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white chocolate wedding cake

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Q: Have you ever had white chocolate wedding cake?
Today I have to tell the lady making our cake what flavor we want… And We have a few we want and can’t really decide yet… I was wondering if anyone has ever had white chocolate cake and if it tasted as good as it sounds. Not the frosting or filling being white chocolate flavor but the cake itself. We were only able to taste 3 of the cakes and we didn’t get to taste that one.. Here are the other options just in case you are curious
Chocolate cake w/ white chocolate mousse filling
Chocolate cake w/ chocolate buttercream filling
Yellow cake w./ chocolate buttercream
chocolate cake w/ vanilla buttercream

Yes I know chocolate buttercream filling is in there a lot it tasted really yummy!
Just so everyone knows, I’m giving thumbs up for all the answers, looks like another bored person with too much time on their hands is giving everyone thumbs down…
Well these are the other options
Cake Flavors
Pound cake
white almond sour cream
yellow
chocolate
dark chocolate
strawberry
coconut
pineapple
lemon
carrot
spice
white chocolate
We wanted to stay away from the fruit flavored ones because most of them we didn’t think sounded good and we didn’t think many guests would eat them

The fillings were
chocolate mousse
chocolate buttercream
mocha
espresso
caramek
amaretto
hazelnut
vanilla mousse
vanilla buttercream
banana cream
white chocolate mousse
raspberry mousse
key lime curd
lemon curd
coconut
strawberry cream
raspberry cream
pina colada
khalua
baileys

Again with the fruit, he wasn’t too crazy about most of them and I do not like the coffee flavored ones.
I’m turning into one of those people that bugs me, all kinds of additional information to read hahaha..BUT I was just thinking since I wrote the flavors and fillings for you guys, chocolate cake with caramel filling sounds kinda yummy. We are going to have to have like 7 tiers just to get all the flavor combos we like haha
B2B 8/30/08… we are also going to set up a desert table…with like 4 different types of cookies, brownies, pies, pudding, jello, and fruit platters. So there is going to be enough of a variety so that everyone should be able to find something.

A: So question for you, during the tasting which cakes/frostings/fillings did you try?
You want to offer at the very least 2 types of cake flavours for your guests, and tailor that number depending on whether you have other desserts. Which you do. You have a lot of other desserts. Do you know what kinds of pies and cookies and brownies etc you’re serving? Because then you can maybe ‘cross out’ those flavours for cake possibilities. At the very minimum, 3 ’safe’ flavours are white, chocolate, and lemon, or some kind of fruit, From there, you know you can get creative. EAch tier is anywhere from 3-4 layers, which means you can get more possibilities in if you keep the cake itself ‘fairly’ neutral’ (e,g, within the chocolate family) and then have 2 or 3 different fillings for that one tier, that would coordinate with the chocolate (like raspberry or strawberry, chocolate ganache, and coffee liqueur-just as examples). Then do something different with your second tier. Say a white cake of some kind, e.g. the WASC (white almond sour cream) with a variety of fillings, mango, lemon, pineapple, etc.
I have a white chocolate cake recipe that I’ve played around with that has white chocolate in the cake, as well as in the buttercream and in the filling. Because there is no actual cocoa solidsin white chocolate, basically sugar, lol, it’s VERY sweet, and if you can say contrast the white chocolate cake with a light frosting, that is less sweet, like whipped cream (if heat won’t be an issue in your venue), so that people can taste the subtle smoothness of the white chocolate in the cake, and not have it overpowered by more chocolate in the frosting, or some other strong frosting flavour. I found that works best when I’m pairing up cakes/frostings/fillings flavours. White chocolate is sweet but delicate.

Like I said, you have plenty more flavour options if you make your 3 tiers more neutral flavours (not flavourless or plain, but just not a distinct flavour that will limit what fillings and frostings you can pair up with) and then you can use 2 or 3 complimenting filling flavours for each tier, plus the frosting. So I guess doing the math, lol, that means what, like 6-10 flavour options for one three tiered cake, instead of 1-3/

Good luck and congrats

Q: How to make white chocolate icing for a wedding cake.?
I am looking for an extract or flavoring for making white chocolate icing for a wedding cake. My icing needs to be bright white and I need an easy no fail way to do it. Does anyone have any suggestions. I have seen recipes where you melt white chocolate but that looks difficult and more time consuming. And I’m not sure how truly white that would be.

A: For the 7-Minute Frosting:
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 1/2 teaspoon vanilla extract

Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.

Good luck!!

Q: How do I stop the colour bleeding through when I cover a chocolate mud wedding cake with white royal icing?
The weddding cake will have a fruit cake top with 2 tiers of mud cake (3 tiers in all) no pillars, with a cascade of icing roses flowing from the top tier.

A: make sure the cake has cooled completely and then add one thin layer of icing (i almost put ice cream there lol!) and let it dry then add another thicker layer of icing and that should prevent the color from bleeding through.

Q: How do I add white chocolate to rolled fondant for a wedding cake?
I am making my own wedding cake using rolled fondant, but I want to make it white chocolate flavoured. Does anyone know the best way to do this?

A: there really isn’t a good way to do that to the fondant. If you want to get a white chocolate extract and use instead of vanilla when making your own then that’s about the only way. Otherwise I would just make a white chocolate buttercream to use as your base frosting under the fondant. If you need recipes or more info email me.

Q: Wedding Cake: blue ribbon wrapped around white cake or chocolate drizzle on sides?
Both cakes would have a few real peach lilies and/or peach rose petals for color.

