In my humble opinion, I would guess that for most guests, weddings are all about two things: the speeches and the food (dinner and a show if you will). The reason why I include these two things is because I am thinking about the men folk who don’t really care about a bride’s dress or the designer of her shoes whereas that’s my very first question. They simply want to be fed a nice meal and be entertained by a funny speech. Mr NQN’s brother The Assman was his best man at our wedding and he did a great job.
He started off with an anecdote that about the role of a “Best Man” during centuries past. It was such a sweet and funny speech that when we attended a wedding of a couple of guests a few months later we found that the best man there used the same anecdote. Except this best man decided to give his a “racy” tone and suggested that the best men of centuries ago used to help the groom find and knock up a girl and sling her on the back of a horse after some non consensual “hi-jinks” in the forest. It went down like a lead balloon and there were several gasps of shock from the older crowd and he abandoned his speech mid word muttering an apology. Oh dear.
So what does this have to do with the Danish wedding cake? Well the Kransekake cake comes in two forms. The traditional wedding cake is a conical shape. But you can also use the same dough to make a horn shaped cake called an overflodighedshorn where the open end of the horn is stuffed with chocolates and other sweets. I bought one last year and presented it to my friend The Second Wife and her fiancee Gravy Beard at their engagement party. It is to the non Danish or non Norwegians quite a sexual looking bacchanalian looking object. I must apologise to the Danes and Norwegians for finding it that way but every other guest at this party had the same reaction raising their eyebrows suggestively and asking where the roman orgy was.
I had all but sworn off making wedding cakes. I made one for Mr NQN’s family a few years ago and it was so traumatic that I simply never wanted to do one ever again. But then The Second Wife asked me with the magic words-I could do anything that I wanted for their cake. Anything? Like the Danish wedding cake? I knew that I wanted to make this cake but suppressed any urge to make the horn version lest there be suggestive eyebrow raising or hints to retire to an orgy room as that does not befit a wedding. I didn’t want to be the cake equivalent of that best man’s speech.
The horn version
The cake itself is easy enough to do provided you have the molds. I was lucky enough to be able to borrow the molds from the lovely Faye Cahill, wedding cake decorator extraordinaire. We were talking cakes, as you do, and I explained that I needed to make a wedding cake for a friend and that I wanted to do a Danish wedding cake but thought that it might be too hard to do without the guides. Faye told me that she had a Danish wedding cake as one of her cakes (one of her cakes, I mean of course she would have multiple cakes) and she would lend me the molds!
The cake is basically made up of almond meal, icing sugar and egg whites mixed together and then rolled out into these molds and then baked. The rings are then stacked on top of each other and sandwiched together by royal icing. And there was a recipe on the side of the box which I followed but I found that it wasn’t quite right. It called for the dough to be warmed and dried out and then cooled which I found nearly impossible to roll as it was so dry.
On the left, the recipe below. On the right, using the recipe provided on the box
It was also a lot shorter than I wanted-a wedding cake after all is supposed to produce a heightened sense of reality and this was just a let down at a mere 21cms high. So instead I searched on the internet for a few recipes and none of them called for the dough to be cooked and then cooled. I found these recipes much easier to roll. And once I decided on the recipe the cake was pretty much mixed within 10 minutes, prepped within 15 minutes and only required 10 minutes in the oven. The resulting cake is about 30cms tall and tall enough to make an impression but not overshadow the bride-as if!
“Let’s double it!” Franck Eggelhoffer says…
But of course you know the inner Franck Eggelhoffer in me wouldn’t stop there. He said “OK zis veddding kak is only sirty centimetres tall… let’s double it!”. Which I thought was a good idea at the time until it came to transporting it.
This is how we decided to transport it: in three parts. It would have been too precarious to move otherwise. Unlike other cakes, it has no scaffolding apart from the royal icing and half whispered prayers. And it needed to go to Kurrajong Heights which is 1 hour and 40 minutes away. And besides that, that morning I was getting some eyelashes applied at the skillfull Lash Lady Charlotte in Newtown. Then I was getting my hair done at the fabulous Stevie English salon in a Mad Men/50′s style as there was a group of us attending the wedding outfitted as if we were from this era as it is The Second Wife’s favourite time. I showed my stylist Verity a picture of the style that I wanted and it was done perfectly to brief!
