MASK COVERED MINI-WEDDING CAKE (yield: 18 individual cakes)

Chocolate chip cake:

1 lb, 5 oz/588 g large eggs
3 lb./1.4 kg granulated sugar
1 tsp./5 g salt
1 oz/57 g vanilla extract
12 oz/340 g unsweeted chocolate, melted
12 oz/340 g unsalted butter, melted
12 oz/340 g pastry flour
1 lb/454 g chocolate chips



  • Preheat oven to 350 deg F. Grease 3 half -sheet pans and line with parchment paper.
  • In a mixing bowl, combine the eggs, sugar, salt and vanilla. Combine the melted chocolate and butter and add to the egg mixture. Add the pastry flour and chocolate chips.
  • Pour batter into prepared pans. Bake for 30 - 35 minutes.


Raspberry chevre filling:

1 lb/454g chevre cheese
3-4 oz/84-113g raspberry puree

  • In a mixing bowl whip the chevre until light . Gradually add the puree to taste.


Raspberry buttercream

1.3 lb/550 g unsalted butter, at room temperature
1 lb/454 g granulated sugar
5 liq oz/149 ml water
8 oz/227g large egg whites
6-7 oz/170-198 g Siebin raspberry paste

  • In a mixing bowl, cream the butter until light
  • In a saucepan heat the sugar and water to 240 deg.F. In a mixing bowl, whip the egg whites on medium speed to soft peaks. Slowly add the sugar syrup to the whites. Whip on high speed until the mixture has cooled.
  • Add the butter and whip the mixture until blended and light. Add the raspberry paste to taste.

Royal icing:

I large egg white
Confectioners' sugar, as needed

  • In a mixing bowl, whisk the egg white and gradually add the sugar until the icing has a firm consistency. Store in a sealed container.



Gum Paste*
Rolled Fondant*
Red and black paste food coloring*
Assorted luster dust*
Fine sable paintbrush
Oval fan and star cutters or X-ACTO knife
#26 and #30 floral wire*
Floral tape*
Silicone pleat mold**

*   Available from the New York Cake and Baking (212-675-CAKE)
* * Available from the International School of Confectionery Arts (301-963-9077)

  • Roll out the gum paste very thinly and cut out masks with oval cutter. Cut out the eye sections, using a very small oval cutter or X-ACTO knife. Form the nose portion using a marzipan tool or the end of a small paintbrush. Round the mask slightly and let dry. Paint masks with luster dust.
  • Roll out gum paste very thinly and cut out small stars. Moisten one end of a #30 floral wire and insert into base of star and let dry. Paint stars with luster.
  • Color gum paste with red paste food color. Roll gum paste very thinly and cut strips 2.5" long and fold over to make a loop. Pinch end together and insert a moistened #26 floral wire. Let dry. attach several loops together using floral tape.
  • Cut cake into 4.5", 3" and 1.75" rounds. Cut the top of each cake at a slight angle and cover top and sides with a thin layer of remaining buttercream.
  • Roll out white fondant to 1/8" thickness and cover the individual rounds, making sure the bottom edges are carefully trimmed. Assemble the tiers making sure to accentuate their lopsidedness.
  • Color a small amount of fondant with black paste food color and roll out as thin as possible. cut into irregular diamond-shaped pieces around the sides of the tiers.
  • Color a small amount of fondant with red paste food color and roll out to 1/8" thick. Cut strips 1/2" wide and wrap strips around base of each tier. Finish decorating cake by attaching masks and fans onto cake with royal icing. Place stars on top of cakes and place bows around sides. Paint some of the negative spaces with luster dust.