This is a 2 tiered, chocolate buttercream cake, with Marshmallow Fondant and gumpaste characters. I used the Italian Meringue buttercream recipe, along with Valhrona cocoa and baking bar. I was a little disappointed with the turn out of the cake because it’s been so humid that the buttercream melted slowly but surely. I still refuse to use pounds of confectioner’s sugar for icings so I have to work on that buttercream. I think this is going to be one of my last fondant cakes for a while. I really want to focus on the recipes and start small–cupcakes and cake balls. I’ll post the MM fondant and cake recipes soon. Happy baking!
I wanted to work with the last bit of fondant I had AND I wanted to practice my chocolate cake since this weekends events all have chocolate cakes! I found an awesome recipe at Epicurious and was so thrilled that it also had THE perfect buttercream icing recipe!! I’ve also had some bad luck with buttercream so I really just wanted to take a day to work with these challengers before the graduations, birthdays, and crazy weekend coming up! GRRRR! I had a blast with these recipes :) I couldn’t believe how great the buttercream turned out I did it twice to really secure myself ha! This buttercream recipe had egg whites lots of butter and sugar syrup..I realized quickly it’s all about patience and really really REALLY paying close attention to the mixer and the ingredients. Baking really is about specifics. SO the chocolate cake recipe was easy enough..I did add sugar to the chocolate mixture. I loved that it used hot boiling water instead of melting chocolate and pouring it into the batter. This recipe was grrreat! I would have liked it sweeter..I like my chocolate decadent…but thats why I added sugar to the hot chocolate mixture. My fondant work was okay..I didn’t have enough fondant to really work well over the cake but I wanted to try..and I had extras for cherry blossoms and some stems! It was my first fondant cake and I’m so proud. yay! So here goes to this week’s preparations for a mint ice cream chocolate graduation cake..cake balls (red velvet, oreo, and cheesecake), cookie crosses for a first communion, and a birthday/graduation chocolate cake. I’m gonna be busy. Challenged. and exhausted. but excited! I LOVE that I’m doing this. I completely appreciate everyone who trusts me enough to bake for them! Did I mention that I got contacted by a lovely lady in the atlanta area to do her wedding cake?!!!! Small but detailed and elegant. It’s a wedding cake! Never thought I’d see this day so fast! I’ll keep you updated on that cake. For now check out my fondant cherry blossom chocolate cake!
look at that chocolate cake and fluffy buttercream.
oH how smooth!
cherry blossom. i am going to get the flower making set from wilton soon.
look at that hole.!
look at that hole!!! gosh!
hello guinea pig.
Chocolate Cake Recipe:
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
Make cake layers:
Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. (this is important..makes the cake pop out fast and easy.)
Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. (I added 1/3 cup sugar)
Whisk together flour, baking soda, and salt in another bowl.
Beat together butter and brown sugar in a large bowl ( I beat the butter first..waited til it was light and fluffy and slowly added the brown sugar.) with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.