Showing posts with label Sorry Wedding Cakes. Show all posts
Showing posts with label Sorry Wedding Cakes. Show all posts
White chocolate wedding cake
8:12 AM | Author: floristmontreal
The wedding cake is truly the crème de la crème of cakes. With so much tradition and many superstitions of luck surrounding it, the cake plays a pivotal part in your celebrations and should be an amazing centrepiece which reflects the sentiment of this momentous occasion whether traditional, classic, elegant, modern, themed or funky!


Try a Chocolate wedding cake

Ingredients
  • Butter for greasing
  • 200g white chocolate, chopped*
  • 250g butter, chopped*
  • 2 cups caster sugar*
  • 1/2 cup milk *
  • 1 orange, zest finely grated*
  • 1 3/4 cups plain flour *
  • 1/2 cup SR flour*
  • 1/3 cup Grand Marnier*
  • 2 eggs, lightly beaten*
  • Extra 1/2 cup Grand Marnier
  • 400g white chocolate, chopped
  • 500g cream cheese, chopped
  • 2 cups icing sugar mixture
  • 600ml thickened cream
  • 2 baby cabbages
  • 375g pkt white chocolate melts


Here's how

1 Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper. Preheat the oven to 160C. Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted. Transfer the melted chocolate mixture to a large bowl, let cool slightly.

2 Use a whisk to stir the orange zest, the sifted flours, Grand Marnier and eggs into the chocolate mixture. Keep whisking until the mixture is a smooth batter. Pour the batter into one of the tins and bake for 1 hour 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the cake with foil halfway through the baking time to prevent over browning. Remove cooked cake from oven and leave to cool in the tin.

Repeat with another 2 batches of mixture. You may need to extend the cooking time if you bake 2 cakes at one time.

3 To make the frosting: Melt the chocolate in a heatproof bowl over simmering water, or in the microwave on medium for 2-3 minutes. Leave to cool. Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth. Add the remaining cheese and sugar and beat again until smooth. Pour in the melted chocolate and beat until combined. Whip the cream until soft peaks form and fold it through cream cheese mixture. Cover the mixture and refrigerate for 1-2 hours until firm enough to spread. After refrigeration you may need to stir the mixture until smooth before spreading.

4 Use a serrated knife to cut each cake horizontally through the centre. Brush 1 tbsp of extra Grand Marnier over one cut surface of cake then spread with 1/4 cup of frosting and replace top. Repeat with other cakes.

Stack the cakes on a serving board or plate, sandwiching them together with 1/4 cup of frosting each. Make sure last cake is inverted so the base of cake is on top for a completely flat surface. Secure the layers in place by inserting 3 skewers vertically through the cakes. Cut skewers down to size, so they can be frosted over. The skewers can be removed when you serve the cake.

5 Cover cake with remaining frosting. Run a palette knife from bottom to top around the sides of the cake to form a decorative pattern. Swirl the frosting on the top with a palette knife. Refrigerate the cake until you're ready to place the leaves on cake and take it to the table. The frosting of the cake can be done the day before serving. Allow the cake to stand at room temperature for 1 hour before pressing chocolate leaves into frosting.

6 To make chocolate leaves: trim off any torn leaves from the cabbages. Then carefully remove 4 outer leaves. Melt 1/3 of the white chocolate melts for the frosting. Use a spoon to spread the melted chocolate over the outside of the leaves. Avoid having the chocolate run over the edges of the leaves. Allow the chocolate to set, then carefully peel the leaf away leaving the chocolate shell. Repeat with remaining chocolate and leaves. If you're careful, you can reuse the cabbage leaves. Coat another 4 leaves, making them slightly smaller by not coating the whole leaf. Repeat one more time with 4 smaller leaves. Once all the leaves are set, arrange the larger leaves around top of cake like a flower, pressing them gently into icing to set in place. Place next size inside larger leaves and so on. Use any smaller broken pieces to stand in the centre of the flower.

7 To serve: after presenting the whole cake to the guests, carefully remove the skewers and separate it back into 3 cakes, Cut the cakes into serving size pieces - tiny if you're serving a separate dessert or larger if the cake is being served as dessert.

You can store any unused cake in the fridge for up to 3 days.

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Wrecked Wedding Cakes
9:42 AM | Author: floristmontreal
Sorry Wedding Cakes

Wedding disasters do happen. After ensuring that every piece of the wedding collage is in its proper place disaster strikes and of all things, it happens to wedding cakes! When this happens, you can do nothing but watch the cake in horror as it slowly slides to the table and onto the floor. Blame the bakers, the cats and dogs, and yourself.


First, the bakers advertise themselves as the best when it comes to wedding cakes; or Aunt Thelma was being kind and suggested you can save more money if she does the cake with her outdated baking technology, or that you were not informed by that top baker that fondant can taste like paper and there were too much half-eaten cakes. Whatever the disaster, you still have a little contribution to the tragedy.

Sometimes the cakes bombed in-transit. The carefully constructed and painfully art crafted wedding cake is smashed beyond recognition. Only an experienced and deft cake artist can do an on-site SOS and save the day. The three-tiered cake is now a single layer cake topped with fresh blooms and emergency ribbons - for photo ops. Guests can only wonder why they couldn't eat cake.


How to Avoid Wedding Cake Disasters


During baking, en route to the reception, or sitting magnificently on a table just for it, wedding cakes invite disaster. Outdoors, wedding cakes invite ants and other insects lured by its delicious scent and birds might take a swipe at it! Indoors, ants can march to the cake, your dogs and cats might try it, and little children might be tempted to find out what's inside all that beautiful flowers and ribbons.

Those who had the misfortune with wrecked cakes during their weddings can tell you these:

  • Ask friends where they ordered their beautiful cakes
  • Ask the baker to show his portfolio
  • Ask the baker to give you a cake taste test
  • Order from a baker who lives near the area
  • Inquire if they freeze their cakes
  • At the reception, make sure no pets are on the grounds
  • Outdoors, place the cake in a tent or under a patio umbrella
  • Get a professional not a DIY to do your wedding cake

One more important thing, don't make the mistake of thinking that your wedding cake won't get into any trouble. Stay alert to the safeguards you have read or heard from friends. Better yet, assign your sister to take care of the cake until the countdown to the ceremonial cake slicing.


Yes It Can Happen to You


A cake is just a cake you say. It's different with this cake. Your wedding cake, next to your wedding dress is the focal point of interest in your wedding. In the planning for your wedding cake, have safeguards for possible destruction. Think like a general when it comes to wedding cakes.

If disaster strikes, you can only grit your teeth. But when it's over, the whole thing becomes funny. Wedded couples have a fun slapping cake icing around and making the most of their first day together despite wedding cakes disasters.

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