Tuesday, 19 March 2013

Chocolate Wedding Cake

My Sister in Law was kind enough to ask me to make her Wedding Cake for this weekend.  I have created a 2 tier Chocolate Mudd Cake with Ivory Roses and Purple Hydrangea.

I used Wiltons recipe for Chocolate Fondant and was pleased with the results.  Allbeit I did find it much harder to roll out, but the end result looked and tasted lovely.

I used my new Blossom Art Hydrangea cutter to make the lovely little hydrangeas and add purple accents around my Ivory gumpaste roses.

 I also experimented with Gelatin Butterflies for the first time.  I used the PME Butterfly Cutters and "painted" a thin layer of gelatin directly onto the cutter.  After a couple of hours I peeled the gelatin off and placed in a folded piece of cardboard to dry completely in the folded butterfly shape.  It was surprisingly easy to work with.  I thought the gelatin would be very delicate and break easily but it was very much the opposite.  It peels very easily from the cutter without breaking and dries very stable and hard. 

My Chocolate Mudd Cake recipe is the bomb if I do say so myself.  It has a dense rich texture and is almost like a Chocolate Brownie.  Perfect for any chocolate lover and the perfect consistency for a wedding cake.  

Chocolate Mudd Cake

250g unsalted butter
250g chopped dark chocolate
1 packet instant cappuccino
175ml hot water
150g plain flour
60g cocoa powder
1/2 teaspoon biocarbonate of soda
1/4 teaspoon salt
450g caster sugar
4 eggs
2 tablespoons vegetable oil
125ml sourcream


Heat oven to 170C / 350F / Gas Mark 4

Place butter, chopped dark chocolate, instant cappuccino and hot water in a sauce pan and stir on medium heat until smooth.

Mix plain flour, cocoa powder, biocarbonate of soda, salt and sugar in a large mixing bowl and sieve together.

Mix eggs, oil and sourcream together in a seperate bowl. 

Make a well in the centre of your flour mixture and pour in chocolate mixture and egg mixture.  Stir together until well blended. 

Pour into prepared tin and until cake tester comes out clean when inserted into the centre, approximately 1 hour. 

Recipe makes 1 9inch Round. 


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