When I had my bakery, I would get a few requests for wedding cakes. I always tried to refer the bride and groom to be to other bakers in the area, who I knew had extensive training in cake decorating and would create beautifully crafted wedding cakes. I never mastered piping to the level required for a multi tiered wedding cake. My approach is more bucolic and simple, and given that a wedding is such an important day, I am usually happy to bake only for friends who know what I can present them with, and whose expectations meet my skills. Here are a couple of wedding cakes that I have baked during the years.
A few weeks ago, I friend of mine was officiating a wedding. In the time of COVID, though, the couple wouldn’t have a reception and my friend wanted to bring a cake for the newly weds so that they could celebrate. She asked me if I would bake one. I accepted, and asked what kind of cake the couple would like. She reported back that chocolate would be their choice, so I offered mocha buttercream as frosting. It got the groom’s ok and I got to work.
Once again I referred to The Cake Book by Tish Boyle to find the right layer chocolate cake recipe and the mocha buttercream. I chose her Devilish Moist Chocolate Cake and adapted to gluten-free baking. Then I adjusted the buttercream for her Opera Cake to create a luscious Mocha Buttercream. Here is the recipe for this outstanding gluten-free Chocolate Cake with Mocha Buttercream, wedding style.