I watched “It’s Complicated” a few nights ago with Anthony. In the movie Meryl Streep, a pastry chief, makes lots of yummy things and makes you so hungry for everything. She makes chocolate croissants, chocolate cake and loads more!! Normally I am not really a cake person, although I do like a good rich chocolate cake (that tastes more like a brownie- hehe)! So in light of my cake cravings here are some yummy wedding cake images to feast on…and in case you need to bake one after drooling over these images…a wonderful recipe from Wholefoods.(my fav. store)
{image sources} unkown – I always give credit to the images I find online (I believe these cakes are from Martha Stewert but I don’t remember, it was a long time ago that I found them, so I truly apologize}
I love the idea of doing small little cakes for everyone, petifore, and having a smaller “Wedding” style cake for the Bride & Groom, like the yellow one above, it is so charming!
Happy baking!
Triple Layer Chocolate Cake (Oh yum!)
Ingredients:
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for the pans
2 cups granulated sugar
1 tablespoon vanilla extract
3 eggs
2 3/4 cups all-purpose flour
1 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups milk
Chocolate Butter Cream Frosting:
1 1/2 cups unsweetened cocoa
5 1/2 cups powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup (plus 1 to 2 tablespoons more, if needed) milk
2 teaspoons vanilla extract
For the cake, preheat oven to 350°F. Grease and lightly flour three 8-inch round cake pans and set aside. With an electric mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt, then add to butter mixture in batches, alternating with milk and ending with flour mixture. Do not over mix. Divide batter evenly between the three pans, smooth out and bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool slightly, then remove from pans and transfer to cooling racks to let cool completely.
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