Friday, October 9, 2009

Megan's Diamond Shaped Wedding Cake

Tonight was Megan's wedding reception, and I was able to make her cake for her. This three-tiered cake was amazing! The top layer was a white cake with a raspberry filling. The middle layer was a chocolate cake with chocolate buttercream filling, and the bottom layer was a carrot cake with a buttercream filling. I did chocolate fondant for the first time ever. And I was extremely surprised at how easy it was to make and work with. I will share the recipe at the bottom of this post. Be sure to click on the top picture to get a better view of the details.
The reception was beautiful! I was really glad to be a part of it.

For the Chocolate Fondant, I mostly followed the Wilton recipe. I changed it by using real chocolate instead of the chocolate candy melts. The texture was perfect.

Wilton Chocolate Fondant


14 ounces dark cocoa candy melts
1/2 cup light corn syrup
24 ounce package Wilton Fondant
Brown Icing Color (optional)
Black Icing Color (optional)

Makes: About 2 pounds chocolate fondant (this cake took about 10 pounds).

Melt Candy Melts following package directions. Add corn syrup; stir to blend. Turn out mixture onto waxed paper; let stand at room temperature to dry and harden several hours. Wrap well and store at room temperature until ready to continue with recipe.

Knead small portions of candy mixture until soft and pliable. Knead softened mixture into fondant until smooth and evenly colored. If darker color is desired, knead in icing color.


Emmy said...

That is an awesome cake!! How fun. Very impressed.

Kim said...

Oh my word! That cake is BEAUTIFUL! It looks like you put velvet on the cake.

Rob and Jill said...

Awesome! I wish I could have seen it in person. Still waiting (patiently) on the cheese cake balls recipe :)
You're awesome.

Victoria@WhimsybyVictoria said...

This turned out beautiful!! I am loving your new blog layout and design too!! As always...amazing!!!

Love you friend!


cakes to vijayawada said...

Great cake! Thank for sharing with us.