Chocolate wedding cake

googoodoll said:
They don't want plastic icing near the cake. That's the biggest problem.
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So are you looking for cake recipes or decoration ideas or...?

Swiss buttercream is what you want if you're avoiding plastic icing.
 
I.am.Sam said:
when can i get an invite for coffee and swiss cake
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The only swiss cake I make is apple cake. Doesn't work with coffee.

googoodoll said:
Anything really.

Especially things like this ^.
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Alright. Some suggestions, then. Sorry for info overload - just adding things as I think of it.

Swiss buttercream - look for the Dorie Greenspan recipe (think she calls is Swiss Meringue Buttercream). Get the book if you need to, but it should be online. Be aware that it looks like it's broken before it comes together, and that's just how it works. Read up on it and test it out. Look for variations with chocolate if you're looking for a chocolate icing - I'd go with white on the outside though :)

Check out youtube for some guides that'll help you decorate, eg http://www.youtube.com/watch?v=XK1Pec79tXc
There are also handy guides on websites like http://www.wilton.com/decorating/cake-decorating/, where they show you how to do do certain techniques eg http://www.wilton.com/technique/Cornelli-Lace
Depends on how you learn best, from watching it being done or from being given instruction.

Google for ideas on how you'd like it to look. And then look up guides on how to do what you want to do. Be realistic about your abilities. Better to go simple then to have it look a mess. And do practice beforehand :)

If you're not experienced and wanting to do tiers, go with satellite cakes instead of tiers. Like the following:
http://2.bp.blogspot.com/_Aw8Ycj2Vobs/S2UToNYuZlI/AAAAAAAABjs/mhZPgcBTQ1o/s400/satellite+(1).JPG
http://www.cookiescouture.biz/static/files/images/new cakes couture 993.jpg
http://cdn.cakecentral.com/1/1e/900x900px-LL-1e593fbd_gallery8069851303018137.jpeg
ie keep the tiers separate.

For the cake recipe too, I'd look at something like http://dinersjournal.blogs.nytimes.com/2011/01/07/the-bakers-apprentice-devils-food-cake/?_r=0 or http://www.npr.org/templates/story/story.php?storyId=6504932 (same recipe) since you're wanting a filling.
I hope that you don't mean that canned stuff when you say 'caramel filling'...

Do you know where to get supplies you'd need for buttercream decorating?
 
Theres so many buttercreams and meringue so this sorts them out in some sort of logical way
Also shows you with photos. Swiss Meringue Buttercream probably intimidates the hell out of amataur bakers but it's just one of many toppings. http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

The MYBB 10th anniversary caek had some form of buttercream I dunno which -Ginggs? but for any formal cakes SMB icing is the norm (also called Italian Meringue- just a different cooking method)
 
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Thank you for all the info AvatarS :) And everyone else :D

I have quite a nice collection of decorating equipment at home but I tend to stick to what I know and not try new things - which is what I want to do with this cake. I think I'll give the Swiss buttercream a try and see how it works out.

Oh and yes - they do mean the tinned caramel...
 
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