Saturday, December 10, 2016

Kransekage (Danish Wreath Cake) Part two

Yesterday I showed you the finished Kransekage and promised to tell you how to put it together today.   I just want to know one thing, did you happen to bake any test pieces along with the rings?   I did because I made a little extra.
If you look at the picture, I made the bride and groom's initials out of the dough so I could put them on the cake.
Many times, if the cake is being used for other than a wedding like the one my brother made for one of my sisters and I, you make either initials or numbers out of the dough.  Tania and I shared a cake when she turned 50 and I had my 25th wedding anniversary.  Pictures are the end of this post.
The Kransekage rings are baked and ready to be put together.

I used Royal Icing to put the rings together and basically followed the instructions on the Meringue Powder I bought.

Recipe: Royal Icing
1 1/2  Tablespoons Meringue Powder
2 cups Confectioner Sugar
2 1/2 tablespoons warm water.
Mix together and using a mixer, whip until the icing forms stiff peaks.  Takes about 7-10 minutes.
Put into a piping bag and set aside.   Use either a fine tip or do as I did, cut a small hole in the end of the bag when I was ready to pipe.

I used a Wilton round cardboard cake plate to put the cake on, however if you have a pretty plate you want to use, follow the basic instructions.
When taking the rings out of the forms, place the baked side down, and the other side up.  This makes for a prettier presentation. 
First I piped a small amount of icing in a round and placed the first ring, the largest ring on top.  This helps it to adhere to the plate.   Using the piping bag of icing, making a back and forth motion, go around the cake ring, and drizzle the icing on.  Then take the next biggest ring, and place on top of the just drizzled icing.  Continue doing this and build up the cone. 

 Have an uh oh moment, and hurry up and stack the rings to make sure you've got them in the right order, after you've piped the first three rings.  Breathe a big sigh of relief, and remove the unfrosted rings very carefully to the side.
Then just continue piping and building the rings up.
Stop for a minute, admire your work, take pictures, then continue on until the whole cake has been assembled.

At the end, pipe a little frosting onto the backs of the initials you made, stick them to the cake.  Forget to take pictures until after you've started to decorate it. 
Ideally you have Danish Flags decorating the cake, along with 'crackers', but I made some Gator and Nole flags since both bride and groom are die hard football fans, one is a 'Nole' fan and the other a 'Gator' fan.  I also made bows with the colors of the Danish, American, Polish and Italian flags.  
Got them all stuck on there, and realized I'd neglected to make the 'top' which consists of a round button for the top.  

I filled in the top with ribbons.

I showed you my wedding cakes yesterday, for your drooling pleasure, here's a few more cakes.
All baked by my brother, he does an amazing job. 
My sister's 50th birthday combined with my 25th Wedding Anniversary cake.

And the other cakes, well, gee did I mention I have some incredibly talented siblings.  The other cakes are ones my sister made.
Kransekage and wedding cake
Kransekage and wedding cake
I know I've got more pictures of Kransekage's around here, and when I find them, I'll share them after this.

In the meantime...
Anyone got a wedding or special occasion coming up?

Have pans will bake..

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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