Dark Chocolate and White Chocolate Bridal Shower Cake

Photo above captured by my lovely friend Yousra Elsunni Photography

For the girl who can easily make a joke and put a smile on my face. If I ever needed to confide in someone, she's one of the few who I know I could trust, because she has the best character, and a God fearing heart. I pray that He gives you all that you ask for in this life and the next, my love. Congratulations Fatimah!

I was so excited to make this elegant ivory and ebony cake for my friend's black and white themed bridal shower. After rolling out the white fondant, I decided not to cut the overhang because the pleats resembled a cute skirt, which paired beautifully with the lace accent. The cake really transformed into a dress after adding those cute pearl stickers to the top tier, making it look like a beaded bodice. I pinned a rose broach to the bow and viola! Elegant bridal shower cake. 

I did learn something very important with this cake. I used a swiss meringue buttercream, which doesn't crust up firm. I'm new to fondant, so I rolled it out and tried to cover the cake at room temperature. Disaster! The fondant tore as I kept trying to lift it up on the sides to properly smooth and attach it to the cake. Then I found out after that the cake has to be cold or the buttercream has to be fully crusted (firm). So I had to take the fondant off, resmooth my cake, run to the store to get more fondant because there was too much frosting stuck to the old batch and then redo it. Phew!

Dark Chocolate Cake
Adapted from: Annie's Eats

2¼ cups all-purpose flour
2¼ cups sugar
1 cup plus 2 tablespoons dark unsweetened cocoa powder
2¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. salt
6 tbsp. vegetable oil
1 cup plus 2 tbsp. buttermilk
1 cup plus 2 tbsp. brewed coffee*
3 large eggs, at room temperature
1 tbsp. vanilla extract

Directions
Heat oven to 350˚ F.  Grease and flour the edges of three 8-inch baking pans, shaking out the excess. Line the bottoms with rounds of parchment paper.

In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Mix on low speed to blend.  Add the vegetable oil, buttermilk, coffee, eggs, and vanilla to the bowl and mix on low speed until well blended and completely incorporated.

Divide the batter evenly between the prepared pans.  Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Let the cakes cool in the pans about 15 minutes, then invert onto a wire rack and allow to cool completely.  Remove the parchment paper.

White Chocolate Cake
Adapted from: Betty Crocker

3 oz white chocolate baking bars or squares, chopped
2 tablespoons whipping cream
1 box Betty Crocker SuperMoist white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 egg whites

Directions
Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of three 8 inch pans.

In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on high 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.

In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.


White Chocolate Swiss Meringue Buttercream
Adapted from: Woodland Bakery
Yield: fill and ice a three layered 8 inch cake or about 30 cupcakes

4 egg whites
1 cup + 2 tbsp granulated sugar
1 1/2 c powdered sugar
1/2 cup + 1 tbsp crisco shortening
1 1/2 cups butter
2 tsp vanilla
1/2 cup melted white chocolate

Directions
Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.

Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color.  The peaks should be as firm as firm can be.

In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on the lowest speed.

Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.

Be sure your butter and shortening are at room temperature and they are the same consistency. Add them in about 3 tablespoons at a time, quickly adding the next 3 tablespoons as soon as it is mixed in. Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are DONE!  Best Buttercream EVER!

To add colors to this buttercream, I recommend using Gel Paste Colors like Americolor or Chefmaster or an oil based color is great too, since this is a high fat recipe. The gel paste color should be added at the end after you have achieved Buttercream Greatness!! After you get to the point of done, you will then switch to paddle attachment and add color. Gel paste colors are the best since a little goes a long way and they do not add extra liquid to the recipe like food colors do.

Can be stored in the fridge/freezer, but just know that you will now have to bring it back to room temperature before re using. Take it out HOURS before you need it, and let it get to full room temperature, then you will put it back on the mixer and with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth

Storage: This buttercream can be stored 4 days at room temperature or 2 weeks in the fridge, or 2 months in the freezer.