The best thing about a wedding cake is the multiple flavors. Julie worriedly told me that she hates chocolate and loves marzipan but her fiance, Scott, loves chocolate and hates marzipan! Looks like this is a predicament that shows how newlyweds can learn to compromise. Luckily this dilemma has an end result in which both can have their cake and eat it too (sorry guys I had to make that horrible pun...) by alternating layers of marzipan and chocolate cake. Or choose one cake, julieulie suggested she was interested in a chocolate chip pound cake with layers alternating in chocolate and marzipan frosting. Fill small bowls with black, white, and blue candies and arrange on the table next to the cake. If you are having a wedding that will most likely last until the wee hours of the morning offer a late night snack a la Truman Capote's Black and White Ball and serve a snack at 2 am. Keep the snack simple and serve a breakfast style hash, mini peanut butter and jelly sandwiches with milk, or miniature grilled cheese sandwiches with tomato soup. For the chocolate chip pound cake recipe-it's light and fluffy thanks to sour cream-
3 cups unsifted flour
1/4 teaspoon baking soda
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract or flavor
1 8 oz. package of sour cream (8 oz)
1 cup mini chocolate chips
- Preheat oven to 350 F.
- Stir together flour and baking soda.
- In mixing bowl, beat sugar and butter until fluffy.
- Beat in eggs, one at a time, until smooth; add vanilla.
- Beat in sour cream alternately with flour mixture. Fold in chocolate chips.
- Pour into well-greased and floured 10- inch fluted tube cake pan.
- Bake 1 hr. and 15 min. or until wooden pick comes out clean.
- Cool; remove from pan. Sprinkle with confectioners' sugar if desired. Best served warm!
What kind of cake did you have at your wedding? Come party with me tomorrow when I talk about the wine and cocktail pairings for the wedding dinner and also about creating a special signature cocktail for the event!