Comments on: project wedding cake: the cake is baked

By: Kristen

Kristen — Thu, 17 May 2012 13:04:49 +0000

I have what I fear is a terribly obnoxious question. I adore this chocolate cake. ADORE! It is THE cake that has ended my search for chocolate cakes, and I will never make another. I’ve read comments about successful cupcake conversion and I, too, have made it into cupcakes countless times. While glorious and delicious, they are flat – this of course makes sense for a wedding cake recipe but makes me long for domed cupcakes. Any thoughts for helping them rise up a bit? I have adjusted the vanilla cake by just adding the full 2T of baking powder (a bold move, I know) for cupcakes and it worked great, but the chocolate seems less obvious for that change. Higher oven temperature perhaps? Never have I commented on a blog and here I am, sounding like a crazyperson in front of my favorite culinary genius and the rest of the internet. Even if they are eternally flat, I still love this recipe passionately! Thank you so much for all of your brilliance!

By: deb

deb — Tue, 03 Apr 2012 02:11:00 +0000

I baked each layer separately.

By: Kimmy

Kimmy — Mon, 02 Apr 2012 20:55:05 +0000

Hi there-
I am essentially making this same exact cake (just raspberry filling)
I feel like this is going to be a completely “No Duh” type question, but did you bake each layer separately, or did you cut the cake into the different layers?
And if you did bake them all separately is the recipe for each individual layer or is it for one big cake that gets cut into layers?

By: deb

deb — Sun, 12 Feb 2012 20:01:49 +0000

I did not find the cake soggy next to the curd. (Curd isn’t terribly wet, more thick than liquid. Setting it with gelatin makes it even thicker.) I think the frosting holds up great. Mine didn’t melt but it was an indoor temperature-controlled wedding. Good luck!

By: ems

ems — Mon, 06 Feb 2012 20:53:32 +0000

Hello. My mom, my maid of honor, and I are planning to make my wedding cake for my June wedding, and I’m very excited to see hints and suggestions. :) I have a few questions about how your final cake turned out though. (1) I’m planning to make a groom’s cake with a lemon curd filling and I wondered how far in advance you assembled and filled the layers. Did you have any problem with the layers getting soggy next to the curd filling. I love the texture and flavor of curd, I just dread soggy cake. (2) I think fondant is fairly flavorless and am planning to use a Swiss meringue buttercream on the wedding cake. How did the frosting hold up on the cake? Did you notice any problems with temperature (did it melt) or did it appear to be a fairly robust frosting? Again, thanks for all of the words of advice!

By: anna

anna — Sat, 28 Jan 2012 20:26:09 +0000

deb, i feel like i’ve been searching for a good vanilla cake recipe forever. for some reason, they’re all either muffin-y, or cornbread-y, and never moist or tender enough for my tastes. but this? this is amazing. i found it in sky high cakes last night and came on here to see what kind of vanilla cake you suggest.. and low and behold, same recipe!

anyway, i just wanted to share in my enthusiasm for this cake. it’s perfect. it’s light, fluffy, delicious. i paired it with a ginger lime cream cheese frosting, and oh my god. http://www.grouprecipes.com/4764/ginger-and-lime-cream-cheese-frosting.html

thank you for the inspiration!!

By: KC

KC — Fri, 27 Jan 2012 17:14:23 +0000

hey deb, im baking my friends wedding cake in may and she wants a mounds cake (dark chocolate cake, coconut filling with a chocolate ganache & white chocolate buttercream) and vanilla White Chocolate Cake(vanilla cake & white chocolate buttercream, hazelnut crème filling). and i had a few questions. 1) can i use the chocolate cake recipe you have here and simply use dark chocoalte in the mix? 2) can i turn your swiss buttercream recipe into a white chocolate one by adding white chocolate to the mix?

By: deb

deb — Tue, 17 Jan 2012 21:49:33 +0000

Hi Astrid — I didn’t hang onto the math I did for the cakes. A 10-inch round cake holds about 25% more batter than a 9-inch round, so you can just scale the recipe up that way.

By: Astrid

Astrid — Sun, 15 Jan 2012 11:24:57 +0000

Hello Deb,

I have made the vanilla buttermilk cake and i LOVE it , it is amazing but now i would like to make it in a 10 inch would you please share you upscaled recipe you use for the 10 inch. And also please for the chocolate butter cake.

Thank you so much.
Best regards,
Astrid (The Netherlands).

By: Rachel Marcus

Rachel Marcus — Tue, 04 Oct 2011 19:44:23 +0000

my sons get to pick their birthday cakes for school, and i’m trying this chocolate cake in lieu of the Rebecca Rather version from Fine Cooking for her cocoa/marshmellow topped cake. Smells delish, baked up fine and even, but i’ll be scrubbing chocolate off my walls for days! The one-bowl method is about as messy a cake i’ve ever made, no wonder you were worried about your housecleaner!