A: Do you want elegant and pretty, or decadent and delicious?

If you’re having a very classic wedding, go with the ribbon, if you’re having a more modern wedding, go with the chocolate.

If you’re basing it off of the visusal “YUM” factor, go with the chocolate, because chocolate tastes better than ribbons, and studies have shown that blue is the most unappealing color on food-(because the only naturally blue food is blueberries). Oh! There’s an idea! You could do a chocolate drizzle with blueberries decorating the chocolate to incorporate your color scheme! (Strawberries would look great too, and I don’t even like strawberries! They just make everything seem so much more decadent though…) Anyway, good luck, congrats, and happy cake shopping!

Q: White cake with chocolate chips?
I’m looking to make a dense white cake with chocolate chips for my daughter’s birthday. Does anyone know of a good recipe? I’d like it to be similiar to a wedding cake….sort of a dense but not dry pound cake with the chips going throughout. Any help is much appreciated. I’ve tried to search using “white cake with chocolate chips” & wedding cakes with not much luck.

A: kraftfoods.com or myfreerecipes.com

Q: what is valrhona white chocolate cake covering?
It was used on a wedding cake. I need to know if it is the same as white chocolate fondant.

A: no! what you want is called coveture

valrhona white chocolate coveture!

fondant is nasty vile sugar paste frosting, inedible, flavorless, but “pretty”

coveture is a very very smooth even melting cocolate that will give you a smooth glossy cake coating that actualy tastes good.

only bakers waste time with fondant and that is because they care far more what things look like than how they taste

Q: Does anyone have a recipe for a white chocolate cake (large), that would be suitable for a wedding cake?

A: i don’t know about a wedding cake but you could find a recipe for a chocolate cake then instead of putting in milk/dark chocolate put in white chocolate.

http://www.pastrywiz.com/archive/recipe/0116.htm
^ i’ve not tried it but it looks like it could work (that is a white chocolate cake recipe)

if not, there might be something on this website:

http://www.recipes4cakes.com/chocolatecakes/

hope this helps

Q: rich chocolate cake and white chocolate filling?
has any one out there a recipie for rich chocolate cake as i want to make a four tier wedding cake ,and the recipie i have is not rich enough .and i would like to use white chocolate as a filling.

A: Sounds great!! I Hope this works for you

DOUBLE RICH CHOCOLATE CAKE

2 c. sifted pastry or cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 1/4 c. superfine sugar
2 eggs
3 oz. (3 squares) unsweetened chocolate
1 c. milk
1 tsp. almond extract
Chocolate Frosting (recipe follows)

Sift flour and measure out 2 cups. Sift again with the baking soda and the salt. Cream the butter and gradually add the sugar. Beat together until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. Melt the chocolate and cool it. Add it to the butter mixture gradually, alternating with the milk to which the almond extract has been added. Divide the batter between 2 buttered 8″ layer cake pans. Bake in a preheated 350 degree oven for 25 to 30 minutes. Unmold and cool. Fill and frost.

DOUBLE RICH CHOCOLATE FROSTING:

2 eggs
2 c. sifted confectioners’ sugar
Pinch of salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 c. milk
5 oz. (5 squares) unsweetened chocolate
2 tbsp. butter

Break the eggs into a bowl and add the confectioners’ sugar and salt. Add the vanilla and almond extracts and the milk. Beat until smooth and creamy. Set this bowl in a larger bowl filled with ice cubes. Melt the chocolate with the butter. Add this gradually.
Very rich! Very good!

Q: Where can I find a white chocolate castle mold for wedding cake topper for a Cinderella themed wedding?

A: http://cgi.ebay.com/CASTLE-3D-Chocolate-Candy-Soap-Clay-Mold_W0QQitemZ330337741499QQcmdZViewItemQQimsxZ20090616?IMSfp=TL090616031003r15803

do a google search for chocolate castle mold 3d

Q: how can i preserve a white chocolate caste that was on top of my wedding cake? any suggestions?
me and my wife got married at disney and she would like to keep the white chocolate cinderella castle that was on top of the cake. it is really pretty cool, i wold like to make her happy and preserve it for her and surprise her!!

A: Traditionally the top tier is preserved in a freezer for first year anniversary. You need to wrap it twice though in plastic wrap put it in a tupperware or plastic container and store in freezer.

Q: Will a thick layer of white chocolate ganache cover a dark chocolate cake?
I’m making my friends wedding cake. They don’t want fondant if the white chocolate will cover it completely and set up….will it?

A: Yes, it will.

If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.

Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs.

Q: Which cake sounds best for our wedding anniversary?
Our wedding cake was white cake with white chocolate frosting. My husband and I want something different. Traditionally, we order a wedding cake top tier from the bakery but I want to do it myself this year. Please help us decide based on these choices:

-Triple Layer Lemon Cake
-Caramel Pecan
-Chocolate Almond
-German Chocolate
-White Chocolate Raspberry

A: White chocolate raspberry… mmm can you send me the extras hehe

Q: Has anyone ever tried a white chocolate cake?
is it Awesome? it is Awful? i want to do a white chocolate cake with strawberry filling for mine and my fiance’s wedding. but i dont know anyone that has tried it.

A: I tasted it. its awesome but if you eat too much you can find it really sweet. I wouldnt do it for a wedding. or atleast omit the strawberry part and leave it plain. because some people dont like strawberries. just my opinion. goodluck on your wedding ;) enjoy ur day x

Q: white chocolate icing to decorate a wedding cake?

A: Sure but what’s the question?

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