Engagement Cake

With Kelly Delaney

If it is time to pop the big question or there is an engagement party coming you may want to look into this heart shaped cake, also referred to as an engagement cake.

The secret to this cake is not only its’ shape, but the clever and cute “bride” and “groom” chocolate covered strawberries. The groom is made by dipping the strawberry first in white chocolate, and then twice in dark chocolate to form the front of the tuxedo jacket. Kelly shows how to make a quick and easy parchment paper piping bag that you can use to make a bow tie and buttons to finish the effect.

You start the bride by dipping the strawberry into white chocolate to form the dress. Then, using another parchment piping bag filled with white chocolate, you can make the lace effect along with a string of pearls around the neck.

You will also create a special border around the bottom of the cake with sliced strawberries. For a final flourish around the top of the cake create a series of sideway “S’s” using the dark chocolate piping bag.

Ingredients

Buttercream Frosting: There are many recipes for buttercream frosting and this is Kelly Delaney’s favorite because it is easy to make and tastes great. She highly recommends it for decorating your cakes. Frosting is also available in grocery stores, but if you have the time you may wish to try making your own.

l pound unsalted butter at room temperature
2 1⁄2 cups sugar
6 large egg whites

Instructions

1. Whip butter in a 5-quart bowl of an electric mixer until pale and fluffy, about 10 minutes. Set aside.
2. Combine the sugar and egg whites in another 5-quart bowl.
3. Set the sugar and egg whites bowl over a pot of barely simmering water (ban marie) and whisk constantly until sugar is dissolved and egg whites are warm (testing like a baby’s bottle, warm to touch on your wrist).
4. Remove from stove and whip on electric mixer on high speed until mixture forms stiff peaks.
5. Switch the whip attachment to a paddle attachment. Add whipped butter, a little at a time, mixing until well incorporated. (The longer you mix it, the lighter and better the buttercream is to work with.)

Note: The frosting can be made 72 hours in advance. Store in an airtight container at room temperature.

Recipe courtesy of Kelly Delaney, Cakes for Occasions, 2009.

Owner of Cakes for Occasions Kelly received her culinary education from the Ballymaloe Cookery School in Ireland and the Cordon Bleu in London. She started her business with a single oven in her mother's home and has won dozens of awards for her outstanding products. These include Reader's Choice Awards and North Shore Magazines "Best of Boston" Award. Her "Pearls & Shells" cake was voted the viewer favorite and featured on NBC's Today show for their Destination Wedding segment in 2004.

Delaney has also been featured on Boston's Fox 25 News, NECN's Good Morning Live and Phantom Gourmet, TV Diner with Billy Costa, KISS 108's Matty in the Morning Show, Oldies 103's Breakfast Club, MAGIC 106.7's Exceptional Women as well as numerous other programs.

Cakes for Occasions is a gourmet bakery located in Danvers, MA produces over 700 wedding cakes a year.