Using Chocolate Cake For A Wedding Cake

Decorating By megglappa Updated 28 May 2011 , 8:56pm by jade8

megglappa Posted 28 May 2011 , 7:03am
post #1 of 11

Just wondering if anyone can help me...
I've just been commissioned to do a wedding cake (my first one) and have been asked for it to be chocolate cake. I have heard however that chocolate cake is not very good at being stacked on top of each other, is this true? and
If it is has anyone got any tips that could help me please
Thanks

xxx icon_biggrin.gif

10 replies
carmijok Posted 28 May 2011 , 3:56pm
post #2 of 11

The bakery I worked for always used the Hershey's chocolate cake recipe (with a few additions like coffee and a pinch of cinnamon) for their chocolate wedding cakes and it is very sturdy. I've used in stacked cakes with no problem.

cakegirl1973 Posted 28 May 2011 , 4:39pm
post #3 of 11

I use the Hershey recipe too, and I've stacked it many times with no problem. I do substitute sour cream for the 1 cup of milk, and it makes it a little more firm. You can stack any cake (or Jello, as IndyDebi says) as long as you have a good structural support. Another chocolate recipe that I used before I settled on the Hershey recipe was the Amazing Chocolate WASC recipe, which is also good. HTH!

soapy_hopie Posted 28 May 2011 , 4:42pm
post #4 of 11

i add an extra egg it makes it firmer

kakeladi Posted 28 May 2011 , 5:41pm
post #5 of 11

.............heard...that chocolate cake is not very good at being stacked ... is this true?...........

I baffels me as to how such MISinformation get around icon_sad.gif NO - it's NOT true!
If it were I dare say some 1/3 of all wedding cakes would not have survived. Chocolate cake is often used in wedding cakes. Haven't you watched any of the tv programs about cake? Like Cake Boss; Ultimate Cake-off etc and seen how many of them use chocolate cakes?

If you use my *original* WASC recipe using chocolate cake mix you will have a very moist, dense cake that will stack beautifully.

HamSquad Posted 28 May 2011 , 6:37pm
post #6 of 11

I have made a many of stacked chocolate cakes, wedding, anniversary and birthday. All the recipes mentioned in previous post are absolutely wonderful. I only have problems with crumb coating, keeping the chocolate crumbs from bleeding thru the frosting.

LoriMc Posted 28 May 2011 , 6:58pm
post #7 of 11

I've never had a problem stacking chocolate cake. I highly recommend reading the SPS thread on this site. You can stack anything with these plates. icon_biggrin.gif

http://cakecentral.com/cake-decorating-ftopict-603925.html

Also, my favorite chocolate cake recipe is actually not from scratch. Scratch cakes to me always dry out faster, and that can be a problem if you need to make it ahead of time which sometimes happens with wedding cakes.

Cake Doctor's Buttermilk Devil's Food Cake is (for me) the moistest, best chocolate cake around. I get raves on it. If you want the recipe, PM me!

HamSquad Posted 28 May 2011 , 7:32pm
post #8 of 11

The Cake Doctor's Buttermilk Devil's Food Cake sounds great
Ooooh, I must try that recipe. I have the book. I love the Chocolate Sour cream cupcakes recipe for cakes, real moist, great taste, dense structure for stacking. thumbs_up.gif

LindaF144a Posted 28 May 2011 , 8:34pm
post #9 of 11
Quote:
Originally Posted by megglappa

Just wondering if anyone can help me...
I've just been commissioned to do a wedding cake (my first one) and have been asked for it to be chocolate cake. I have heard however that chocolate cake is not very good at being stacked on top of each other, is this true? and
If it is has anyone got any tips that could help me please
Thanks

xxx icon_biggrin.gif




This made me laugh. Really? Why? Use the right supports and you can stack anything.

I used to say search CC, but lately you can't get past the first page of searching on here. So that won't help you. But I strongly suggest using the SPS system.

I suggest and advise you to practice with all kinds of cake recipes and flavors. It might just be me, but I find I can learn more by doing this with my recipes to see how they to work. Maybe you can make a couple of cakes to give away and then stack and unstack them before you give them away just to get the practice and see how your recipes work.

megglappa Posted 28 May 2011 , 8:49pm
post #10 of 11

Yay icon_biggrin.gif , thank you soooooo much everyone! That is a huge sigh of relief, you've have really helped me!

Thanks
xxx

jade8 Posted 28 May 2011 , 8:56pm
post #11 of 11

Soapy_Hopie
when you say you add an extra egg, is it to the hersheys or wasc recipe. i will be making a wedding cake with the hersheys recipe and always sub sour cream for the milk but i would like a cake that is a bit more firm.
thanks.

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