thursday's ten: the 'meep' edition

we're at 23 days, people.

and so? here's the skinny on what is done for the wedding since the last time i posted!

1.  chair rental is taken care of. 
2.  invitions are ordered and on their way
3.  engagment photo session is done
4.  cake selected
5.  flower place chosen, working on the order
6.  dress alterations begun (it had to go down a couple of sizes...)
7.  centerpieces for reception in process
8.  most of the food for the reception is purchased
9.  wedding coordinator person booked
10. moving most of both of our stuff to the house (i still consider that wedding stuff, since it'll help s be more settled and less stressed on oct 8 to be all moved in!)

what's left?  well, nitty gritty details (like the exact music, program order, etc) and paying for stuff.  lots and lots of stuff.  sigh.

thursday's ten: wedding cakes, oh my

we're getting into the nitty-gritty wedding details now
like, well, what in the WORLD do i want to do with the cake?
i know that the main color of the wedding will be deep red, so it would make sense to have red accents.
i know i don't want a topper (at least not a bride/groom one)
i know i'll be carrying lilies
and i know i want it to be classic with an edge

and i canNOT find anything that screams at me
a friend is making the cake
so i can pretty much tell her exactly what i want
i just don't have a clue what that is!

here are a few that i've found.  all photos from google search.


1.
i LOVE the detail.  branches, birds...i don't think i would want quite this elaborate for myself, but i like the idea a LOT.

2.
very simple, but elegant...i almost think it's TOO simple though.

3.
something is off with this cake for me.  perhaps it's the width of the ribbon or the flowers on top that neither match in color or style...but it has some real potential

4.
i like the idea more than the execution, but it's a pretty rocking idea

5.
change the poinsettias to lilies and let's talk.  maybe.

6.

something doesn't quite match up here for me, but it's so fun!

7.

i wish, i wish i could see the whole cake.  but i really like the delicate beauty of what i see.  

8.

now THIS, with red accent flower and possibly a couple of other changes has true potential

9. isn't this fun?!  changing to multi-color would make me happy.  it would be all vintage and cool...but i don't know how expensive all that detail would be!

10.

i really like the white ribbon here, and the leaves are gorgeous.  quite nice, actually.  i don't know if i DO have a complaint here, i just don't know if it's "the" cake

 
maybe i should just give up and have this cake?
(it's a wedding cake made entirely of little debbie snack cakes.  um...hello!)

help me out!  did you have an amazing cake or have you attended a wedding that included one?  i'd love to see more pictures...

Recipe of the Week -- Mint Chocolate Cake

I first made this for my boyfriend's birthday back in August. And since we're celebrating our 6 month dating anniversary tonight (it's only a few weeks late...ah well) I decided to make it again. He was quite excited when he figured out what it was going to be tonight.

Now...it's a multi-step recipe with multiple recipes! So bear with me :) Oh, and this is all from Southern Living, which I truly believe has some of the best recipes on the planet!



Chocolate Cake

1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
1 (16 oz) pkg light brown sugar
3 large eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
1 cup hot water
2 tsp vanilla extract
(peppermint frosting)
(chocolate ganache)

1. Melt chocolate morsels in a double boiler. Stir until smooth.

2. Beat softened butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.

4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread Peppermint Frosting evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. *I also embellish the cake with JR Mints. Hence, Anthony calls this cake the JR Mint cake. :0)

Peppermint Frosting

1/2 cup butter, softened
1 (16 oz) pkg powdered sugar
1/3 cup milk
1/4 tsp peppermint oil

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.

Chocolate Ganache

1 (12 oz) pkg semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter

1. in double boiler, warm semisweet chocolate morsels and whipping cream until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes.
2. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form.