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Chocolate Wedding Cake Recipe
Materials
3 cakes made with round molds of 15, 20 and 25 cm in diameter.
3 round trays of 20, 25, and 30 cm in diameter
2 recipes of fondant prepared with semi-bitter chocolate
½ kg of sweet condensed milk
150 grs of chocolate semi-bitter covering
Coned cellophane paper
Butter paper
Brush
Natural rose leaves (big)
6 transparent columns, 6 brochette sticks
Wave designs
Chocolate roses
Prepare 20 chocolate roses of different sizes with brown fondant as explained in fondant flower techniques. Let them dry.
Chocolate leaves
Make 40 chocolate leaves with the chocolate covering melted in a double sauce pan (see chocolate leaf techniques).
Shaping and decoration
- Spread the surface of each cake with sweet condensed milk. Stretch the fondant and wrap them. Place them on top of the trays.
- Stretch the remaining fondant very thin and use it to cover the borders of the trays.
- Mark the place where the columns will go (three on the 20 cm cake and 3 in the 25 cm cake). Place the brochette sticks until reaching the base.
- Place the columns, mark until where they reach and cut the excess of the stick.
- Cut butter paper strips that surround the cakes and draw the waves of the design given. Place them on the lateral sides of the cakes, and move the waves with a stick.
- Melt the chocolate covering in a double sauce pan and let it cool off. Place it in a coned paper with a fine tip cutting, and trace the waves making cord point.
- Make a ribbing in cord point on the lower border of each cake.
- Finally place the chocolate roses and the leaves on the central part of each cake, gluing them with melted chocolate.
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