Ingredients
2 each 20-, 14-, and 6-inch round layers, and 3 each 18- and 9-inch round layers of Rich Chocolate Cake
5 rounds corresponding-size 3/16-inch thick foam board
9 recipes Chocolate-Cherry Filling
10 recipes Swiss Meringue
28 wooden dowels 4 1/8 inches long, plus 19 dowels 3 1/8 inches long (all 1/4 inch in diameter)
1 rubber cake mat (8 inches; optional)
1 round wooden cake platform (24 inches in diameter)
10 recipes Meringue Mushrooms
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Directions
Prepare tiers (each tier consists of 2 or 3 layers):
Trim layers; place one of each size layer, uncut side down, on a corresponding-size foam board. Carefully brush bottom (and middle, for 9- and 18-inch tiers) cake layers with reduced kirsch syrup (from chocolate-cherry filling), and fill 20-, 14-, and 6-inch layers with chocolate-cherry filling to be 3 inches high, and 18- and 9-inch layers to be 4 inches high. Coat tiers with a thin layer of plain chocolate ganache (also from chocolate-cherry filling). Refrigerate at least 1 hour and up to 2 days; then frost with Swiss meringue.
Reinforce tiers:
Reinforce tiers:
Insert 15 dowels vertically into both the 20- and 18-inch tiers, making a circle with 11 dowels about 2 inches from edge, and placing 4 in a square in the center. Insert 10 dowels into the 14-inch tier, placing 9 in a circle 2 inches from edge and 1 in the center. Insert 4 dowels into the 9-inch tier in a square about 3 inches from edge, and 3 dowels in the 6-inch tier in a triangle 2 inches from edge.
When ready to assemble cake, place cake mat or several drops of hot glue on cake platform; center 20-inch tier on top. Carefully center and stack remaining tiers in descending order. Decorate assembled cake with meringue mushrooms; these can also be served alongside each slice of wedding cake.
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When ready to assemble cake, place cake mat or several drops of hot glue on cake platform; center 20-inch tier on top. Carefully center and stack remaining tiers in descending order. Decorate assembled cake with meringue mushrooms; these can also be served alongside each slice of wedding cake.
More from Martha Stewart Weddings:
