BakeSpace.com Member Forums

Babette

Guys! One of my closest friend is getting married Sept. 10th and her mom is going to make her wedding cake. She has requested a chocolate cake with white frosting cake... from BakeSpace!

Help! I have a devil's food cake, but I don't want to be responsible for her wedding cake! I need your help... what do you have? She needs the recipe in the next day.

Smile

ImStuffed · Posted: Tue Jul 12, 2011 5:36 am Post subject:

This is a NIgella recipe that is wonderful!!!!

http://peacefulcooking.blogspot.com/2010/02/nigellas-chocolate-fudge-cake.html

Sorry, I don't have it listed in my kitchen...I posted this before I started including a "printable version"

The icing isn't white...but I'm sure someone will pop in here with white frosting recipes
_________________
Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed

grammadotcom · Posted: Tue Jul 12, 2011 5:44 am Post subject:

Here is my favorite buttercream recipe.
http://www.bakespace.com/recipes/detail/my-favorite-buttercream-frosting/34611/
You can decorate with it really well too.
_________________
Once in a while I dream that a gigantic squirrel is carrying me away. Does that make me a NUT?

Babette · Posted: Sat Jul 16, 2011 10:32 am Post subject:

Thanks guys!!!! I'll let you know if they use them. They want to film themselves making the cake so we post it here. Joanna is one of my closest friends. Smile

I was delighted when she asked.

CulinaryAlchemist · Posted: Sat Jul 16, 2011 1:24 pm Post subject:

A little late.. .But here is the one that has completely converted me over... I originally got it from Epicurious.... Deep Dark and lusciously moist. Very forgiving on pan size too....

http://culinaryalchemist.blogspot.com/2009/12/this-that-well-takes-cake.html

Swiss Buttercreme - just leave out the chocolate.
http://culinaryalchemist.blogspot.com/2009/12/yodel-ay-hee-hoo-swiss-butter-creme.html

Italian Buttercreme - This is the most stable at warmer temperatures.

http://culinaryalchemist.blogspot.com/2011/01/now-thats-italian-italian-meringue.html
_________________
~ Shane

http://bakespace.com/?culinaryalchemist
http://www.twitter.com/CulinaryAlchemy

akmoni · Posted: Mon Jul 18, 2011 12:20 pm Post subject:

My favorite chocolate cake recipe is a chocolate stout cake that I found on Epicurious years ago. I'm at work so I don't have the recipe with me but it is all over the net. It has 4 cups of butter, and 4 cups of sugar.. so makes a large batch; ideal for wedding cakes since you wouldn't have to make a ton of batches. It is moist and the crumb is small so it lends itself to carving and torting well. I like to put mine in the fridge for a day or semi freeze before I stack and torte as it makes any cake less prone to fall apart. This one is just a dream to work with.

And for frosting, I side with Shane. The best is Swiss meringue buttercream. I use it for all my cakes here. But like Shane said, the Italian holds up better in heat so I would probably use that if I were in CA Smile

They are practically the same, just very slight differences in texture.
_________________
http://www.etsy.com/shop/alaskandermish
http://www.facebook.com/SewardAlaskanDermish
http://alaskandermishinthekitch.blogspot.com/