Mad men hair!
We had a large box with a lid where we put the large bottom layer and we strapped that into the back seat belt. The middle and top layers sat in a box on my lap and on my lap lay a large flat stand to give the box as flat a surface as possible.
It was being held in an outdoor marquee so we quickly took it out, placed it on the cake table and I “glued” the middle section onto the bottom section. We then checked into our nearby accommodation at The Rustic Spirit but barely had a chance to enjoy it as we had to shower and get changed and high tail it back 40 minutes later to cement on the top layer before the wedding started at 3pm.
Hurriedly icing the top layer to the middle and bottom layers ten minutes before the ceremony started…
It was a stunningly beautiful wedding, although I always knew it would be. The little poochies Dash and Lucy were involved (and it’s a good thing that Lucy didn’t her little trick when she is excited of peeing and doing a handstand-yes really!).
And the kak ahem… the cake? I think they really liked it!
I also think that we found the perfect card from a gorgeous shop, Red Letter Day in Matakana, New Zealand. Little did I know when I purchased it in March that I would be making the cake!
So tell me Dear Reader, what is your favourite era and why?
Kransekake – A Danish Wedding Cake
Makes a 70-80 cms tall cake (halve this for more regular and easier to transport option)
- 1100grams almond meal (ground almonds)
- 1100grams icing/powdered sugar
- 1/2 cup flour plus perhaps 1.4 cup more if dough is too sticky plus extra flour for dusting molds and rolling
- 10 egg whites
- 4 tablespoons unflavoured oil (like almond oil)
For icing
- 3 egg whites
- 6 cups icing sugar
- 3 teaspoons lemon juice
You will also need: 1 set of Kransekake forms, a large cake board and some white fondant. If you want to paint a gold ring around the fondant then mix up a little vodka with some edible gold dust and brush it on with a small paintbrush.
1. If you’re using a standard Kitchenaid or Breville mixer, do this in two lots as the mixture is too large to do together-at least while it’s first mixing up. In the large bowl of an electric mixer add the almond meal and flour and sift in the icing sugar. Add 4 of the egg whites into the mix and mix with a paddle on low speed. Add a little of the 5th egg white until you reach a moist but rollable consistency. Cover your hands lightly in flour and if the dough still sticks to them add a little more flour. Cover with cling wrap so that it doesn’t dry out.
Kransekake ring molds
2. Preheat oven to 200C/400F. Grease each kransekake mold with oil and sift over with flour. Take a small amount of the dough and roll it out and place it in the molds, joining any joins straight away before it dries out. Don’t fill too much as it will expand a little. Cover the dough in the molds with cling wrap so that it doesn’t dry out. Bake in the oven for 15-20 minutes until it is a light golden shade. Cool in tin and if any are sticking together then quickly run a knife between them before they cool and harden. Remove from the tin once cooled.
The cooked rings
Lighter baked ones and darker baked ones-darker baked ones are sturdier!
The scallop pattern on the rings
3. Sort rings into graduating shapes. Make royal icing by sifting the icing sugar in a bowl and whisking in the lemon juice and egg whites. Using a piping bag fitted with a small plain tube (I used some made of baking paper-three in total), place some royal icing on the bottom of the largest ring and adhere it to the cake board. Then with the royal icing, draw patterns on the rings as seen above. Sandwich these together with more royal icing which sets like glue (and is great for warm weather-unlike chocolate it doesn’t melt).
Piping royal icing onto the base of the ring that will sit on top-to flip upside down
I also put some royal icing on the bottom of the ring that was to sit on top of each ring-this was only necessary as I had to transport it a distance but normally I don’t think it is needed. Traditionally, it is served with Danish flags in it. To cloak the rest of the silver board in fondant, roll out 500grams/1 pound of white fondant on a lightly dusted cornflour/cornstarch surface and follow the instructions here. Use a rectangle of overhead projecter sheet to smooth out the surface and to disguise the join.
Happy Wedding The Second Wife!
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116 Comments | Add your own
This is so awesome Lorraine! You did such a great job with the cake, it looks fantastic!! Gorgeous photo of you too, by the way
Now, that’s a cake! I can’t believe the lenghts you went through! It is gorgeous! Cingratulations to The Second Wife!
Wow, it is awesome! A very beautiful cake. I love it.
