Ingredients

White Chocolate Icing 2 cups (500 mL) unsalted butter at room temperature 16 ounces (450 g) good quality white chocolate, melted and cooled to room temperature 2 cups (500 mL) icing sugar, sifted 2 tsp (10 mL) vanilla extract 1/4 tsp (1 mL) salt White Chocolate Berry Wedding Cake 2/3 cups (175 mL) unsalted butter at room temperature 1 1/3 cups (325 mL) sugar 4 x large eggs at room temperature 2 tsp (10 mL) vanilla extract 2 1/4 cups (560 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 1 1/4 cups (310 mL) 2% milk at room temperature 8 ounces (240 g) white chocolate, chopped 3 cups (750 mL) mixed fresh berries Cake Decorating 1 x 14-inch (35 cm) round cake pan, 3-inches (7.5 cm) tall 1 x 10-inch (25 cm) round cake pan, 3-inches (7.5cm) tall 1 x 8-inch (20 cm) round cake pan, 3-inches (7.5 cm) tall 1 x 6-inch (15 cm) round cake pan, 3-inches (7.5 cm) tall 3 x cardboard cake bases, 10, 8 and 6-inches (25, 20 and 15 cm) respectively 1 x cake platter, at least 16-inches (40 cm) across untreated wooden doweling 1 x offset spatula piping bags and tips small fondant leaf cutters green satin ribbon, 1-inch in diameter, about 2 metres of dark green, and 1 metre of light green cake wheel or Lazy Suzan Royal Icing 1/2 cup (125 mL) warm water 4 1/2 cups (1125 mL) icing sugar, sifted

Description

White Chocolate IcingIn A Stand-up Mixer Or In A Large Bowl With Electric Beaters, Beat Butter Until Fluffy. Beat In Cooled Melted Chocolate On Medium Speed. Reduce Speed And Beat In Icing Sugar, Vanilla And Salt (icing Will Be A Little Soft). Chill For A

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