My sister and her man went away to St. Petersburg, Russia to get married a few weeks ago and then had their wedding reception for friends and family by the sea in Norway. Both her bachelorette party and her wedding reception reminded me that our family must be very into to being outside. My sister’s bachelorette party was seaside at her friend’s cottage with al fresco dining and swimming in the ocean. And her wedding party had a similar theme.
It was outside under the stars and tent on a beautiful farm next to the seashore. When designing her wedding cake, she wanted a traditional Norwegian wedding cake: A marzipan cake with fruit fillings. The look and taste was up to me.
In Norway, blueberries and raspberries are in season in August. I decided to make a blueberry mousse with another layer made of raspberry and strawberry mousse filling. The kids and I had a lot of working picking raspberries and wild blueberries on the days leading up to the wedding.
Here is the wedding cake
Recipe: sponge cake click here
Blueberry mousse click here
Raspberry and strawberry mousse
Marzipan sheets or bought marzipan
This is how me made it:
Make sponge cake tiers a few days before the event. (one less thing to worry about)
2 days before the wedding. Make blueberry mousse and the strawberry and raspberry mousse
Morning of the wedding
Cut sponge cake tiers in half and fill each layer with blueberry mousse and raspberry and strawberry mousse.
Make sure cake is even. Roll out sheet of marzipan on sheet of plastic. Use powder sugar so it does not stick. Roll the sheet of marzipan over the cakes and decorate.
Chill. (We found that if we cover the cakes the marzipan starts to sweat so we left them uncovered as they chilled in the fridge)
I wanted to use sugared edible wildflowers for the decoration, but my sister used red roses for the wedding décor so our decoration on the cake was set, it had to be roses for the cake. I would like to say that I made forty marzipan roses myself, but I ordered them from a pastry bakery. I would rather be outside with my family picking berries and swimming than inside making 40 roses.
We did a test run at home putting the cake together to ensure it was standing well and that we liked the design. This particular cake was a bit ambitious to make for a wedding cake as the mouse is very fresh and needs to be kept chilled until just before serving. (Even more than I thought) After dinner was served and the last speeches were being delivered we brought out the cake for the bride and groom to cut. And everyone enjoyed the last berry harvest of summer as my sister and her husband celebrated their marriage.
