Celebration Bride Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ⅔ cup grated, plain Dark chocolate (60% cocoa solids)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1.333 cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- For the white chocolate cream
- 1 cup white chocolate (chopped)
- 2 cups powdered sugar
- 0.333 cup unsalted butter
- 1 Tbsp cream (35% fat)
- To decorate
- 1.333 cups white Sugar paste
- powdered sugar
- 1.333 cups pale pink Sugar paste
- ⅞ cup yellow Sugar paste
- black piping icing
- 1 tube black piping icing
- pink Sugar pearls
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini muffin tins.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
5.
Spoon into the paper cases and bake for 15-20 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
7.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth. Set aside to cool and thicken.
8.
Spoon into a piping bag and pipe a swirl on top of each cake.
9.
To decorate: roll out the white sugarpaste thinly on a surface dusted with icing sugar, using an embossed rolling pin. Cut out small rounds, smaller than the diameter of the cakes and place on top of the chocolate cream.
10.
Roll 12 balls of pale pink sugarpaste for the face and 12 tiny balls for the noses. Attach the noses with a little water. Mark a deep groove in each ball for the mouths. Attach the faces to the white sugarpaste rounds with a dab of water.
11.
Roll thick strips of yellow sugarpaste and white sugarpaste trimmings for the hair and veil and attach with a little water.
12.
Pipe or brush on the eyes with black piping icing.
13.
Lightly press the sugar pearls into the sugarpaste as in the photo.