Cheers,
Rosa
What great luck that you managed to borrow that mold set, for you, the second wife and us. I have never seen a Danish wedding cake before it is very pretty and unexpected after all the amazing cakes you’ve been crafting lately. Cool card as well.
What a dear friend you are to make that cake! It looks amazing, the little doilys were a perfect touch!
I shall always be a child of the ’80s. they made the best music!
so fun! you did a great job. i love anything made with almond meal. yum!
That cake is incredible! Sheesh Lorraine, can you ever do something that doesn’t look perfect?
Lorraine, that cake is a work of art! What a joyous, wonderful post to read first thing in the morning, thank you. And you’re looking most glam there, my dear, love the ringlets and the dress and the eyelashes. My only question would be – why does Gravy Beard have no beard?
Lorraine, that looks lovely! I’m from the south end of Sweden which means that I grew up really close to Denmark and have been there a lot. And this cake is actually spelled ‘kransekage’ in Danish, but kransekake in Norwegian.
You can also buy this cake in little sticks, when it is not a big occasion like this. Love the post!
You really are too fantastic for words. You look absolutely GORGEOUS, girl, so what a day. The only think I can’t quite work out is how you serve up the kak?
What an effort – you must have been so nervous for the whole trip that nothing would come apart and be ruined!!! I know I would have been.
As usual Lorraine you have done a wonderful job!
Oh my – the wedding, your hair….that cake!!! What a wonderful wedding!
This is such an original cake. I’ve never seen this before!
Magda
That is some CRAZY!!!! business!!! look at the height of it!! love it!! it looks BEAUTiFUL1 how lucky of the Second Wife to have a friend like you!
OMG, you are so clever! The cake was just gorgeous! So much nicer than the picture on the box as well.
I was reading your story and when you said the completed cake was 30cm I thought, hmm, that so unlike Lorraine, usually she does everything to the extreme… I was not surprised that you decided to double the size
It looked amazing and so do you. Beautiful!
How funny is the horn cake, good call leaving that one alone!
How beautiful!
The cake and the lucky couple.
SSG xxx
PS – so loving your hair, Lorraine!
Argh! I love Father of the Bride and Franck! That’s such an amazing cake, you should be very proud of yourself
The cake reminds me of a toy I once have.
That cake looks delicious but so complicated!
I saw your mention on Sydney Morning Herald, great work Lorraine!
“In Australia, we have Not Quite Nigella… who similarly have made names for themselves and have quit their day jobs to either blog full-time or pursue opportunities it has created. Not Quite Nigella aka Lorraine Elliot, has her first book due out next year: “a memoir of my experiences as a blogger and my life”.”
cake looks amazing and that card is awesome!
That cake is absolutely gorgeous!
Wow, I have never heard of this cake before – what a magnificent creation! I am very impressed that you made such a thing – I think I’ll leave this one alone. Love it!!!
I love your mad men hair
This cake is wow, amazing, epic, beautiful!! I have never seen anything like this before, and I just love it! I am beyond impressed. What a lovely gift for them. My favourite era…hmmm, without doing any real research, and being very superficial, I would say the 50s or 60s. Such cute outfits! haha.
Heidi xo
oooo pretty hair!
I don’t know if I have a favourite era. The cake is magnificent.
Hi Lorraine, good work making the wedding cake. I’ve always wanted to have a go at making this. I got to eat some at the wedding of a Norwegian girl a few years back. Her mum gave me a recipe at the wedding and explained how tricky it can be. I’m inspired to try this now seeing your great efforts!!
Unbelievable job, and beautifully styled as usual
I’ll be trying your recipe for our family Christmas.
Gorgeous wedding too!
Absolutely stunning.
So elegant.
Both the cake and the bride look stunning! Congratulations, Second Wife!
Lorraine, you are brave and daring. The cake is cool and it will be talked about forever. My favorite era looking back is old school Liz Taylor, Sophia Loren with some big hair tucked in a scarf riding in a convertible.
I’m a fifties girl (obviously by my Stepford Blog
the dresses! oh!
Beautiful hair Miss Lorraine! and what a pretty cake.
The cake looks divine. It sets a new standard on how wedding cakes should strive to achieve! Gorgeous pictures, yum!
