Wedding Cake

This unforgettable event was to celebrate the union of Newt Gingrich's daughter and new son-in-law. Attended by more than 400 Congressman and dignitaries, it was said to be the "event of the year" by Washington insiders!

Cake Make-up: Yields Three Tiers: 12, 10 & 6

Cake: Hazelnut Chiffon, soaked with a Frangelico simple syrup
Filling: Dense Chocolate Mousse
Icing: White Chocolate Buttercream
Enrobed: White Chocolate Ganache & White Modeling Chocolate
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HAZELNUT CHIFFON

Recipe Yields: 2-12", 2-10" & 2-6" Layers

 SUGAR 3#
YOLKS 2#
VEGETABLE OIL 12 OZ.
EGG WHITES 2#
HAZELNUTS - toasted & finely ground 1#
CAKE FLOUR - sifted 2# 4 OZ.
BAKING POWDER 1 OZ.
WATER 6 OZ.
VANILLA EXTRACT 2 TBSP.

METHOD:

1) Whip 1/2 the sugar and yolks to a thick ribbon stage.
2) Continue whipping and slowly incorporate the vegetable oil.
3) In a mixer using a whip attachment, whip the egg whites to soft peak. Then slowly add the remaining sugar.
4) Combine in a bowl the ground hazelnuts, cake flour and baking powder and whisk together.
5) Combine in a bowl the water and vanilla.
6) Carefully fold the flour mixture and water mixture into the whipped yolk mixture.
7) Then fold-in the prepared meringue.
8) Parchment line the cake pans, fill two-thirds full, and bake at 365F.

 

DENSE CHOCOLATE MOUSSE

UNSWEETENED CHOCOLATE 2 OZ.
SEMI-SWEET CHOCOLATE 19 OZ.
BUTTER 4 OZ.
YOLKS 4 OZ.
SUGAR 4 OZ.
WHITES 6 OZ.
SUGAR 6 OZ.
HEAVY CREAM 1#
VANILLA EXTRACT 1 TBSP.

METHOD:

1) Melt chocolates over simmering water bath. Add butter and stir until melted. Keep warm about 100F.
2) Combine yolks and sugar and heat over a water bath stirring until 110F. Then whip until thick and light. (ribbon stage)
3) Prepare a Swiss Meringue, by combining the whites and sugar in a Hobart bowl, heat over a water bath till a 110F degrees. Then whip till firm peaks are reached. Reserve.
4) Whip the heavy cream and vanilla to soft peaks and reserve in the refrigerator.
5) Quickly and carefully fold into the melted chocolate mixture; the yolk mixture, then the Swiss Meringue, and then fold-in the whipped cream.
6) Fill cake layers immediately!

**Variation**
Add 4 oz. of Grand Marnier or liquor.

 

WHITE CHOCOLATE BUTTERCREAM

SUGAR 8 OZ.
WATER 2 OZ.
EGG WHITES 8 OZ.
CREAM OF TARTAR 1/4 tsp.
BUTTER - very soft 1# 8 OZ.
VANILLA EXTRACT 1/2 OZ.
WHITE CHOCOLATE - melted & cooled 8 OZ.

METHOD:

1) Cook sugar and water to 240F. Whip egg whites and cream of tartar to soft peaks. Slowly add the cooked sugar syrup to the whipped egg whites. Whip on 3rd. speed until cool.
2) Separately cream butter and vanilla extract until light and soft.
3) While whipping, slowly add the butter mixture into the cooled meringue.
4) Then add the melted white chocolate. Whip to light.

 

WHITE CHOCOLATE GANACHE

WHITE CHOCOLATE 3#
BUTTER 1#

METHOD:

1) Melt chocolate and butter together. Allow to cool, then whisk until a soft spreadable consistency is reached.

 

WHITE CHOCOLATE FONDANT

WHITE CHOCOLATE 16 OZ.
GLUCOSE 5 OZ.
SIMPLE SYRUP (1:1 ratio) 2 OZ.
ROLLED FONDANT 1# 8 OZ.

METHOD:

1) Melt white chocolate, over a bain-marie to 100F. Then allow to cool to room temperature.
2) Separately whisk together the glucose and simple syrup and heat to 90F. Pour this mixture over the white chocolate and stir together until uniform.
3) Pour mixture into a bowl, cover the surface with plastic wrap, and allow to rest for 24 hours at room temperature.
4) The next day, knead the modeling chocolate until pliable.
5) When ready to cover the cakes, mix together the white modeling chocolate and rolled fondant. The mixture is now ready to enrobe the cakes.

 

WEDDING CAKE CONSTRUCTION

1) Slice each Hazelnut Chiffon cakes in half.
2) Line one 12", 10" and 6" cake pan with plastic wrap.
3) Place one cake layer into the bottom of each cake pan. Soak with Frangelico liqueur simple syrup.
4) Spread a layer of dense chocolate mousse on top. Followed by another cake layer.
5) Repeat this procedure, until each cake pan contains 4 layers of cake and 3 layers of mousse. Make sure you soak the top layer!
6) Place the three filled cake pans into the refrigerator for 4 hours, allowing the mousse to set.
7) Now remove the cakes from the pans, place on a cardboard circle and coat the cakes with a thin layer of white chocolate buttercream. This is a simple crumb coating, its purpose is to seal and level the cake!
8) Return the cakes to the refrigerator to allow the buttercream to firm. This takes about 30 minutes. Repeat this procedure if necessary to insure a level and smooth cake.
9) Remove and spread a very thin layer of white chocolate ganache over the buttercream. Work in sections, because the ganache firms quickly. Return to the refrigerator so the ganache will become firm.
10) Starting with the 12" cake. Cut-off enough white modeling chocolate to cover the cake. Rollout the modeling chocolate on a clean table using powdered sugar to a 1/4" thickness. Wrap around a rolling pin, then transfer to the cake. Unroll, and carefully smooth out the top and sides. Trim-off any excess at the bottom of the cake. Repeat the same for the 10" and 6" cakes.
11) Place on a wedding cake stand, and decorate with
white modeling chocolate roses and a twisted braid at the bottom!