 |
Sitemap
| Add New Recipes | Subscribe to Newsletter | Register to Add Content |
What's New | What's Cool | Contact | Home |
| 2 Tier Chocolate Wedding Cake Chocolate Wedding Cake: One batch of this recipe makes the top tier of your recipe wedding cake. Use a double batch for the bottom tier. You will need one 8-inch round cake pan (at least 3 inches deep) for the top tier, and one 12-inch round pan (at least 3 inches deep) for the bottom tier of recipe wedding cake. 1 cup softened butter 1-1/2 cups granulated sugar 2 eggs 1 tsp vanilla 2 cups All-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1-1/2 cups buttermilk 6 cups chocolate icing 1-1/2 cups hazelnuts, finely chopped Chocolate Roses (recipe below) Chocolate Leaves (recipe below) Grease and flour cake pans and line with waxed paper. Top Tier of Recipe Wedding Cake: Preheat oven to 350 degrees F. Sift the dry ingredients together, including cocoa. Set aside. In a separate bowl, cream butter and gradually beat in sugar. Beat until light. Beat in eggs one at a time. Add vanilla. Stir in the dry ingredients gradually, alternating with the buttermilk. Be sure to begin and end with dry ingredients. Spoon into smaller pan. Bake for 70 or 80 minutes until done. Cool for five minutes in the pan, then loosen edges of recipe wedding cake and invert the cake onto a rack. Remove paper and cool completely. Bottom Tier Double all ingredients and prepare as above. Pour into larger pan. Bake for 85 or 90 minutes or until done. To Assemble: Place bottom tier on serving platter. Place strips of waxed paper underneath the cake to protect platter from icing spills. Place the top tier on a somewhat smaller round of cardboard that is lined with foil. Spread the icing over top and side of each tier. Reserve some for the piping. Coat the side of each tier with the chopped hazelnuts. Insert plastic straw supports and stack the tiers. Fit your pastry bag with ¼ inch star tip. Pipe the remaining chocolate around the edges in a shell pattern. Arrange the chocolate roses and leaves over the cake. Chocolate Icing 3 pkg chocolate chips 3 cups sour cream ¼ cup hazelnut or coffee liqueur Melt the chocolate chips in the top of a double boiler. Do not allow water to boil, and do not allow top of double boiler to come in contact with water. Stir in sour cream and liqueur. Beat until smooth. Cover, and refrigerate for 15 minutes until it reaches spreading consistency. This makes about 6 cups. Chocolate Roses 4 oz semisweet chocolate, chopped 3 tbsp corn syrup 1/8 tsp water Melt chocolate in double boiler, as described above. Stir in the corn syrup and water. Pour onto a baking sheet that is lined with plastic wrap. Cover with wrap and allow to stand for about 6 hours until the substance is no longer sticky. Remove wrap. Place chocolate dough between sheets of waxed paper. Roll out to 1/16 an inch thick. Using 1 ½ or 2 inch round cutter, cut out circles for petals. Form the trimmings into ½ inch balls. Shape these balls into cones that will form the center of the rose. With a rolling pin, press the outer edge of 12 circles as thinly as you possibly can. These circles will form the petals. Wrap the thick sides of several circles around the cone. Overlap to form a rose. Curl back petals. Transfer your roses to a baking sheet lined with waxed paper. Refrigerate for a week if necessary. Chocolate Leaves You will need some clean, dry rose leaves picked from your garden or purchased from a florist. Melt 4 ounces of chocolate, as above. Take a pastry brush, and paint the undersides of the roses leaves with the melted chocolate. Do not drip the chocolate over the edges or onto the front of the leaves. Put the leaves, chocolate side up, on a baking sheet lined with waxed paper. Refrigerate until firm. Carefully peel the rose leaves away from the chocolate and dis card. |
Tips about Chocolate The melting point of chocolate is 90 degrees -- lower than your body temperature. |
Sitemap
| Add New Recipes | Subscribe to Newsletter | Register to Add Content |
What's New | What's Cool | Contact | Home |