This Chocolate Raspberry Truffle Cake was not only one of our most popular wedding cakes, it was also enjoyed as a groom’s cake. Consisting of four layers of chocolate cake, two layers of raspberry jam and one layer of chocolate truffle, it stands tall and stately. Continue reading
This Poppyseed Cake with Orange Curd and White Chocolate Buttercream is one of the most jaw-dropping gorgeous cakes I have ever made. It is tall and stately simply finished with sweetened dry orange slices that hint at the flavor of the filling. Spring is here and Easter is around the corner. While coconut cakes are popular for this holiday, I thought a change of pace would be perfect.
These amazing individual wedding cakes are so much easier and elegant than the smaller ones that are covered in buttercream or fondant. Most individual wedding cakes are so small they consist mostly of buttercream and/or fondant.
I designed and my bakery produced about 175 of these little wedding cakes for a luncheon involving the media, wedding planners, florists and others associated in producing weddings. We did this white cake filled with raspberry buttercream and a chocolate cake filled with chocolate ganache. To say they were a hit was an understatement. There are any number of combinations of these two cakes and filings that can be used.
I am including the chocolate cake layer recipe also so you can make a chocolate version of the individual wedding cakes.
I found this petit four cake layer a very long time ago in a newsletter about chocolate. It is the perfect layer for a petit four. It stays perfectly flat and tastes wonderful. It also cuts beautifully without crumbs when cold but should be served at room temperature. These three layer cakes are nothing more than unfinished petit fours cut in 1,2 and 3 inch squares that are stacked together. You can see at this point just how doable these miniature wedding cakes become. Continue reading
This Pave d’Amour or Cake of Love is truly a celebration cake made for all the highlights of life. It is one of those recipes that looks daunting but actually isn’t. It just requires a schedule and can be done over a number of days or even weeks as desired. While not as fast as some cakes, its complexity is what makes it so special.
The original recipe for Pave d’Amour came from Alice Medrich’s first book “Cocolat”. Her version is a square cake and is stunning as are all her recipes. While her cake called for a sponge cake, I used the yellow cake which adds to the stability of the cake and also to its taste. We used the Pave d”Amour as one of our wedding cakes and it is the best celebration cake I know of to this day. When cut, the layering is stunning and never fails to receive accolades. When eaten, it never fails to receive well deserved praise.
We used the whipped ganache in multiple other recipes besides the Pave d’Amour at the bakery. It has a mind of its own and must be made a day or more ahead or it won’t whip. We tried making it in the morning and whipping it in the afternoon and it simply wouldn’t whip. So we just scheduled it in days ahead of time and we were good to go. It can be tricky to whip so take it slow and test it before over beating if you are unsure. If it is over beaten, it cannot be used. However, this is perfect when a heavy chocolate ganache would be overpowering. As with many things in baking and pastry, it just takes getting used to. Continue reading