CHOCOLATE MENUS FOR WEDDINGS RECIPES

Name: White Chocolate and Lemon Wedding Cake
Yield: Makes 50 servings
Ingredients: 6 cups sugar; 9 teaspoons cornstarch; 3 cups fresh lemon juice; 36 large egg yolks; 3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips); 6 8-ounce packages Philadelphia-brand cream cheese, room temperature; 5 cups (packed) powdered sugar (about 1 1/4 pounds); 4 cups chilled heavy whipping cream; 4 cups lemon curd (see above); 14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips); 1 1/3 cups chilled heavy whipping cream; 11 cups sifted cake flour; 11 teaspoons baking powder; 2 1/2 teaspoons salt; 3 cups buttermilk; 6 tablespoons thawed frozen orange juice concentrate; 5 tablespoons vanilla extract; 1 1/2 cups (3 sticks) unsalted butter, room temperature; 6 1/2 cups sugar; 1 1/2 cups vegetable oil; 2 1/2 cups egg whites (about 20 large); 1/2 teaspoon cream of tartar; 2 11-inch-diameter tart-pan bottoms or cardboard rounds; 1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round); 1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round); 14 12-inch-long, 1/4-inch-diameter wooden dowels; Mix of large and tiny white roses and fresias (about 5 dozen); 8 1-pint containers fresh strawberries, hulled, halved; 2 1/2-pint containers fresh blackberries

WHITE CHOCOLATE AND LEMON WEDDING CAKE RECIPE | EPICURIOUS

White Chocolate and Lemon Wedding Cake Recipe | Epicurious image

The cake pans, cardboard rounds, and dowels are available at cake and candy supply stores; or call Jane's Cakes and Chocolates at 800-262-7630.

Provided by EPICURIOUS.COM

Yield Makes 50 servings

Number Of Ingredients 33

Ingredients

6 cups sugar
9 teaspoons cornstarch
3 cups fresh lemon juice
36 large egg yolks
3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes
16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
6 8-ounce packages Philadelphia-brand cream cheese, room temperature
5 cups (packed) powdered sugar (about 1 1/4 pounds)
4 cups chilled heavy whipping cream
4 cups lemon curd (see above)
14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
1 1/3 cups chilled heavy whipping cream
11 cups sifted cake flour
11 teaspoons baking powder
2 1/2 teaspoons salt
3 cups buttermilk
6 tablespoons thawed frozen orange juice concentrate
5 tablespoons vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 1/2 cups sugar
1 1/2 cups vegetable oil
2 1/2 cups egg whites (about 20 large)
1/2 teaspoon cream of tartar
2 11-inch-diameter tart-pan bottoms or cardboard rounds
1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
14 12-inch-long, 1/4-inch-diameter wooden dowels
Mix of large and tiny white roses and fresias (about 5 dozen)
8 1-pint containers fresh strawberries, hulled, halved
2 1/2-pint containers fresh blackberries
2 1/2-pint containers fresh raspberries
2 1/2-pint containers fresh blueberries
1 cup sugar

Steps:

Make the curd in two separate batches. It's used as a filling between the cake layers and as a component in the mousse.
Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Refrigerate at least 1 day. (Can be made 7 days ahead. Keep chilled.)
Make the frosting in two separate batches at least one day ahead. One batch is for the 12-inch cake, one for the other two cakes. Cream replaces butter in this variation of the standard cream cheese frosting, so it's spreadable straight from the fridge. Use heavy whipping cream for the best results.
Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Refrigerate frosting at least 1 day and up to 4 days.
Place lemon curd in large bowl and refrigerate. Place white chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.
Use half of these ingredients to make the 12-inch cake and half to make both the 9- inch and the 6-inch cakes. Sift the flour first, then measure it.
Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides. Sift 5 1/2 cups sifted cake flour, 5 1/2 teaspoons baking powder, and 1 1/4 teaspoons salt 3 times into large bowl. Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.
Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1 1/4 cups (about 10) egg whites and 1/4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold whites into batter in 4 additions. Transfer batter to prepared 12-inch pan. Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into center comes out clean, about 1 hour 10 minutes for 6-inch cake and 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Cool all cakes completely. (Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.)
To make filling and frosting the cakes easier, use tart-pan bottoms or buy cardboard rounds from a cake and candy supply store.
Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or 11-inch cardboard round, transfer top layer to work surface and cover; transfer middle layer to work surface and cover. Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1 3/4 cups mousse over. Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round. Spread 1 1/4 cups mousse over. Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round. Spread generous 1/2 cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer on cake and press lightly. Refrigerate assembled cake.
Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat. Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake. Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake. Chill all cakes 1 hour.
Spread 5 cups frosting over 12-inch cake. Spread 3 2/3 cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Refrigerate 6-inch cake.
Place 12-inch cake on platter. Press 1 dowel straight down into center and through to bottom of cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel back into center of cake. Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel. Chill cake with dowels.
Press 1 dowel straight down into center of 9-inch cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel back into center of cake. Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels. (Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.)
Mix of large and tiny white roses and freesias (about 5 dozen)
Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
This fruit compote contributes color and flavor contrast to each serving of the cake.
Combine all ingredients in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.