At least it’s a lot easier to ‘cut’ the cake! are they handed out in rings?
the cake is as prettie as the creator
Love your hairdo too=)
What a great, unique cake! You look gorgeous, too
.
Wow that looks amazing!!! (And how funny, we received that exact card from one of our wedding guests
)
How absolutely gorgeous, Lorraine! The cake is just perfect- love the ivory and lace touches. And I am just the girly girl you are, as I marvelled at your hair and dress and looked at the table decor too!
Congrats to the happy couple and their very talented friend!
That is some cake!
Now that is an impressive cake! So brave! Congrats to the bride and groom. xoxo Mum
I absolutely love these unusual ideas. LOVE IT! Great job Lorraine. I really admire your work. Emanuela. x
OMG, Lorraine… Im lost for words… what a special cake…*amazed in awe*
Each day I come on to the site, I wonder what glories and amazement I will utter, as they say :This one takes the cake: and boy it sure is impressive..
Congratulations to the happy couple!!
I’m in love with this post. Can’t stop giggling at the horn cake, and then was flabbergasted to discover that the towering magnificent classy cake had been made by you?! You’re amazing!
And you look gorgeous, utterly. My favourite era? For fashion, I love the 50s. But also the Flapper style of the 20s. Really, anything that isn’t the 80s
What a great post! I have seen these cakes as wedding cakes and Christmas cakes too. Looks like a wonderful wedding and super photos of course
That cake looks amazing! I am all about the food for my wedding – no real surprise to anyone who knows me! My favourite era atm is 50s/60s mad men style – just bought some fabulous new dresses online inspired by those eras!
That is one stunning looking cake, Lorraine – well done!
It looks like a total pain to make, but gosh, what a cool cake and story!
My mum ( mor) is norwegian and still makes kransekake on every big occasion. She’s an expert at it now but I remember her grinding the almonds by hand and it being a very big operation in the kitchen whenever we were lucky enough to have it. It lasts for ages and and is great with espresso. Christmas is coming and it will definitely be on the table complete with mini norwegian flags decorating it. YUM. cheers kari
Well done Lorraine. I made Kransekakke for my engagement party and also make it every Christmas. I tracked down second hand moulds on ebay from Amercia.
FYI – the cooked rings freeze really well so you can make it ahead and defrost and assemble when required. I’ve also read that you can improve the chewy texture of the cake by storing the cooked rings in containers with a cut piece of raw potato.
I hadn’t thought about doubling for a skyscraper version but will now tuck this idea away for my future wedding. I absolutely love how you decorated it with the lace!
never thought I’d enjoy a blog about cakes but this is brilliant – funny, informative, visually exciting and entertaining. Next wedding I’ll make a point of noticing the bride’s shoes ….
I think you have bountiful amounts of patience to make this cake.
Fascinating way of making the cake, thanks for showing us. It turned out beautifully.
The 50s is a gorgeous era for dressing up (it really suits you!). Pity it’s so high maintenance
This is so gorgeous…you never cease to amaze me Miss NQN!
Great job Lorraine! The cake turned out fabulous…
What an amazing cake! And I love the beautiful you added to it, it looks amazingly intricate and very very elegant!
Love that you were piping away royal icing in true NQN style while all dolled up for the wedding!
You are a marvel for making a wedding cake so stunning as that. And girl — your hair! It’s like a movie star’s. Tres chic.
This cake is a completely new thing for me and I’m fascinated by the fact that it looks both simple and complex at the same time.
(And I’m sorry for snickering over the horn-shaped version. Dear gods…)
Applause & congrats on making this stunner of a cake, its so striking & different & certainly has the wow factor going for it. Love the 1950′s, the fashion was my favourite too so just love your look lovely
Gorgeous dress, bride & cake!!
I totally applaud your efforts! Wow! p.s. love the Mad Men hairdo.
This cake looks amazing – I’m speechless that it’s possible to make something so lavish in your own kitchen (and it looks much nicer than the horn version)! Does Lucy pee whilst doing a handstand (sorry, I just have to know)!
Being Norwegian I have seen quite many kransekaker in my life and I think this is the most beautiful ever! As someone mentioned earlier in the comments, they are made for every big occasions, and with Christmas coming up I know my mum will try to make the perfect kransekake yet again! They can be tricky to get whole out of the form, they can get too dry and snap off easily. My grandmother was an expert on baking kransekake and her all time tip to get chewy and lovely kransekake was to store it with some fresh bread around it, wrap it in a plastic bag and store it in a big cake tin.
