Smitten Kitchen’s wedding cake project was an invaluable aid when I was planning and executing my brother’s wedding cake earlier this year. I had never made a tiered cake before, and Smitten Kitchen was a great source of information for recipes and construction tips.
The vanilla buttermilk cake was filled with mango curd, made from canned mango, and the chocolate cake with a chocolate ganache, with Frangelico added to the ganache rather than brandy. Then, after the tiers were stacked together, supported with thick wooden skewers and a cake board, the whole concoction was iced with swiss buttercream icing.
These cake recipes are seriously fantastic – they’re dense, moist and taste amazing. The method of freezing the cake layers, individually wrapped in plastic, for a week prior to decorating the cake works so wonderfully that I don’t think I’ll ever make a celebration cake any other way.
I used the chocolate butter cake recipe to make a cake for my father-in-law’s birthday a few weeks later, using the chocolate ganache to ice the cake (much less forgiving of a clumsy hand than buttercream), and a caramel filling in between each of the layers.