Best Danish Wedding Cakes Recipes

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.

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.

KRANSEKAKE (NORWEGIAN ALMOND RING CAKE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 sheets with parchment paper.
• Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Add unbeaten egg whites one at a time, mixing until a firm dough forms. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
• Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the baking sheets.
• Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool.
• Mix confectioners' sugar and vanilla extract together to make icing. Pour icing into a piping bag fitted with a small tip.
• Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring. Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.