Saturday, December 09, 2006
This is the cupcake wedding cake I put together for my good friend's wedding. I baked 130 chocolate sour cream cupcakes with a chocolate sourcream ganache last Friday night. At 5.30am Saturday morning I was up tracking down the roses.
I found the recipe for Old-Fashioned Chocolate Cake in Nigella Lawson's Feast and the ganache recipe from Rose Berembaum's Cake Bible. I chose the ganache as I knew it would withstand being baked, transported and kept at room temperature quite well before making it to the airconditioned room.
T chose the stand which typically of T she used because it has sentimental value as it was made by her mother's father - it was a very simple three-tiered wooden stand and beside the cake stand she had her parents and her husband's parents wedding photographs a lovely touch and works terribly well when your parents are not divorced or remarried!
I am told everyone enjoyed the cakes, not surprisingly I couldn't stomach a single cupcake having baked and iced them all. It was quite nerve wracking not being a professional baker, but I think that lots of lovely fresh flowers can be very forgiving.
One other good thing that came from this commission was that I finally bit the bullet and have dispensed with my 10 year old Sunbeam handbeater for my gorgeous red hot KitchenAid, all the better to bake lots of batches of christmas cookies!
One more shot of the whole cake stand:
While the groom preferred chocolate mudcake, my research lead me to prefer a recipe which did not involve melting approximatley 4 kgs of chocolate or baking the cupcakes twice the time it would take for this recipe. I guess I got a bit practical and chose a recipe that could be mixed in one big hit and take 15mins per batch of 24 as this meant I could have at least 5 hours sleep instead of no sleep if I went with the mudcake recipe.
Old Fashioned Chocolate Cake
200 g plain flour
200g castor sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
40g best quality cocoa
175 grams unsalted butter
2 large eggs
2 teaspoons real vanilla extract
150ml sour cream
Have all ingredients at room temperature and preheat oven to 180 c.
Put all the cake ingredients into a food processor (or the KitchenAid) and mix until you have a smooth, thick batter.
Place spoonfuls in cupcake liners and bake for approx 15mins. I used a double batch and it made about 40 cupcakes!
Sour Cream Ganache.
Its very important that the sour cream is room temperature or the ganache will lump and become dull - it happened to me once!
340 grams of bittersweet chocolate
400grams of sour cream
Melt the chocolate in the microwave (on a lower power) check every minute or so. If dish feels warm transfer to another bowl. Add the sour cream and stir with a rubber spatula until uniform in colour.
If the ganache is refrigerated - soften by placing the bowl in a water bath or a microwave for few seconds stirring gently.
Posted by Amanda at 3:13 PM
- ▼ December (5)
- ► 2005 (76)