I am wanting to do a French Chocolate cake and a French Vanilla cake for my tiered wedding cake. If I mix any of the BC Chocolate cake mixes ( was thinking Butter Recipe Yellow or maybe German Chocolate ) with the French Vanilla cake mix ( 1:1 ratio ), would it result with a French Chocolate cake?
Also, I am looking to use Smucker's Simply Fruit preserves as a filling for both, preferably different ones for each. Here is the list of their offerings that I like:
- Seedless Red Raspberry
- Seedless Strawberry
- Cherry (regular preserves)
- Pineapple (regular preserves)
- Peach-Mango Preserves (regular preserves)
What ones would go good with those types of cakes? For the outside of both I am wanting to tint BC's Homestyle White Frosting a medium ivory and rose pink to do lines of spiral roses on the sides, with the top being ivory fondant with lace imprint and royal icing ivory and pink roses.
As far as I know, a French chocolate cake is a very dark, very dense cake. I do not think that using a boxed mix will give you these results. Boxed mixes usually bake up very springy and full of air holes.
Also, I would not use that tub frosting for decorating. It is too gooey. Why not whip up a batch of buttercream, which is stiffer and will make your lines of spiral roses sharper?
This is my suggestion but maybe there is someone out there that can assist you better.
I wasn't talking about the tub kind. This is a hard-to-find boxed frosting that I've heard tastes like homemade and not oily at all.
As for the cake,
I was thinking maybe just doing German Chocolate with the bottom (10 inch layer) being French Vanilla. I had also thought about fruit jam as a filling for both cakes. I don't like pecans or coconut, are there any other flavors that would be good?
You could use the WASC method for the cake , it would give you a more dense cake. Just use chocolate mix. As for the frosting, i've never heard of it.