Kransekage as Wedding Cake!
Adding a dash of Danish tradition to any wedding with the amazing traditional Kransekage as a wedding cake! Usually found on the table for New Year's Celebrations, couples from all over the world have begun embracing the use of the Kransekage in wedding celebrations!
We couldn't be more behind this delicious new trend!
We've gathered the best looking Kransekage Wedding Cakes around to show you how you can incorporate this traditional Scandinavian cake in your wedding.
American + Danish Wedding
Awe, a cross cultural wedding! Our specialty!
Check out this Danish + American Wedding cake from Wuollet Bakery!
Located in Minneapolis of all places!
"This might not look like a traditional wedding cake, but the Kransekage is actually a very common wedding dessert!"
They did a beautiful job incorporating the Danish cake in the wedding!
"Naked" Wedding Cakes
Not just for Danish couples!
Also for those who want to have a more natural look to their wedding cake can adopt the Scandinavian delicacy as well!
A delicious and minimalist alternative to the sometimes outrageous wedding cakes.
The addition of some fresh flowers atop the 18 rings brings a splash of color and a chance to match the wedding colors as well.
We are loving this cake trend!
The Tied Bow Blog did a great job with this wedding cake!
Pretty in Pink Kransekage
This beautiful showcase of florals, dark pinks and bright whites and jewels is the perfect marriage of the traditional Kransekage with the modern trend of using it as wedding cake!
Brodogkorn did a wonderful job of incorporating the deep pink Roses, white Gardenias, and stunning purple Peonies with the 18 rings of Danish Kransekage.
I'm sure guests were quite pleasantly surprised to see this extremely artistic cake!
Recipe Courtsey of A Simple Homestead
1 lb almonds – unsalted and not roasted (skins are ok)
1 lb confectioners’ sugar (~3 1/.4 cups)
3 Tbsp all-purpose flour
3 to 4 unbeaten egg whites
2 egg whites
1 lb confectioners' sugar
2 tsp almond extract
To prepare rings, generously grease the pans and then sprinkle with bread crumbs or uncooked Cream of Wheat.
For non-stick pans, grease the pans with shortening or butter – do not use cooking spray.
Fit food processor with steel blade. Process almonds until pulverized. Add confectioners’ sugar, flour, and 3 egg whites; process until dough is firm but not dry. Add fourth egg white only if necessary to make dough manageable.
Chill 30 minutes, wrapped in plastic wrap.
To shape dough for rings, attach a 1/2”-inch tip to a metal cookie press. Fill cookie press with dough. (Note: this will not work with a pastry bag – the dough is too stiff). Press dough out onto flat surface in long strands. Alternatively, use a stand mixer sausage stuffer to create the long strips. Cut into lengths to fit the prepared rings. Rolls strands between palms and counter-top to make strips as smooth and even as possible. Place into rings and seal ends.
Do not overfill rings or they will be difficult to remove from pan after baking.
Preheat oven to 325°F. For dark or non-stick pans, lower temperature to 300°F. Bake 30 minutes or until firm and golden brown. Do not OVERBAKE! Let cool in pans. To remove from pans, carefully insert tip of sharp knife under baked dough ring in several places, lifting gently. If rings break, keep pieces intact so you can mend them with royal icing.
Beat 2 egg whites and 2 teaspoons almond extract until fluffy.
Add 1 lb confectioners’ sugar until mixture is smooth and icing can be drizzled through the fine tip of a pastry bag.
Alternative: Use Wilton’s Meringue Powder and mix according to directions for royal icing.
To assemble the cake: Attach fine writing tip to a pastry bag. Spoon Royal icing into bag. Place largest ring on serving plate. Drizzle some icing on top of ring. Top with next smaller ring; drizzle with icing. Continue stacking rings and drizzling with icing until all rings are stacked.
Decorate with flowers, flags, or shaped marzipan.