Navy and Silver Wedding Cake

It was such a joy making this cake for a wonderful couple! Their colors were Navy Blue and Silver- they wanted their cake topped with gorgeous blue roses from Ecuador, and a two-heart topper.  This photo doesn't do the roses justice, but you get the idea!

The Happy Couple! Congratulations to you both!!

The bottom layer was dark chocolate WASC cake with chocolate filling and chocolate buttercream. The base of the layer was lined with navy blue ribbon, and the details were hand-piped royal icing dots accented with silver dragees.*

The middle layer was a white almond sour cream cake with a raspberry filling and vanilla buttercream. The base of the layer was lined with navy blue ribbon, and the details were hand-piped royal icing scrolling accented with silver dragees.

The top layer flavor was a repeat of the bottom layer, and the details included navy blue ribbon, hand-piped royal icing dots accented with silver dragees.

The chocolate buttercream I used was my take on the Wilton Buttercream recipe- it held up great in the 90+ degree heat!

Crusting Chocolate Buttercream:

Quantities used were to cover a 16" square cake and an 8" square cake- split recipe as needed.

 

2 1/2 C Vegetable Shortening
1 1/2 C (3 sticks) Butter
3 C Cocoa powder
4 teaspoons vanilla
16 C Confectioner Sugar
1/2 C Heavy Whipping Cream or Whole Milk

1/2 - 3/4 C Water (depending on the consistency you're trying to achieve)

1) In a stand mixer (you can use a hand mixer, but it can get difficult with large quantities) Blend the shortening and butter together.

2) Slowly add in the cocoa powder and vanilla.

3) Mix in the Confectioner (powdered) Sugar alternately with the whipping cream/milk and water until you achieve the desired consistency.

4) Use immediately or store in an airtight container in the refrigerator for up to 4 days.

*Dragees were used for decoration only.