I have been practising one of the tiers for a wedding cake I’ve been asked to make. I’ve been trying different chocolate cake recipes and have finally found one that is structurally stable enough to hold two other tiers, easy to carve and tastes fabulous. The recipe I went for uses plain flour only with no raising agents and LOTS of eggs. The cake has a brownie-like texture and took a long time to cook on a low heat.
The cake has to be 4 inches thick to match the other three tiers. On the day, the cake will have white regal icing on top but today I smothered it with a rich chocolate buttercream. I added several layers of buttercream by popping the cake in the fridge to solidify each buttercream layer to get an even finish. I grated some white chocolate on top and served it to my family for testing.
My sister is lurking in the background of the next picture. This is definitely the tallest cake I’ve ever made.