Hi
I will be getting married in a week and a half and being a passionate cook I want to make the wedding cake.
I have been practicing making the roses from fondant and have finally perfected that and have a great recipe for the cake but have no idea how to make a smooth chocolate finish on the cake.
A few things to note are I have to make it on the Thursday (Friday is my stag!) and the Sunday will be the day of the food, drinks and celebrations as we get married on the Monday and go straight on honeymoon. (Strange I know!)
Anyway, I just want to make sure that it can be kept in the fridge for 2 & a half days without spoiling and mostly that I can make a smooth chocolate finish. It can be icing or anything that is not too soft such as buttercream. (unless more solid?)
Can anyone suggest a recipe for this? I have seen many techniques on cake sites such as smoothing with a palette knife, patting with paper towels or rolling it out so happy to incorporate one of these if I can find a recipe.
Appreciate any help!
Scott
Are you opposed to fondant? Chocolate fondant would probably be the easiest and look the cleanest. The fondant also has the benefit of holding in the moisture. Thursday to Monday sounds like a long time to leave the cake out. Can you make the cake Thursday and the fillings/icing, freeze it, then stack, dirty ice, cover in fondant and decorate Saturday. Also most will recommend to not to put the cake in the fridge as it will dry it out, unless you are using a perishable filling.
Anyway, I hope that helps, I am sure others with more experience will chime in too.....Jenna
Chocolate fondant could be a good option, I guess I have been avoiding it as I know it has a few different ingredients which could be tricky for me. I live in Finland (have done for 7 months) and my Finnish skills are not great, guess I may have to just use google translate!
I can make the filling and decorate on the Saturday but do you think if I made the cake base on the Thursday afternoon it would keep until the Sunday without Freezing?
If I made the fondant on the Thursday will that be ok in the fridge until Saturday when i`m ready to roll it out?
Thanks!
p.s
If anyone has a good chocolate fondant recipe they recommended please feel free to drop it in..
You could make the fondant asap, it will keep well in the fridge, and should be made ahead of time. Marshmallow Fondant (MMF), is basically marshmallows and powdered sugar, here is a recipe here on CC http://cakecentral.com/recipes/2408/chocolate-marshmallow-fondant
I haven't tried it, but gets good reviews.
I usually try and freeze my cakes if possible, I find it makes them more moist. Just make sure they are wrapped really good without trapping too much air in there.
scooteruk, you could use ganache under the fondant. Here's a great tutorial.
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
And a very detailed marshmallow fondant recipe.
http://sugarsweetcakesandtreats.blogspot.com/2010/09/recipe-marshmallow-fondant-mmf.html
Fondant seems to be a good option and I always refrigerate all of my cakes including fondant and never have a problem, I just instruct to keep out aprox an hour prior to serving and everything is fine. And if they are picking up than I know it will transport alright even with a few harsh turns and bumps.
Ganache under the icing definitely seems to be a good idea! Will do.
When i was test making the fondant roses last week I used a very simple recipe by combining good quality chocolate and light corn syrup, is there a reason that people don't use this recipe to make the fondant icing for the actual cake? Consistency seemed good and tasted ok but guess there has to be another reason..
Ganache under the icing definitely seems to be a good idea! Will do.
When i was test making the fondant roses last week I used a very simple recipe by combining good quality chocolate and light corn syrup, is there a reason that people don't use this recipe to make the fondant icing for the actual cake? Consistency seemed good and tasted ok but guess there has to be another reason..
You actually made modeling chocolate (candy clay) not fondant 
Ganache under the icing definitely seems to be a good idea! Will do.
When i was test making the fondant roses last week I used a very simple recipe by combining good quality chocolate and light corn syrup, is there a reason that people don't use this recipe to make the fondant icing for the actual cake? Consistency seemed good and tasted ok but guess there has to be another reason..
That's modeling chocolate/candy clay.
This is a cake covered in what you made:
http://cakecentral.com/gallery/2053599/
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