Well done for making such a beautiful kransekake for the first time ever! I know I won’t be that good when I first give it a go!
Funny thing that I actually had no clue that the Danes also make kransekake – it is such a Norwegian thing for me, but for all I know we could have stolen the idea from them. After all, the Danes know their sweets!
Gorgeous gorgeous. Thanks for introducing me to something completely new!
That’s crazy! I can’t believe you made that. You are fierce and fearless- Well done!!
Oh wow!!! That cake looks spectacular! Well done! What a lovely thing to do for your friend too. Love the mad men hair and eyelashes too. You look lovely
A great job as always! I love your Mad Men look, it really suits you.
I’ve carried birthday cakes on my lap in the car but this looks even more nerve wracking – so glad it got there in three pieces ha ha and was the impressive tower you planned – such a lovely wedding gift
Congrats Lorraine- great job!@ The second wedding cake success in less than a month- I predict a new patisserie opening Ala NQN.
if i used a lot less measurements and cooked it in a cake tin will it still turn out i love almond cakes.
Well done Lorraine!! I have been wondering what type of crazy cake you were going to come up with, and this is the perfect mixture of interesting but classy
WOW! What an amazing wedding cake, it is simple stunning!
I wouldn’t mind some of those ring molds — I swear, I’m obsessed with unusual baking tins LOL!
Congrats to The Queen of Australian Food Blogs!! Great exposure in today’s Age!! Most well deserved.
The Wedding looks so picture-perfect, as does the cake Lorraine you never cease to amaze and inspire. You looked radiant , who would have thought how hectic your whole day had been , as you calmly but elegantly pieced the cake together.
My favourite era is the 40′s only because as a child I used to spend hours looking at my mum’s dress pattern books with the full skirts and tailored dresses, so very feminine.
Well done! I was just thinking how many molds you need to make that cake! The molds are quite cool.
I have never seen this cake but like the fact that it wouldn’t be as heavy as a traditional wedding cake. Yours is spectacular of course and good on you for volunteering. I think I would have cracked under the pressure! I’m loving Mad Men too although the chauvinism left a lot to be desired! If only we could combine the gentility of those days with the equality of ours!
Well done Lorraine, the cake looks awesome and you look fabulous with the hairdo!!! What a beautiful occasion and I could sense the happiness oozing from your write up.
I have never seen an unusual wedding cake like this. It’s so amazing, and to think my childhood BFF is from Norway, and even she didn’t have a wedding cake like this.
Loved all the photos, so glad I found your blog, thru your comment on another.
The cake is divine, so gorgeous!
Thank you for sharing!
i started watching mad men a couple months ago and caught up in no time flat–i got absolutely addicted!
meanwhile, those cakes are terrific and impressive. groovy stuff, man. (oops…wrong era.)
Wow, that is a beauty, what an awesome job you did. I love weddings, I just dont get to many invitations (maybe they are afraid i’ll upstage the bride??).
Loved your hair, very pretty!
*kisses* HH
My gosh Lorraine, this is a masterpiece!! And I see what you mean about the rather phallic horn…
Love the picture of you, in full hair and makeup, finishing the cake 10 minutes before the ceremony. That’s the work of a true professional right there.
Briony xx
For Carmen: You could halve the recipe and make what we call “kransekakepinner” or “kransekakebiter” – like these: http://www.detsoteliv.no/searchresults_other1gruppe.php?1005
Just roll out the dough, snip it in 5-10 cm long pieces and bake them for about 10 minutes. When cool, dip both ends in melted chocolate and enjoy.
When eating a whole kransekake, my family (we’re Norwegians) usually start at the bottom. We carefully break off the largest two or three rings, and divide them into smaller pieces. Then the pieces are placed around the remaining cake, so everyone can help themselves and the cake still looks nice.
This cake looks amazing. I am very impressed.
Oh my goodness what a spectacular cake I am wishing I had a Danish wedding cake for my wedding!
Oh Lorraine, if I weren’t already married and if we didn’t live across the world, I would totally want you to make my wedding cake! Absolutely gorgeous work! And your hair is gorgeous as well, darling!
The cake is absolutely stunning! Well done!!
