When the occasion calls for grand, opulent splendor, have we got the cake!
Stacked chocolate cakes covered with rich Chocolate Buttercream and topped with a decadent abundance of truffles and candies. This cake will please the tastes of 236 happy guests.
In advance: Make the following chocolate-dipped truffles: 149 plain, 175 rolled in chopped walnuts and 202 topped with a swirl using melted white candy in cut parchment bag. Make 3/8 in. thick candy plaques in round pans: one each 8, 12 and 16 in., plus five 10 in. Refrigerate until firm, unmold. Make candy shell bowl 3/8 in. thick, in ball pan half. Refrigerate until firm; unmold.
Ice 2-layer 6, 10 and 14 in. cakes and five 8 in. cakes using Featherweight bag fitted with tip 789. Immediately use Icing Sculptor with U-shaped yellow blade to comb cake sides.
Position 6 and 10 in. cakes on same-size foil-wrapped circles; position 14 in. cake on 16 in. foil-wrapped plywood circle and position 8 in. cakes on triple-thick 10 in. foil-wrapped circles. Ice edges of circles around 8 and 14 in. cakes. Prepare cakes for stacked construction.
At reception: Top each 8 in. satellite cake with an 8 in. cake circle and a 10 in. candy plaque. Position satellite cakes around center craft block. Position 16 in. plywood circle and 14 in. cake on craft block; add 16 in. candy plaque on 14 in. circle, position 10 in. cake on 16 in. plaque, add 12 in. plaque on 10 in. circle, position 6 in. cake on 12 in. plaque, add 8 in. plaque on 6 in. cake, position candy shell bowl on 8 in. plaque.
Fill bowl with assorted truffles and position additional truffles on all satellite cake tops and around tiers. Position fresh roses between satellite cakes.
*Note: The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
Rated 5 out of
Beautiful and elegant results, worth the time and effort!
Date published: 2010-12-03
Rated 5 out of
I used a chocolate groom's cake recipe from another source. I had made several different recipes before deciding on the right one. The frosting was delicious and easy to make, just if you have to make it in several batches--make them all at once and mix them together before you start frosting so every cake has the same shade. I had three flavors of truffles: mint, orange, and plain chocolate with a variety of coatings.
I rated this a medium for difficulty, but realy it was more of a time comsuing project than a diffucult one. It was well worth the effort when it was complete for my daughters wedding. She is a chocoholic and everyone was very impressed. We served small cakes on the side of pistachio, baby food w/ cream chees frosting, and a white with raspberry glaze for those who don't eat chocolate.