I made this baumkuchen cake for my oldest daughter’s wedding back in 1997. The groom’s part German heritage inspired it, plus the fact that we had to transport the cake on a very hot August weekend from Kamloops to Abbotsford and then to the reception that was held in a backyard. The kids wanted a pot luck reception and thought the whole spread will just magically appear on the tables. But just as I thought, there would not have been magic without yours truly or friend Ann Eggleton. What crazy things one is willing to do for one’s kid will never cease to amaze me.
The groom’s cake on the top was a Traditional Plum Cake [rich fruitcake], and the bride’s cake [the bottom tier], was the Baumkuchen. The recipes for the Traditional Plum Cake, the Baumkuchen, the Apricot Glaze, the Marzipan, the Sugar Paste and the sugar paste flowers that I used all came from Barbara Maher’s “Ultimate Cake” book, more specifically from the instructions to her Traditional Wedding Cake. Maher’s was a three tiered wedding cake, but I only made two tiers. Included is the recipe for a 9 inch Baumkuchen.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!