abloggingbride.com

Archive for the ‘Cakes’ Category

It’s no secret that one of my favorite elements of wedding planning is the cake.  Whether it’s a three-tiered tower of sugary goodness, a mini cake tower, or any of the modern variations we see today, the cake is truly a work of art!

Browsing through flickr, Google images, or even The Knot photos will satisfy any craving you may have for a decadent afternoon indulgence, and best of all, there’s zero calories in looking!

Below are some of my favorite winter wedding cakes:

I wanted a cake topper for my wedding cake, but I had a tough time finding one that suited both of us.  The majority of toppers I found were pretty generic and had matching hair colors, which didn’t work.  I eventually settled for flowers on top of our cake, and was happy with the end result.

For those of you searching for cake toppers, I found adorable clay toppers made by Nathalia, an Etsy seller who lives in the Netherlands.  She has a 100% positive rating and specializes in custom clay designs.

Check out her lovely work and I’m sure you’ll be smitten too.

By now everyone has probably heard that Prince William chose a chocolate biscuit cake for his groom’s cake, which greatly differs from the wedding fruit cake that will sit beside it.  Although I’m not attending the royal wedding, I’m always happy when a chocolate selection has been made.

I wasn’t expecting the biscuit cake to be so delicious, since my grandparents-in-law brought over the treat last week.  For any chocolate lovers out there, it’s like little slices of heaven are in each bite. Similar to eating a Twix bar, there’s a bit of a cookie crunch that mixes flawlessly with the richness of the chocolate.

I’m sure most of the readers, like me, aren’t on the guest list so here’s the recipe for you try:

Cake:

7oz package of butter tea biscuits

1 cup heavy cream

2 tablespoons honey

4 tablespoons unsalted butter, softened

16 oz bittersweet chocolate bits

1 teaspoon vanilla extract

Glaze:

2 tablespoons butter

¼ cup heavy cream

6 oz bittersweet chocolate

Coat an 8in round spring form pan with nonstick cooking spray (or an alternative of oil).

Break the biscuits into ¼ to ½ inch pieces – chunks, not crumbs.

In a microwave-safe bowl, combine the cream, honey & butter.  Microwave on high for 1 ½ minutes, or until bubbling.  Add the chocolate and stir until melted and the mixture is smooth.  Stir in the vanilla, then the crumbled biscuits.  Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top.  Gently tap the pan on the counter to eliminate any air pockets.

Refrigerate for 3 hours or until thoroughly chilled.

Once the cake is chilled, prepare the glaze.  On medium heat in a small saucepan, combine the butter and cream.  When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.

Carefully remove the sides from the spring form pan (you may use a paring knife around the edges). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake.  Set the rack over parchment paper to catch drips.

Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow it to firm up and transfer to a serving plate.

Recipe by Alison Ladman, Associated Press