Half Sized Four Layer Chocolate Cake with Swiss Meringue Buttercream

To make this adorable cake you will need 3 recipes. Using these recipes, you will end up with a 6 inch, 4 layer chocolate cake with a Swiss meringue buttercream and marshmallow fondant!

Start off by making the cake! Using the recipe for a half batch at the bottom of this page, I split the batter into two 6 inch cake pans. After they came out of the oven I split each layer which is how I ended up with four! Wrap each layer in cling wrap and put them in the freezer for an hour or two.

While the cake is baking, make a half batch of the Swiss meringue buttercream!

Take the layers of cake out of the freezer and start assembling the cake!

Make your marshmallow fondant as directed in the recipe at the bottom of this page and then start decorating!

Here are some pictures of my cake:

Inside the cake!

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Chocolate Cake (Half Batch)

Ingredients:

• 1 cups SUGAR
• 3/4 cup + 2 Tbs FLOUR
• 1/4 cup + 2 Tbs COCOA POWDER
• 3/4 tsp BAKING POWDER
• 3/4 tsp BAKING SODA
• 1/2 tsp SALT
• 1 EGGS
• 1/2 cup MILK
• 1/4 cup VEGETABLE OIL
• 1 tsp VANILLA EXTRACT
• 1/2 cup BOILING WATER

Directions:

1. Preheat the oven to 350 degrees F and coating three 8 inch baking dishes in nonstick cooking spray and then flour to make the cake easier to remove from the dish after baking. 
2. In an electric mixer combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 
3. Add the eggs, milk, vegetable oil, vanilla extract, and the boiling water making sure each ingredient is incorporated before adding the next.
4. Divide the batter equally into the three baking dishes and bake for about 25 minutes.  Bake until you can insert a toothpick and have it come out clean. Let the cakes cool for at least 10 minutes before removing from the baking dishes. 
5. Tip: If you aren't in a rush, wrap each layer of cake cling wrap and put it in the freezer over night (or at lest for a few hours). This makes the cake much easier to assemble!

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Swiss Meringue Buttercream (Half Batch)

Ingredients:

• 3 EGG WHITES
• 3/4 cup SUGAR
• 1 cup POWDERED SUGAR, sifted 
• 6 Tbs VEGETABLE SHORTENING, room temperature
• 2 sticks BUTTER, room temperature
• 1/2 tsp VANILLA EXTRACT

Directions:

1. Start boiling a pot of water to use as a double boiler.
2. Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
3. It should look something like the picture below.
4. After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
5. Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
6. Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
7. Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the vanilla extract.
8. At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture.  Now it's time to ice the cake!

Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.

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Marshmallow Fondant

Ingredients:

• 8 oz. MARSHMALLOWS
• 1 lb. POWDERED SUGAR + 2-3 cups extra to roll in
• 2 Tbs WATER

Directions:

1. Start off by microwaving the marshmallows in a glass bowl for 60 seconds. 
2. Using a spatula, stir in the water. 
3. Next, start stirring in the powdered sugar. You may need to use your hands. It will be VERY sticky!
4. After you have mixed in 1 lb. of powdered sugar, turn the fondant out onto a heavily powdered sugar-ed counter. Start to knead the fondant. This is where the extra 2-3 cups of sugar come in. Keep kneading and adding sugar until it is no longer sticky. 
5. Add food coloring if desired and continue kneading until the fondant is no longer marbled with food coloring. 
6. Then roll the fondant out to the desired shape and cover the cake! 

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Swiss Meringue Buttercream

This buttercream is my favorite that I have made so far! It is smooth, creamy, and sweet! But not overly sweet like most of the other buttercreams I have tried.

To make a half batch (enough to cover a 4 layer 6 inch cake) you will need:

• 3 EGG WHITES
• 3/4 cup SUGAR
• 1 cup POWDERED SUGAR, sifted 
• 6 Tbs VEGETABLE SHORTENING, room temperature
• 2 sticks BUTTER, room temperature
• 1/2 tsp VANILLA EXTRACT

If you are making an 8 or 9 inch cake you will need a full batch which requires: 

• 6 EGG WHITES
• 1 & 1/2 cups SUGAR
• 2 cups POWDERED SUGAR, sifted
• 3/4 cup VEGETABLE SHORTENING, room temperature
• 4 sticks BUTTER, room temperature
• 1 tsp VANILLA EXTRACT

Start boiling a pot of water to use as a double boiler.

Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!

It should look something like the picture below.

After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!

Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)

Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.

Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the vanilla extract.

At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture.  Now it's time to ice the cake!

Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.

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Swiss Meringue Buttercream

Ingredients:

• 6 EGG WHITES
• 1 & 1/2 cups SUGAR
• 2 cups POWDERED SUGAR, sifted
• 3/4 cup VEGETABLE SHORTENING, room temperature
• 4 sticks BUTTER, room temperature
• 1 tsp VANILLA EXTRACT

Directions:

1. Start boiling a pot of water to use as a double boiler.
2. Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
3. It should look something like the picture below.
4. After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
5. Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
6. Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
7. Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the vanilla extract.
8. At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture.  Now it's time to ice the cake!

Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.

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Watch the video here: http://www.youtube.com/watch?v=j-YxuBKB92U
I go this recipe from Woodland Bakery's blog: http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/

Marshmallow Fondant

Here is a fondant recipe that tastes so much better than any fondant you've ever had! It just tastes like marshmallows!


To make about 1 lb. 10 oz. of fondant you will need:

• 8 oz. MARSHMALLOWS
• 1 lb. POWDERED SUGAR + 2-3 cups extra to roll in
• 2 Tbs WATER

Start off by microwaving the marshmallows in a glass bowl for 60 seconds.

Using a spatula, stir in the water.

Next, start stirring in the powdered sugar.

You may need to use your hands. It will be VERY sticky!

After you have mixed in about 1 lb. of powdered sugar, turn the fondant out onto a heavily powdered sugar-ed counter.



Start to knead the fondant. This is where the extra 2-3 cups of sugar come in. Keep kneading and adding sugar until it is no longer sticky.

Add food coloring if desired and continue kneading until the fondant is no longer marbled with food coloring.

See? No marbling! Then roll the fondant out to the desired shape and cover the cake! Good luck!

I had trouble covering the cake with the fondant because I didn't use it right away. I wrapped it in cling wrap overnight. I also may have incorporated too much powdered sugar which dried it out... anyway it made the fondant difficult to work with which is why it looks so bad.

Close up of the details!
 

And another...

One more...

Look at the cute bow!

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Marshmallow Fondant

Ingredients:

• 8 oz. MARSHMALLOWS
• 1 lb. POWDERED SUGAR + 2-3 cups extra to roll in
• 2 Tbs WATER

Directions:

1. Start off by microwaving the marshmallows in a glass bowl for 60 seconds. 
2. Using a spatula, stir in the water. 
3. Next, start stirring in the powdered sugar. You may need to use your hands. It will be VERY sticky!
4. After you have mixed in about 1 lb. of powdered sugar, turn the fondant out onto a heavily powdered sugar-ed counter. Start to knead the fondant. This is where the extra 2-3 cups of sugar come in. Keep kneading and adding sugar until it is no longer sticky. 
5. Add food coloring if desired and continue kneading until the fondant is no longer marbled with food coloring. 
6. Then roll the fondant out to the desired shape and cover the cake! 

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Recipe from Nicki!

Irish Car Bomb Cupcakes

Oh. Em. Gee. These are so good! They have a chocolate Guinness cake, Irish whiskey ganache, and a Irish cream icing! Make them! This recipe will make about 24 cupcakes!

To make the chocolate Guinness cupcakes you will need:

• 1 cup GUINNESS BEER (or other stout beer)
• 2 sticks UNSALTED BUTTER
• 3/4 cup COCOA POWDER
• 2 cups FLOUR
• 2 cups SUGAR
• 1 & 1/2 tsp BAKING SODA
• 3/4 tsp SALT
• 2 LARGE EGGS
• 2/3 cup SOUR CREAM

To make the Irish whiskey ganache you will need:

• 8 oz. BITTERSWEET CHOCOLATE CHIPS
• 2/3 cup HEAVY CREAM
• 2 Tbs UNSALTED BUTTER 
• Optional: 2 tsp IRISH WHISKEY 

To make the Irish cream icing you will need:

• 1 stick UNSALTED BUTTER
• 3 & 1/3 cup POWDERED SUGAR
• 6 Tbs IRISH CREAM

Start off by making the cupcakes. Preheat your oven to 350 degrees F. In a medium saucepan bring the beer and butter to a simmer.



