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Best Recipe Wedding Cake

Recipe wedding cake is an elegant, dark chocolate creation. In my family, wedding cakes are inevitably fruitcakes, but if chocolate is your preference, you won't go wrong with this wonderful recipe.

So, there's a wedding approaching! I offer you a traditional Irish marriage blessing:

"May God be with you and bless you. May you see your children's children, May you be poor in misfortune, Rich in blessings. May you know nothing but happiness from this day forward."

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This wedding cake recipe includes a recipe for chocolate icing, as well as instructions for making the chocolate roses and chocolate leaves that are used for decoration.

For other ideas for your recipe wedding cake, check out the Wilton cake pans, other cake pans, cake decorating kits and miscellaneous bakeware supplies at this link.

Tip: Bake recipe wedding cake well in advance, and freeze for up to a month. Decorate the cake while frozen. Once iced, the cake can be refrigerated for two days. This is a large recipe wedding cake; check in advance to ensure the finished cake will fit into your refrigerator.

Tip #2: A wedding cake is easier to decorate if you place it on a product like the Wilton Tilt N Turn Ultra Cake Turntable The non-tilting turntables are more economical, but the tilting variety goes a long way to simplify your task and to ensure the best results.

Recipe Wedding Cake #1

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 discard.


Lenox Wedding Promises Fine China Cake Knife
This knife adds a touch of elegance to your cake cutting ceremony.

Waterford Cake Knife & Server Set
Made in Ireland and introduced to Waterford's Wedding Heirloom collection in 2005.

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