Chocolate-Wrapped Present Cakes
"This is a hard recipe to write because it just begs for customization! I made 4 small cakes with this recipe, ranging in size from a 4-inch square, a 3x5 cake, a 4x6 cake, and a small 2.5-inch cake. However, I would encourage you to experiment yourself and make whatever size—and however many number!—of present cakes you'd like. Also, I used French buttercream because I had a lot of yolks I needed to use up, but you can always swap out the frosting for a Swiss or Italian buttercream if you'd like. Even American buttercream will work, but because it crusts, you'll need to spread a fresh layer of frosting on the outside before you attach the chocolate panels to make sure they adhere properly...."
INGREDIENTS
•
9 1/2 oz all-purpose flour ((2 1/4 cups))
•
1 1/2 tsp baking powder
•
1/2 tsp salt
•
8 ounces butter (at room temperature)
•
8 ounce cream cheese (at room temperature)
•
12 1/4 oz sugar ((1 3/4 cups))
•
4 eggs (at room temperature)
•
1 tbsp vanilla extract
•
7 oz granulated sugar ((1 cup))
•
4 oz water ((1/2 cup))
•
1 TBSP light corn syrup
•
6 egg yolks (at room temperature)
•
1 lb butter (soft but still cool)
•
6 oz dark chocolate (melted and cooled)
•
1/8 tsp salt
•
1 tsp vanilla extract
•
1 tsp instant espresso powder
•
Four 10x16-inch chocolate transfer sheets, or more if using them for bows as well
•
Acetate strips ((instead of transfer sheets for the bows))
•
2-3 lbs candy coating (depending on number and size of cakes and bows)
Comments & Reviews
Just A Pinch Sweepstakes