Has Anyone Attempted This Martha Stewart Cake?

Decorating By ShortcakesSweets Updated 14 Jun 2009 , 11:23am by gscout73

ShortcakesSweets Posted 13 Jun 2009 , 12:18am
post #1 of 20

If so any tips on assembling/attaching truffles?
Also the dreaded................how much would you charge?

http://www.marthastewartweddings.com/recipe/chocolate-cakes-truffle-cake?rsc=taxonomylist-b_cakes_chocolate&lnc=820477c119b1d110VgnVCM1000003d370a0aRCRD

19 replies
leah_s Posted 13 Jun 2009 , 12:26am
post #2 of 20

From the directions it appears the cake is assembled int he usual way, iced in ganache. The truffles are cut in half and then pressed into the ganache.

I'd chanrge $1 per truffle and probably $3.50 per serving for the cake part.

LKing12 Posted 13 Jun 2009 , 12:27am
post #3 of 20

Looks to me like the recipe links and directions are posted below the picture. It would cost more than cupcakes!

madgeowens Posted 13 Jun 2009 , 12:32am
post #4 of 20

Who would want that? Yikes

Ruth0209 Posted 13 Jun 2009 , 12:38am
post #5 of 20
Quote:
Originally Posted by madgeowens

Who would want that? Yikes




ME, ME, me, me, me. Are you kidding? That looks incredibly delicious and original to me. I'd love it.

sari66 Posted 13 Jun 2009 , 12:43am
post #6 of 20

I'd charge like Leahs... it looks yummy icon_smile.gif

weirkd Posted 13 Jun 2009 , 12:46am
post #7 of 20

I just cant imagine making that thing. Even the croche buche is a PITA!! Leave it to Martha to find something that takes just as long to do if not longer! I guess when you have a crew like hers, then you can do stuff like that!

txnonnie Posted 13 Jun 2009 , 3:22am
post #8 of 20

Cook cake. Lots of chocolate...yum. I think I would want a more stable cake plate to put that on.

ShortcakesSweets Posted 13 Jun 2009 , 3:53am
post #9 of 20

Yeah, I read the directions, but haven't attempted anything like that...so was just a bit nervous. I'll do a small practice cake beforehand to make sure.
It's a rather odd situation.......the bride is having a "traditional" wedding cake donated by a family member. But the bride prefers a more modern look and wants this cake also. Not sure if she is intending for this to be the "grooms cake." She has a Willow Tree topper she wants on top.

mom2spunkynbug Posted 13 Jun 2009 , 4:01am
post #10 of 20

What a cool cake! Looks yummy! I love Martha! icon_biggrin.gif I would probably charge almost $600 for something like that!

Ruth0209 Posted 13 Jun 2009 , 4:02am
post #11 of 20

I think the truffles will support each other as you stack them up. Plus, if they're cut in half they'll stick to the icing on the cake. I don't think it'll be hard to keep them on the cake.

madgeowens Posted 13 Jun 2009 , 4:26am
post #12 of 20

Got milk.............comes to mind

__Jamie__ Posted 13 Jun 2009 , 4:32am
post #13 of 20

I think that is so cool...and hardly any work at all, really. Keep the truffles very chilled, near frozen actually, for a nice clean cut...stick em' on...bing bang done!

DeeDelightful Posted 13 Jun 2009 , 4:54am
post #14 of 20
Quote:
Originally Posted by madgeowens

Got milk.............comes to mind


. Ooohh yeah. I agree!!

CakeRN Posted 13 Jun 2009 , 4:55am
post #15 of 20

cake does look yummy....i would put some red roses or red flowers of some sort on it...looks rather plain to me...but yummy..

Rylan Posted 13 Jun 2009 , 5:10pm
post #16 of 20

[quote="madgeowens"]Who would want that? Yikes[/quote

I want it. The cake looks very chic.

crisseyann Posted 13 Jun 2009 , 5:19pm
post #17 of 20

I'd take that cake in a heartbeat! Looks and sounds delicious. icon_biggrin.gif

playingwithsugar Posted 13 Jun 2009 , 5:22pm
post #18 of 20
Quote:
Originally Posted by leahs

I'd charge $1 per truffle and probably $3.50 per serving for the cake part.




leahs -

Would that be for the whole truffle, and then cut it in half, or for each half truffle?

If those truffles are as big as I am estimating (same size as a mini cream puff), they are going 3-4 bucks here, and even more in NYC.

And what brand of chocolate do you use for your truffles? I'm currently using Guittard. I love working with it, but I have to buy a huge box to make it worth my while ordering.

Theresa icon_smile.gif

merrywood Posted 14 Jun 2009 , 9:20am
post #19 of 20

This would be a booger to cut. I envision cocoa powder flying everywhere!

gscout73 Posted 14 Jun 2009 , 11:23am
post #20 of 20
Quote:
Originally Posted by merrywood

This would be a booger to cut. I envision cocoa powder flying everywhere!




And those half balls rolling off..... does look like a PITA to make... it surely must have taken a crew. I cannot immagine Martha standing/sitting in one spot rolling each of those balls, coating, cutting and sticking them, one at a time, on each of those tiers.. Those are a lot of tears. I mean tiers... no, I see her calling from her blackberry asking if they are done so she can come down for the photo shoot.

I admire anyone who makes this cake...I know I certainly don't have what it takes.I could do one tier, but not all that.. good luck thumbs_up.gif

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