Chocolate Wedding Cake?
Christine A. Owens
A. B. Chan wrote:
>
> A friend of mine is getting married soon and both he has his fiancee are
> chocoholics so they were thinking about having a chocolate wedding cake,
> but his fiancee still wants the wedding cake to be (physically) white.
> Anyone out there ever have or gone to a wedding where there was a
> chocolate wedding cake that was white in color? Maybe white chocolate or
> vanilla frosting.
If you use white frosting, the cake will be white. My wedding cake was chocolate, but
the frosting was ivory. No one could tell until we cut the cake; and, after that, no
one cared what color it had been.
Chris Owens
Mary Beth Goodman
In article <5gfrap$6...@mocha.eng.umd.edu>, abc...@Glue.umd.edu (A. B.
Chan) wrote:
we had a black forest cake with beautiful white frosting and standard
wedding decorations. No one seemed to care and an awful lot of it seemed
to get eaten!
Mary Beth Goodman
http://www.albany.net/~mgoodman/NYQuilts.htm
Catherine Browman
In article <332C17...@vivanet.com>, "Christine A. Owens"
<cao...@vivanet.com> wrote:
> A. B. Chan wrote:
> >
> > A friend of mine is getting married soon and both he has his fiancee are
> > chocoholics so they were thinking about having a chocolate wedding cake,
> > but his fiancee still wants the wedding cake to be (physically) white.
>....
> If you use white frosting, the cake will be white. ...
Actually, chocolate cake with white frosting can be quite tasty.
Cathe (real email "bro...@haskins.yale.eedu" except
replace the "ee" in "eedu" so "edu" has a single "e")
[Note: Haskins, a non-profit speech research lab, is *not* part of
Yale.]
Galen & Raven
A. B. Chan wrote:
>
> A friend of mine is getting married soon and both he has his fiancee are
> chocoholics so they were thinking about having a chocolate wedding cake,
> but his fiancee still wants the wedding cake to be (physically) white.
> chocolate wedding cake that was white in color? Maybe white chocolate or
> vanilla frosting.
that there are many who have allergies to chocolate.
Raven
Miriam R. P. Pittenger
> > Anyone out there ever have or gone to a wedding where there was a
> > chocolate wedding cake that was white in color?
My husband & I had a wonderful dark chocolate cake with white (whipped
cream) icing. I just couldn't abide the thought of a bland, awful cake.
It
was rich & yummy & amazing -- and unlike many weddings I've been to,
where people politely nibble at the cake, this time there were a *LOT* of
clean plates at the end.
Tell your friend to go for it,
Miriam
barbara@.bookpro.com
abc...@Glue.umd.edu (A. B. Chan) wrote:
>A friend of mine is getting married soon and both he has his fiancee are
>chocoholics so they were thinking about having a chocolate wedding cake,
>but his fiancee still wants the wedding cake to be (physically) white.
>Anyone out there ever have or gone to a wedding where there was a
>chocolate wedding cake that was white in color? Maybe white chocolate or
>vanilla frosting.
There's a recipe for a white chocolate wedding cake in the July 1986
issue of Chocolatier magazine. Maybe you could contact Chocolatier
and ask whether they still have back issues. It's a very long,
complicated recipe.
BWillette
Mark Eichin
> My husband & I had a wonderful dark chocolate cake with white (whipped
> cream) icing. I just couldn't abide the thought of a bland, awful cake.
Mmmm. For an example of an "elegant" cake like this, see _Cocolat_ by
Alice Medritch; the recipe "Diabolo" is such a cake (not specifically
set up as a wedding cake but that's a matter of decoration...)
LGUYNUP
We often have morning coffee at a marvelous San Francisco Bakery, "I Love
Chocolate". On weekends there is a constant stream of appointments for
couples sampling wedding cakes. Rarely do I even see a sample of white
cake, instead a half dozen variations of the fabulous chocolates with
various fillings and icings.
Twenty four years ago, when I ordered my wedding cake from a bakery in
Portland, Oregon, the proprietor nearly fainted when I told him I wanted
really dark chocolate cake, white butter cream and raspberry filling. (He
also phoned my mother and tried to convince her that I was making a huge
mistake.)
I really sent him over the top when I didn't want any frosting roses--just
pretty borders. The florist did a bouquet for the top and fastened
blossoms to ivy which sort of trailed around the cake.
More people were concerned about the fact that there might still be some
sort of bug on the ivy than some allergy to chocolate.
