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