I’ve only ever made one wedding cake and it was a 2-tiered naked cake with fresh lavender. Very low pressure and yet my hands were still shaking when I was arranging the lavender around the cake. I had no intention of making another wedding cake. But then my priest’s wife called with a request. (In the Coptic Orthodox Church our priests marry and have children). She wanted me to make her son’s wedding cake. I have never denied a request from Fr. Daoud — he helped me and my family through some really tough times and he is the only reason my semi-white husband felt comfortable converting to the Coptic Orthodox faith. So I asked her to send some pictures of what the bride wanted. My heart dropped when I saw the pictures — a four tiered hand-painted cake by a cake designer, Yuma’s Couture Cakes. With flowers . I hate making flowers. But so began a 6-week long planning process.

I. Flowers

The first challenge was to make those flowers. I recently subscribed to the Paul Bradford Sugarcraft School and I love that all the instructors use ganache which is my preferred coating. So I went there first but all the flower tutorials were so complicated and time consuming and didn’t look like the flower I was going for which was more like a gardenia. So I got on the PBSS facebook page and asked for help.

Another user had this great idea to start with a flat disk of gumpaste and attach rows of ruffles. This idea worked beautifully. It was simple with the added benefit of a flat back which was easier to attach to the cake later. I used 50/50 gumpaste/fondant for the flowers. For the flowers with the “button” in the middle I just used a brooch mold that I had to shape it and give it some texture.

II. Baking

I had to buy some additional pans and since the Magic Lines were on sale I bought those. All my other pans are Fat Daddio’s. The Magic Line pans yielded very different results! The cakes came out with cleaner edges and were more evenly baked; I had even less doming than usual even though I was using the same techniques ie baking strips, heating rods. I may consider replacing all my pans with Magic Line ones.

Regarding heating rods, I really like the Fat Daddio rods and found it necessary to use at least one for the 10×3″ and two for the 12″ cake pans.

III. Fillings

I used pulverized freeze dried strawberries for the strawberry IMBC and pistachio praline nut paste with rosewater IMBC for the other vanilla cake. The chocolate cake had a dark chocolate ganache, caramel and walnut filling.

IV. Filigree Swirls

The original cake designer had hand-painted all of those swirls but I did not trust myself to do that so I tried to figure out a less abstract method of getting them on the cake. I have been using the Cricut machine to do a lot of cake stencils so I tried a few patterns — first hand drawn then downloaded images — and settled on four that I used on the cake. I used 6 mil mylar sheets to cut the stencils.

I was nervous about airbrushing the stencils because the last time I had tried to stencil a complicated design on a cake it came out blurry. One of the mistakes I realized I had made was that the cake was not perfectly round/smooth. If the surface is not smooth the stencil pops out in places and the stencil does not come out as sharp as it should. So having a smooth surface is critical. Also, I used the Evil Cake Genius method of taping a piece of tulle over the stencil to keep the smaller pieces of the stencil flat against the cake. As you can see in the picture below I have a collar of parchment paper taped to edges of the stencil with masking tape; there is a piece of tulle taped snugly over that; a few pieces of masking tape covering the pieces of stencil that are above the level of the cake to avoid spraying the top of the cake.


I practiced on the top dummy tier first in case it came out poorly.

The flower was attached with royal icing

I only sprayed one stencil on at a time to allow it to dry before doing other parts of the cake so I basically had a rotation of tiers being airbrushed. I was pretty happy with the results.

V. Dummy tier

Did you know you could easily slice through styrofoam with a hot knife? I do now. All my tiers were 5″ but it is not easy finding a 5″ dummy so after some internet searching I bought two 3″ dummies, heated up a knife over my stove, used a 2″ cake pan as my guide and sliced through one of the 3″ dummies. I then adhered the new 2″ piece to the 3″ piece with melted chocolate. DH is still complaining, however, about the knife I allegedly “ruined.”

