Note:The featured groom’s cake was made by Chef Mendy of CakesbythePound.com.
Crabs cooked in garlic and butter..mmmnnnnn. This cake is edible but it’s not made of crabs. Chef Mendy said the groom was from Maryland and his wife wanted to get him something that reminded him of home. So she created a crab pot cake.
Everything we see are edible, except the board. The crab pot cake is made of layered vanilla butter cake and chocolate buttermilk cake with Godiva white chocolate, French buttercream, chocolate ganache, and VanGogh espresso vodka.
When it comes to wedding cakes, we often hear about chocolate ganache. It is used for frosting and filling. Ganache is French for a mixture of cream and chocolate. The usual method of making it is pouring hot cream into chopped chocolate and stirring until the mixture is velvety smooth.
Basic chocolate ganache is used to enhance a number of recipes, from truffles to frosting. It is truly a versatile baker’s help. Here’s a basic ganache from Joy of Baking:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoon cognac or brandy (optional)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch (23 cm) cake or torte.
Note: the featured groom’s cake was made by Chef Mendy of CakesbythePound.com.
For rock n’ roll fanatics, it’s easy to spot what this groom’s cake is about. Chef Mendy created it for a Rolling Stone’s fan. She says it’s their Chocolate Blackout Cake, made with Starbucks coffee and Valhrona chocolate (the chocolate company is in a wine-making town in France) and iced with Godiva white chocolate, french butter cream, and chocolate ganache.
The cake was then covered in chocolate fondant and decorated with the Rolling Stone’s trademark lips and tongue.
Gabriel, Chef Mendy’s partner, left a comment clarifying that the Rolling Stones’ iconic lips and tongue is the cake itself. It is set on a fondant-covered board.
Our apologies for mistaking the base as the cake, but, looking at the picture, it does look delicious too.
