Wedding Cake by Adrian Mieszała’s Pastry Studio
Ingredients
Crispy Crunch Base
Strawberry Insert
Fresh strawberries
80
g
Vanilla Ganache
Water
62.5
g
Gelatine
12.5
g
33% cream I
700
g
33% cream II
650
g
Vanilla pod
12
g
Modelling Chocolate
Chocolate Velvet Spray
Sunflower oil
200
g
Preparation method
Crispy Crunch Base
- Melt the chocolate and heat it to 45–50°C.
- Add the crushed wafer pastry.
- Mix thoroughly until the ingredients are evenly combined.
- Spread a thin layer over the base of the mould or prepare discs matching the diameter of the cake.
- Leave to crystallise.
Strawberry Insert
- Finely dice the strawberries.
- Combine them with the strawberry sauce.
- Pour the mixture into a round mould with a diameter smaller than that of the planned cake.
- Deep-freeze until completely set, creating a disc-shaped insert.
Vanilla Ganache
- Soak the gelatine in the water.
- Bring Cream I to the boil with the vanilla.
- Pour the hot cream over the Terravita Amber White Coating.
- Add the bloomed gelatine and mix thoroughly until a smooth emulsion is obtained.
- Leave to cool to 27–30°C.
- Whip Cream II to soft peaks.
- Gently fold the whipped cream into the cooled ganache, mixing until uniform.
Modelling Chocolate
- Heat the chocolate to 45–50°C.
- Heat the glucose syrup to the same temperature.
- Add the syrup to the chocolate.
- Mix briefly, only until the ingredients are combined.
- Wrap the mixture in cling film and leave to crystallise for approximately 12 hours.
- Before use, knead until pliable.
Chocolate Velvet Spray
- Melt the chocolate completely.
- Add the sunflower oil.
- Blend thoroughly until a homogeneous emulsion is obtained.
- Transfer to a spray gun.
- Apply an even layer of the velvet spray to the well-frozen cake.
Assembly
- Spread part of the ganache over the crispy crunch base.
- Place the frozen strawberry insert centrally inside the cake.
- Fill the mould with the remaining ganache and level the surface.
- Freeze until completely set.
- Coat the frozen cake with the chocolate velvet spray.
- Cover the sides and decorative elements with modelling chocolate.
- Finish with a decoration of your own design, using strips of modelling chocolate and fresh flowers.
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Wedding Cake by Adrian Mieszała’s Pastry Studio
Crispy Crunch Base
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Alabaster 28 White Chocolate
0.4 kg
/ kg
0.4
kg
0
PLN
0
PLN
Wafer pastry
0.2 kg
/ kg
0.2
kg
0
PLN
0
PLN
0
PLN
0
PLN
Strawberry Insert
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Strawberry-flavoured sauce
0.2 kg
/ kg
0.2
kg
0
PLN
0
PLN
Fresh strawberries
0.08 kg
/ kg
0.08
kg
0
PLN
0
PLN
Vanilla Ganache
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Water
0.0625 kg
/ kg
0.0625
kg
0
PLN
0
PLN
Gelatine
0.0125 kg
/ kg
0.0125
kg
0
PLN
0
PLN
33% cream I
0.7 kg
/ kg
0.7
kg
0
PLN
0
PLN
33% cream II
0.65 kg
/ kg
0.65
kg
0
PLN
0
PLN
Amber White Coating
0.95 kg
/ kg
0.95
kg
0
PLN
0
PLN
Vanilla pod
0.012 kg
/ kg
0.012
kg
0
PLN
0
PLN
Modelling Chocolate
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Sienna 34.5 Milk Chocolate
1 kg
/ kg
1
kg
0
PLN
0
PLN
Glucose syrup
1.1 kg
/ kg
1.1
kg
0
PLN
0
PLN
0
PLN
0
PLN
Chocolate Velvet Spray
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Sienna 34.5 Milk Chocolate
0.5 kg
/ kg
0.5
kg
0
PLN
0
PLN
Sunflower oil
0.2 kg
/ kg
0.2
kg
0
PLN
0
PLN
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