Posted on by Information Seekers

Wedding Cake Tutorial: How to Make This Citrusy Showstopper at Home | NYT Cooking

Natasha Pickowicz is here to show us how to make her showstopping, two-tiered, citrus-festooned, sesame-laced wedding cake! With a little planning (and an organized freezer), making a wedding cake at home is easier than you might think. Layers of vanilla bean sponge, soaked in a citrus syrup, are paired with a nutty sesame buttercream, charred citrus compote and a granola-adjacent sesame crunch. Everything then gets coated in buttercream, packed up and assembled the day of the wedding. Cheers!

Toasted Sesame and Citrus Wedding Cake: https://nyti.ms/3oGGP3L
Chocolate Whiskey Cake With Coffee Caramel: https://nyti.ms/3ITc2aB

——————————————

VISIT NYT COOKING: https://cooking.nytimes.com/

SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.

YOUTUBE: https://bit.ly/2MrEFxh

INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng

About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

12 Replies to “Wedding Cake Tutorial: How to Make This Citrusy Showstopper at Home | NYT Cooking”

  1. What a wonderful recipe and tutorial! I just spent the afternoon reading Natasha’s new cookbook “More Than Cake” in which she offers the same thoughtful, calming, and insightful teaching style (and lots if great tips) paired with well written, vibrant recipes for fresh spins on all sorts of delights. One of my favorite baking books of the year! I am feeling so inspired to make this gorgeous cake! Thank you and would love to see more videos from Natasha.

  2. Love Natasha. This cake looks amazing and it's the perfect inspiration that I needed to make my brother's wedding cake!

  3. This was awesome rendition of a wedding cake. I don’t think wedding cake should be made any other way. This would truly be a memorable cake for any occasion.

  4. A helpful tip if you do want a smooth final coating of Swiss buttercream is after whisking it back together, use the flat edge beater attachment on the lowest speed for 5-10 mins. This will keep the air in the buttercream, but completely smooth it out leaving you with a professional looking finish!

  6. Gorgeous! Delightful presentation. I love this renaissance of making fancier pastries for your friends and family.

  7. She says oh it so pretty and then precedes to spread what clearly looks like baby vomit after eating mashed bananas into the pan. But this video is great and her personality is very inviting.

  8. What a delightful person. I am always impressed when someone clearly has professional pastry chef level of skill but still relates to and can easily speak to non-professional home bakers. Thank you for introducing us to Natasha!

  9. Every single step of this tutorial was well-illustrated and explained—a simply stellar presentation. And the cake looks fantastic as well! Thank you!!

  10. really cool recipe. Makes me wanne try it out. And so funny, her fast way of acting and talking is really giving high stakes professional kitchen.

Comments are closed.