Last week, I was lucky to be able to spend few days in England for a course at the Squires Kitchen's International Cookery School.
I followed an intensive Professional Chocolate Wedding Cake course with Master Chocolatier: Mark Tilling.
The course was amazing! We learned SO much!
As well as learning great recipes for cakes, ganaches, glaze...we learned a lot about cacao and cocoa itself: from the moment it grows to the moment you can buy it as chocolate drops.
We also learned all the basics of using chocolate: from tempering, to making cigarillos (which I really CAN'T make!), using chocolate transfers, making chocolate roses........
We had to finally use everything we had learned to make a professional looking chocolate wedding cake!
CHOCOLATE WEDDING CAKE:
The bottom tier is an 8-in Chocolate Genoese Sponge and the top layer is a 6-in Chocolate Guinness Cake.
They are filled and covered with Chocolate Ganache. Sugar syrup was added on each layer before the choclate ganache.
We then stacked both tiers and then covered them in a mix of Cocoaform and Sugarpaste.
Finally, when all the decorations were ready, we poured Chocolate Glaze over the entire cake.
I decided to top my cake with a bunch of Roses made with Cocoaform.
I covered both tiers with white and dark chocolate slates decorated using Chocolate transfers.
And finally, as i failed really badly at making gigarillos, I just made miniature ones to put between both tiers.
The course taught me SO much that I have decided to go back as soon as possible to follow the Intensive Professional Wedding Cake Course. This course is always fully booked few months in advance so, I will have to wait at least July or August!
If you want to follow a course somewhere (and have the money to do so), I would really recommand attending the Squires Kitchen's International Cookery School: http://www.squires-school.co.uk/
The school is situated in Farnham, Surrey.