater for the cream which worked perfectly. The almond/sugar takes much longer on the heat than 3 minutes, just keep stirring and don't let burn. I forgot to cut up the apricots but just blitzed them at the last minute. Let all the liquid evaporate when cooking the compote or would be runny. Takes longer than suggested time. Have fun. It makes a lovely display.
Wonderful, fresh, interesting recipe w/ complex and complimentary flavors. Great hit at party. Elegant, not too sweet. Both kids and adults loved.
This is a gem. Rave reviews. Not for beginner bakers but worth the effort.
This very well might be my favorite cake of all time. I followed the recipe to a T and, although there are quite a few steps, the cake overall was very easy. So much could be prepared ahead of time. Perfect for all sorts of parties. I just served it today for an easter dinner and am already looking for reasons to make it again.
Ohh, my goodness. This cake is to die for. Seriously, it is so good. I don't generally like baking over savory cooking, but this was so worth it. And as the description says, Cali Apricots are the best to use. I get mine delivered from B and R Farms here: http://www.brfarms.com/
I also made a 1 1/2 recipe. Rather than making it round, I made it rectangular so it was easier to cut. Served it for Easter Diner and it was a hit. I found it difficult to spread the mascarpone on the compote so reversed the sequence.
Excellent-easier than Julia's "Los Gatos Gateau". Not sure what picture on opposite page is- not same construction. Easily modified-alwsys love macaroon layers
This was a dissapointment. We found it dry and lacking in flavor. Not sure how to fix it and I doubt I will bother to try, I will just move on to something else.
This dessert was a showstopper at our supper club. We increased the recipe by 1 1/2, and made 10-inch cookie circles. It easily serves 12 or more - it's pretty rich. Delicious combination of sweet, creamy, tart and crunchy.
It is a wonderful and delicious dessert. It`s hard to believe it`s home made. I didn`t use macarpone, but only plain whipping cream. I don`t know what california apricot is, I used the most comon dried apricot, and ran out pof apricot jam, so i used bitter orange jam instead.
Very scrumptious and very sweet. This recipe is time consuming with great presentation for something like a birthday. Next time I won't praline the almonds finding this made the dish too sweet and it is the only place to really cut back on sugar. Just toasting the almonds would be fine. The mascarpone was a little thick to spread so I added a little more cream. You could probably substitute whipped cream + almonds + Amaretto as a mousse layer if you wanted to cheat a little (by volume and wt, mascarpone is much higher fat and energy than whipped cream and way more expensive, but delicious!)
Unusual and delicious combination of tart (apricots), rich (mascarpone), and sweet (macaroon). The praline almond topping is delicious & fun to make. I have had trouble with nut meringue collapsing or separating when the whites and nuts are combined a reference librarian told me this happens when the nuts are over-processed & too much oil is released. This was a success at a birthday dinner.
This is a great recipe for a special day. It was a lot of work, but can be assembled at the last minute. It gets soggy quick, so make it on a day when most of it will be eaten.
This is strictly a party dessert, too much work otherwise. Cannot be made too far in advance or it will get soggy, so really not suitable for a party, since I like to be with my guests and not in the kitchen. Tastes great though.
I made this for Passover--it was fabulous. Everyone raved. I will certainly make it again, and not just for Passover. Two notes: 1)It easily served 12-we had leftovers. Use a serrated knife to cut slices. 2) I used extra large eggs -- the ground almond/confectioners sugar mixture is easier to incorporate that way.
This was really delicious. a bit of work, but as said before, if you do a little at a time, it would be managable. I doubled the recipe..only to find this serves more than 6. I fed 10 adults (although we had a rich dinner prior to the dessert.) My macaroons were very soft. but regardless all the flavors were great!
Absolutely delicious, but one problem (if you're going for a more formal presentation) is that it's a little difficult for folks to cut their adorable little slices. You can't easily break through the three crispy meringue layers with a dessert fork, and so each slice quickly deconstructs as folks stab through the layers. I served this at a casual dinner, and we ended up passing around a serrated steak knife to assist with the process! It struck me later that one solution would be to break up the crispy layers into bite-size pieces and then construct the layers in individual parfait dishes.
This was really a fine dessert, and although I'm no pro pastry chef, I found it very simple. To make your life easier, follow the "Cooks' notes" suggestions and make all components in advance except the mascarpone mix, then assemble right before serving. I agree the macaroons could have been just a tad less sweet, but otherwise this is delicious, visually wonderful, and quite easy if you make the components in advance.
