Real Recipes From Real Home Cooks ®
White Chocolate and Lemon Wedding Cake
"The cake pans, cardboard rounds, and dowels are available at cake and candy supply stores; or call Jane's Cakes and Chocolates at 800-262-7630...."
INGREDIENTS
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6 cups sugar
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9 teaspoons cornstarch
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3 cups fresh lemon juice
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36 large egg yolks
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3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes
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16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
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6 8-ounce packages Philadelphia-brand cream cheese, room temperature
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5 cups (packed) powdered sugar (about 1 1/4 pounds)
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4 cups chilled heavy whipping cream
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4 cups lemon curd (see above)
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14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
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1 1/3 cups chilled heavy whipping cream
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11 cups sifted cake flour
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11 teaspoons baking powder
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2 1/2 teaspoons salt
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3 cups buttermilk
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6 tablespoons thawed frozen orange juice concentrate
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5 tablespoons vanilla extract
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1 1/2 cups (3 sticks) unsalted butter, room temperature
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6 1/2 cups sugar
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1 1/2 cups vegetable oil
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2 1/2 cups egg whites (about 20 large)
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1/2 teaspoon cream of tartar
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2 11-inch-diameter tart-pan bottoms or cardboard rounds
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1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
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1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
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14 12-inch-long, 1/4-inch-diameter wooden dowels
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Mix of large and tiny white roses and fresias (about 5 dozen)
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8 1-pint containers fresh strawberries, hulled, halved
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2 1/2-pint containers fresh blackberries
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2 1/2-pint containers fresh raspberries
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2 1/2-pint containers fresh blueberries
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1 cup sugar
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