make your own chocolate wedding cake
It's interesting:"At a time of the year when so much of the life around us is being born and renewed, how appropriate it is that we have gathered on this day to witness Paul and Linda begin their new journey as husband and wife. Spring truly is the season of hope and love, and a great symbol of new beginnings...and I could not imagine a better time to plan such a very special event. For the rest of our lives, I don't believe anyone here could ever think of Spring time without having great memories of today and thinking wonderful and loving thoughts about the two of you."
Making your own wedding cake provides you with a cost-friendly alternative to expensive bakery cakes. It also allows you the ability to express your own creativity. A delicious spin-off of the traditional white or lemon wedding cakes, chocolate gives you a decadent, rich flavor and a beautiful base to create a stunning cake for your wedding day.
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Things You'll Need
- 36 ozs. of boxed chocolate cake mix
- 2 sticks of butter
- 2 cups of buttermilk
- 3 egg whites
- 2 pounds mini marshmallows
- 4 tbsp. water
- 1 oz. food dye
- 2 cups confectioners sugar
- 2 cups chocolate mousse
- 20 ozs. chocolate frosting
- Frosting spatula
- 2 large glass mixing bowls
- Double boiler
- 4 cake pans (9 x 9 circles)
- Large platter (or cake base)
- Tall glass (4 1/2 inch diameter mouth)
- Waxed paper sheet (12 x 12 inches)
- Heart-shaped cookie cutter
Instructions
Cake Preparation
1
Combine the cake mix, softened butter and buttermilk in a large glass mixing bowl. Add in the egg whites and beat the mixture on high for about two minutes.
2
Fill each of the four cake pans about 3/4 of the way full with the chocolate cake batter.
3
Bake each cake at 350 degrees F for about 30 minutes, or until a toothpick inserted into the middle comes out clean.
4
Sit the cakes to the side to cool. Let them cool to room temperature for about 40 minutes.
5
Slide a cake out of the pan onto the serving platter. Ice it liberally with the chocolate frosting. Layer a second cake on top of the other and frost it as well. Place another cake on a separate plate, repeating this step until you have two frosted layered cakes.
6
Place a wide-brimmed drinking glass, 4 1/2 inches in diameter, upside-down on the center top of one of the layered cakes. Twist softly and push down firmly until the brim of the glass touches the plate beneath the cake. Remove the glass carefully with the plug of cake still inside of it. Repeat this step with a second glass on the other cake. Discard the cake that fills the glasses once you pull them from the cakes. This leaves a bored out center in each cake for filling.
7
Pour a cup of chocolate mousse into the bored out center of each cake. Place the cakes in the freezer and let them freeze completely for about four to six hours.
Fondant & Decoration
8
Fill the bottom reservoir of the double boiler with water. Put the mini marshmallows in the top reservoir. Place the boiler on the stove on low heat.
9
Melt the marshmallows slowly, adding the water and the food coloring to the melting mixture. Choose any shade of food coloring to tint the marshmallow fondant.
10
Dump about 1 1/2 cups of confectioners sugar into the melting, colored marshmallow cream. Turn off the stove and quickly mix the contents with a spoon.
11
Pour about 1/2 cup of powdered sugar on a clean surface. Immediately dump the warmed, melted marshmallow cream on the powdered sugar. Knead the marshmallow mound until you form a large, soft ball. Roll it out completely flat with a rolling pin, and cut out several hearts. Place the hearts on a sheet of waxed paper.
12
Ball the remaining fondant up and roll it out into a flat sheet again. Cut several small strips measuring about 9 inches long from the sheet of fondant and place them on the sheet of waxed paper.
13
Remove the cakes from the freezer. Remove one of the entire layered frozen cakes from the base, and place it directly on top of the other. This creates a tall, four-layered chocolate cake. Arrange the cakes to where they rest evenly on top of one another.
14
Place the colored fondant hearts on top of the cake, concealing the mousse-filled hole. Scatter some of the fondant hearts around the sides of the cake as well. They will stick to the icing.
15
Wrap the long strips of fondant around the bottom layer of the cake. This creates a textured, ribbon effect.
Tips &- Warnings
An ounce of color to 2 lbs. of marshmallows creates a pastel tone of any color you choose. Add another ounce for a bolder, more vibrant color.
Grease your hands liberally with shortening when working with fondant to protect them from the dye and to keep the fondant workable.
Use different cookie-cutter shapes to create your own memorable cake design.
Tags: about minutes, chocolate cake, each cake, wedding cake, bored centerSource: www.ehow.com
