Recipe For A Chocolate Wedding Cake

Baking By mrmajeika Updated 26 Feb 2017 , 12:26am by -K8memphis

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mrmajeika Posted 31 Jan 2017 , 1:15pm
post #1 of 44

I am making a wedding cake for a family wedding. I have never attempted one before. I am doing three tiers and want to do a chocolate cake with maybe three different flavours or different fillings. I have a chocolate cake recipe that I make in an 8 inch round tin but the biggest tier is 12 inch square. How do I upscale the quantities? Also I am not sure about what frosting to use. She doesn't really like the standard buttercream made with butter and confectioners sugar. I'm worried about making a ganache as it will then need to be refrigerated? Any ideas on good frostings that can be made different flavors?

 

43 replies
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yortma Posted 31 Jan 2017 , 4:50pm
post #2 of 44

An 8" round pan is 50.25 square inches.  a 12" square is 144  sq inches.  So triple your recipe for a single 8" round.  Since the 12" square is just under 3 times the area of the 8" round,  the 12" square layer will be just slightly taller.  If your recipe makes 2 8" cakes, then of course just make it 1.5 times to fill one 12" square pan.    If your recipe is for 2 8" rounds you could still triple it and make 2 12" squares at the same time if you need them and have 2 12" pans (and if you have a huge mixer).   HTH  

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Siftandwisk2 Posted 31 Jan 2017 , 7:09pm
post #3 of 44

More information is needed to help with scaling your recipe.

1. How many layers does your 8" round cake recipe make?

2. What shape and sizes pans are you planning to use for EACH of the 3 wedding cake tiers?

3. How many layers per tier?

4. Is your recipe by volume or weight?  If it's weight, scaling is a lot easier and far more accurate.  If by volume, very in accurate, so you will need to be careful in the conversion as an imbalance in the ratios can be detrimental to the cake.


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mrmajeika Posted 1 Feb 2017 , 8:51am
post #4 of 44

Siftandwisk2 the recipe I have yields 3 8 inch cakes. The bottom tier is a 10 inch square not 12 inch as I previously stated. The middle tier is an 8 inch square and the top tier is heart shaped and is 6 inch. I guess each tier I will probably make in to 2 layers. The recipe is in volume measurements. I have another more basic cake recipe that I have used which is nice and is in weight measurements. I like the first one as it uses buttermilk but the other recipe I have will probably be OK. Unless you have recommendations for a good recipe?

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-K8memphis Posted 1 Feb 2017 , 1:11pm
post #5 of 44

any recipe that is not carefully measured by whatever method can come out flooey -- i use both weights and cups measure -- it's no big deal -- you can use a gallon jug to measure out 16 cups at a time for extra large 60 quart size loads which i don't think you're after :)  i think a good baker should be able to use many/all different methods --

my thought for you is to use your favorite cake recipe that you like and are already comfortable with -- use whatever measuring method you are good with -- this isn't necessarily the time to branch out and use all new recipes --

for example you might want to try a swiss meringue icing and that's a generous learning curve in itself or maybe a french buttercream, aka emerald, aka cooked flour icing which is much easier incredibly delicious and smooths like glass -- it's the french buttercream without any eggs -- and ganache does not have to be fridged -- 

http://www.wilton.com/french-buttercream-icing/WLRECIP-181.html

i have provided hundreds of thousands of servings with this handy chart -- it is loaded with invaluable information:

http://www.wilton.com/wedding-cake-guide/cms-wedding-cake-data.html

and there are tons of swiss meringue recipes 

best to you


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mrmajeika Posted 1 Feb 2017 , 3:03pm
post #6 of 44

Thanks for that. I am covering the outside of the cake with milk and white chocolate cigarellos so I need a frosting that these will stick to. I think I have made Swiss meringue buttercream before. Is that easily adaptable with different flavours?

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yortma Posted 1 Feb 2017 , 4:10pm
post #7 of 44

Yes!  It is very adaptable to practically any flavor. It mixes beautifully with liqueurs, extracts, curds and cooled melted chocolates. Great choice! 

