Wedding Cake Part 2 - Frostings
If you've been paying attention, you already know that I am working on practice wedding cakes right now. I'm making my own cake, and have 3 recipes that I'm testing out. For this Mocha Wedding Cake, we've already got our cakes baked. Now we need to move on to the frosting. I used this buttercream recipe from the queen herself, Martha.
I'm going to be honest with you, this was not my favorite frosting to make. I was nervous going in to it because Italian Buttercreams can be kind of finicky to make. There are a lot of steps, a lot of waiting, and a lot of dishes to wash. The end result is an incredibly smooth, silky, spectacular buttercream. I urge you to give it a shot, just plan ahead. Don't be like me and do it when you're not feeling so well and only have 1 hour of time to work with. Due to my lack of time I did not make the chocolate ganache also listed as one of the fillings in the cake. I think this would have been amazing, but I felt that it probably wouldn't be the deal breaker for me if I liked the cake or not. If the cake and frosting aren't good, it would take an awful lot of chocolate ganache to make up for it. I need the whole cake to be good. I'll let you know how that decision pans out later.
For now, buttercream. I should note, I made this full recipe because I am using it on another cake that I'm making later this week. You be the judge of this decision later on in the post.
First, separate the eggs.
|They should get pale, thick and fluffy|
|Tip - Look at the edges to see if it's boiling|
|I used a probe thermometer to check the temp|
Stick this in the fridge and let it cool completely. In the mean time cream the butter. Surprisingly, this is where my difficulties started. I should have known when the recipe said it made 17 cups of frosting that my mixer was maybe just a little too small to handle things. Still, Daisy pushed through and made some delicious frosting. I digress, cream your butter. Lots of butter.
|Splatter guard necessary|
When the sugar is dissolved (about 2 minutes later) hook the bowl back up to your mixer and whisk on high until you have a meringue.
|You're looking for stiff peaks here|
This is your base frosting. At this point it was getting late so I divided the frosting in two and put it in the fridge overnight. Today when I was ready to use it I took it out of there fridge and let it come to room temperature. At this point I took out 2 cups of the base and put it in a separate bowl. Then I put the softened buttercream base back into the mixer and whipped it for 2-3 minutes until it was nice and fluffy again. Then I took it out, and put the 2 reserved cups in with 1/4 c. of room temperature coffee and mixed that for 2-3 minutes. This is the coffee buttercream. Martha tells you to use coffee extract, but I didn't have any, so this is what I did.
Stay tuned to part 3 where I assemble the cake!