That is utterly amazing and the baking forms are so well designed! Congrats to the bride and groom and especially to you for putting that cake together!
Wowowow! Your cake is spectactular, simply beautiful! As are you, dear NQN! In fact, the pretty setting, the glamourous bride… all perfect! xxx
oh thank you sooo much christine i cannot wait to the weekend to try it.
what a beautiful cake Lorraine!
That is actually a very elegant looking cake. There are many people who are soooo tired of the standard fruit or mud cake, and you did a lovely job.
What a beautiful cake, I would have been so scared transporting it! You look gorgeous as usual!
bravo lorraine! omg!
Ohhh wow so this was the wedding cake?! Stunning job Lorraine! And I do love the hair do =)
You are absolutely BRILLIANT…never imagined you had made that whopper! FUN FUN FUN…what a great cake Lorraine. You really are the best friend one can have!
OMG This is fabulous!!! What a simply gorgeous wedding cake and now I want to get married again just so I can have one. And the bride is beautiful as a bride should be and the wedding certainly looks stunning. And so do you, my dear. I love the hairstyle!
I love this post, you look so beautiful and the cake also! thanks for sharing xxx
Your cake is just beautiful! Simple elegance is under-rated these days.
that is seriously an impressive looking cake! well done for transporting it unharmed
lorraine, this cake is amazing.
but i think the extra points are awarded for how stylish you looked while you assembled it
Spectacular! You are such a great friend….where do we find one like you? LOL!
Congratulations to the Second Wife and Gravy Beard! Looked like a gorgeous wedding
Wow, this is such a gorgeous and unusual cake. I wonder what it tasted like? Was it macaroon like at all? For some reason I would expect it to taste like shortbread. I read someone else’s comment above stating that these cakes are served at all special occasions. I’d love to try and make a Christmas tree, however unauthentic that may be…
I’ve been with a dial-up internet at home for the longest time and so have missed out on reading your blog but wow! This looks amazing! And so perfect! It’s a very gorgeous looking cake and I love the Mad Men look!
Wow! That is one large cake!!
This is seriously one of the most beautiful cakes(wedding or otherwise) that I’ve ever seen! I want to buy those pans! What a wonderful friend you are! BTW, you looked pretty too:)
Finally catching up with posts.. this looks amazing! I wonder if my brother and his gf will let me make this when they get married next year
Fantastic cake! you did amazing job! Very cute pic btw – mad men hair style suits you perfect!
You didn’t mention the flavor of this cake in your post. As a Norwegian American, I’ve been eating this cake for weddings since I was old enough to walk, and I am convinced there is no more luscious thing in the whole world. It tastes like a bite of heaven!
Lovely cake, and I love the doubling up!
Really very high..
You did a fantastic job! We make this cake often and usually the ones made at home don’t “stack” up to ours. Yours is the exception. Do you hide a bottle of Cherry Heering inside like the Danes in Wisconsin do?
Love this idea! We are having a Kransekake at our wedding reception.
How do you serve it???
Thank you so much for posting this recipe! The maternal side of my husband’s family is Danish and his Aunt had made this as a Groom’s cake and I want to make one for my Son’s Groom’s cake. The Aunt did not use a ring mold, it looked like she had filled a pastry bag and piped bars out and then layered them in a ring around a champagne bottle with each layer getting smaller as they went up to make a cone over the bottle. I think it will be a lot easier to use the ring mold, but I am wondering if the rings will be large enough to fit around the bottom of the champagne bottle? Thank you for any assistance.
Hi Sarah! Yes I think it’s much easier to use a ring mold. Doing it freeform requires skills that I don’t possess (coordination etc
) although I think that if you draw the rings on parchment, it would be easier. As for whether it fits around a champagne bottle, I don’t know, it might just fit? But I would worry it would be a bit short. Perhaps make one and make extra pastry to make larger rings at the bottom?
Thank you for the recipe.
It would be helpful if you did not use a mixture of imperial and metric measurements, however. For the dough you have the icing sugar in grammes, for the icing you have it in cups.
Jenni
Hello I am about to make this cake for a client and your recipe seems the most understandable except for one thing, the written recipe calls for 10 egg whites, but the instructions only address using 4 to 5. Is the written recipe doubled?
Hi Jennifer! Sorry yes I ended up doubling it!
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