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Siftandwisk2 Posted 1 Feb 2017 , 7:38pm
post #8 of 44

Mrmajeika

You will need to increase the recipe by a minimum of 2 1/2.  


Your recipe makes three 8" round cake layers

One 8" round cake pan = 50.24" of area

Three 8" round cake pans = 150.72" of area


Cake you want to bake from the recipe:

Two 6" heart layers = 56.52" of area

Two 8" square layers = 128" of area

Two 10" square layers = 200" of area

Total area: 356.52" of area


Below is a break down by tier.

One 10" x 10" square cake pans = 100" of area

Two 10" x 10" square cake pans = 200" of area

To bake two 10" x 10" square cake layers, increase the recipe by 1/3.


One 8" x 8" square cake pan = 64" of area

Two 8" x 8" square cakes pans = 128" of area

To bake two 8" x 8" square cake layers, you do not need to adjust the three 8" round cake layer recipe.


One 6" Heart* cake pan = 28.26" of area

Two 6" Heart cake pans = 56.52 of area

To bake two 6" Heart layers, decrease the recipe by 2/3.

*different manufacturers have different batter capacity for novelty shaped pans (e.g., Fat Daddio's heart pan is larger than Wilton).  However, since I don't know the capacity of your pan, and the capacity of a heart shaped pan is slightly less than a 6" round for both manufacturers, I calculated the batter based on a 6' round.  

Since you prefer the recipe that's in volume, I would mix and bake separate batches.  For example, mix a 1.5 batch and bake the 10" layers; the mix a second 1.5 batch and bake the 8" layers and hearts if you have a double oven setup. If you only have a single oven, then mix and bake the 8" layers and hearts separately. 

Regarding flavor combinations: flavor is so personal.  Since chocolate is so rich, I like to keep fillings on the lighter-side: orange or lemon; mocha; hazelnut or macadamia nuts.  Given the heavy white chocolate application you anticipate using on the cake, I'd lean toward flavors that pair well with white chocolate.  Keep in mind that white chocolate can be very sweet. 

Regarding type of frosting, the environmental conditions will be a key factor, as well as the amount of time the cake is on display.  Buttercream is best in a cooler, drier environment.  And real buttercream (Swiss meringue, Italian, mousseline) are far superior in flavor to the powdered sugar American icing.  Ganache can be unrefrigerated for up to two days.  Ganache can handle warmer conditions, but there are color limitations.  Just make sure you make the correct ganache for the application.

I'd recommend some restraint with flavored frosting.  You are considering 3 filling flavors; chocolate cake base; a heavy white chocolate covering.  That's already overwhelming.  The success of a flavor profile is balance.  

Quote by @mrmajeika on 10 hours ago

Siftandwisk2 the recipe I have yields 3 8 inch cakes. The bottom tier is a 10 inch square not 12 inch as I previously stated. The middle tier is an 8 inch square and the top tier is heart shaped and is 6 inch. I guess each tier I will probably make in to 2 layers. The recipe is in volume measurements. I have another more basic cake recipe that I have used which is nice and is in weight measurements. I like the first one as it uses buttermilk but the other recipe I have will probably be OK. Unless you have recommendations for a good recipe?


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mrmajeika Posted 8 Feb 2017 , 10:27am
post #9 of 44

I was going to do a different flavour for each tier but thinking about it I think one flavour will be fine as it is only a small wedding party so the bottom tier will serve most people. I'm struggling to decide what to fill the cake with. I was thinking maybe a salted caramel filling and then topped with chocolate ganache? Where can I find a good recipe for the filling?

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Jeff_Arnett Posted 8 Feb 2017 , 2:33pm
post #10 of 44

An easy way to upscale a recipe is this....

Look at the pan size you normally use for a recipe.  

Let's say for instance your recipe make 2 - 8 inch layers.  You want to upscale to make 12 inch layers.

Fill the 8 inch pan with water, then pour it into the 12 inch pan.  Repeat this until the 12 inch pan is full.  

