White Chocolate Wedding Cake
|White chocolate||13 Ounce (400 Grams)|
|Unsalted butter||1 Ounce (25 Grams)|
|6 inch rich chocolate cake||1|
|10 inch rich chocolate cake||1|
1. Break the white chocolate into pieces and put them in a bowl with the butter. Place the bowl over a saucepan of gently, simmering water and leave it until the chocolate has melted. Gently stir the chocolate to incorporate the butter. Tip the mixture on to a piece of marble or glass or a thoroughly clean plastic chopping board and spread it to a thin, even layer. Leave in a cool place or in the refrigerator until set.
2. When the chocolate is just set, draw a fine-bladed knife across it at an angle of 45 degrees to pare off long chocolate curls. If the chocolate breaks off in brittle shavings it's too cold, so leave it at room temperature for a few minutes and try again. If the chocolate is sticky and clings to the knife put it in the refrigerator for about 1 0 minutes and then try again.
3. Put the larger cake on the platter and spread two-thirds of the ganache over it. While the ganache is still soft press the chocolate curls vertically into it. You needn't be too precise or careful about doing this - the more casually it's done, the better the finished result.
4. Position the small cake and cover it with the remaining ganache. Press more chocolate curls around the sides. Keep the cake in a cool place or in the refrigerator until ready to serve.
5 .Cut the stems of all the flowers short and use them to decorate the tops of the cakes.