How to Make Chocolate Petal Wedding Cake

For a less traditional wedding cake, consider chocolate. Although taste is beloved, chocolate icing and fondant are often pale, pastel overlooked. Enter our gallery a glance for a little inspiration tasty.

How to Make Chocolate Petal WeddingCake

  • 1 each 6-, 10-, and 14-inch-diameter round contoured layers of Mocha Spice Cake, each 3 inches high, set on corresponding-size 3/16-inch-thick foam board
  • 1 recipe Ginger-Infused Simple Syrup
  • 2 recipes Chocolate Buttercream
  • 16 4-inch-long 1/4-inch-diameter wooden dowels
  • 1 20-inch-round cake board, 2 inches high
  • 6 feet of 2-inch-wide ribbon
  • 6 feet of 1/4-inch-wide ribbon
  • Chocolate Petals
  • Sugared pansies and johnny jump-ups
  • Filling amounts for chocolate buttercream: 6-inch tier, 1 cup between each split layer; 10-inch tier, 1 3/4 cups between each split layer; 14-inch tier, 3 1/2 cups between each split layer.
  • Icing amounts for chocolate buttercream: 6-inch tier, 2 cups; 10-inch tier, 4 cups; 14-inch tier, 5 1/2 cups.
  • Approximate amounts for ginger-infused simple syrup: 6-inch tier, 1/4 cup; 10-inch tier, 1/3 cup; 14-inch tier, 3/4 cup.

  • Split each layer of mocha spice cake into thirds. Brush with the ginger-infused simple syrup (amounts above). Fill each layer with chocolate buttercream so tier is 4 inches high (filling amounts above). Thinly coat reassembled layers with buttercream, and allow to set. When set, frost with buttercream. Refrigerate tiers until ready to stack.
  • Remove 14-inch tier from refrigerator, and place on 20-inch board. Spread board with buttercream; clean edges. Hot glue wide ribbon to sides of cake board; glue narrow ribbon on wide one.
  • In the center of the 14-inch tier, place 6 dowels in a circle 2 inches from the edge. Place 4 dowels in a square within the circle. Place the 10-inch tier, centered, on top. In the center of the 10-inch tier, place the remaining 6 dowels in a circle 2 1/2 inches from the edge. Place the 6-inch tier, centered, on top.
  • Fit a 12-inch pastry bag with a coupler and Ateco number 5 round tip; fill with buttercream. Attach chocolate petals to cake and cake board by piping a small amount of buttercream on the back of each petal.
  • Decorate with sugared pansies and johnny-jump-ups.

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