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Chocolate Grooms Cake covered with ganache and pecans. Topped with the "W" initial.
Chocolate And Raspberries
White Chocolate Ganache
Square Chocolate Wedding Cake With Strawberries
OMG, that looks amazingly delicious! great job.
you just made me hungry. WOW :lol: :lol: :lol:
Awesome!!! Love this cake!!!! Beautiful!
great job on the W
Decedant....just the way I like 'em
Awesome!! You did a great job on the monogram too! :D
Very Nice! I need a fork :lol:
Love the look, nice job!!
Love this cake! Can I ask what recipe for the chocolate icing and how did you make the "W"? Thanks!!!
Icing is wilton buttercream. I printed the "W" in MS word, the font is called French Script MT. I had to enlarge it on the printer. I put it under a piece of wax paper. I melted candy melts & put them in a frosting bag. I used tip 1 to outline the "W" then I filled it in with a larger tip, maybe, 6 or 7. Once it was solid & dry, I carefully peeled it off the wax paper & put it on the cake. It took some practice!
How smart of you!!! Is that the wilton buttercream with cocoa added to make chocolate? It looks so smooth!!!
This looks beautiful and delicious! Great cake.
You've made me hungry for this cake! Terrific job!
great looking cake.
I love it! You did an excellent job on this cake. I have ever used the ganache before. Do you make it or buy it ? It just added to the cake.
Hope the wedding cake was pretty because I bet everyone is going to want a piece of this!
Beautiful and delicious looking cake. What size pan did you use?
Wow1 Thanks, all! It is a 10" pan. I made the wedding cake too. It was a simple cake (second wedding). A 12" white cake with cornelli lace and gumpaste flowers. Pretty, but this was more dramatic. Yes, Wilton BC with the coacoa powder.
Ganache is easy to make & so delicious. It is just whipping cream & chocolate. I use a good quality semi-sweet chocolate for better taste. The ratio I used was 6 oz choc & 4 oz cream, but you can vary it for differing thickness. You boil the cream and then pour it over your chocolate. Stir until melted. Pour carefully onto your cake. Spread on the top with a spatula & then I bag the ganace in an icing bag without a tip and make the drips using that - not as messy.