Impressive. Showstopping. As perfect as the wedding itself. The outside -- all buttercream, white chocolate curls and pink roses -- is just a promise of the wonderful dark chocolate mousse inside. This is a cake that lives up to the glory of the occasion -- and the future1
- Portion size 72 servings
- Credits : © CanadianLiving.com
Ingredients
Buttercream for Bottom Tier:
Chocolate Mousse (Bottom Tier):
One-Third of Bottom Cake Tier:
White Chocolate Curls:
Method
Download the step-by-step instructions for making this Chocolate Mousse Wedding Cake.
Final Step:
White chocolate curls: in bowl over hot (not boiling) water, melt white chocolate without stirring. Place 4 baking sheets upside down on counter. Dividing evenly, scrape chocolate onto sheets; spread thinly and evenly with palette knife or pie lifter. Refrigerate for 15 minutes or until pliable but not sticky.
Working with 1 baking sheet at a time, brace pan against body. Holding palette knife with 2 hands and at 45 degree angle away from yourself, pull through chocolate to scrape into curls, refrigerating pan if chocolate begins to soften. Immediately place curls on chilled waxed paper?lined tray. Refrigerate until chilled or for up to 2 days. Arrange curls over cake. Tuck edible flowers among curls (see below).
Flower Flourishes:
Delicate blossoms add a finishing touch to a special-occasion cake. Make sure the flowers you pick are nontoxic. If in doubt, check with your local horticultural society.
- Whenever possible, pick fresh unsprayed flowers from your own garden. Avoid flowers from a florist's shop, since these blooms have probably been sprayed with a pesticide.
- Pick flowers early in the day. Rinse blossoms and leaves in cold water, then dry and refrigerate in vase of water.
- Decorate cake with grouped or individual blossoms, buds or petals. These flowers are safe to use for garnishing: tulips, nasturtiums, pansies, roses, violas, cornflowers, marigolds, carnations and geraniums.
