Wednesday, April 8, 2009

White chocolate rose wedding cake

Prep Time Cook Time
6 hours 4.5 hours

  • 2 x 375g packets White Choc Melts, melted
  • 3cm x 1.8m ribbon
  • Fresh roses, to decorate
  • Base cake:
  • 375g unsalted butter, roughly chopped
  • 225g white cooking chocolate, roughly chopped
  • 3 cups caster sugar
  • 1 1 /2 cups milk
  • 2 1 / 4 cups plain flour
  • 3 / 4 cup self-raising flour
  • 1 / 2 tsp rose-flavoured essence
  • 3 eggs, lightly beaten
  • Top cake:
  • 150g unsalted butter, chopped
  • 100g white cooking chocolate, roughly chopped
  • 11 / 3 cups caster sugar
  • 2 / 3 cup milk
  • 1 cup plain flour
  • 1 / 3 cup self-raising flour
  • 1 / 4 tsp rose-flavoured essence
  • 1 egg, lightly beaten
  • Vanilla butter cream:
  • 500g unsalted butter, at room temperature
  • 2 tsps vanilla extract
  • 6 cups icing sugar mixture
1. Grease a 17cm and a 25cm round cake pan. Line with baking paper, extending 2cm above edges.
2. To make each cake, over a low heat stir butter, chocolate, sugar and milk until melted. Whisk if lumpy. Transfer to a large bowl. Cool to room temperature. Stir in sifted flours, essence and eggs. Pour into pans.
3. Cook cakes separately in moderately slow oven (160C) for 2½ hours for base cake and 1¾ hours for top cake. Cover with foil if over-browning. Cool in pans. Remove. Trim tops to sit flat.
4. To make chocolate shards, cut five 10cm x 60cm strips of baking paper. Lie flat. Spread quickly with Choc Melts. Let set. Slice strips into 4cm-wide pieces. Peel off paper.
5. To make icing, beat butter and extract with electric mixer until fluffy. Gradually add icing sugar mixture. Beat on low until smooth.
6. Spoon ¼ cup of icing onto cake stand. Place base cake upside down on stand. Spread with 2⁄3 remaining icing. Place top cake upside down on base cake. Spread with icing.
7. Starting at the top, gently press shards, overlapping, around cakes. Wrap with ribbon. Attach with two dress pins. Arrange roses over cake

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