How many 8 in pans of water were required to fill the 12 inch pan?  Multiply your recipe ingredients with this number.

For instance, let's say it took 2 1/2  8 inch pans full of water to fill the 12 inch pan.  Multiply the recipe ingredients by 2 1/2 times.

There are lots of programs/apps you can google for recipe multipliers where you just type in the ingredient list then how many times you want to increase or decrease it....


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Jeff_Arnett Posted 8 Feb 2017 , 2:36pm
post #11 of 44

Ganache is pretty easy...I use 2 cups of semi sweet chocolate per 1 cup heavy cream.  I usually add a couple tablespoons corn syrup too!

For a switch, us Dulce de Leche for the caramel filling...you can even by it premade in cans if you don't want to make your own...look for it in the sweentened condensed milk section or the Hispanic foods section of the supermarket. You can sprinkle on some coarse sea salt too if desired.

Raspberry filling also pairs well with chocolate too.

Cheesecake filling is good too!


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mrmajeika Posted 8 Feb 2017 , 3:46pm
post #12 of 44

I can't say I'm a big fan of the premade cans of dulce de leche. I'm in th UK and the one I have used before is carnation caramel and I don't like the flavour so much. I was thinking to make a Swiss meringue buttercream which I've  never made before but heard it is good and flavour it with bought jars of salted caramel sauce. Would this work? Where can I find a good recipe for the buttercream?

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Jeff_Arnett Posted 8 Feb 2017 , 5:43pm
post #13 of 44

You can always make your own by boiling cans of sweetened condensed milk a couple hours.  I usually get Nestle brand here in the US. 

You can add caramel to swiss meringue too....

As for a Swiss Meringue buttercream recipe, there's pretty common.  I make mine using this simple ratio:  1 large egg white, 1 cup sugar, 1 stick (4 ounces) butter and 1 teaspoon vanilla.  You can scale this up to make as much or as little as you want...I usually scale it to 4 of everything.

Bring the butter to room temperature and cut into piece.  Combine the egg whites and sugar in the top of a double boiler set up...I just place my stand mixer bowl over a pan of simmering water...make sure it doesn't touch the bottom the bowl.  He the mixture to about 160 Fahrenheit, whisking often...mixture should be quite warm when touched and the sugar dissolved completely.

Place the bowl on the mixer and whip with the whisk attachment until mixture forms stiff peaks and is cool...you can't over mix this!  

Switch to the paddle attachment and start adding the butter a piece at a time and mix to combine.

At some point the mixture will likely curdle and separate...just keep mixing...it will eventually emulsify and become smooth.

You can add fruit purees, sauces like caramel, liqueurs, etc. as flavoring agents.


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mrmajeika Posted 8 Feb 2017 , 8:51pm
post #14 of 44

Thanks for that Jeff. So I'm thinking of making Swiss buttercream with salted caramel and then cover the cakes with ganache. One issue I have is that the cake is going to be eaten on a Sunday but as the wedding is out of town I am going to have to make the cake on the previous thurs night. I will frost it then too. Will it stay fresh from thurs to Sunday?

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Jeff_Arnett Posted 9 Feb 2017 , 12:33pm
post #15 of 44

Of course a lot depends on the cake itself, but that's a bit long to store a cake...could you possibly freeze it a few days in between?

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mrmajeika Posted 9 Feb 2017 , 3:24pm
post #16 of 44

I could freeze the cake but I will need time to decorate and put it together. Could I freeze it with the filling and ganache on it?

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-K8memphis Posted 9 Feb 2017 , 8:36pm
post #17 of 44

probably but you really need to test it with your equipment and products and ingredients and all -- see how it thaws out for you -- make sure you don't have aromatic spaghetti/lasagna or any leftovers, or stinky cheese in the fridge/freezer that will influence the buttercream -- seal your cakes up well -- I always say wrap them like mummies --


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mrmajeika Posted 10 Feb 2017 , 1:30pm
post #18 of 44

I'm going to do a tester bottom tier anyway so I will freeze it and see how it comes out. does ganache generally freeze well?

