Wedding cake

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Chocolate Wedding Cake

• http//www.weddingpastry.com/

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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.

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Ingredients

• 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

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Garnish

• 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)

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Chocolate Roses

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

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Preparation

• 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.

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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.

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Assembly

• 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.

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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).

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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.

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Tips

• 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
  turntable.
• 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.

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Enjoy Your Chocolate Wedding Cake

• Also visit
• http//www.weddingpastry.com/
• For more Wedding Cakes
• Thank U