Post # 1
I’m making a slightly scaled down trial tiered wedding cake this week, and can’t for the life of me narrow down what flavors or fillings I want to do. R has requested that at least one of the two layers have a chocolate cake, so I thought I’d do a chocolate ganache with that. The entire cake will be covered in buttercream.
For the second layer, I’m leaning towards regular white cake – I was considering hazelnut, but I think I’ll leave that for a regular cake – so what filling do you think I should go with?
I have a killer recipe for a mango curd (thank you, Smitten Kitchen) or I could do a different flavor of custard or curd, or something else entirely. Too many options! I’d love to hear your votes.
Post # 3
I love Smitten Kitchen too! I think it’d look really pretty if you did a white (or whatever one of your wedding colors is) on the bottom in buttercream and did a ganache covered cake on top. For filling I really wish I could use a fruit one like mango curd or peach custard or something, but my dad is allergic to fruit, so I can’t. I think I’m going to lean toward a lime or lemon filling on one of mine and maybe a watermelon or something on the other.
Post # 4
Another Smitten Kitchen devotee, yay! Between that, Epicurious, a few veggie cookbooks, and good old Julia Child I feel like I’ve finally learned how to “feel” my cooking.
I’m going for the whole outside buttercream – think rustic swirl – and then the fillings different inside.
Now I’m wondering if it’d be fun to do the hazelnut cake and the chocolate cake with a chocolate brandy ganache throughout the whole inside. (Just for this trial of course, I’d rather fiddle with fruit fillings in the summer when they’re in season and I can get them at the farmstand by R’s parents’ house.)
As for your dad being allergic to fruit… what about a groom’s cake with a fruit filling? That way there’d be no risk of your dad getting a fruit piece by accident.
Post # 6
@lily Maybe, my dad said to just use whatever I wanted, but as it’s a winter wedding, I don’t really mind not having fruit.
Post # 7
For my winter wedding we had white cake with raspberry chocolate truffle filling! It was really, really yummy. I imagine if you flavored the ganache with rasberries it would come out similar.