Danish Wedding Cakes Recipes

DANISH WEDDING CAKE RECIPE - (3/5)

Steps:

• Mix together almond paste, sugar, ground almonds, and egg whites with hand or electric mixer. Keep mixture moist with a damp paper towel. Preheat oven to 350deg. Run dough through a grinder or press with a star shaped hole. Butter pans with a pastry brush and dust with ground Zwieback. Place dough on pans starting with center ring and work toward larger rings. Place pans on a cookie sheet and bake for 12 to 17 minutes "Do Not Over Cook" Makes approximately 2 cakes 18 rings each. Remove cake from pans very carefully and let cool. Decorate each ring with icing using a back and forth design. *ICING* Cut in half for 1 cake Place rings in suitable containers and freeze. Remove from freezer 3 days before serving. Place a raw peeled potato in each container as this will make the cake moist and chewy.

I LOVE DANISH WEDDING COOKIES

Steps:

• Combine flour and cinnamon in a large bowl.
• Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
• Shape dough into 1 inch balls. Place on ungreased cookie sheets.
• Bake at 400 degrees fahrenheit for 10-12 minutes.
• Remove cookies to wire racks to cool slightly.
• Roll cookies in powdered sugar, and cool completely on wire rack.

DANISH WEDDING TOWER (KRANSEKAGE)

Steps:

• Box of 25 flags on little sticks (1-1½ inch size).
• Platter size paper dollies.
• Using a stand mixer combine marzipan, sugar till it has formed on large ball. Add egg whites little by little.
• Test dough by rolling a small cigar-size ball and form as a ring, if the dough does not crack, you have enough egg white inches.
• The dough will be very dense and sticky.
• Place in refrigerator for at least 3-4 hours, or even better over night.
• Pre-heat oven at 400 degrees F or 200°C.
• Divide dough into 8 pieces or by weight
• 1 10g, 2 20g, 3 30g 4 40g etc.
• Rolling each into finger thick sticks.
• Making the first piece into 3.5 inches,
• Then the next into 5, inches,
• Then the next into 6.5, adding 1.5 inch in length for each piece.
• Make at least 8 pieces.
• Shape them into rings.
• Joining the ends with a little egg white or water.
• Press gently to pitch the middle of the ring a little, like roof tops pointing upwards.
• Place on floured or parchment papered baking sheets.
• Tip: I draw circles on the parchment papers back with a compass, and then place the rings on top side, where I can still see the circles, to make them as even a possible.
• Bake for 8-10 minutes till they are light brown on top.
• Leave to cool off completely, then.
• If freezing, wrap in freezer bags and place in freezer for up till 3 months.
• Defrost the day before intended use.
• Decorations:.
• Draw 24 small hearts, and 24 small wedding circles, or butterflies or other theme items (max. 1 inch in diameter) on the back of parchment paper with a medium to large marker.
• Turn paper over and.
• Melt chocolate in the micro-oven or in a double boiler.
• Fill into a decorator bag with a small fitting.
• Trace chosen patterns with the warm chocolate and let cool completely. Save a little chocolate for attaching the
• Icing:.
• Do icing several hours before you plan to assemble the tower.
• Combine powdered sugar and egg whites for the icing, and fill into a decorator bag or a Ziploc bag, using a very small whole to make a criss-cross pattern from outside edge to inside edge and back again,
• Start with the largest ring, creating the zigzag pattern continue in unbroken pattern all the way around the ring.
• hen do the next biggest ring, and while icing is still wet on the biggest one, place the slightly smaller ring on top. Icing will bind them together.
• Then keep going till you have a small tower.
• Icing takes about 40-60 minutes to harden.
• Melt 2/3 of the chocolate
• Pour into zip lock bag, and carefully cut the one corner, so a very small stream of chocolate comes out at the time.
• Make your chocolate designs on parchment paper or buy plain chocolate rings.
• Place one dollies on a serving platter.
• Place the largest ring on the dollies
• Place 3 small globs of chocolate on the bottom ring.
• Carefully place next biggest ring on top, and place 3 globs of chocolate on it.
• Placing the next biggest ring on top, continue till you have a tower.
• Heat the last chocolate.
• And place a small glob of chocolate on the bottom ring on the side.
• Attach chocolate designs (wedding rings or what you desire) by pressing gently into chocolate globs and holding for a second.
• Move up the rings placing your chocolate designs up the tower.
• Attach flags in between chocolate designs.
• And a bridal figure on top.
• Your wedding tower is ready.
• Enjoy.
• Reverse the tower and make a bassinet for a baby shower. See additional pictures.

DANISH CHRISTMAS CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving.

KRANSEKAKE

Steps:

• Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
• Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
• Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
• Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
• To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.

SWEDISH WEDDING CAKES

Steps:

• Combine the margarine, sugar, egg, and dates in a saucepan. Cook over medium heat until thick, about 7 to 10 minutes. Remove from heat; stir in vanilla.
• Combine the crispy rice cereal and the walnuts in a large bowl. Stir in the date mixture; mix well.
• Working quickly, form the cereal and date mixture into 1 inch balls. Roll balls in coconut. Store in an airtight container in a cool place. Do not refrigerate.