showed you a few photos of my homemade wedding cakes, but neglected to give you the recipes! Here they are - two simple cakes suitable for any occasion, along with their trimmings and ice cream.
- Chocolate cake: Melt In Your Mouth Chocolate Cake at Chocolate & Zucchini. This is a deep, dark, fudgy cake with nearly no flour. I had made it frequently in mini-cupcake size, but the huge cakes were nervewracking! They turned out beautifully, however, which reinforced my faith in this recipe's utter adaptability. Also, when I went to do research on a fudgy chocolate cake, I discovered that this recipe was identical to the one that blogger Molly at Orangette used for her own wedding cakes.
- Lemon cake: Lemon Olive Oil Cake from Gourmet I have made this many times; it's my husband's favorite. It's light, not too sweet, and deliciously moist from the olive oil. It spent a couple nights in the freezer, which did not hurt the cake at all. One note: I like multiplying this recipe by 1 1/2 to give it a bit more height in the springform pan.
- Lemon ice cream: Creamy, Tangy Lemon Ice Cream This is my own recipe, based on Jeni Britton's vanilla ice cream base.
• Whipped cream stiffened with cream cheese - We put this between the chocolate cake layers to lighten it up a bit.
Sara Kate decorated the cakes with fruit:
And there you have it! All the recipes.
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