Lemon Raspberry Wedding Cake
Wedding Cake, from Gourmet Sept/94.
Serves about 50 (including top tier).
One of our food editors has made wedding cakes for family
and, in fact, made her own, based on the following recipe.
involved are straightforward, although the endeavor takes
a bit of
planning, the proper equipment, and sufficient freezer and/or
Once you have all the components ready to go, allow 3 to
4 hours for
assembling the cake, depending on your level of experience.
For each batch of batter
2 1/2 cups cake flour (not self-rising)
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 stick (1/2 cup) plus 2 tablespoons unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
1 cup milk
1 1/2 tablespoons freshly grated lemon zest
Note: 2 separate batches of this batter are required
in this recipe (do not double)
2/3 cup sugar
1 cup water
zest of 1 large lemon removed in strips with a vegetable
1/3 cup fresh lemon juice
2 tablespoons eau-de-vie de framboise
two 9-inch cardboard rounds*
two 7-inch cardboard rounds*
two 6-inch cardboard rounds*, trimmed to form 5-inch rounds
lemon meringue buttercream (recipe follows)
about 5 cups raspberries, picked over
five 8-inch plastic straws
#66 leaf tip*
#70 leaf tip*
#113 leaf tip*
Note: A cake-decorating turntable* is extremely helpful
and decorating a wedding cake.
Decoration: crystallized edible flowers and mint leaves*
Accompaniments: crème fraîche ice cream (recipe
*available at specialty baking stores
Make first batch of batter:
Preheat oven to 350°F. and line a buttered 10-inch round
cake pan (at
least 2 inches deep) with a round of wax paper.
Butter paper and dust pan with flour, knocking out excess.
Into a bowl sift together flour, baking powder, and salt.
In another bowl
with an electric mixer cream butter with sugar until light
and fluffy and
beat in eggs, 1 at a time, beating well after each addition,
Add flour mixture and milk alternately in batches, beginning
and ending with
flour mixture and beating until just combined after each
addition, and beat
in zest (do not overmix).
Pour batter into prepared pan and bake in middle of oven
35 to 40 minutes,
or until a tester comes out clean. Cool cake in pan on a
rack 5 minutes and
invert onto rack. Peel off paper and cool cake completely.
Make second batch of batter:
Line a buttered 6-inch round cake pan and a buttered 8-inch
round cake pan
(each at least 2 inches deep) with rounds of wax paper.
Butter paper and
dust pans with flour, knocking out excess.
Make batter in same manner.
Pour 1 3/4 cups batter into prepared 6-inch pan. Pour remaining
prepared 8-inch pan. Bake 6-inch cake in middle of oven
30 to 35 minutes and
8-inch cake 35 to 40 minutes, or until a tester comes out
clean. Cool cakes
in pans on racks 5 minutes and invert onto racks. Peel off
paper and cool
layers may be made 2 weeks ahead, wrapped
well in plastic wrap and
foil, and frozen. Defrost cake layers (without unwrapping)
at room temperature.
In a small saucepan combine sugar, water, and zest and bring
to a boil,
stirring until sugar is dissolved. Remove pan from heat
and let syrup cool
completely. Discard zest and stir in lemon juice and framboise.
Syrup may be made 2 weeks ahead
and chilled in an airtight container.
With a long serrated knife halve each layer horizontally.
10-inch layer, cut side up, on a 9-inch cardboard round.
Put 8-inch layers
similarly on 7-inch rounds and 6-inch layers on 5-inch rounds.
sides of all 6 layers generously with syrup, dividing it evenly
and let layers stand 15 minutes to absorb syrup.
Spread about 1 1/2 cups buttercream on top half of 10-inch
layer, cut side
up, and arrange enough raspberries, side by side and open
ends down, in
concentric circles to cover entire layer. Invert bottom
half of 10-inch
layer, cut side down, on top of berries and gently press
to form an even tier. (Discard top cardboard round.) Frost
top and sides
smoothly with some remaining buttercream and chill while
assembling remaining 2 tiers.
