Modern Wedding Cakes And Chocolates

  • Wedding Cake of the Day: Monogram Wedding Cakes

    07/18/13 ,via The Daily Meal

    Martha Stewart Weddings introduced a monogram-stenciled wedding cake, on their list of modern wedding cakes, declaring it the newest fad in wedding cakes. The dense chocolate cake (pictured above) is complemented by a stenciled cocoa-powered 

  • Make your wedding day a fresh one

    07/18/13 ,via TheraBreath (blog)

    A lot of weddings will have small party favors on the table like little chocolates, cake pops or candy. Why not have some fresh mints so none of your guests have to worry about bad breath? Consider a dark chocolate with natural mint flavors. Dark

  • 12 No-Bake Cookies for Hot July Afternoons

    07/17/13 ,via Babble

    Being a natural baker at heart, I'm often compelled to pull out my stand mixer, toss some brown sugar and butter in the bowl, and mix up a batch of chocolate chip-speckled treats. There's something soooo good about a cookie. Something so good, of

  • Direct from Market: Atlanta, Summer 2013 Part 2

    07/19/13 ,via Gifts & Decorative Accessories

    Another eye-catching gift book line was TOOTS Gift Books, whose themed books feature textured covers in the shape of the particular topic (e.g., a high-heeled-shoe-shaped cover adorned a book about shoes), while the cover of a book on cakes looked

  • Thriving Toronto

    07/20/13 ,via Wall Street Journal

    Frangipane Patisserie | Run by pastry chef Claudia Egger, this pattiserie features organic and delicious French and Swiss style desserts from tarts to wedding cakes. Derek Shapton for The La Merceria Cafe | This little Argentine cafe features



Details about 50 Wedding Party Favor Princess Carriage Design Candy ...

Details about 50 Wedding Party Favor Princess Carriage Design Candy ...
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... about 3D skull Sugar Chocolate Mould for Cake Craft Decoration Tool

... about 3D skull Sugar Chocolate Mould for Cake Craft Decoration Tool
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Details about Wedding buffet display Acrylic Holder Chocolate Cake Ice ...

Details about Wedding buffet display Acrylic Holder Chocolate Cake Ice ...
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Modern Chocolate Cakes for a Wedding - Tips for ... - Robs Viva

Traditionally, wedding cakes came in one style: white cake with white frosting. Today, brides can use their wedding cakes to showcase their personalities, and many are turning to decadent chocolate. Chocolate wedding cakes can be classic or kitschy with creative combinations of cake flavors, fillings and frosting. Every baker has a go-to chocolate cake recipe that can be a foundation for distinctive flavors, so ask your vendor about creating a cake to personalize your wedding. To get an idea of how these flavors will pair, try some specialty chocolate bars with similar flavor profiles by visiting a chocolate or shopping online. Bring your ideas to several wedding cake bakers and ask about arranging a tasting. Many bakers will customize flavors for their clients, and most will arrange for them to sample a variety of cakes for a nominal fee. Don't feel limited to choose one flavor. A tiered wedding cake can include as many flavors as there are tiers. Finally, ask your baker about pricing for your custom confection.
Traditional, elegant weddings typically include an equally traditional cake, but underneath that beautiful white butter cream, try a classic chocolate combination. Raspberry and chocolate is a decadent flavor profile, perfect for a summer evening event when raspberries are in season. German chocolate is a rich combination of coconut, pecans and chocolate that would be suited for a fall occasion. Black Forest cake lends a vintage feel to a winter wedding, with cherries and cream layered between dark chocolate cakes. A fresh mint chocolate cake is the perfect centerpiece for a spring garden reception.
Modern

Wedding cakes for more modern affairs can be elaborate or streamlined, often decorated with splashy color on a foundation of pristine fondant. The cake underneath can be as modern and artful as the artwork decorating it. Peanut butter and chocolate is a youthful combination, the comfort food of desserts. A rich mocha puts a sophisticated spin on chocolate cake laced with the flavor of coffee. Mexican chocolate swirls cinnamon and cayenne pepper with milk chocolate for a subtle, spicy kick. Red velvet cake, though not typically considered a chocolate cake, is a cocoa-infused cake colored a vibrant red, perfect for a holiday wedding.

Trendy

A wedding cake can be a platform for the bride and groom to make a bold statement with unexpected flavor combinations. Pumpkin spice pairs well... Source: Robs Viva

  • Despite her ordeal, Kate looked like Snow White with lashings of Middleton Woman eyeliner

    07/24/13 ,via Daily Mail

    We might find out today, we might have to wait a bit longer ... opted for ‘the royal bub’. Jeremy Thompson on Sky News tried the avuncular ‘this little lad’. Jane Hill for the BBC: ‘That little baby going home.’ Someone else on the BBC ...

  • Guest Chef Series: Palomino

    07/24/13 ,via On Milwaukee

    July 29, 2013 6:00 p.m. - 8:00 p.m. Palomino’s Executive Chef Jacob Faber will be our next Featured Chef for our Local Guest Chef Series in our Whole Lifestyle Center. Prepare to enjoy similar dishes to Palamino’s menu style of Southern Inspired Fare ...

  • Beauty, Style & Weddings: Fashion, makeup, shopping tips & ideas - WDAM.COM - TV 7 - News, Weather and Sports

    07/19/13 ,via 7 WDAM

    Many of us spend our summer traveling from wedding to wedding, and this celebration of love and life can get very expensive. When it comes to choosing a T-shirt, blouse, sweater or dress, it's the neckline that is likely to make all the difference between ...

  • Double 709

    Recipe for traditional English wedding cake?

    I know it´s a type of fruit cake and I´ve found similar recipes online but none include frosting. I once had an English wedding cake with some sort of thick, white, fairly firm frosting, I think it had an orangish flavour. Does anyone know what I´m talking about?