What an absolute wow this was tonight! Just the right crispness with the almond/merangue layer. tartness of the apricot compote, sweetnes of the pralines, and smoothness of the marscapone cream. This totally WOWED my out of town guests tonight, Lisa in Toronto, much better than chocolate mousse! The comment by the pastry chef made me laugh! This was actually fairly easy, you just need to go through the steps. So glad I "graduated", and by the way, mine looked prettier than the picture! I made the cake layers day before serving. My only caution, don't spread the almond merangue mixture out to the edge prior to baking, as it will spread. Try to leave 1/8 inch all around. Otherwise hard to get off the baking sheet. Almond praline. do use a really heavy skillet and be cautious about the heat. I slightly burnt mine. Didn't matter, was still awesome. I made the cake layers day before. ALso the almond praline, and the apricot compote (found an apricot preserve at Balduci's that was made with california apricots - awesome!). Had a harried schedule, so decided to whip the marscapone and cream an hour prior to serving and place in fridge. DON'T do this! Was too watery. Recipe says to whip just before serving, trust it! Took about 3 minutes to put together and serve, whipping takes 2 minutes. So just before serving, whip, Penny wise, pound foolish! This was an awesome recipe I'll make again & again, and adapt as well! Enjoy!
Delicious disaster. Set out to make "cookies" with the macaroons for individual cakes. Burnt the bottoms but scraping off the tops of the cookies was so delicious and intensely almond I look forward to trying to succeed with this recipe. Maybe lower the oven temp and time? Oh yeah, those microplane zesters work well for scraping carbon off burnt things. well, they were for wood.
Substituted coconut for almond in the macaroon, and instead of apricot mix used sliced strawberries. It was delicious, but would use less sugar in the macaroon.
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My Wedding Cake – Vanilla Cake with Apricot Filling and Amaretto Buttercream
Ah, yes, I’ve been waiting for a day when I would have enough patience to post my wedding cake recipe and assembly tutorial. Well my good friends, this is the day! We set our cake up next to two photos, one of my parents at their wedding and one of his parents at their wedding. It was so cute – and we have some good-looking parents!
The photo above is from our photographer, Ciras Photography. That’s my cake! So how did I do it? Well, a few things you should know about what’s hiding under all that fondant and royal icing…
1. The base tier is fake – it’s rice krispie treat made into a 12 inch round. It’s still delicious, but it’s not cake. We didn’t serve our cake since we had an awesome dessert table (whoopie pies, rice krispie treats, cookies, milk shots, cupcakes, M&M’s, jelly beans, so much more).
2. The second tier is an 8 inch round with four layers of vanilla cake. Apricot filling every other layer. Amaretto buttercream every other layer after the apricot filling. The top tier is a 6 inch round with the same four layers.
3. I used moistening syrup! This is the first time I’ve ever used this in a cake, and it helped. The cake recipe was a classic vanilla cake, but I don’t think it would’ve come together as well without the amaretto moistening syrup.
4. Finally, I’m so glad I made my own cake. It made my wedding day THAT much more special.
You can see my gumpaste peony flowers in this post. Now for the cake recipe, I got this from Dede Wilson’s book Wedding Cakes You Can Make.
Classic Yellow Vanilla Cake
From Dede Wilson’s ‘Wedding Cakes You Can Make’
Yield: two 8 inch cake rounds (about 1 inch tall)
- 2 ¼ cups cake flour
- 1 Tbsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter (1 ½ stick), room temperature
- ¾ cup granulated sugar
- ¾ tsp vanilla extract
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- Prep two 8ࡨ inch round pans with nonstick cooking spray and parchment paper lined on the bottom of the pan. Preheat oven to 350 degrees.
- Sift together the flour, baking powder, and salt set aside.
- Beat the butter using the flat beater attachment until soft and creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes. Scrape the bowl once or twice and beat in the vanilla.
- Beat in the eggs one at a time, scraping down each time. Add the flour mixture and alternate with the milk until both are gone. Beat until smooth on low medium after each addition.
- Divide the batter evenly between the pans and smooth the tops with a spatula.
- Bake for about 23 minutes. Cool in pans for about 8 minutes before unmolding. They should look slightly browned like below.
- You can wrap these cakes after completely cooled and refrigerate/freeze if not using within 2 days.
