Lemon Raspberry Wedding Cake Pt 1

1 servings

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Lemon Raspberry Wedding Cake Pt 1 Ingredients

FOR EACH BATCH OF BATTER	; rounds*
2 1/2 c Cake flour; (not	Two; (7-inch) cardboard
2 1/2 ts Baking powder	; rounds*
1 1/4 ts Salt	Two; (6-inch) cardboard
1 Stick plus 2 tablespoons	; rounds*, trimmed to
1 1/4 c Sugar	; form 5-inch rounds
3 lg Eggs	Lemon Meringue Buttercream
1 1/2 ts Vanilla	5 c Raspberries; picked over ,
1 c Milk	Five 8-inch plastic straws
1 1/2 tb Freshly grated lemon zest	#66 leaf tip*
Note: 2 separate batches of	#70 leaf tip*
; are required in this	#113 leaf tip*
FOR THE SYRUP	Note: A cake-decorating
2/3 c Sugar	; extremely helpful for
1 c Water	; decorating a wedding cake.
1 lg Lemon removed in strips with	DECORATION
; peeler	Crystallized edible flowers
1/3 c Fresh lemon juice	; leaves*
2 tb Eau-de-vie de framboise	Accompaniments:Creme
FOR THE ASSEMBLY	; Cream
Two; (9-inch) cardboard	Additional raspberries

Instructions for Lemon Raspberry Wedding Cake Pt 1

*available at specialty baking stores Make first batch of batter: Preheat oven to 350F. 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, and vanilla. 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 batter into 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 cakes completely. Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frozen. Defrost cake layers (without unwrapping) at room temperature. Make syrup: continued in part 2

Main Ingredient: CakeCuisine: Uncategorized