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-K8memphis Posted 11 Feb 2017 , 3:03pm
post #19 of 44

idk -- ganache might bloom -- where the fat makes the surface of the ganache look cloudly but there's no loss of quality --- it's just a potential reaction of the different temperatures the fat in the chocolate  will be going through --

i can't remember freezing ganache -- i've fridged it but not frozen it -- 

since you will be covering with fondant you'll be fine though -- the testing is key -- you want to be sure nothing weeps, like the caramel mixture and just taking in everything including the textures -- also i'd recommend keeping one slice unfrozen -- or use scraps or whatever -- but you want to compare back to it -- i guess they call it a control  sample --

and i mean you could test a blob of ganache on a plate first -- if that passes check then do a slice of the cake or the whole cake or whatever -- but be efficient on your testing -- you don't have to sacrifice an entire tier necessarily -- 

and i'd love to hear your results

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mrmajeika Posted 11 Feb 2017 , 4:05pm
post #20 of 44

I'm not covering it in fondant just gonna be ganache. Is that going to work? I could make the cakes and freeze them and then frost them the day before. How long does ganache and buttercream keep for?

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-K8memphis Posted 11 Feb 2017 , 4:25pm
post #21 of 44

sure that will work -- ganache the day before sounds real good -- still i would test in & out the fridge well in advance of the day -- i'm not positive about the need to keep the caramel filling fridged so i would err on the side of safety and keep it chilled because i always fridge all my cakes anyway --

i think ganached cake comes out of the fridge good -- it will sweat a bit -- but don't  touch it and it should be fine -- testing gives you a confidence that me yapping about it can't provide -- :)

i always freeze mine -- i set up the entire tier with the fillings --no outside icing --  wrap them like mummies -- a lot of people leave the wrappings on while thawing -- i remove mine immediately and brush off any frosty bits so no stray odors in that can permeate the cake -- other peeps say the condensation goes on the outside of the wrappings but idk -- i think it all melted into the cake and you can't tell by the time it's all defrosted -- but whatever -- it's your choice -- always -- there's not really a wrong way -- 

then for ganaching you would want them close to room temp so it doesn't  set up too quick on you --

i hope we get pictures/feedback/more questions :)

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mrmajeika Posted 11 Feb 2017 , 5:02pm
post #22 of 44

Great thanks for that. Regarding assembling the cake I will use rods for support but is there anything else that needs to be put in between the cake tiers? How are wedding cakes normally cut up? The bottom tier will serve all the guests but information you remove the tier above won't it pull off a load of the ganache from the bottom tier with it? 

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mrmajeika Posted 13 Feb 2017 , 12:21pm
post #23 of 44

Ok so I think I have got it pretty much figured out. I'm making a chocolate fudge frosting which will be used as a filling and frosting. I will also be adding a layer of caramel in the filling. I have ordered the wilton 789 cake icing tip as it looks useful will hopefully help me to get a neater finish. Would you advise to do a crumb coating first and if so what would I use?

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cakesbytamara Posted 15 Feb 2017 , 1:18am
post #24 of 44

Hi! I'm making my first wedding cake here in a couple of months. For the crumb coat, Wilton has a sort of glue spray to hold in the crumbs. I haven't used it yet, but I'm planning on it. Let us know how it turns out!

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-K8memphis Posted 15 Feb 2017 , 1:30am
post #25 of 44

oh yeah, i had a whole answer written out and i lost it -- wah wah

but i do not crumb coat routinely -- to me it's double work -- if my cake has loose crumbs i can not control it's a rare day and it's probably a red velvet but anyway -- 

but lots of peeps do crumb coat -- just use your regular icing -- but a thin layer --

just be sure your caramel will go in & out the fridge/freezer and thaw well -- if you decide to use them -- you could use the caramel as a spirally squirt on the plate or a dollop on each slice if it's too oozy to go in the cake --  

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mrmajeika Posted 15 Feb 2017 , 8:46am
post #26 of 44

Thanks I don't think I will bother doing a crumb coat although I have heard of apricot jam being used? The cake is being covered with the cigarillos so I don't think it matters. I tested out the chocolate cake recipe the other day using the tin for the biggest tier just to make sure it baked ok. Came out fine and after three days it still tasted good. I still think i will freeze it though but probably just the cake and I will fill and frost it the day before just in case the frosting doesn't freeze well. The cake is actually quite soft I'm about worried about having to slice each cake in two. Any advice? Maybe it will be easier once it has been frozen? Or will that actually be harder as it can go softer after being frozen. Is it easier to slice before I freeze it?