This was a great vanilla cake recipe, delicious and dense so good for stacking. I doubled this because my layers ended up being short, about 1 inch tall each. The recipe said that it made 2 inch layers, but I didn’t get layers that tall. Here is the recipe for the moistening syrup:
Amaretto Moistening Syrup
- Combine the sugar and water in microwave safe bowl.
- Microwave on high until the sugar dissolves about 1 minute.
- Add amaretto liqueur in after it cools slightly. Feel free to add more than 1 Tbsp if you want a stronger taste.
- This recipe can be altered using different types of liqueur.
I found the Amaretto buttercream recipe from a great site, Modern Domestic. It was used with almond cupcakes.
Amaretto Buttercream Frosting
Yield: enough for a four layer 8 inch cake
- ½ cup (1 stick) unsalted butter, room temperature
- 3 to 4 cups confectioners’ sugar
- ¼ cup milk
- 1 tsp vanilla extract
- 1 Tbsp amaretto liqueur (like Disaronno)
- Place the butter in a large mixing bowl. On medium speed of the mixer, beat until fluffy, about 3 minutes.
- Add sugar slowly, one cup at a time until each cup is incorporated before adding another cup. Start adding some of the milk each time to help the frosting come together.
- Add the vanilla and amaretto. Add the rest of the sugar and beat until smooth and creamy. Add some more milk if needed, but I like adding the rest of the milk last in case I don’t need all ¼ cup of it.
- This icing can be stored in an airtight container for up to 3 days. It can be stored longer if refrigerated. Remember to bring to room temperature before using if stored in the refrigerator.
The apricot filling I did not make myself. Instead I got a delicious jam – the Bonne Maman Apricot Preserve. I really only bought this brand because it looked homemade because of the packaging. Turns out, it was really really good and had huge chunks of apricot in it. The rice krispie treat faux bottom I used directly from the box. The only difference was that I pressed the rice krispie treat really hard down and tried crushing the krispies instead of keeping them airy. The recipe is here on the site. Then the royal icing I used to decorate the fondant is here on an older post of mine.
Now the assembly (I told you this post would take a lot of patience to write…but also to read!).
Directions for Making this 3-tiered Wedding Cake
1. The Faux Layer – Make the largest 3rd tier ahead of time to save yourself time before the wedding. I made mine 2 weeks in advance.
a. Use the rice krispie treat recipe in the above link. I used 3 boxes of rice krispie with 3 bags of marshmallow. I originally underestimated the amount of rice krispie I would need and after I made two boxes worth I decided I wanted a taller 3rd tier.
b. Line the bottom of a 12 inch pan with parchment paper and grease the sides of the pan. Press all of the rice krispie mixture in this pan very hard. Make sure to fill in all gaps especially near the sides of the pan. You don’t want large divets in your cake sides. Use a piece of parchment paper to help you push the rice krispie down in the pan so it doesn’t stick to your fingers. In the second photo below I ran out of rice krispie and had to use cornflakes to substitute.
Then I just glued the third layer to the other two layers.
c. Take white candy melt or white chocolate and melt it, then spread it over the rice krispie treat with a smooth spatula to fill in the little nooks and crannies. You can see how the other two layers I had already done that, and I just did it to the third layer to finish it up.
d. Then saran wrap and store until you’re ready to fondant that layer. I did my fondant the week of the wedding so it wouldn’t dry out. When you are ready for covering the cake, use your buttercream and spread a thin layer over the whole bottom to act as glue for the fondant covering.
e. After you have your buttercream spread on the “cake”, roll out enough fondant to cover your 12 inch round “cake” plus two times the height of your cake. For me it was about 18 inches (plus two inches for error). If you haven’t rolled out fondant you can look at my post for tips and shopcountrykitchen.com has a pretty good tutorial on YouTube.
The rice krispie is so much easier to fondant than real cake since real cake is soft. Be sure to smooth it out like below.
Then cut the extra edges off of the cake.
2. The Cake Tiers – Now for the cake part! Below is how to assemble the two top tiers of the cake.
a. First cut your cake layer so you have four pieces of cake. You will be assembling one layer buttercream, the second layer apricot filling, and so forth. I had to cut the 6 inch cake. I used a cake leveler I bought from Walmart – I think it was only $5 or something. It’s pretty much the same wire they use for cutting clay and you can adjust the wire until it’s the correct level. Try to make your layers even!
b. Then take a 6 inch or 8 inch cake board and spread some buttercream on the bottom like a glue and place your first cake layer on that. Using a pastry brush, brush the amaretto moistening syrup on your first layer. I didn’t want mine too soaked with the moistening syrup since I didn’t know how the moisture would react with the fondant. It ended up being enough syrup for the cake, it kept it moist and not too soggy!
c. Then pipe a ring of buttercream around the edges. This is to prep the cake for the apricot filling so it doesn’t squeeze out of the cake when you put the other layers on top. And spread a layer of the apricot in the center of that ring.
d. Place another layer of cake on top. You can use the moistening syrup or not on the next layer. Spread the buttercream on that layer.
