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Wedding cake


Another fun piece to the wedding cake is the topper! A lot of times it is usually more flowers, but sometimes the couple comes up with a unique fun topper that we just can’t get enough of! I will do another post later with those! Visit today at – PowerPoint PPT presentation

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Title: Wedding cake

Chocolate Wedding Cake
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How To prepare A Chocolate Wedding Cake?
  • Make the happy day even more special by serving
    an elegant dark chocolate cake that will make
    chocolate lovers rejoice. Make one batch of the
    cake recipe for the top tier of the wedding cake
    and a double batch for the bottom one.

  • 1 cup (250 mL) butter, softened
  • 1-1/2 cups (375 mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1/2 cup (125 mL) unsweetened cocoa powder
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1-1/2 cups (375 mL) buttermilk
  • 6 cups (1.5 L) chocolate icing, (recipe follows)
  • 1-1/2 cups (375 mL) finely chopped hazelnuts

  • chocolate roses, (recipe follows)chocolate
    leaves, (recipe follows)
  • 3 Pkg chocolate chips, (6 cups/1.5 L)
  • 3 cups (750 mL) sour cream
  • 1/4 cup (60 mL) hazelnut liqueur or coffee
    liqueur, (optional)

Chocolate Roses
  • 4 oz (113 g) semisweet chocolate, chopped3 tbsp
    (45 mL) corn syrup1/8 tsp (0.5 mL) water

  • Top Cake Tier Grease and flour 8-inch (2.5 L)
    round cake pan that is at least 3 inches (8 cm)
    deep. Line base with waxed paper and set aside.
    In large bowl, cream butter gradually beat in
    sugar, beating until light. Beat in eggs, one at
    a time beat in vanilla. Sift together flour,
    cocoa, baking powder, baking soda and salt stir
    into butter mixture alternately with buttermilk,
    beginning and ending with flour mixture. Spoon
    into prepared pan. Bake in 350F (180C) oven for
    70 to 80 minutes or until tester inserted into
    center comes out clean and top of cake springs
    back when lightly touched. Let cool for 5 minutes
    in pan on rack loosen edges and invert cake onto
    rack. Peel off paper and let cool completely.

Bottom Cake Tier
  • Grease and flour 12-inch (6 L) round cake pan
    that is at least 3 inches (8 cm) deep. Line base
    with waxed paper set aside. Double all
    ingredients in cake recipe, prepare as directed,
    but bake for 85 to 95 minutes or until tester
    inserted into center comes out clean.

  • Place bottom tier on serving platter. Slide
    strips of waxed paper under cake to protect
    platter from icing, Place top tier on slightly
    smaller round of foil-lined cardboard. Spread
    icing over top and side of each tier, reserving
    enough for piping. Coat side of each tier with
    hazelnuts (if using).
  • Insert plastic straw supports and stack tiers.
    Using pastry bag fitted with 1/4-inch (5 mm) star
    tip, pipe remaining icing around edges in shell
    pattern. Arrange chocolate roses and leaves over
    cake. Refrigerate for up to 2 days.

Chocolate Icing
  • In top of double boiler over hot, not boiling,
    water, melt chocolate chips. Stir in sour cream,
    and liqueur (if using) beat until smooth. Cover
    and refrigerate for about 15 minutes or until
    spreading consistency.
  • Makes about 6 cups (1.5 L).

Chocolate Roses
  • In top of double boiler over hot, not boiling,
    water, melt chocolate stir in corn syrup and
    water. Pour onto plastic wraplined baking sheet
    cover with plastic wrap. Let stand for at least 6
    hours or until no longer sticky. Remove plastic
    wrap and place chocolate dough between sheets of
    waxed paper roll out to 1/16-inch (1 mm)
    thickness. Using 1- 1/2- or 2-inch (3.5 or 5 cm)
    round cutter, cut out circles for petals. Form
    trimmings into 1/2-inch (1 cm) balls shape into
    cones for centres of roses.
  • Using rolling pin, press outer edge of one half
    of each circle as thinly as possible. Wrap thick
    sides of several circles around cone, overlapping
    to form rose. Carefully curl back petals.
    Transfer to waxed paperlined baking sheet cover
    and refrigerate for up to 1 week.

  • You can bake the cake up to 1 month ahead, then
    carefully wrap and freeze. Up to 2 days ahead,
    decorate thawed cake with icing and refrigerate
    until just before serving. Make sure that the
    refrigerator will be able to accommodate the
    assembled cake.
  • To make decorating easier, place cake on a
  • If you don't want to make chocolate roses and
    leaves, they can also be purchased at some
    cake-decorating supply stores. Or, garnish cake
    with fresh flower.

Enjoy Your Chocolate Wedding Cake
  • Also visit
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  • For more Wedding Cakes
  • Thank U