Reduce the heat to stop the simmering and SLOWLY whisk in the cocoa powder. Allow the mixture to cool slightly.

Whisk the flour, sugar, baking soda, and salt together in a  medium bowl. Set aside.

Beat the eggs and sour cream in the bowl of a stand mixer until combined. Then slowly add the stout-chocolate mixture. Mix until just combined.

Then add the dry ingredients. Mix until just combined.

Divide the batter into your lined cupcake pan. Fill the liners 2/3 to 3/4 full. Bake for about 17 minutes.

While the cupcakes are baking, make the ganache! In a saucepan, heat the heavy cream until it just starts to foam around the edges. Then add the chocolate chips and butter, let the pan sit for a minute. 

After a minute, stir until smooth. Now, stir in the whiskey!

Once the cupcakes have cooled completely, carve out a small hole in the top of the cupcakes.

And fill the hole with ganache!

Then make the Irish cream icing. Beat the butter in a stand mixer until it is light and fluffy (about 5 minutes). Then add the powdered sugar a few tablespoons at a time. Once the icing starts to get thick, alternate between adding the powdered sugar and a tablespoon of the Irish cream.

Then frost the cupcakes!

You know what happens next, eat them! Look how gooey the ganache is! (Once the ganache cools a little more it will set up and not be so gooey.)

They look so pretty!

Here is a view of the inside!

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Chocolate Guinness Cupcakes

Ingredients:

• 1 cup GUINNESS BEER (or other stout beer)
• 2 sticks UNSALTED BUTTER
• 3/4 cup COCOA POWDER
• 2 cups FLOUR
• 2 cups SUGAR
• 1 & 1/2 tsp BAKING SODA
• 3/4 tsp SALT
• 2 LARGE EGGS
• 2/3 cup SOUR CREAM

Directions:

1. Start off by making the cupcakes. Preheat your oven to 350 degrees F. In a medium saucepan bring the beer and butter to a simmer. Reduce the heat to stop the simmering and SLOWLY whisk in the cocoa powder. Allow the mixture to cool slightly.
2. Whisk the flour, sugar, baking soda, and salt together in a  medium bowl. Set aside. 
3. Beat the eggs and sour cream in the bowl of a stand mixer until combined. Then slowly add the stout-chocolate mixture. Mix until just combined. 
4. Then add the dry ingredients. Mix until just combined. 
5. Divide the batter into your lined cupcake pan. Fill the liners 2/3 to 3/4 full. Bake for about 17 minutes.

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Irish Whiskey Ganache

Ingredients:

• 8 oz. BITTERSWEET CHOCOLATE CHIPS
• 2/3 cup HEAVY CREAM
• 2 Tbs UNSALTED BUTTER 
• Optional: 2 tsp IRISH WHISKEY 

Directions:

1. While the cupcakes are baking, make the ganache! In a saucepan, heat the heavy cream until it just starts to foam around the edges. Then add the chocolate chips and butter, let the pan sit for a minute. 
2. After a minute, stir until smooth. Now, stir in the whiskey!
3. Once the cupcakes have cooled completely, carve out a small hole in the top of the cupcakes.
4. And fill the hole with ganache!

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Irish Cream Icing

Ingredients:

• 1 stick UNSALTED BUTTER
• 3 & 1/3 cup POWDERED SUGAR
• 6 Tbs IRISH CREAM

Directions:

1. Beat the butter in a stand mixer until it is light and fluffy (about 5 minutes). 
2. Add the powdered sugar a few tablespoons at a time. 
3. Once the icing starts to get thick, alternate between adding the powdered sugar and a tablespoon of the Irish cream. 
4. Then frost the cupcakes!

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I got this recipe from the following blog: http://www.seebrookecook.com/2011/11/irish-car-bomb-cupcakes.html