Alright, so I decided to make a cheesecake wedding cake, sounds fancy, right? Well, it turned into quite the adventure. I’d seen these stunning three-tiered cheesecake pictures online and thought, “How hard could it be?” Spoiler alert: it’s a bit more than your average boxed cake mix.
First off, I gathered all my ingredients. I went with a white chocolate cheesecake ’cause, why not? It’s a wedding cake, after all, gotta make it a little special. So, I got my white chocolate, cream cheese, the whole nine yards. I even found a recipe online that was supposedly “foolproof.” Famous last words, am I right?
- Mixing the Batter: I started by mixing the batter. This part was pretty straightforward. I creamed together the sugar and cream cheese, then added in the eggs one at a time. The white chocolate had to be melted and cooled, which was a bit of a pain, but I managed. Then I mixed it all together, trying not to overmix it because that can cause cracks.
- Baking: Here’s where things got interesting. I used springform pans for each layer – a big one, a medium one, and a small one. I poured the batter in, and here comes the tricky part: the water bath. I had to wrap the pans in foil and place them in a larger pan filled with water. It’s supposed to help the cheesecake bake evenly. I popped them in the oven and waited. And waited. And waited some more. Cheesecake takes forever to bake, let me tell you.
- Cooling and Chilling: Okay, so they finally came out of the oven. They looked pretty good, no cracks, which was a relief. Then came the cooling part. I had to let them cool slowly in the oven with the door cracked open. After that, they went into the fridge to chill for at least four hours, but I left them overnight, just to be safe.
- Decorating: The next day, I took them out, and they were perfect – nice and firm. I whipped up some frosting and got to decorating. I wanted to keep it simple but elegant, so I just did some basic piping around the edges and added some fresh berries on top. I stacked the layers, and voila, a three-tiered cheesecake wedding cake!
The End Result
It wasn’t perfect, but it was pretty darn good for my first attempt. It tasted amazing, if I do say so myself. Rich, creamy, with just the right amount of sweetness from the white chocolate. My friends who got to taste it were all impressed, which was a huge confidence boost. Would I make it again for an actual wedding? Maybe, with a bit more practice. It’s definitely a labor of love, but hey, what’s a wedding without a little bit of delicious cheesecake madness?
This is how my little adventure about making cheesecake wedding cake went. Hope you guys like it. See you next time!
