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White Chocolate Roses Wedding Cake


  • For the filling:

  • For the syrup:

  • Decorations:


  • 1.

    Make the syrup. Bring the water and sugar to the boil in a saucepan, stirring until the sugar has dissolved. Boil briskly until thickened into a syrup. Remove from direct heat, cool and stir in the Framboise.

  • 2.

    Make the cream filling by whisking together the cream and sugar in the chef bowl until soft peaks form. Fold in the mascarpone cheese and vanilla extract.

  • 3.

    Carefully slice the sponge across into 4 layers. Pour some syrup over each layer.

  • 4.

    Build up the cake from the syrup-soaked layers into ring of each sizes, spreading the cream filling and sprinkling over the raspberries over each layer apart from the final one. Use 4 dowling rods for support when stacking each layer.

  • 5.

    Cover and chill or freeze in the refrigerator over night. Carefully de-mould and place each tier on a thin cake card apart from the largest one which goes straight on the cake drum.

  • 6.

    Using melted white chocolate stack and secure the cakes on top of each others, largest ones first.

  • 7.

    With a rolling pin, roll the cocoform to a band 5" wide and 3mm in thickness.

  • 8.

    Wrap each tier (starting from the bottom) by draping the cocoform to look like a cloth. Secure by pushing the cocoform at the base of each tier.

  • 9.

    Using the rest of the cocoform make some roses, leaves and fan .

  • 10.

    Decorate the cake by securing the chocolate decoration with melted white chocolate.

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Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Rose are the best wines to pair with White Chocolate Roses Wedding Cake.


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Posted by ChristineReport
I would love to see the finished product
Posted by CherzReport
Like the dramatic wedding cake it neeeeds a picture.
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