Assemble and frost 8-inch tier in same manner (use about
1 cup buttercream
between layers) and chill while assembling remaining tier.
frost 6-inch tier in same manner (use about 2/3 cup buttercream
layers) and chill until buttercream is firm.
Cut 3 straws in half and insert 1 straw piece all the way
into center of
10-inch bottom tier. Trim straw level with top of tier and
5 straw pieces in same manner in a circle about 1 1/2 inches
straw. (Straws serve to support tiers.) Carefully put 8-inch
(still on cardboard) in center of bottom tier. Cut remaining
2 straws in half and
insert into middle tier in same manner, with 1 straw piece
in center and
remaining 3 straw pieces in a circle around it. Carefully
put 6-inch top
tier (still on cardboard) in center of middle tier.
Fill in any gaps between tiers with buttercream and transfer
buttercream to a pastry bag filled with a small (#66) leaf
tip. Pipe a
decorative border around top edge of top tier. With a medium-sized
leaf tip pipe border in same manner around bottom edges
of top and middle
tiers. With same tip pipe 5 evenly spaced ribbons from top
to bottom of
cake. (These ribbons will support cascades of crystallized
Transfer cake to a cake stand or other serving plate and
with a larger
(#113) leaf tip pipe border around bottom edge of cake.
With same tip pipe
mound of buttercream on top of cake. (This mound will support
Arrange crystallized flowers and mint leaves decoratively
on top and sides
of cake. Chill cake at least 6
hours and up to 1 day. Let cake stand at cool
room temperature (buttercream is sensitive to warm temperatures)
2 to 4 hours before serving.
Serve cake with crème fraîche ice cream and
LEMON MERINGUE BUTTERCREAM
For lemon curd
5 large egg yolks
1/2 cup plus 2 tablespoons sugar
1/2 cup fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, softened
2 cups sugar
2/3 cup water
8 large egg whites
3/4 teaspoon cream of tartar
10 sticks (5 cups) unsalted butter, cut into pieces and
softened to cool
1/2 teaspoon salt
3 to 4 tablespoons eau-de-vie de framboise
Make lemon curd:
In a small heavy saucepan whisk together yolks and sugar
and whisk in lemon
juice, butter, and a pinch salt. Cook mixture over moderately
whisking, until it just reaches boiling point, 5 to 7 minutes
(do not let it
boil). Strain curd through a fine sieve into a bowl and
cool, its surface
covered with plastic wrap. Chill curd, covered at least
4 hours or overnight.
In a heavy saucepan combine sugar and water and bring to
a boil, stirring
until sugar is dissolved. Boil syrup, undisturbed, until
it reaches 248°F.
on a candy thermometer. While syrup is boiling, in a standing
beat whites with a pinch salt until foamy and beat in cream
of tartar. Beat
whites until they just hold stiff peaks and add hot syrup
in a stream,
beating. Beat mixture at medium speed until completely cool,
15 to 20
minutes. Beat in butter, 1 piece at a time, and beat until
thick and smooth.
(Buttercream will at first appear very thin but as more
butter is beaten in,
it will thicken.) Beat in lemon curd and salt, beating until
drizzle in framboise, 1 tablespoon at a time, beating. Buttercream
made 4 days ahead and chilled in an airtight container or
2 weeks ahead and
frozen in an airtight container. Let buttercream come completely
temperature (this may take several hours if frozen) and
beat before using.
Makes about 12 cups.
CREME FRAICHE ICE CREAM
1 pound (about 2 cups) crème fraîche*
2 cups buttermilk
1/3 cup fresh lemon juice
1 1/4 cups sugar
*available at specialty foods shops and some supermarkets
In a blender blend together all ingredients, scraping down
sides, until very
smooth, about 2 minutes. Chill mixture until cold and freeze
in an ice-cream
maker. Makes about 1 quart, serving 12 as an accompaniment
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