Wedding Feature: Recipe & Fashion

Apologies for not posting yesterday folks! My computer screen decided to stop showing picture yesterday, so I couldn’t post my wedding recipe, so here it is! Now consider yourself special because this is going to be my newest flavor at the cupcakery called Wedding Cake. And yes, I make mini cupcakes as a side job!

Marble Wedding Cake with Mocha Filling – “Wedding Cake”

Cake Ingredients
2 1/2 cups flour, sifted
1 1/2 tsp. baking powder1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups buttermilk
1 1/4 cups sugar
1/2 cup canola oil
2 eggs
2 tsp. vanilla
1/3 cup cocoa powder
2 Tbsp. instant espresso powder

Mocha Filling Ingredients
5 Tbsp. all-purpose flour
2 Tbsp. cocoa powder
2 Tbsp. instant espresso powder
1 cup half-and-half
1 cup butter, softened
1 cup powdered sugar
1 tsp. vanilla

Directions
1. Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans; set aside.
2. Set aside 1/2 cup of the flour.
3. In a large bowl, combine the remaining 2 cups cake flour, the baking powder, baking soda, and salt.
4. In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined.
5. In a medium bowl, combine cocoa powder and espresso powder. Add half of the buttermilk mixture (about 1-3/4 cups), stirring until smooth; set aside.
6. Add the reserved 1/2 cup flour to the remaining buttermilk mixture, whisking just until combined.
7. Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
8. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan.
9. Split each layer into 2, making four total layers
10. Fill with mocha filling in between cake layers, then frost cake with your favorite buttercream. (I can’t give away all of my secrets people!)
To make filling:
1. Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream
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As for my wedding fashion, I’ll let the pictures speak for themselves! Our general theme for fashion on our wedding day was “simple, organic, and semi-casual”
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