Has Anyone Attempted This Martha Stewart Cake?

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

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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
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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.

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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!

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

Who would want that? Yikes

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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.

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

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

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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!

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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.

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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.

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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!

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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.

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

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

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__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!

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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!!

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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..

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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.

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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

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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

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

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

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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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