Almond Paste Wedding Cake: A Step-By-Step Guide

Almond paste is a key ingredient in wedding cakes, adding a subtle nutty flavour and a dense, velvety texture. To make almond paste, ground almonds, caster sugar and sieved icing sugar are mixed together. An egg, spirit of choice and essence are then combined and added to the dry ingredients to form a stiff paste. The paste is then kneaded on a surface dusted with icing sugar until smooth. This paste is enough to cover the top and sides of a cake and is best used within three hours of making.

Mixing the dry ingredients

To make almond paste for a wedding cake, you'll need to mix together your dry ingredients first. For this, you'll need ground almonds, caster sugar, and sieved icing sugar. Place these in a bowl and mix well. You can use a whisk to ensure that the ingredients are thoroughly combined. You can also add a pinch of salt to enhance the other flavours.

The dry ingredients form the base of your almond paste, and it's important to mix them together first to ensure that they are evenly distributed throughout the paste. This will give your paste a consistent texture and taste. Once you have mixed the dry ingredients, you will create a well in the centre and gradually add in the wet ingredients to form a stiff paste.

The quantities of the ingredients will depend on the size of your cake and your personal preference for taste and texture. For a larger cake, you may need to increase the amounts of each ingredient. You can also adjust the ratios to suit your taste. For example, if you prefer a sweeter paste, you can increase the amount of sugar.

By taking your time to carefully measure and mix the dry ingredients, you'll create a delicious and well-balanced almond paste for your wedding cake.

Preparing the egg mixture

To prepare the egg mixture, you'll need to separate the eggs, keeping the whites in a bowl or container and placing the yolks to the side. You can use the yolks for another recipe, such as custard or mayonnaise.

Next, beat the egg whites with a whisk or electric mixer until stiff peaks form. This may take a minute or two. You can then place the egg whites in the refrigerator until you're ready to add them to the batter.

In a separate bowl, you can start preparing the rest of the egg mixture by combining the egg yolks, spirit or extract of choice, and essence or flavouring. Lightly beat these ingredients together until well combined.

Now, you can add the beaten egg mixture to the dry ingredients. Make a well in the centre of the dry ingredients and gradually add the egg mixture. Keep adding the egg mixture and combining until you form a stiff paste.

You can then gather the mixture with your fingers, turn it out onto a board or clean table dusted with icing sugar, and knead until smooth.

Combining the mixtures

To combine the mixtures, start by putting ground almonds, caster sugar, and sieved icing sugar into a bowl and mixing them well together. In a separate bowl or jug, lightly beat an egg with your chosen spirit and essence.

Now, make a well in the centre of the dry ingredients and slowly start to add the beaten egg mixture. Keep adding the egg mixture until you have a fairly stiff paste. You may not need all of the egg mixture, so add it gradually to avoid making the paste too runny.

Once you have a stiff paste, gather the mixture together with your fingers and turn it out onto a board or clean table that has been dusted with icing sugar. Knead the paste until it is smooth.

If you are not using the almond paste immediately, wrap it in cling film and leave it to rest. It is best used within 3 hours of making.

Kneading the paste

Once you've mixed your dry ingredients and beaten your egg, spirit and essence together, you'll need to combine the two to form a stiff paste. You can do this by making a well in the centre of your dry ingredients and adding the egg mixture gradually. Use your fingers to gather the mixture together, and turn it out onto a board or clean table dusted with icing sugar.

Now it's time to knead! Kneading is the process of working a dough—in this case, almond paste—to develop its gluten and create a smooth, elastic texture. It's an important step in the cake-making process, as it ensures that your paste is evenly mixed and has a consistent texture.

To knead your almond paste, start by dusting your hands with icing sugar to prevent the paste from sticking. Then, use the heels of your hands to push the dough away from you, and then fold it back over itself towards you. Turn the dough a quarter turn, and repeat the process. Keep doing this until the paste is smooth and elastic. This should take around 8-10 minutes. If the paste starts to crack at any point, simply sprinkle a little more icing sugar over it and continue kneading.

Once your paste is smooth and elastic, it's ready to be used! If you're not using it immediately, wrap it in cling film and leave it to rest. Almond paste is best used within 3 hours of making, as this is when it will have the optimal texture and moisture content for a wedding cake.

Storing the paste

Storing the almond paste is an important step to ensure that it stays fresh and usable for your wedding cake. Here are some detailed instructions on how to properly store your almond paste:

It is recommended to use the almond paste within three hours of making it. If you need to store it for a short period, wrap the paste tightly in cling film and leave it at room temperature. This will help keep the paste moist and prevent it from drying out.

If you have leftover almond paste or need to prepare it in advance, you can store it in an airtight container or cake carrier. Place it in the refrigerator, where it will last for about 24 hours, or freeze it for up to two weeks. When you're ready to use the frozen paste, thaw it in the refrigerator for 24 hours, then bring it to room temperature for 5-6 hours before using it.

Additionally, if you're storing a decorated wedding cake with almond paste, take extra care to choose non-toxic and pesticide-free flowers to place on the cake. Wrap the stems of the flowers in floral tape before inserting them.

By following these storage instructions, you can ensure that your almond paste and wedding cake remain fresh and delicious.

Frequently asked questions