LGu...@aol.com
Glenda McKinney
LGUYNUP wrote:
>
> We often have morning coffee at a marvelous San Francisco Bakery, "I Love
> Chocolate". On weekends there is a constant stream of appointments for
> couples sampling wedding cakes. Rarely do I even see a sample of white
> cake, instead a half dozen variations of the fabulous chocolates with
> various fillings and icings.
Yes, regular white cake seem to be a thing of the past at weddings. My
wedding cake was lemon-poppyseed!
snip
> I really sent him over the top when I didn't want any frosting roses--just
> pretty borders. The florist did a bouquet for the top and fastened
> blossoms to ivy which sort of trailed around the cake.
>
> More people were concerned about the fact that there might still be some
> sort of bug on the ivy than some allergy to chocolate.
I wouldn't worry about bugs, but English Ivy is not edible, and should
not be in contact with food! I made this mistake a few years ago when I
was making my sister's wedding cake (White Chocolate with White
Chocolate & Cream Cheese Frosting--yum). The frosting was the same color
as her dress--a lovely warm ivory--and I made marzipan roses to match
her bouquet and dress details. I was going to use white chocolate ivy
leaves to fill out the cake decorations.
After spending the day gathering only the loveliest ivy leaves,
tempering chocolate, painting and peeling, and storing the solid
chocolate leaves so very lovingly and carefully, I found that I could
hardly pronounce anything and I had the funniest taste/feeling in my
mouth.
After doing a bit of research, I had to throw all of that hard work
away. It turned out that English Ivy is toxic. I probably wouldn't have
killed anyone, but by eating all the little drips and dabs of chocolate
that day, I'd gotten a taste of the effect!
--
Glenda McKinney
association newsletters . booklets . technical publications
writing . editing . designing
512/458-1090
Bear Field
I've attended several weddings where the cake was chocolate with
a white icing--enough so that it could be considered to be _as_
traditional as the bland white/yellow concoctions.
--
==> "The Earth is the cradle of mankind, but
Bear one cannot remain in the cradle forever."
ur...@ziplink.net -- Konstantin Tsiolkovskiy
http://www.ziplink.net/~ursus/
Mark Dulyanai
Hello All,
My wife and I made the Marcel Dusaliers (sp?) "Death by Chocolate"
Wedding Cake for our wedding 2 years ago. It had white cake with grated
chocolate (use a salad shooter, its faster than using the grater, and
won't melt in your hands), bittersweet raspberry mousse, & white chocolate
ganache.
We took 2 days to assemble the cake. It holds well under refrigeration.
If you do decide to do the recipe, when making the cake portion, make 2
batches of the cake batter. The recipe is short in this area!
Every guest at our wedding marveled at the flavor of the cake, and made
our two day foray into chocolate a worthwhile experience.
Enjoy!
--
Mark Dulyanai ($p0...@tomatoweb.com)
California Newspaper Project - Sacramento
(916) 653-2538
New School Aikido
(916) 456-5641
maryso
We had a great white chocolate cake with a chocolate mousse and raspberry
filling. The frosting was crushed white chocolate and it was topped with
fresh raspberries and flowers.
Catherine Browman <fake_a...@nowhere.edu> wrote in article
<fake_address-1...@news.yale.edu>...
> In article <332C17...@vivanet.com>, "Christine A. Owens"
> <cao...@vivanet.com> wrote:
>
> > A. B. Chan wrote:
> > >
> > > A friend of mine is getting married soon and both he has his fiancee
are
> > > chocoholics so they were thinking about having a chocolate wedding
cake,
> > > but his fiancee still wants the wedding cake to be (physically)
white.
Bernie
barbara@.bookpro.com wrote:
>
> There's a recipe for a white chocolate wedding cake in the July 1986
> issue of Chocolatier magazine. Maybe you could contact Chocolatier
> and ask whether they still have back issues. It's a very long,
> complicated recipe.
>
> BWillette
If it's the recipe that I'm thinking of, it is the same one I made for
our wedding. It is complicated but well worth the effort. It's an
almond white cake with a creme fraiche and raspberry filling, with a
white chocolate frosting.
If you're interested in a copy of the recipe let me know, I'm sure I
still have it - somewhere!
Bernie
--
"What reasonable soul prefers romance to truffles?
Clearly, it is not the lovelorn sufferer who seeks solace in chocolate,
but rather the chocolate-deprived individual who, desperate,
seeks in mere love a pale approximation of bittersweet euphoria."
- Sandra Boyton, 'Chocolate: The Consuming Passion'