WEDDING CAKE FINAL

Jessica SingletonApril 25, 2016BKP Wedding Cakes (223)

COUTURE!What is couture? Couture is the designing and

creation of highly fashionable things like clothing. Whatever is in style, is put in its

truest beauty and made into focal point of the design. Ruffles, bows, beads, lace, swags, flowers, frills and simple colors can be an

example of this.

CHOCOLATE BROWNIE CAKE

• AP FLOUR- 6OZ• BAKING POWDER- 3G• SALT- 2G• SEMI-SWEET

CHOCOLATE- 7OZ• BUTTER - 3OZ• EGGS- 5• SUGAR- 8OZ• PURE VANILLA- 4G• SOUR CREAM- 2OZ

1. Preheat oven to 325F.2. Sift the AP, baking powder and salt

together.3. Melt chocolate and butter over a

double boiler.4. Whisk eggs, vanilla, sugar and sour

cream together til thickened. 5. Add melted chocolate and butter to

the egg mixture. Mix until combined thoroughly.

6. On low speed add in the dry ingredients and combine very well.

7. Pour batter in sprayed cake pan and bake at 325F for 45 mins.

8. Cool for 20 minutes. 

COCONUT CUSTARD FILLING

• MILK- 6OZ• COCONUT MILK- 6OZ• VANILLA BEAN- ½• SUGAR- 3OZ• EGGS- 4• CORNSTARCH- 2OZ• VANILLA EXTRACT- 2G• COCONUT RUM- 8G• TOASTED COCONUT- AS

NEEDED_________________________• COCONUT CUSTARD- 6OZ• HEAVY CREAM- 6OZ

1. Combine milks and vanilla pod/seeds in a medium saucepan. Bring to a simmer on low heat.

2. Whisk yolks, sugar, and cornstarch in a bowl.

3. Liaison the milk mixture in to the bowl with the egg mix. Then return to the saucepan and bring to a boil. Whisk constantly until it has thickened.

4. Add in rum, coconut and vanilla extract.

5. Put on full sheet pan with plastic wrap and cool for at least 2 hours.

6. Combine custard and heavy in a mixing bowl. Whip til soft peaks form.

ITALIAN BUTTERCREAM

• WATER- 6OZ• SUGAR#1- 1LB• EGG WHITES- 12OZ• SUGAR#2- 8OZ• BUTTER (SOFTEN/CUBED)-

1LB 12OZ• VANILLA- 6G• SALT-2G

1. Combine water and 1st sugar measurement and cook to 250F.

2. Whip the whites with the 2nd measurement of sugar to medium peaks. (don’t stop mixing)

3. When sugar syrup reaches 250F take off the heat and pour slowly into meringue at low speed.

4. Turn the speed to high and whip til cool. Before the buttercream cools add in butter.

5. Add in vanilla and salt at this point. Whip til smooth.

THE ORIGINAL DESIGN

STAGES OF MY COUTURE CAKE

THE END RESULT

3 Things That I would do differently:

1. I would plan out my color scheme better

2. Add a different type of flower

3. More detailing