DIY Wedding Cake: One Down, A Few More To Go
I have just one of my many wedding cake layers done, but it was a doozy. It’s the biggest layer of what will be a four-tier fudgy-nearly-flourless cake. The layer is huge – 14 inches! I was very, very nervous baking this particular cake, but it turned out beautifully. See the secret behind baking large cakes below.
• The massive pan. This is about five times bigger than any pan we’ve baked this particular recipe in before.
• Melting pounds and pounds of butter and chocolate!
• And ta-da! Here is the secret. A heating core. The heating core and high sides of the cake pan combine to help a nearly flourless cake like this bake evenly. We baked it at a low temperature for about twice the time the recipe calls for.
• Baking in my half-size oven – the pan barely fit. Note the oven thermometer firmly in place.
But it turned out beautifully – firm and fudgy. I let it cool all night then turned it out of the pan, wrapped it well, and put it into the freezer. The core came out smoothly and the hole in the center will be covered by the tiers on top.
I’ll be serving this rustic tiered cake (it’s supposed to be delicious – not necessarily pretty!) along with a set of lemon olive oil cakes on individual cake stands and plates.
A funny note on this recipe: I had been debating between the recipe Orangette used for her wedding cakes and a similar recipe I had used from Chocolate & Zucchini. Upon closer examination, however, they turned out to be identical!
• Recipe: Melt-in-Your-Mouth Chocolate Cake at Chocolate & Zucchini
(Images: Faith Hopler)