My Son's Wedding Cake

My son, Josh, got married to his Brazilian sweetheart, Taty, a week ago in a small Civil Ceremony on our back deck.  It was a beautiful wedding.  They plan on having a large wedding in a year probably on the west coast.  

I wanted them to have a wedding cake and make the day special.  I made this homemade chocolate cake with chocolate ganache filling and covered it in white Buttercream frosting.

I used a chocolate cake recipe I found on AddaPinch.com.  I adjusted the recipe for 7,600 ft in altitude.  You can find the recipe below along with the chocolate ganache filling.  Click on Buttercream to get the link to the recipe I used.  

The flowers are real tulips.  I just stuck them in the cake.  They lasted all evening without wilting.  I wish they were more open but I had a hard time getting tulips at the last minute.  Taty's favorite colors are pink and gold. I used gold wired ribbon as the band around the cake.

I used three recipes to make this two tiered, two layers in each tier cake.  One recipe for the top and two recipes for the bottom, one recipe for each layer.

I love how this cake turned out.  It was delicious and moist and looked stunning and classy. I used my Mother's 25th anniversary silver tray to serve the cake.  

Chocolate Cake Recipe

2 cups all-purpose flower (add 2 Tablespoons more for high altitude adjustment)

2 cups sugar (decrease to 1 1/2 cups for high altitude adjustment)

3/4 cup unsweetened Hershey's or high quality cocoa powder

2 teaspoons baking powder (reduce to 1 1/2 teaspoons for high altitude adjustment)

1 1/2 teaspoons baking soda (reduce to 1 teaspoon for high altitude adjustment)

1 1/2 teaspoons espresso powder
1 teaspoon salt

1 cup milk (add 2 Tablespoons more for high altitude adjustment)

1/2 cup vegetable oil

2 large eggs (room temperature)
1 teaspoon real vanilla

1 cup boiling water

Instructions:

1) Preheat oven to 350 degrees (325 degrees for high altitude adjustment)

2) Prepare two 9-inch cake pans. Cut out a round circle of parchment paper by placing the cake pan right side up on the paper and drawing a circle around the base with a pencil. Cut it out and place it in the bottom of the cake pan after spraying it with cooking spray This will help hold the paper in place.  Now spray the paper and sides of the cake pan.  Place some flour in the pan and shake and tap it all around the pan until a thin layer of flour dust covers the whole inside of the cake pan. Turn the pan upside down and gently tap getting rid of any excess flour. Set it aside and repeat on the second cake pan. Set aside until batter is ready to divide between the pans.

3) Sift together into a large mixing bowl or stand mixer the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. 

4) In another bowl mix together the milk, vegetable oil, eggs, and vanilla until blended. Don't beat it because you don't want the extra air bubbles.  Just mix until blended.

5) Pour liquid mixture into flour mixture and beat on medium speed just until blended. 

6) Slowly add the boiling water on low speed until blended and then beat on high speed for 1 minute.

7) Divide batter between the two prepared pans.  Lightly tap the pans on the counter to bring up bubbles in the cake. You don't want big holes when you cut the cake.

8) Place pans on the center rack of the oven and bake for 30 - 35 min., (40-45 minutes for high altitude adjustment). If a knife or toothpick stuck in the center comes out clean the cakes are baked.

9) Prepare cake boards for each pan the same size as the cake.  I buy cake boards at Walmart and if they are too large I cut them to fit. When the cakes are done remove them from the oven.  Run a sharp knife around the edges carefully so you don't cut into the cake.  This is to make sure the sides don't stick. Place the cake board on top of the cake and turn out the cake onto the board.  Yes it is hot so be careful.  Use heavy duty plastic wrap and loosely wrap the cake.  Don't do it tightly because the heat will shrink the plastic wrap and deform your cake.  This will trap the steam from the cake back into the cake to keep it moist.  Allow the cakes to cool and double wrap them and put them in the freezer overnight.

10) Remove the cakes from the freezer after they are fully frozen. Unwrap them from the plastic and with a sharp knife cut off the "dome" of the cake to make it flat.  Place the cake on whatever plate you choose to serve your cake on. I keep the cake board on and place the cake board side down on the serving plate. Using a pastry bag with a round tip or a zip-lock bag with the corner slightly cut off to make an opening to squeeze the frosting through apply a ring of Buttercream frosting around the outer top edge of the cake. This will hold in the chocolate filling and keep it from spilling over the sides. Pour the chocolate ganache in the middle about 1/4" or so thick (deep).  Because the cake is frozen it will harden quickly.  Place the top layer on after removing the cake board from it and frost the cake with Buttercream frosting.

There are many good sites on You Tube that will show you how to put a cake together and frost it. This is how I learned!

Chocolate Ganache Filling:

3 1/2 cups heaving cream

20 ounces of Hershey's semi-sweet or dark chocolate chocolate chips

In a sauce pan heat the heavy cream until it gets ready to boil.  Don't let it boil because it could curdle and ruin the glossiness of the ganache.  Place the chocolate chips in a large mixing bowl.  Pour hot cream over the chips and let stand for a couple minutes.  Stir gently until the chips are fully melted and the chocolate is glossy.  (You will have enough ganache in this recipe to do a two tiered cake.) Use as directed above.

My First Real Wedding Cake

 

Today I have the honor of delivering my first wedding cake. It is a Western theme with Teal and Black as the colors.  I have made wedding cakes before but not one for hire.  I can now understand why they are so expensive, much more than birthday or other occasions.

 

First, you want it to be perfect.  It's the cake that will be seen for years to come.  Though Birthday cakes are in pictures it's more about the person and new pictures and cakes will be taken next year.  But a wedding cake is supposed to be a once in a life time event (not sure if that really goes much anymore, but one would hope!). So the pressure to get it right so it photographs well and to taste good is enormous.  If it doesn't look good than the pictures are messed up.  If it doesn't taste good than you don't get referrals!



I made gum paste flowers with stamens in the middle.  These turned out rather well and were pretty sturdy.  I used a black ribbon around the cake.  Normally I would have used fondant ribbon, but the client wanted real ribbon and it does have cleaner lines.  Was easy to put on too.

They provided the wedding cake topper, a rope with boots and hats and a heart studded with crystals.  Pretty.

The hardest parts of this cake was getting the texture right and rolling fondant.  It was a dense French vanilla with raspberry filling.  I'm still not sure about the texture but the flavor was really good and it will cut well.  I am still searching for the right recipe and there are so many.  Altitude has everything to do with cake baking and it is tough to get one that doesn't dry out or crumble to pieces when you cut it.

As you know I make my own fondant.  It think it tastes better than commercial.  I also don't have the sheeter to roll it so I have to do it by hand.  The top cake I rolled five times before getting it reasonably decent.  The bottom I rolled once....practice makes better.  My arms and wrists were aching so bad I had a hard time sleeping last night and believe me, standing on your feet for two hours straight without a break and rolling fondant and another three hours putting the cake together is no picnic.  I need equipment!!!

All in all though I think this turned out as professional as any cake out there.  I was very pleased and I think the Bride and Groom will be too.  Now off to make the delivery!