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Monday, May 5, 2014

What's Cookin' in the Country?

I'm sharing a secret about a special cake today!  

In less than a week we will have a wedding in our family.  Here I sit as the Mother of the Bride calm, cool, and with a list a mile long of things that need to be done this week!  I've planned.  Alli has planned.  So, hopefully things will fall into place each day as we eat away at the details that couldn't be done until this week.  

One of those details is putting the finishing touches on their little wedding cake.  Alli opted for not serving cake to the guests - she's going with something else that she loves.  She still wanted a cake for her and Andrew to cut, so she asked me if I'd make it.  I'm not a professional cake decorator, but she assured me she wants it simple.  Simple I can do.  We knew what cake she wanted - Blackberry/Raspberry Truffle Cake. This cake is a super, over-the-top, special cake! 

The icing that this recipe uses is a cream cheese base, but she asked for White Chocolate.  I went to Pinterest and found a recipe that has to be the best icing I've ever eaten!  I made up the cake and just put the crumb layer of icing on it.  I then wrapped it well and popped it into the freezer where it is awaiting the finishing layer of icing and a border and topping.  So when you see this pic, please know this is an unfinished cake!  

Here it is in its un-glorified state...

You can see cupcakes in the background.  I used the leftover batter to make the engaged couple a trial to taste.  They were in love (with each other and the cake!).  This cake is from Southern Living, which right there tells you it's a winner!  Here are the recipes for both the cake and the White Chocolate Buttercream...

Blackberry Raspberry Truffle Cake


2 (18.25-ounce) packages devil's food cake mix
6 large eggs
1 cup vegetable oil
1 1/3 cups water
1 1/4 cups light sour cream
1 (12-ounce) package semisweet chocolate morsels
1 1/2 cups whipping cream
1/2 cup seedless blackberry jam
1/2 cup seedless raspberry jam
1/4 cup water

For the Cream cheese Icing
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
3 to 3 1/2 cups chopped pecans, toasted
Garnish: 1/4 cup blackberry and raspberry candies

Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.
Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.
Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.
Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.
Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)
Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.
If you want to try the Cream cheese icing - 
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.
Note: For testing purposes only, we used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets, or in specialty stores.

White Chocolate Buttercream


1 cup butter, unsalted and softened (if you’re a beginner – margarine is not the same. It WILL NOT hold, in fact it will just be gross).
3 cups powdered sugar (depending on the humidity/heat that day sometimes I have to add about 1/2 cup more, play around with it until you reach the consistency you desire)
1/4 cup whipping cream
1 tsp vanilla extract
6 oz white chocolate chips or Bakers Chocolate

Melt the chocolate first. I prefer to pour the white chocolate chips in a glass bowl and place it over a pot of boiling water (double boiling), stirring constantly. If you are using Baker’s Chocolate, chop it up first. The microwave is another option, but keep your eye on it and do 30 seconds at a time. Let cool to room temperature.
Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy (about a minute or two).
After you have scraped the bowl, add the cream and vanilla. At this point you can now stir in the melted, cooled chocolate.
Turn your mixer to medium-high and beat for 3-4 minutes.

Try not to eat more than one spoonful! =)

I pray that the finishing of the cake's decorating will go smoothly!  It's just my daughter's once-in-a-lifetime wedding cake!  That's no pressure!  Eeek, what have I gotten myself into?!  Pictures will come later.  

Do you have a special cake recipe you depend on for those once-in-a-lifetime occasions? 

With love from my country kitchen,


Whitney Pendell said...

I wonder if the bride will give her favorite sister a bite of her delicious wedding cake?? Ha! I can't wait to eat- I mean - see it!

Denise said...

Sure, and her favorite aunt and church member and friend and mother and father... :)

M said...

And her Nana and Papa.......

Denise said...

Sorry I left you out! ::