WHITE CHOCOLATE AND LEMON WEDDING CAKE RECIPE | BON APPÉTIT

White Chocolate and Lemon Wedding Cake Recipe | Bon Appétit image

White Chocolate and Lemon Wedding Cake Recipe

Provided by Selma Brown Morrow

Yield 50 Servings

Number Of Ingredients 34

Ingredients

6 cups sugar
9 teaspoons cornstarch
3 cups fresh lemon juice
36 large egg yolks
3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes
16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
6 8-ounce packages Philadelphia-brand cream cheese, room temperature
5 cups (packed) powdered sugar (about 1 1/4 pounds)
4 cups chilled heavy whipping cream
4 cups lemon curd (see above)
14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
1 1/3 cups chilled heavy whipping cream
11 cups sifted cake flour
11 teaspoons baking powder
2 1/2 teaspoons salt
3 cups buttermilk
6 tablespoons thawed frozen orange juice concentrate
5 tablespoons vanilla extract

1 1/2 cups (3 sticks) unsalted butter, room temperature
6 1/2 cups sugar
1 1/2 cups vegetable oil
2 1/2 cups egg whites (about 20 large)
1/2 teaspoon cream of tartar
2 11-inch-diameter tart-pan bottoms or cardboard rounds
1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
14 12-inch-long, 1/4-inch-diameter wooden dowels
Mix of large and tiny white roses and fresias (about 5 dozen)
8 1-pint containers fresh strawberries, hulled, halved
2 1/2-pint containers fresh blackberries
2 1/2-pint containers fresh raspberries
2 1/2-pint containers fresh blueberries
1 cup sugar

Steps:

Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Refrigerate at least 1 day. DO AHEAD Can be made 7 days ahead. Keep chilled.
Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Refrigerate frosting at least 1 day and up to 4 days.
Place lemon curd in large bowl and refrigerate. Place white chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.
Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides. Sift 5 1/2 cups sifted cake flour, 5 1/2 teaspoons baking powder, and 1 1/4 teaspoons salt 3 times into large bowl. Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.
Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1 1/4 cups (about 10) egg whites and 1/4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold whites into batter in 4 additions. Transfer batter to prepared 12-inch pan.
Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into center comes out clean, about 1 hour 10 minutes for 6-inch cake and 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Cool all cakes completely. DO AHEAD Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.
Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or 11-inch cardboard round, transfer top layer to work surface and cover; transfer middle layer to work surface and cover. Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1 3/4 cups mousse over. Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round. Spread 1 1/4 cups mousse over. Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round. Spread generous 1/2 cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer on cake and press lightly. Refrigerate assembled cake.
Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat. Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake. Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake. Chill all cakes 1 hour.
Spread 5 cups frosting over 12-inch cake. Spread 3 2/3 cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Refrigerate 6-inch cake.
Place 12-inch cake on platter. Press 1 dowel straight down into center and through to bottom of cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel back into center of cake. Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel. Chill cake with dowels.
Press 1 dowel straight down into center of 9-inch cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel back into center of cake. Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels. DO AHEAD Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.
Mix of large and tiny white roses and freesias (about 5 dozen).
Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
Combine all ingredients in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.

More about "chocolate menus for weddings recipes"

WEDDING CAKE - RICH DARK CHOCOLATE CAKE RECIPE | BBC GOOD FOOD

This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 274 calories per serving

Pour into the prepared tin and bake for 2½ hrs – don’t open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

See details

CHOCOLATE WEDDING GIFTS, INVITATIONS & MENU | TOTALLY ...

Dec 13, 2017 · Chocolate Wedding Menus Or Chocolate Wedding Invitations. ... Made, of course, with the highest quality ingredients and the most decadent Belgian chocolate recipe with zero fillers or waxes. You’ll also get to choose from either 8 oz, or 1 or 2 pound bars. It’s up to you how big of an impact you want to make!
From totallychocolate.com

See details

WEDDING DESSERT IDEAS FOR CHOCOLATE LOVERS | MARTHA STEWART

Feb 11, 2016 · martha-bakes-chocolate-pot-de-creme-169-d110936-0414.jpg. Image zoom. Credit: Bryan Gardner. Your wedding dessert will be the crème de le crème if you opt for these unexpected treats. Decorate the personal-sized sweets with gorgeous garnishes like berries, whipped cream, and floral details. 3 of 6. Applications.
From marthastewart.com

See details

ULTIMATE WEDDING MENUS | MYRECIPES

Apr 04, 2011 · Three-Course Rehearsal Dinner Menu Menu. After endless hours of rehearsing walking down the aisle, it's time to wind down and honor the wedding party at the rehearsal dinner. Toast the happy couple while feasting on this three-course dinner menu of Tossed Green Salad With Crispy Cayenne Nuts, Marinated Beef Tenderloin, and Mint-Chocolate Roulade.
From myrecipes.com

See details

BETTY’S WEDDING RECIPES - BETTYCROCKER.COM

Betty’s Wedding Recipes. Cheers to the new couple! We’ve rounded up our favorite wedding and celebration recipes to make planning this special time a little easier. From delicious wedding cakes to fun bridal shower buffets, these food ideas will help make every celebration memorable.
From bettycrocker.com

