On Saturday evening I attended a wedding at Enoch Turner Schoolhouse for Faith and Luke (my best friend Maia's sister). It was such a gorgeous wedding! Everything from the flowers, venue and decor inside was perfect! I wish I had taken more pictures but I completely forgot!
For the rehearsal the night before I was excited to have been asked to make the desserts. I made cupcakes, sugar cookies, cheesecake and a flourless chocolate cake. The cupcakes were a vanilla based cake with a vanilla swiss meringue buttercream icing. I decided to get into the wedding spirit and made mini "wedding cakes" using three different sized cupcakes and stacking them to represent the tiers. I thought the result was great! I also made swirl cupcakes with a single royal icing flower placed on the top. The sugar cookies were made using a wedding cake cookie cutter and decorated with royal icing.
The flourless chocolate cake (I used this recipe) turned out delicious (a little piece was stuck to the pan that I just had to sample!). This dessert is perfect for individuals with gluten intolerances (as the name of the dessert suggests, this dessert is indeed flourless!). Just be sure to thoroughly butter the springform pan and follow the instructions with regard to whisking in 1/4 of the whipped egg whites into the chocolate mixture before folding in the remaining egg whites. This ensure that during the folding process the two mixtures have a more similar consistency which maximizes the volume of your final batter. The result is a moist and and decadent dessert!
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