Meringue Mushrooms Wedding Cake
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.Advertisement
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.