Weddings

I need a recipe for a chocolate professional wedding cake?

Help from all you professional bakers out there that went to culinary school I need a professional wedding cake recipe please help!

I’ve held off posting, waiting to see if any “pros” step up to the plate. From what I know – professional bakers use their own recipes – which are pretty much the same thing we use – just on a bigger scale. I’ve used this recipe, and have always had good success with it. This is enough for three 8 or 9 inch cake pans, so you can adjust the recipe as you need it.

My Favorite Chocolate Wedding Cake Recipe

Butter for greasing the cake pans. This is very important, do don’t forget!

9 ounces chopped butter
7 ounces of chopped white chocolate
1/2 C. milk
2 C. sugar
2 eggs; beaten slightly
1 orange zest; grated finely
1/3 C. Grand Marnier
1 3/4 C flour

Frosting:

2 C. powdered sugar
3 C. cream, thickened
14 ounces chopped white chocolate
18 ounces chopped cream cheese

Instructions

First, grease and line 3 -8 inch or 9 inch round cake pans. Next, preheat oven to 320 F.

After this, combine chocolate, butter, sugar and milk in a sauce pan. Use a medium heat. Stir until melted and remove from heat. Then, pour melted chocolate mixture into a large bowl and allow to cool.

Stir in the flour, eggs, orange zest and Grand Marnier using a wire whisk, until smooth.

Pour batter carefully into buttered pans. Bake until knife inserted into the center of cake comes out clean. To prevent cakes from over browning; cover halfway with foil.

Allow cake to cool in cake pan for a few minutes.

Frosting Instructions:

Melt chocolate in a double boiler and allow to cool for a few moments.

Using half the cream cheese and powdered sugar, mix in a small bowl with electric mixer until smooth. Next, stir in the melted chocolate and beat until mixed.

Whip the cream until you see soft peaks form. Fold it through the cream cheese mixture.

Next, cover and refrigerate for 1 to 2 hours or until firm enough to spread on the cake. Tip: You may need to stir the mixture just before icing the cake. The next step will be to begin assembling and icing the cakes. Place the bottom layer cake on a plate or cake board and smooth the top with 1/4 C. icing; leaving about a 1/2″ border around the edge with no icing. Next, carefully place and center the second cake on top and repeat the same procedure.

Finally, you will place the top layer cake, center it and frost it completely.

Special Tip 1: You will need to invert the top cake layer so that there is a smooth surface for icing. Use three cake skewers to secure the cake.

Special Tip 2: You may need to cut the skewers down to the right size to keep them from protruding from the cake; so that you can ice over them smoothly. Ice assembled cake completely.

Special Note: You can ice this cake the day before you plan to serve it as long as it is kept refrigerated or you can make it up to three months in advance and freeze it; then ice it on the day you plan to serve it.

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