See details

EDIBLE CHOCOLATE MENUS!!! — THE KNOT COMMUNITY

Aug 01, 2009 · I'm looking for edible milk chocolate menus for my favors to give to the guest, and to also add a little spunk to my wedding, but I'm having a little trouble finding where to buy them. If anyone knows some websites or any one who sells nice chocolate engraved edible menus PLEASE let me know.
From forums.theknot.com

See details

58 WEDDING DESSERTS YOU CAN MAKE YOURSELF | HGTV

Peanut Butter Chocolate Chip Cookie Cake. If you don't want to stray too far from the traditional wedding cake, but still want to mix things up a touch, try this fluffy chocolate-peanut butter chip cookie cake. It's baked in a 10-inch pan and piled high with marshmallows, caramel and peanut butter cups.
From hgtv.com

See details

CHOCOLATE RECIPES YOU CAN EAT FOR DINNER (PHOTOS ...

Nov 04, 2013 · But chocolate enthusiasts, don't stop there -- there are a ton of savory recipes that include chocolate chips or cocoa powder. Whether they're used to round out a sauce, chili, or even salsa, we think it's safe to say that it is very possible (and totally acceptable) to eat chocolate for dinner.
From huffpost.com

See details

40 SIMPLE WEDDING FOOD IDEAS YOU CAN PULL OFF WITHOUT A ...

Feb 21, 2019 · Sweet Pea Pesto Crostini. I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas.
From tasteofhome.com

See details

RECIPE FOR CHOCOLATE WEDDING CAKE - PEAR TREE KITCHEN

Jul 31, 2018 · There are more differences between the white wedding cake recipe and the chocolate wedding cake recipe than just swapping out the flavor of the box mix. The chocolate version calls for cold coffee rather than water for the main liquid. It is not necessary, but coffee brings out the chocolate flavor in baked goods.
From peartreekitchen.com

See details

WEDDING FINGER FOODS THAT WILL DELIGHT ALL THE GUESTS ...

Jul 08, 2020 · 35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com

See details

58 WEDDING DESSERTS YOU CAN MAKE YOURSELF | HGTV

Combine layers of vanilla pudding, banana slices and wafers to create this miniature version of a Southern staple. MAKE IT: Banana Pudding Parfait Recipe. Pink Champagne Truffles. Make your wedding toast even sweeter with pink champagne truffles. Display them in gold foil candy wrappers for extra eye appeal.
From hgtv.com

See details

12 SAVORY CHOCOLATE RECIPES - SAVEUR

Feb 04, 2016 · From a creamy white chocolate-spiked baba ghannouj to a beef and bean chili that calls on three different types of chocolate, these 12 savory recipes will make you see chocolate in a whole new light.
From saveur.com

See details

9 RECIPES BY QUEEN ELIZABETH, KATE MIDDLETON & MORE ROYALS ...

Oct 06, 2021 · Prince William and Kate Middleton's Chocolate Biscuit Wedding Cake. The “Chocolate Biscuit Cake,” features a mix of chocolate, biscuits, and a shiny ganache. Lisa Linder/Royal Collection Trust ...
From townandcountrymag.com

See details

21 MOUSSE DESSERT RECIPES YOU'LL WANT TO DIG INTO | TASTE ...

Dec 07, 2020 · Semisweet Chocolate Mousse A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
From tasteofhome.com

See details

RECIPES AND TIPS FOR THE HOME COOK | COOKING FOR MY SOUL

Kitchen-tested recipes, easy-to-follow tutorials, and lots of kitchen tips & tricks to take home cooking to the next level! Hearty Dutch Oven Beef Stew. Easy Creamy Lemon Chicken. The Best Homemade Chicken Pot Pie. Chicken and Chorizo Paella. Red Skin Mashed Potatoes. Perfect Brownies.
From cookingformysoul.com

See details

WEDDING COOKIE TABLE - COOKIE RECIPES - DELISH

Feb 04, 2013 · 10 of 11. Pecan Lace Cookies. Baked thin and crisp then dipped in melted chocolate, these elegant cookies are ready in less than 20 minutes (plus a few minutes for cooling). Use a food processor ...
From delish.com

See details

CAKES

Flourless Chocolate Cake. Moist & rich chocolate cake, 9” round available by pre-order only. Order
From susiecakes.com

See details

900+ DESSERT BUFFET DESSERTS IDEAS IN 2022 | DESSERTS ...

Jan 2, 2022 - Explore Tori - Platinum Elegance Weddi's board "Dessert Buffet Desserts", followed by 6,636 people on Pinterest. See more ideas about desserts, delicious desserts, just desserts.
From pinterest.com

See details

PRINCE WILLIAM AND KATE MIDDLETON'S NO-BAKE WEDDING CAKE ...

Oct 15, 2021 · Profile Menu. Subscribe this link opens in a new tab. ... Royal Tea, the recipe shared for one of the two wedding cakes served at their historic nuptials is a delicious-sounding chocolate biscuit ...
From travelandleisure.com

See details