Hello out there! It has been a little while since I last blogged and I have missed it! I also can’t believe it is almost August. Time is seriously flying by!
Before I get into this GORGEOUS Modern Wedding Cake, let me give you the 411 on what’s been going on!
So what have I been up to? Well, if you follow me on Instagram, you already know that I started working with Ashley Holt, the owner at Sugar Monster Sweets and it has been such an amazing experience so far. I am so grateful to be a part of the team and most importantly to learn everything I possibly can from Ashley. She is so talented and I appreciate that she trusts me as a baker and decorator. Believe me, I was so nervous since this was my first time working in a professional kitchen. I had no idea what to expect but I have to say that Ashley’s constant encouragement makes me believe in myself a little bit more each day. It’s all a learning process and I’m loving every single minute of it!
Now, let’s talk about this Modern Wedding Cake! My friend and hairstylist Tatyana married the love of her life over the weekend and I gifted her the wedding cake. She absolutely loved the modern approach of my brother’s cake so I decided to go that route. Here’s a snap of it again!This was going to be a challenge to top this one! Tatyana gave me complete creative freedom to style the cake however I wanted and the only thing she requested was a chocolate cake.
Since this was going to be a single tiered cake, I baked off 4 8 inch round layers of my favorite chocolate cake recipe and made a big batch of dark chocolate ganache. Since it’s summer, I figured I go the ganache route since it holds up so much better in the heat and add the buttercream over the ganache to make it feel more like a wedding cake. It also just so happened that her wedding day was going to be on the hottest day of the year. With the odds against me, I took every precaution to make sure the cake was structurally sound so that it stayed intact!
After layering the cake, adding dowels, covering it in ganache and a bit of buttercream, I was left with this awesome tier ready to be decorated!What a beauty! I love the distressed look and the bits of chocolate peeking through!
I bought this awesome silver topper for the cake and thought I should use some edible silver leaf and pearls to line the bottom of the tier and gradually let them fade. I also knew I wanted to add a chocolate drip so I decided to only add it to one side of the cake. Here’s a close up.And the big reveal!I know I always say that something is my favorite and this cake is no exception! What I love about creating a modern wedding cake is that every design choice is a commitment. You can’t just erase anything once you get started and I think that is the most challenging part. There is also something so perfect about the imperfections which lends to each cake being so unique. This trend is becoming my obsession!
- 2 cups of flour
- 3⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup hot coffee
- 1 cup of whole milk at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 24 ounces of 72% dark chocolate, chopped
- 2 cups of heavy cream
- 2 tablespoons of light corn syrup
- 1/4 teaspoon of salt
- 1 cup of butter at room temperature
- 5 cups of powdered sugar
- 2 tablespoons of heavy cream
- 1 tablespoon of vanilla bean paste
- 1/4 teaspoon of salt
- Make the ganache first by adding the chopped chocolate to a large bowl. Heat the heavy cream until it reaches a slight boil. Pour the cream over the chocolate and let it sit until the chocolate is melted. Add the corn syrup and salt and whisk until the ganache is thick and smooth. Set aside to cool until thick and spreadable.
- *To make the buttercream, add 1 cup of butter to your stand mixer and cream on medium speed. Sift the powdered sugar and salt into a large bowl. Turn your mixer to low and slowly add spoonfuls of the sugar mixture to the butter being sure to scrape the bowl a few times to incorporate the sugar. Add the heavy cream and vanilla bean paste and mix on medium until smooth and creamy. Set aside.
- **For the cake, preheat the oven to 325 F degrees and line and spray 4 8 inch round cake pans. Set aside. In a large bowl, add the flour, cocoa, baking powder, baking soda, salt and sugar and whisk to combine. In a separate bowl add the eggs, milk, oil and vanilla extract and whisk to combine. Pour the wet ingredients into the dry and slowly mix together until smooth. Slowly add the hot coffee and mix until combined. Divide the batter into the 4 pans and bake for 35-40 minutes until a toothpick comes out clean. Cool completely before assembling.
- *This buttercream is not very thick due to less sugar. If it is too runny add more powdered sugar.
- **The cake batter will be runny.
Congratulations again Tatyana and Erik! Here’s to a lifetime of happiness!
Till next time!