Planning a wedding can be a daunting task, but choosing the perfect cake shouldn’t be. If you’re looking to add a touch of elegance and sophistication to your big day, consider a black and gold wedding cake. Not only is it visually stunning, but it’s also delicious. In this article, we’ll provide you with two different recipes to create a black and gold wedding cake that will leave your guests in awe.
Recipe 1: Black and Gold Ombre Cake
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole milk
- Black food coloring
- Gold edible dust
Instructions
- Preheat your oven to 350°F. Grease and flour three 8-inch cake pans.
- In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Add flour mixture and milk alternately to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter into three equal parts. Add black food coloring to one part and mix until fully incorporated. Leave the second part as is, and add gold edible dust to the third part and mix.
- Pour the black batter into one cake pan, the plain batter into the second cake pan, and the gold batter into the third cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes have cooled, stack them on top of each other and frost with your favorite frosting.
Nutritional Information
Servings per recipe: 12
Calories per serving: 610
Total fat: 28g
Saturated fat: 17g
Cholesterol: 137mg
Sodium: 194mg
Total carbohydrate: 85g
Dietary fiber: 1g
Sugars: 60g
Protein: 6g
Cooking Time
Preparation time: 30 minutes
Cook time: 25-30 minutes
Total time: 1 hour
Equipment
- Three 8-inch cake pans
- Stand mixer or hand mixer
- Whisk
- Spatula
Serving Suggestions
This cake is perfect for weddings or any special occasion. Serve with a glass of champagne to complete the elegant experience.
Variations
If you want to switch up the colors, you can use any combination that suits your theme. For example, you can use white, silver, and black for a winter wedding.
Substitutions
If you prefer a different type of milk, you can substitute it for whole milk. You can also use cake flour instead of all-purpose flour for a lighter texture.
Storage
Store the cake in an airtight container in the refrigerator for up to 5 days.
Tips
- To create the ombre effect, make sure to use different amounts of food coloring and edible dust for each layer.
- Make sure to cool the cakes completely before frosting to prevent the frosting from melting.
- To make sure the layers are even, use a cake leveler or a serrated knife to trim off any excess cake.
Frequently Asked Questions
Q: Can I use a different type of frosting?
A: Yes, you can use any frosting you like. Cream cheese frosting, buttercream frosting, or whipped cream frosting would all pair well with this cake.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.
Recipe 2: Black and Gold Fondant Cake
Ingredients
- 2 boxes of cake mix
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 6 large eggs
- Black food coloring
- Gold edible dust
- 2 pounds black fondant
- 1/2 pound gold fondant
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.
- In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until fully incorporated.
- Divide the batter into two equal parts. Add black food coloring to one part and mix until fully incorporated. Leave the second part as is.
- Pour the black batter into one cake pan, and the plain batter into the second cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Roll out the black fondant and cover the first cake, smoothing out any wrinkles or air bubbles.
- Roll out the gold fondant and cut it into thin strips. Place the strips onto the black fondant in any pattern you desire.
- Repeat the process with the second cake, using the opposite colors.
- Stack the cakes on top of each other and decorate the top with any additional gold fondant accents.
Nutritional Information
Servings per recipe: 16
Calories per serving: 390
Total fat: 16g
Saturated fat: 5g
Cholesterol: 73mg
Sodium: 485mg
Total carbohydrate: 57g
Dietary fiber: 1g
Sugars: 36g
Protein: 5g
Cooking Time
Preparation time: 20 minutes
Cook time: 25-30 minutes
Total time: 1 hour
Equipment
- Two 9-inch cake pans
- Stand mixer or hand mixer
- Whisk
- Spatula
- Rolling pin
Serving Suggestions
This cake is perfect for weddings or any special occasion. Serve with a cup of coffee or tea to complete the experience.
Variations
You can switch up the colors and use any combination that suits your theme. For example, you can use white and silver for a winter wedding.
Substitutions
If you prefer to make your own fondant, you can substitute it for store-bought. You can also use any type of cake mix that you like.
Storage
Store the cake in an airtight container at room temperature for up to 3 days.
Tips
- Make sure to cover the cakes with fondant when they are completely cooled to prevent the fondant from melting.
- To create a smooth surface, use a fondant smoother to press