The practice wedding cake
This is slightly out of sync because, as of current writing I have just baked THE ACTUAL WEDDING CAKE. It is now being driven carefully over to Spain in an oversize Promega box, with cunningly-stolen packing material (ie those polystyrene wotsits). Which also came from work, FYI (no experiments were jeopordised during the packing of this cake). It was a mammoth affair (10 eggs, and approximately 33 cups of cake batter) – but more about that in the next post. I don’t want to spoil the suspense by revealing all the monstrosity of yesterday’s bake-athon in one go. I was half-tempted to email my boss a photo of the 9 cakes arranged over our dining room table just to show my day-off was experimentally productive – albeit slightly more edible than usual.
In any case, I wanted to share here a few pictures of the mini-cake that was made for the bride-to-be to taste. Luckily it was approved of! I sadly had not enough time to do the decorative lace piping; we’ll just have to wait for the real thing, the six-inch top tier, for that. For this, we trialled some black double-edged black satin for the ribbon. I liked this, but I think the final thing will be some gorgeous black velvet.
This cake was made as a triple-layer 7-inch cake, using three sandwich tins. I’d recommend an actual cake tin in future; the sandwich tin made layers that were a bit too thin. The recipe is exactly the same one as used for the 2-tier celebration cake, and the chocolate non-cupcake cake. Below are the ingredient amounts for a triple-layer 8 inch, as this is probably the most common size that would be made. [note even though this was ages ago, my post-real-cake acquired expertise means I can now quote this recipe off by heart. In any size you could EVER imagine]. See the other posts again for more details and the recipe for the white chocolate swiss meringue buttercream.
Makes 9.75 cups of mix. Use 3.25 cups per tin.
- 3 cups cake flour
- 1.5 cups cocoa
- 3 cups sugar
- 0.75 tsp cinnamon
- 3 tsp baking powder
- 1/2 tsp salt
- 1.5 cups buttermilk
- 12 oz butter, at room temperature
- 3 eggs
- 1.5 cups freshly brewed coffee, cooled