Trial version 1.0 of the wedding cake. Result - FAIL! Cake wise it was delicious but decoration wise - definitely a FAIL. First mistake - not having enough buttercream frosting to cover the cake. Second mistake - not having enough fondant to cover the cake.
It does look pretty though when you slice it and have a slice view. In general, from the top view it looks okay but from the sides, just plain hideous. I suppose the top wouldn't matter too much cause I'll be covering it with fresh flowers.
I don't really like the taste of fondant. I used the already made one. It tastes not really like food, more like plastic actually. I'll definitely need a thicker layer of frosting between the cake layers.
The chocolate layer cake is from Martha Stewart (minus the frosting). Really easy recipe and it's baked in one 8 inch baking tin. The cake was too dense and heavy for my liking though. The vanilla layers were from my previous post on vanilla cupcakes. Minus the lemon zest simply because I had no lemons. I'll probably use the vanilla cupcake recipe for the chocolate layer and just add a few tablespoons of cocoa powder.
Or maybe try out a whole different recipe for all the layers because the vanilla layer did shrink from the sides and wasn't too straight.
Easy chocolate cake from Martha Stewart
makes one 8 inch cake
6 oz butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
3/4 cup cocoa powder
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1. Preheat oven to 180 C. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside (I didn't bother with this. I just buttered the pan, didn't even line it with baking paper and had no problems removing the cake).
2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
3. Spread batter into prepared pan. Tap pan firmly on counter top several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. (mine took 38 minutes to bake). Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up).
I don't really like the taste of fondant. I used the already made one. It tastes not really like food, more like plastic actually. I'll definitely need a thicker layer of frosting between the cake layers.The chocolate layer cake is from Martha Stewart (minus the frosting). Really easy recipe and it's baked in one 8 inch baking tin. The cake was too dense and heavy for my liking though. The vanilla layers were from my previous post on vanilla cupcakes. Minus the lemon zest simply because I had no lemons. I'll probably use the vanilla cupcake recipe for the chocolate layer and just add a few tablespoons of cocoa powder.
Or maybe try out a whole different recipe for all the layers because the vanilla layer did shrink from the sides and wasn't too straight.
Easy chocolate cake from Martha Stewart
makes one 8 inch cake
6 oz butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
3/4 cup cocoa powder
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1. Preheat oven to 180 C. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside (I didn't bother with this. I just buttered the pan, didn't even line it with baking paper and had no problems removing the cake).
2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
3. Spread batter into prepared pan. Tap pan firmly on counter top several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. (mine took 38 minutes to bake). Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up).
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Interesting post. Thanks for sharing the recipe. I will surely try this out.
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