Berries-and-chocolate wedding cake 02 - country living

120 servings

Ingredients

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Directions

9. Prepare Chocolate Truffle Filling: Melt 1 package or eight 1-ounce chocolate squares in top of large double boiler or 2-quart stainless-steel bowl, over hot (not boiling) water. Remove top of dou- ble boiler or bowl from heat and stir in ⅔ C sour cream and 2 T li- queur until smooth and of spreadable consistency.

10. With large serrated knife, carefully cut cooled 9-inch cake to make 2 layers. Slide top of cake onto baking sheet; set aside. Spread Chocolate Truffle Filling on cake bottom to within ¼ inch of edge.

Let stand 10 minutes to set, then place top half of cake on filling.

11. Prepare a double recipe of filling, as directed in step 9; use to fill cooled, split, 12-inch cake. Prepare a triple recipe of filling-, use to fill cooled, split, 15-inch cake.

12. Prepare Decorator Frosting: In large bowl, with electric mixer, beat 2 packages confectioners' sugar, ½ cup shortening, ¼ cup liqueur, 4 T milk, and I/s teaspoon salt until smooth. If frosting is too stiff to spread, beat in 1 to 2 T more milk.

13. Measure 1½ cups frosting into a plastic bag or container; seal bag and reserve for decorating cake (refrigerate to use within 1 or 2 days or freeze for longer storage). With remaining frosting, tightly cover the side but not the top of filled 9-inch cake. Lightly frost sides of filled 12-inch and 15-inch cakes; frost tops of both just to the pattern you scored on top (do not frost centers). Set cakes aside 1 hour for surface of frosting to dry. (At this point cakes may be covered tightly with plastic wrap and refrigerated overnight or frozen for up to 2 weeks. However, if cake layers were previously frozen, do not refreeze.)

14. Four to 6 hours ahead, or day before serving (if cake layers have been frozen, allow at least 6 hours at room temperature for thawing), decorate cakes; using remaining ingredients except corn syrup, prepare more Decorator Frosting as in step 12. Spoon 1 cup frosting into a pastry bag fitted with a shell tip; wrap tightly and refrigerate. Spoon another ½ cup frosting into pastry bag fitted with an adapter and a ¼ -inch-round decorating tip. Stir 2 T corn syrup into remaining frosting; use to smoothly refrost sides of cakes and top edges of 12-and 15-inch cakes.

15. Using pastry bag with round tip, pipe a line of frosting along the top edge of each cake and on the scored lines of the 12- and 15-inch cakes. Remove round tip; change to small round writing tip and pipe dots over all frosted surfaces to produce dotted-Swiss effect. Any leftover frosting with added corn syrup may be used to pipe dots, if necessary.

16. Several hours before serving, prepare Glazed Berry Topping: Rinse berries; drain very well. Hull strawberries. For the berry glaze, in 1 quart saucepan, combine water and cornstarch. Heat to boiling-cook, stirring constantly, until thickened and clear. Remove from heat and stir in preserves and liqueur; cool.

17. At this point, the cake must be assembled on the spot where it is to be served (once assembled, the cake can not be moved). Move cakes, frosting in pastry bag and reserved 1 ½ cups frosting (from step 13), the berries, glaze, pilars, 16-to 18-inch serving plate (or silver or gold cardboard or lucite round), and the roses to location where cake is to be served. Bring frosting to room temperature.

18. Place 15-inch cake (still on cardboard round) on serving plate.

With the pastry bag and shell tip, pipe a shell border (see Note) right over the frosting line which separates the frosted from the unfrosted portions of the cake. Pipe a shell border at the top and bottom edges of the cake. Refill pastry bag with reserved frosting, when necessary. Insert 7-inch pillars into the cake at the points marked in step 8, pressing until tip of pillar touches bottom cardboard round. With cake tester or skewer, pierce cake 20 to 30 times to allow berry juices to moisten cake rather than run over frosted area.

19. Place 9-inch cake (still on card board) on 8-inch separator plate.

Place 12-inch cake on 10-inch separator plate. Pipe borders onto 12-inch cake (bottom border should cover edges of cardboard and separator plate); insert 5-inch (or second set of 7-inch) pillars and pierce cake as in step 18. Pipe top and bottom borders on 9-inch cake; pierce with cake tester. Divide berries onto unfrosted portions of cake layers. Cut any large strawberries in half. Brush berries with glaze.

20. Trim stems of roses to within 1 inch of flowers; reserve some leaves. Arrange 2 roses and some leaves in center of cake on top.

Arrange remaining roses around cake on serving plate. Carefully place feet of 10-inch separator plate into tops of pillars which were inserted in 15-inch cake; repeat to set top cake over 12-inch cake.

21. To serve, cut cake according to diagrams below. (If de- sired, top layer may be reserved to freeze for bride and groom. If this is going to be done, the cake will be better if prepared a day or two before the wedding and refrigerated, not frozen.) Note: To make shell border, place decorating tip with serrated side up, ½ inch from end of area to be covered. Apply pressure to bag.

Move tip forward ½ inch and back over same area. Release pressure and pull frosting to a point. Start second shell on top of first point.

Country Living/June/90 Scanned & fixed by DP & GG

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