I did the same thing on the 8 inch cake below…
e. Repeat on the next two layers of cake. Then start covering the whole cake with the buttercream…starting with a big ole plop on the top of the cake.
f. Smooth around the sides of the cake until everything looks nice and pretty. I need to get a rotating cake stand, it would’ve been so much easier. If you’re like me and haven’t invested yet (I’m talking the $60 cake stands, not the plasticky type), you can put the cake on top of the cake pan you used to bake it in. It helps to raise it above the table for spreading the buttercream and when you fondant the cake.
g. Cover that cake in fondant now! I couldn’t get a photo since I had to work fast to cover the little cake. The 6 inch is the hardest to fondant. It did not turn out well for me, but the second time I did it I did much better. Just be prepared to smooth fast!
3. The Decor – Now the decor! My bottom tier and top tier I did a dotted design using royal icing. The second tier I just use ribbon. I did this because I knew for transporting the cake I would need to do it in two pieces. I carried the bottom tier on the cake stand as one piece and the two top tiers as another piece. This ensures your cake won’t topple over in the car and makes it much easier to carry. Then when I got to the reception room I would need to put the two tiers on top of the bottom tier, so I wouldn’t have time to decorate it. So I did ribbon.
a. Second Tier – The ribbon. Make sure your ribbon matches your royal frosting – or switcheroo and make sure the royal icing matches the ribbon you choose. place a dollop of royal icing (doesn’t need to be colored) near the bottom of the cake. Stick the end of the ribbon on the buttercream. Place a couple of other dollops of icing around the cake. Smooth the ribbon around and finish with another dollop of royal icing.
b. Bottom Tier – Now on the bottom tier I did a decoration using the royal icing.
1. Make 3 colors of royal icing – white (I guess this is really no color), black, and purple. My old post has the royal icing recipe. Match the purple icing to the ribbon.
2. Use a number 3 round tip and the white royal icing to pipe round pearls on the base tier. I did a similar design to Mich Turner’s Wedding Cakes book. If you don’t have these exact tips, just go from larger round tips to smaller as the numbers go down. You’ll get the same effect.
3. Next using the white royal icing and a number 2 tip, pipe pearls on the cake stand portion next to the larger pearls.
4. Next using the same tip and icing, pipe four round pearls on every other dot on the cake stand, making each dot of the four smaller. On the opposite every other dot pipe 8 pearls on the cake side, with each dot getting smaller.
5. Using a #2 tip and the black royal icing, pipe 3 black pearls on the cake stand each getting smaller in size. Then pipe one black dot on the cake side.
6. Then using the purple icing and a #2 tip, pipe purple pearls on the cake stand next to the black dots.
7. And use the same tip and icing and pipe four purple dots on the cake.
8. And you are finished the bottom tier!
c. Top and Second Tier – decoration!
1. Repeat a similar design on the top tier. See below for stacking the top tier on the second tier first. You can see that the consistency of my white royal icing was a little off, so the large white dots kind of liquified a little after a while.
2. Then I did a similar design on the top of the cake. First use a cake circle and trace a circle with a sharp knife on the top of the cake. Then use the black icing with the same #2 tip and pipe black pearls around the traced circle.
3. Then using pipe 3 purple pearls on every other black pearl. Then 5 white pearls on the opposite black pearls. See below for the finished piping on top.
3. Assembling The Tiers – Let’s stack these beotches!
a. For the bottom tier, I used dowel rods. I wanted this to be reinforced really well because the two tiers were really heavy. So line up the dowel rod to the side of the cake and mark where to cut it. Use an exacto knife and just cut into the rod, rolling it around. It doesn’t have to go all the way through, once it’s cut just break it with your hands.
b. Then use a cake circle or cake pan to outline the second tier of the cake on the bottom tier with a knife.
c. Place dollops of buttercream on the top of the tier after inserting the dowel rods into the cake. I didn’t do the buttercream until after I was at the reception and place the two tiers on top. I used 5 dowel rods.
d. Do the same on the second tier of the cake, but I used bubble tea straws instead.