    English Traditions Getting Married in Great Brittain Wedding flowers are scattered by a small girl preceding the English bride and her wedding party, who walk together to the wedding chapel or the wedding site. The flowered path and symbolic walk express hope for the bride's path through life to be happy and lovely. English bridesmaids wear wedding dresses very much like the bride's, so she cannot be singled out by any jealous evil wishers, who might curse her for her happiness. Brides sew a good luck charm, such as the silver horseshoe of royal British brides, to the hem of their wedding dresses. Old English wedding tradition also calls for the bride to carry a horseshoe, streaming with ribbons, for good luck. English Wedding Ceremony Traditionally, an English couple getting married will exchange their vows outside the wedding chapel doorway, allowing the ceremony to be witnessed by anyone who might want to watch. Traditional English Wedding Receptions Traditional English wedding cake is a fruitcake, usually made with raisins, ground almonds, cherries and marzipan. The top layer of the wedding cake is called the "christening cake" which the couple is saves for the baptism of their first child. The fruitcake is served at the wedding reception along with another traditional cake -- the groom's cake -- which originated during the Tudor period. It was once English custom for this to be a fruitcake as well, but today, the groom's cake is likely to be chocolate. A unique Victorian wedding reception event is called a 'ribbon pull'. A sterling silver charm is purchased for each of the bridesmaids. A ribbon is tied to each one, and the baker places them between layers of the wedding cake as it is being assembled. Before the bride and groom share their first slice of cake, the bridesmaids gather so that ech can pull one ribbon, claiming for herself a future good promise. The wedding tradition of tying shoes to the cars of newlyweds also began in England during the Tudor period. Originally, wedding reception guests threw shoes at the newlyweds as they were leaving the church for good luck. The modern tradition is to tie shoes to the honeymoon vehicle. The English consider rain on a wedding day a sign of good fortune. Below are three recipes. The first is an English fruit cake recipe without brandy and the next two are for the traditional English wedding cake with brandy. English Fruit Cake 1 lb. butter 2 tablespoons milk 1 lb. light brown sugar 3 lbs. currants 9 eggs 2 lbs. raisins, seeded and finely chopped 1 lb. flour 2 teaspoons mace 1/2 lb. almonds, blanched and shredded 2 teaspoons cinnamon 1 teaspoon soda 1 lb. citron, thinly sliced and cut in strips Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a very slow oven. Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming. ------------------------------------------------------- Wedding Cake I 1 lb. butter 1/2 teaspoon clove 1 lb. sugar 3 lbs. raisins, seeded and cut in pieces 12 eggs 1 lb. flour 1 lb. currants 2 teaspoons cinnamon 1 lb. citron, thinly sliced and cut in strips Nutmeg, Allspice, Mace, 3/4 teaspoon each 1 lb. figs, finely chopped 1/4 cup brandy 2 tablespoons lemon juice Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, brandy, and lemon juice. Then add fruit, except citron, dredged with reserved flour. Dredge citron with flour and put in layers between cake mixture when putting in the pan. Bake same as English Fruit Cake. ---------------------------------------------------------------------- Wedding Cake II 1 lb. butter 3 lbs. raisins, seeded and cut in pieces 1 lb. brown sugar 12 eggs 2 lbs. Sultana raisins 1 cup molasses 1 1/2 lbs. citron, thinly sliced and cut in strips 1 lb. flour 4 teaspoons cinnamon 1 lb. currants 4 teaspoons allspice 1/2 preserved lemon rind 1 1/2 teaspoons mace 1/2 preserved orange rind 1 nutmeg, grated 1 cup brandy 1/4 teaspoon soda 4 squares chocolate, melted 1 tablespoon hot water Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, and beat yolks until thick and lemon-colored. Add to first mixture, then add flour (excepting one third cup, which should be reserved to dredge fruit), mixed and sifted with spices, fruit dredged with flour, lemon rind and orange rind finely chopped, brandy, chocolate, and whites of eggs beaten until stiff and dry. Just before putting into pans, add soda dissolved in hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in a warm oven over night. ************************************* Royal icing gets its name from having been the traditional icing for fruitcake -- which was the wedding cake of choice among English royalty, and then among the general English population. Along with marzipan, fondant, and other rolled or formed icings, it has the advantage of sealing in freshness so that the cake in question could be made days in advance and still be tasty and moist upon serving. If a wedding cake needs to be made more than a few days in advance, royal icing is frequently used in tandem with fondant, which is cut and formed to fit exactly the particular dimensions of the cake. We don't get a lot of call for wedding cakes around our house, so I use royal icing mainly to decorate cookies at Christmastime. You can thin this with a little water or milk, or add more powdered sugar to thicken it up. Make it just before you need it, then use it all up in one fell swoop -- if you wait, you will be left with royal icing cement in the mixing bowl. The addition of glycerin is optional; it simply serves to give the icing an attractive glossiness, and has no bearing whatever on the flavor. If the eggs in your area are questionable as far as the risk of salmonella, feel free to substitute an equivalent amount of meringue powder, available at many baking supply stores. Do not double or halve this recipe. 1 lb. confectioner's sugar 1/2 teaspoon cream of tartar 2 1/2 teaspoons pure vanilla, orange, peppermint or whatever extract you prefer 3 large egg whites 3 to 6 drops edible glycerin (optional) -- Sift together the confectioner's sugar and cream of tartar 2 or 3 times. Do not skip this step, or you will have unattractive tiny white lumps throughout the icing. -- In a large bowl, mix all ingredients until combined. You will despair at first, because the extract will make the icing look muddy or grey; never fear, as a good beating will incorporate enough air into the icing to turn it snowy white again. Set mixer speed on highest level and mix for at least 3 minutes. Use immediately.

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