Also one more question. I can't decide what to put in the gaps round the edges between each tier. I don't want to use flowers as she doesn't like it so much. I was thinking maybe grated chocolate? Also would you put ribbon around the cigarillos on each tier or just leave it plain.

Many thanks 

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-K8memphis Posted 15 Feb 2017 , 11:10am
post #27 of 44

these are all great questions and you will be making other decisions that you haven't encountered yet -- 

skip the jam --

the already frozen cake will handle, and cut better -- but you could bake real short layers that would only need trimming -- and eliminate the cutting --

sure be ready to use the ribbon as a back up -- decide at the time --

i like the grated choco idea -- if you want to try it you could make some curls -- whole 'nuther learning curve -- grated is a great idea -- chocolate leaves could be made -- something small and subtle like chocolate grapes, vines, leaves -- the cigarello's are cool but they are a blank canvas looking for a little artistic interpretation imo kwim -- so the ribbon would be cool maybe too --

or you could just pipe something like we called it snail's tails and i don't know why or how it got that name come to think of it -- but anyway -- just little connected dots --

fruit is also nice in the gaps -- or candy -- like malted milk balls or small chocolate spheres  -- 

did you test the caramel and the icing????????? and it's stickability -- so the tiers are secure??????? 

i'm sure that combination of cake/icing/filling makes a wonderful cake -- but constructing a tier cake out of it makes this  a completely different endeavor that you want to secure the results well before the day

blush

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mrmajeika Posted 15 Feb 2017 , 12:50pm
post #28 of 44

I didn't think about baking shorter layers. I only have one tin for each layer so was just going to bake a deep cake and slice it in half. You think I would be better off baking it in batches so I have two layers and don't need to cut it? The only issue i see with this is that it would be tricky getting the layers the same size. Guess I could weigh the batter.

Cake decorating is quite out of my comfort zone I'm more of a baker really so I don't want to attempt any freehand decorations that is why is thought of the cigarellos that way the icing doesn't have to be perfect. I thought a ribbon as like you say maybe it will look a bit plain.

I baked the bottom tier and sliced it and iced it and it seemed to hold together ok. I found it a bit tricky to spread the caramel is is better to pipe it on? I have seen people do that. 

The cakes won't be stacked directly on top of each other, I was worried about the cakes sticking to the icing too much, so I have bought pillars and a separating plate that sits on the  pillars so there will be a slight gap between each tier. Thinking about it might it be difficult to put grated chocolate round the edge if there is a gap at the bottom. I haven't rally done the measurements properly so I'm not sure what the gap will be and how far the cigarellos come over the top of the cake. Maybe like you say chocolate balls or maybe truffles placed round will be better. What height should i be aiming each tier to be?

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-K8memphis Posted 15 Feb 2017 , 2:04pm
post #29 of 44

typically, cakes are 4" tall because they sit on the 6" dessert plates better but all different sizes are made -- i have my ideas about how to make a cigarello cake -- i would keep my cakes just under the height of the cigarellos but those are all your decisions -- those measurements will make or break you -- 

i mean some folks can somehow just fly through them but i work everything out in advance --

so there's just 10,000 little details and decisions --

you are planning on using dowels yes? or the pillars become the dowel that go through each cake to be the support yes?

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mrmajeika Posted 15 Feb 2017 , 3:01pm
post #30 of 44

The pillars will be acting as dowling rods. There are four that attach to the plate so that should be enough? I may have to cut them to size as I don't really want there to be a noticeable gap between each tier. 

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