VI. Fondant

The fondant was the beast of the whole project. I have gone through several brands lately trying to find one that I like since I’ve gone off Satin Ice. I love Dream fondant but it’s hard to find. I decided to give Fondx a try. I tried it out on the dummy first which was my smart move. But I bought 10 lbs of it which was my dummy move. I tried nine times to cover that dummy but it kept tearing off. I ended up panel wrapping the dummy which was fine but I still had to cover 3 more tiers. I emailed the company and they advised not to knead it for too long. They were very nice and sent me another 10 lbs but I still struggled with it and ended up panel wrapping all four tiers. It worked out okay although I wasn’t fond of the seams. I used a mix of 90% ivory/10% white Fondx. Also, I found it much easier to stick the top piece of fondant for about 10 minutes before placing it on the cake and trimming it.

VII. Ganache

I used both dark chocolate ganache and white chocolate ganache to coat the cakes. I find that since white chocolate ganache tends to take longer to set I need to make it about 24 hours in advance and leave it at room temperature. A 3:1 ratio of white chocolate to cream has worked best for me. Dark chocolate ganache can be made about 10-12 hours in advance and will be set.

The method for making ganache that I prefer is to heat the cream on the stove first but just before boiling microwave your chocolate for one minute to soften it up. Pour the cream over top and let sit for five minutes before whisking slowly.

VIII. Stacking

I think everyone gets nervous about stacking cakes. One thing I wish hadn’t done was keep the cakes on their work boards after they were covered with fondant. The fondant edges stuck to the work boards and gave me rough edges when I went to move them. Mental note for next time. However, I was very pleased with the doweling. I used instructions from one of my favorite pastry chefs at www.wickedgoodies.net. She advised not just one dowel through the center of the cake for horizontal support (ie to keep the tiers from sliding off of one another) but two dowels through each pair of tiers. See diagram below. Two long dowels run between then 2nd and 3rd tiers at 3 o’clock and 9 o’clock and two more long dowels between the 3rd and 4th tiers at 12 o’clock and 6 o’clock. My cake did not budge. It did not even twitch. For the stand I got a footed MDF board which was fantastic. So much easier to be able to put your fingers underneath the bottom board!

IX. Transportation

To be honest, this was the part that scared me the most . I have transported three tiers before but not a 4-tiered cake and not 30 miles. Also I had no idea how I was going to lift it even with a second person. I failed my DH here because I would not consider his first idea which was to use a long plywood board. I just kept picturing something out of a circus where the clowns are trying to balance an elephant on a board and the poor elephant topples over. Actually, I think that’s a movie called Dumbo. Anyway, I betrayed my husband by going on the cake forums and it turns out that is exactly what people use. He drilled holes to make it easier to grip and it worked like a dream. More like a palanquin than Dumbo on a stretcher.

Thanks for tuning in for this whole post. All together I conservatively estimate that I put in about 27 hours making this cake! One last thing. For disassembling I found needle nose pliers to be indispensable in removing the dowels.

You can watch most of the assembly in this short video.

X. Recipe

American Mud Cake from Summer Stone


  • 1 cup unsalted butter (2 sticks, or 8 ounces, or 227 grams) each halved
  • 7 ounces (198 grams) 72% cacao or more dark chocolate, chopped or broken coarsely
  • 2 cups (14 ounces, or 397 grams) granulated sugar
  • ½ cup (2 ounces, or 57 grams) Dutch processed cocoa powder
  • 1 ¼ cups (300 ml) strong hot coffee or hot water plus 1 tablespoon espresso powder
  • 1 tablespoon (15 ml) vanilla extract
  • 3 large eggs
  • 2 cups (10 ounces, or 284 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 ½ teaspoons (9 grams) baking soda (sodium bicarbonate)
  • ½ teaspoon (4 grams) salt
  1. 1. Preheat oven to 350 F. Spray two 8-inch round cake pans with Baker’s Joy or grease and flour.
  2. 2. In an 8-cup microwave safe container, melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted.
  3. 3. Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. Add vanilla and then the eggs one at a time.
  4. 4. In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.
  5. 5. Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed.

Taken from Summer Stone at www.cakepaperparty.com



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