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Knockout cake recipe needed

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Hi everyone,

I'm gearing up for doing a set of wedding cakes for a wedding that's happening on May 21 (eep!). I have 2/3 recipes completely set along with all my equipment, but the last darn cake is being a pain in the butt. I've done 2 test cakes and was happy with neither.

This cake is going to be 10 in square, so no particular worries about stacking. I've tried a yellow butter cake and a genoise (both out of the Cake Bible) and neither worked for me. The genoise was soaked with the suggested amount of Kahlua syrup, but it was still lackluster.

I'm doing a espresso swiss buttercream, but the cake and possibly the filling (if I don't just use the coffee buttercream) are still up in the air. I'm open to anything other than chocolate (we already have a killer chocolate cake), but it should be moist and rich (the couple's preference).

So in short: I need a cake that will be appropriate for a 10 in square with espresso swiss buttercream. Any help would be MOST appreciated! Thanks!

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  1. It sounds like an Opera Cake might work -- joconde, espresso buttercream, ganache, and espresso syrup. I'm sure you can find a recipe online, or in any classic French baking book. Normally the top layer is ganache, but you could switch it up with a final layer of buttercream.

    1. moist and rich, you say... Tres Leches :) ...alas perhaps not elegant enough for a wedding...

      1. The frosting made me think of hazelnut. This might be a good starting point: http://smittenkitchen.com/2008/03/haz...

        1. I JUST took my joconde out of the oven after one failure. It looks lovely and the crumbs taste great. I won't assemble the whole cake til the end of this week, but the joconde was a great idea. Thanks for all the suggestions :)

          This recipe ended up being the one that worked: http://www.joepastry.com/category/pas...

          Note: I really almost ended up going with the hazelnut cake. I think that may end up being made for my own purposes at some point.

          1 Reply
          1. re: tazia

            I made this white cake for my daughter's wedding last summer and have made it many times since (and as mini cupcakes as well). It holds up well, and freezes beautifully.

            http://www.marthastewart.com/259764/w...